The Best Homemade Gumbo Recipe

What You’ll Love About This Recipe

This homemade gumbo recipe is a comforting dish that brings warmth and flavor to any table. It’s easy to make and packed with a mix of savory, spicy, and smoky tastes that will remind you of home.

• Customizable to your taste, add your favorite proteins or keep it veggie-friendly.
• Freezes well, so you can enjoy a bowl of comfort anytime.
• Perfect for gatherings, it’s a crowd-pleaser that’s sure to impress.

Recipe

Gumbo is a flavorful and hearty dish that originates from Louisiana, combining a rich roux, a variety of proteins, and the “holy trinity” of vegetables. This recipe offers a classic version of this beloved Southern staple.

Ingredients:

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb shrimp, peeled and deveined
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (optional for heat)
• 2 bay leaves
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 4 green onions, sliced
• Cooked white rice, for serving

Instructions:

1. In a large pot or Dutch oven, prepare the roux by combining the flour and oil over medium heat. Stir constantly for 20-25 minutes until the roux turns a deep chocolate brown.
2. Add the onion, bell pepper, and celery (the “holy trinity”). Cook for 5-7 minutes until softened.
3. Stir in the garlic and cook for another minute.
4. Gradually add the chicken stock, stirring to combine. Bring to a simmer.
5. Add the sausage, chicken, smoked paprika, cayenne pepper, bay leaves, salt, and black pepper. Simmer for 30 minutes, stirring occasionally.
6. Add the shrimp and cook for an additional 5-7 minutes until they are pink and cooked through.
7. Remove bay leaves, stir in parsley and green onions.
8. Serve hot over cooked white rice.

Notes:

• Be patient when making the roux; it is the foundation of the dish.
• Adjust the cayenne pepper to control the spiciness.
• Gumbo often tastes better the next day as the flavors deepen.

Equipment:

• Large pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife

Time:

Prep Time: 20 minutes

Cooking Time: 1 hour

Cuisine: Southern, Creole, Cajun

Serving: 6-8 servings

Nutrition

Gumbo is a hearty dish packed with flavor and nutrients. Here’s the nutritional breakdown per serving.

What To Serve With It

I love pairing my gumbo with simple side dishes, like a crisp green salad or steamed okra, to balance the rich flavors. A warm loaf of French bread or buttery cornbread is perfect for soaking up every last bit of that delicious broth. Trust me, these combos make the meal even more satisfying.

Side Dishes

When you’re whipping up a hearty pot of gumbo, pairing it with the right sides can really take your meal to the next level. I love serving mine with a fresh, crisp salad to balance the richness of the gumbo—think mixed greens, cucumbers, and a light vinaigrette. Steamed or roasted veggies, like okra, green beans, or zucchini, also work wonders. Sometimes, I’ll add a scoop of jasmine or basmati rice for extra texture, though I save the bread options for another topic. These sides complement the bold flavors without stealing the spotlight, making every bite feel complete and satisfying.

Bread Options

After exploring sides like rice and veggies, let’s talk about bread—it’s the perfect companion to sop up that flavorful gumbo broth. I always reach for a crusty French baguette, its crisp exterior giving way to a soft center that absorbs every bit of the rich sauce. Cornbread is another favorite of mine, its sweet, crumbly texture balancing out the gumbo’s bold spices. Sometimes, I’ll even toast slices of sourdough for a tangy twist. Don’t forget butter—slathering it on warm bread melts into pure comfort. Trust me, you’ll want every last drop of that gumbo goodness!