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Authentic Louisiana Gumbo Recipe: A Flavorful Tradition

A plated Louisiana gumbo with shrimp, sausage, and rice in a ceramic bowl
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This authentic Louisiana gumbo recipe is a rich and flavorful Southern classic, featuring a deep, smoky roux, tender chicken, spicy andouille sausage, fresh shrimp, and okra. Served over white rice, this dish is the perfect blend of Cajun and Creole flavors that bring the taste of Louisiana to your table.

Ingredients

For the Roux
½ cup vegetable oil
½ cup all-purpose flour

For the Gumbo
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
12 oz andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken or seafood stock
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
½ tsp cayenne pepper, adjust to taste
1 tsp salt, adjust as needed
½ tsp black pepper
1 tbsp Worcestershire sauce
1 cup okra, sliced, or 1 tbsp filé powder
2 tbsp chopped fresh parsley, for garnish
3 green onions, chopped, for garnish
Cooked white rice, for serving

Instructions

Make the Roux
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-low heat
Gradually whisk in the flour, stirring constantly
Continue stirring for 30 to 40 minutes until the roux turns a deep brown, chocolate-like color

Sauté the Vegetables & Sausage
Add onion, bell pepper, celery, and garlic to the roux, stirring for 5 minutes until softened
Stir in the sliced andouille sausage and cook for another 3 minutes

Add the Chicken & Stock
Stir in the chicken pieces, then slowly pour in the stock, mixing well to incorporate the roux
Add bay leaves, thyme, paprika, cayenne, salt, pepper, and Worcestershire sauce
Bring to a gentle simmer, then reduce heat and let it cook for 30 minutes, stirring occasionally

Add the Shrimp & Okra or Filé Powder
Stir in shrimp and okra if using, cooking for 5 minutes until shrimp are pink and fully cooked
If using filé powder, remove the pot from heat and stir it in to thicken the gumbo

Serve & Garnish
Remove bay leaves, then ladle the gumbo over steamed white rice
Garnish with chopped parsley and green onions
Serve hot and enjoy

Notes

Roux Tip Stir constantly to prevent burning, if it burns, you must start over
Spice Level Adjust cayenne pepper and smoked paprika for your desired heat level
Seafood Variation Add crab meat, crawfish, or scallops for extra flavor
Storage Gumbo tastes even better the next day, store in the fridge for up to 3 days or freeze for up to 3 months

Nutrition

Keywords: Louisiana gumbo recipe, traditional gumbo, Cajun gumbo, Creole gumbo, gumbo with shrimp, chicken and sausage gumbo, Southern gumbo, best gumbo recipe

Find it online: https://recipesbybetty.com/louisiana-gumbo-recipe/