Classic Gumbo Recipe

If there’s one dish that perfectly captures the heart of Southern cooking, it’s gumbo — rich, hearty, and full of bold Creole and Cajun flavors.

Whether you’re cooking for family or hosting a cozy dinner, this classic gumbo recipe brings warmth and soul to your table.

What Is Gumbo?

Gumbo is a traditional Louisiana stew that blends African, French, and Native American influences. It’s thick, flavorful, and loaded with meat, seafood, or both — served over a bed of white rice.

The magic of gumbo lies in three key elements:

1. The Roux — a rich, slow-cooked mix of flour and fat that gives gumbo its signature deep color and nutty flavor.
2. The Holy Trinity — onions, celery, and bell peppers, the foundation of Creole and Cajun cooking.
3. The Stock — adds body and depth, tying everything together.

Ingredients You’ll Need

For the Roux:

• ½ cup all-purpose flour
• ½ cup vegetable oil

For the Gumbo:

• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, boneless and skinless, diced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• 2 tsp Creole seasoning (or Cajun seasoning)
• 1 tsp paprika
• ½ tsp thyme
• 2 bay leaves
• Salt and black pepper, to taste
• 2 cups cooked white rice, for serving
• Green onions and parsley, for garnish

Step-by-Step Instructions

Step 1: Make the Roux

In a large, heavy pot, heat oil over medium heat. Slowly whisk in the flour.
Cook, stirring constantly, for 20–25 minutes, until the roux turns a deep chocolate-brown color. Don’t rush this step — the roux is what gives gumbo its rich, earthy flavor.

Step 2: Add the Trinity

Add chopped onion, bell pepper, celery, and garlic. Stir and cook for about 5 minutes, until softened and fragrant.

Step 3: Add Meat and Seasoning

Add the sausage and chicken. Stir for another 5–7 minutes until lightly browned.
Sprinkle in your Creole seasoning, thyme, paprika, and bay leaves.

Step 4: Add Stock and Simmer

Slowly pour in the chicken broth while stirring. Add diced tomatoes and okra. Bring to a gentle boil, then reduce the heat.
Let it simmer uncovered for 45–60 minutes, stirring occasionally, until thickened and flavorful.

Step 5: Serve It Up

Remove the bay leaves and season with salt and pepper to taste.
Spoon gumbo over warm white rice and garnish with chopped parsley and green onions.

Recipe Tips for the Perfect Gumbo

• Don’t burn your roux! Stir constantly until it’s dark brown but not black. If it burns, start over — that deep flavor comes from patience.
• Add seafood (like shrimp or crab) during the last 10 minutes of cooking if you want a seafood gumbo.
• Okra not only adds texture but also helps thicken the gumbo naturally.
• Leftovers taste even better the next day as the flavors meld together.

What to Serve with Gumbo

Complete your Southern feast with:

• Buttery cornbread or French bread for dipping
• Potato salad (a Louisiana favorite alongside gumbo!)
• Sweet iced tea or a cold beer to balance the spice

Final Thoughts

This classic gumbo recipe is pure Southern comfort in a bowl — smoky, spicy, and irresistibly hearty. Each spoonful carries layers of flavor built from slow cooking and care.

Whether you’re a beginner or seasoned cook, this gumbo will have everyone asking for seconds.