Authentic Louisiana Gumbo Recipe: A Flavorful Tradition
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 Roux½ cup vegetable oil½ cup all-purpose flour
- For the Gumbo1 lb boneless skinless chicken thighs, cut into bite-sized pieces12 oz andouille sausage, sliced1 lb shrimp, peeled and deveined1 medium onion, diced1 green bell pepper, diced2 celery stalks, diced4 cloves garlic, minced6 cups chicken or seafood stock2 bay leaves1 tsp dried thyme1 tsp smoked paprika½ tsp cayenne pepper, adjust to taste1 tsp salt, adjust as needed½ tsp black pepper1 tbsp Worcestershire sauce1 cup okra, sliced, or 1 tbsp filé powder2 tbsp chopped fresh parsley, for garnish3 green onions, chopped, for garnishCooked white rice, for serving
Instructions
- Make the RouxIn a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-low heatGradually whisk in the flour, stirring constantlyContinue stirring for 30 to 40 minutes until the roux turns a deep brown, chocolate-like color
- Sauté the Vegetables & SausageAdd onion, bell pepper, celery, and garlic to the roux, stirring for 5 minutes until softenedStir in the sliced andouille sausage and cook for another 3 minutes
- Add the Chicken & StockStir in the chicken pieces, then slowly pour in the stock, mixing well to incorporate the rouxAdd bay leaves, thyme, paprika, cayenne, salt, pepper, and Worcestershire sauceBring to a gentle simmer, then reduce heat and let it cook for 30 minutes, stirring occasionally
- Add the Shrimp & Okra or Filé PowderStir in shrimp and okra if using, cooking for 5 minutes until shrimp are pink and fully cookedIf using filé powder, remove the pot from heat and stir it in to thicken the gumbo
- Serve & GarnishRemove bay leaves, then ladle the gumbo over steamed white riceGarnish with chopped parsley and green onionsServe 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
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