Gumbo

Gumbo, a hearty dish hailing from Louisiana, is a delicious medley of flavors you’ll want to enjoy again and again. This recipe, filled with an array of spices, meats, and veggies, is more than just a meal—it’s a trip through the rich and vibrant culture of the South. Whether you’re a seasoned cook or a beginner in the kitchen, this step-by-step guide will help you create a perfect pot of gumbo that’s sure to impress.

Creating an authentic gumbo recipe requires a precise blend of traditional ingredients. Start with a homemade roux, the flavorful base, which is a combination of flour and fat cooked together until they form a smooth mixture. This iconic Louisiana stew also features a mix of proteins—chicken and spicy andouille sausage.

The ‘Holy Trinity’ of Cajun cooking, which consists of bell peppers, onions, and celery, is essential to capture that distinctive gumbo flavor, while a medley of spices, including cayenne pepper and paprika, heighten the dish’s complexity and heat. 

Our version of Gumbo only uses chicken and andouille sausage. You can add any kind of proteins you like. We don’t add any others because one of us (fingers pointing at Beth) has some weird aversion to seafood.

What’s the Difference Between Cajun Gumbo and Creole Gumbo?

Cajun and Creole gumbos, while similar, have distinct characteristics that set them apart. Cajun gumbo from rural Louisiana typically has a darker roux and favors fowl and seafood, minus the tomatoes. It has a rich, smoky, and spicy flavor that is indicative of its roots in the Bayou.

Creole gumbo, on the other hand, hails from urban New Orleans. It often includes a wider variety of meats or seafood, and incorporates tomatoes, giving it a slightly tangy flavor. Both versions use the ‘Holy Trinity’ of Cajun cooking and gumbo file, but their differing ingredients and cooking methods result in uniquely flavored dishes that represent the diverse cultures of Louisiana.

Ingredients

• Oil
• All purpose flour
• Chicken stock
• Onion
• Celery
• Green bell pepper
• Garlic
• Chicken bouillon cubes
• Black pepper
• Cayenne pepper
• Bay leaves
• Cajun Seasoning
• Smoked paprika
• Shredded cooked chicken
• Andouille sausage
• Okra

Ingredient Tips and Substitutions

When it comes to gumbo, it’s crucial to use fresh ingredients whenever possible. This enhances the flavor and pays homage to the dish’s cultural roots. That said, substitutions can be made if you’re unable to source the original ingredients.

• Andouille Sausage: If Andouille sausage isn’t available, you can substitute it with any smoked sausage, like kielbasa. However, remember that this will slightly alter the flavor profile of your gumbo. You can also omit, but just like leaving chicken out, the flavor will be greatly affected.
• Okra: Okra acts as a natural thickener for gumbo. If you’re not a fan of okra, you can leave it out or replace it with a little more roux or file powder. We have to do this sometimes, as we have one from the crew that doesn’t like it.
• Chicken: If you are vegetarian, you can leave out the chicken and sausage and use vegetable stock instead of chicken stock. Add more veggies, like bell peppers and mushrooms, to make the dish hearty and delicious.

How to Make Gumbo

1 – Start by placing a large Dutch oven over medium heat. Then, add the oil and flour, and mix it using a whisk.

2 – Cook the roux until it reaches a rich peanut butter color, or even a beautiful red brick hue. If any black flecks appear during this process, discard the roux and start over, as it has burned.

3 – Add the onions, celery, and green bell peppers to the pan. Proceed to sauté these vegetables until they reach a translucent state.

4 – Add the garlic to the pan and sauté it for approximately 30 seconds.

5 – Gradually pour in the chicken broth while whisking. Incorporate the bouillon cubes, black pepper, cayenne, bay leaves, Cajun seasoning, and smoked paprika.

6 – Next, slice the andouille sausage into disks that are ¼ inch thick. Then, brown the sausage in a separate pan.

7 – Add the sausage to the gumbo.

8 – Allow the gumbo to simmer gently over low heat for a duration of 30 minutes to 3 hours. Remember, the longer the simmer, the more flavorful it becomes.

9 – About 30 minutes before serving, cook the okra in 1 tablespoon of oil over high heat for about 5 minutes until it is no longer “stringy”.

10 – Add the chicken and okra to the gumbo and let it simmer for another 30 minutes. Remember to taste for salt and pepper.

11 – To fully enjoy your gumbo, it is recommended to serve it alongside a steaming portion of white rice.

Recipe Tips

For gumbo, I make my stock with one whole cut-up chicken, including the back and neck. I add an onion, some garlic cloves, celery, and fresh parsley. Add just enough water to cover everything. Bring it to a boil, then reduce to a simmer and cook until the chicken is cooked through, about 60 minutes.

• Since I cook this for one of my favorite Cajuns, I start with vegetable oil and never ever put tomatoes in my gumbo.

• Don’t worry about the amount of flour used in gumbo recipes. Once the roux has turned brown, it doesn’t help with thickening anything and is just there for flavor.

Finish Roux In the Oven to Avoid Burning It

The roux is the hardest part of this recipe, but it is the keystone to this recipe turning out. I like the very dark roux (brick in color), but it is difficult to pull off without burning it. However, starting the roux on the stovetop and then finishing it in the oven makes things a little easier. 

Make the roux as directed in steps 1 and 2. After the roux has been started, toss the uncovered Dutch oven into a 350º F oven. Stir the roux every 15 minutes or so. Pull the roux out of the oven when it has reached your desired level of doneness.

Storage

Gumbo stores wonderfully and is one of those dishes that seems to taste better the next day. To store your gumbo, let it cool completely before transferring it to an airtight container.

It can then be refrigerated and should be used within 4-5 days for highest level of flavor.

Freezing gumbo is also an option and a great way to have a delicious meal ready and waiting. Once the gumbo has cooled, you can portion it out into freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space at the top of the container or bag as the gumbo will expand when it freezes. Seal tightly and it should keep well in the freezer for up to 3 months.

When you’re ready to enjoy your gumbo, thaw it overnight in the refrigerator and then reheat gently over medium heat. If you’ve frozen it in a bag, you can also cover the sealed bag in warm water to thaw it more quickly. Be sure to stir it occasionally to help it heat evenly.

FAQs

What Is Gumbo Filé Powder?

I know recipes out there use file powder as a thickener. It can work for that, but it will turn stringy if you don’t time it just right. It should be used more as a flavoring agent, added after cooking.

Besides being stringy, it is made with sassafras leaves and has a unique flavor that some don’t like. Some describe the flavor as earthy, and others say it has a hint of root beer flavor. I don’t think I’d like either of those flavors in my gumbo but to each their own.

How Do You Stop Okra From Becoming Slimy?

To keep the okra from being slimy, you can fry it over high heat in a bit of oil. Once you do this, it is not going to have the same thickening power. Your gumbo may be soupy.

Hold back about 4 or 5 okra and slice them thin, toss the slices into the simmering gumbo for about an hour before you want to serve it. This will tighten it up without giving it that slimy mouthfeel.

I know you might be tempted to thicken it up with a cornstarch slurry, please don’t. You are better off calling it gumbo soup.

Can I Use Different Meats in My Gumbo?

Definitely! The beauty of gumbo is its versatility. While chicken and sausage are traditional, you can use other meats like duck or rabbit.

Seafood is also a popular addition, with shrimp, crab, or oysters often included. However, remember to add seafood to the gumbo at the end to prevent it from becoming overcooked.

Can Gumbo Be Made Gluten-Free?

Yes, you can make a gluten-free gumbo. The main source of gluten in gumbo is the roux, which is typically made with wheat flour.

To make a gluten-free version, simply replace the wheat flour with a gluten-free flour blend. You’ll need to cook it over low heat and watch it carefully, the ingredient in the flour blend will not brown the same as wheat flour.

What’s the Ideal Side Dish for Gumbo?

Gumbo is traditionally served over rice, but you can also try it with cornbread. Additionally, a simple side salad or coleslaw can provide a refreshing compliment to the rich flavors of gumbo.

How Can I Make My Gumbo Spicier?

If you prefer a spicier gumbo, add more cayenne pepper or a spicy sausage like boudin. You can also serve it with hot sauce on the side, allowing people to adjust the spice level to their preference.

Can I Make Gumbo in a Slow Cooker?

Yes, you can! After preparing the roux and sautéing the vegetables, add everything except any seafood into a slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours. If using seafood, add it 30 minutes before serving.

Why Is My Gumbo Greasy?

Gumbo can become greasy if there’s too much fat in the pot. If you notice a layer of oil on top of your gumbo, you can skim it off with a spoon while cooking. Alternatively, chill the gumbo in the fridge. The fat will solidify on top, making it easy to remove.

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