If you want to make Gumbo from scratch, this authentic recipe will compete with the best on Bourbon Street! Using a roux and okra for thickening, this hearty stew will give you a taste of the Big Easy!
Gumbo is a traditional Louisiana stew served with rice. To make a gumbo from scratch you must understand how to thicken it properly. After all, who wants to eat a runny gumbo? Traditionally gumbo is thickened with a roux, file powder, or okra. This authentic recipe calls for a roux and okra, giving it great thickening power and rich flavor.
Ingredients & Substititons
- Skinless chicken thighs (deboned) - You can substitute chicken breasts, but dark meat works best when cooked for longer periods.
- Andouille sausage - Substitute smoked sausage for less heat.
- Vegetable oil - Olive oil is perfect.
- All-purpose flour
- Butter
- Holy Trinity - Authentic creole or Cajun cuisine requires onion, bell peppers, and fresh celery.
- Garlic cloves - You can substitute two teaspoons of garlic powder.
- Worcestershire sauce
- Bay leaves
- Fresh thyme
- Paprika - Cayenne pepper can be added for additional heat.
- Beef Stock - You can substitute beef broth or chicken stock and broth.
- Canned diced tomatoes
- Sliced okra - Frozen okra is easiest since it is often out of season, but fresh okra is great when you can get it.
- Green onions
- Fresh parsley
- Small shrimp - Optional, but recommended.
How to make it
To make this sausage gumbo recipe from scratch, first brown the sausage and raw chicken in a large pot with oil. Then remove the browned meat with a slotted spoon and set aside.
Now create your gumbo roux (also called "Cajun napalm") by adding the remainder of the oil, two tablespoons of butter, and flour. Whisk continuously over medium heat to avoid scorching the flour. Continue to cook until you have a nutty brown dark roux.
Tip: The perfect roux is essential for a good gumbo. The nutty flavor of a dark brown roux will permeate through the entire stew. A lighter roux will lack flavor.
Add three tablespoons of butter to the roux along with the onion, celery, green pepper, and garlic. Cook the vegetable mixture in the roux for ten minutes, or until softened.
Next, return the meat to the pot, along with Worcestershire sauce, beef stock, fresh thyme, paprika, and bay leaves. Stir everything together well with a wooden spoon, then bring to a simmer, cover the pot with a lid and cook for 45 minutes.
Add the okra and tomatoes then simmer an additional hour. Then the bay leaves and thyme sprigs can be removed. Finally, add the green onion, shrimp, and fresh parsley. Taste for salt and black pepper and adjust to taste. Then serve over hot cooked rice.
Storing & Reheating Leftovers
Gumbo stew is great to make in advance because it stores well and the flavors continue to meld overnight. Cool the soup quickly and keep it in an airtight container in your refrigerator for up to one week. The leftovers are easily reheated in the microwave or on the stovetop.
Gumbo from Scratch with a Roux
Equipment
Ingredients
- 3 boneless skinless chicken thighs (chopped)
- 1 pound Andouille sausage (halved lengthwise and cut into ¼-inch slices)
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- 5 tablespoons butter (divided)
- 1 large yellow onion (chopped)
- 6 cloves garlic (minced)
- 1 green bell pepper (seeded and chopped)
- 3 ribs celery (chopped)
- ¼ cup Worcestershire sauce
- 2 bay leaves
- 1 bunch fresh thyme
- 1 tablespoon paprika
- 6 cups Beef Stock
- 14 ounces diced tomatoes with juice
- 2 cups frozen sliced okra
- 4 sliced green onions
- ¼ cup chopped parsley
- ½ pound small shrimp (optional, peeled, deveined)
- salt and pepper to taste
Instructions
- Heat a small amount of oil in heavy-bottomed pot, such as a large Dutch Oven. Add the sausage and cook until browned, then remove. Quickly brown the chicken and remove.
- Add rest of oil and sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. Cook until brown (peanut butter colored), about 10 minutes (roux will appear chunky at first but it will thin out as it cooks). Adjust oil as needed to make roux. Let the roux cool (i.e. stop it from cooking further) by removing it from heat.
- Add the remaining 3 tablespoons butter and the onion, garlic, green pepper, and celery then cook for 10 minutes.
- Add Worcestershire sauce, stock, chicken, sausage, thyme, paprika, and bay leaves, whisking constantly. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add tomatoes and okra; cover and simmer for an additional 1 hour.
- Remove bay leaf and bunch of thyme. Add the green onions, shrimp, and chopped parsley. Add salt and pepper to taste.
- Serve over white rice.
Sherry Dillon
The best recipe I've had yet. Outstanding!
Mark
I made this a while back, and loved it! Since then, I started the Atkins diet, which is basically a modified Keto diet. What would you guess the quantity of 1 serving is? A cup, maybe 2? I now serve it with riced cauliflower, instead of rice, and it’s still damn good. Also, does the Nutrition info include the shrimp, or does that need to be added? Thanks for a great reciepe!
Susan Frendak
I have been making your recipe now for 2 years and it is delicious! I use gluten free flour for a family member and it works great. Thanks very much.
CLESTE ST. AMANT
SORRY IM NOT SURE WHAT PART OF LOUISIANA THIS MESS IS FROM!!! DAMM SURE NOT NEW ORLEANS!!! OR OTHER CPARISHSES THAT I KNOW OF!! UGGGHHHHH!!!!
Deb
I agree, my husband is from Louisiana, the roux is always dark brown otherwise you won’t get the right flavor and never ever have I had tomatoes in a gumbo.
Maria Hunt
I'm going to try your recipe this up coming week, to have when we go camping, ill pre make it at home.
Question, I hate okra, hoe much gumbo feli should i use? For the thickening?
Thank you for sharing.
Maria
Jesse cooper
This recipe I getting very close to mine. I can't get fresh spices so I use dried. I know your recipe is a good one 😋
Kara
Should shrimp be raw or cooked when you add it?
Fox Valley Foodie
They should be raw
Christopher Vezina
Baw, did you put tomatoes in the gumbo? That's sacrilegious! Roux looked amazing, though.
Michelle
This was a great recipe and my gumbo turned out great. I was having an issue with my roux until this recipe. Thank you so much.!
Kathy
This recipe is absolutely delicious! Easy simple and delicious. Please try this one because I am Cajun and this is better than I have ever tried before ! So much more natural flavor. Simply magnificent!
Fox Valley Foodie
That's what I like to hear! Thanks so much!
David Shade
Totally too runny and lacks heat. Not authentic.
Lynn
Please please please do not take this recipe as cajun! This is a recipe that is more New Orleans based. Do not believe ANY RECIPE that claims CAJUN based out of New Orleans. Trust recipes from Lafayette, Breaux Bridge, St. Martinville, Arnoudville, Port Barre, Ville Platte, Opelousas, Crowley. Pisses me off that television claims New Orleans as Cajun, can't be no further from the truth! Not saying they don't cook good food, just not Cajun!
Oma
Exactly. This recipe is wrong in so so many ways. My heart rate ran rapid just reading the ingredients. NOOOOO! Straight outta Lafayette, many generations. My grandmother would turn over in her grave if I ever made gumbo like this.
Cookie
I agree, I’m from Rayne, and it totally different. But if people don’t know they just don’t want to know !
It’s good, and it better than they’ve ever experienced, so if they like it it, let them love it!
They are just missing out on Cajun Gumbo, it’s New Orleans Gumbo!
Big Tom
I am from New Orleans, and this recipe is the real deal!
Marisa Franca @ All Our Way
Awwww! Wasn't that kind of the IRS to make the corrections and adjustments for you?? They are so kind-hearted always willing to help. NOT!!!!! I'm so sorry you didn't make it to NOLA. We do love our Cajun/Creole food, also. We'll have to try your recipe! Love spicy.
Susan Gough
Oh my, I was going to make Gumbo on Fat Tuesday then I totally forgot. Thank you for this post, I'm going to try yours next week. The recipe I have I got from Emilio the chef . I can't remember his last name right now but he is on Food Network. I love cooking and have for many years , I thought about blogging about it but I'm so busy homeschooling my granddaughter and taking care of our horses that I can barley keep up. I followed you and signed up for your newsletter and I'm looking forward to scavenge ring your blog. It is a creative outlet for me too. By the way, I love your corny jokes! Blessings, Susan
Fox Valley Foodie
Haha, thanks for the comment! I hope you love the Gumbo as much as I do. I'll keep the corny jokes coming!
Kathy
Thanks for the refreshing recipe, my family loved it! Best ever!
Latinapepper
Hello. I'm making this gumbo today. I can't wait!!! Thank you for sharing the recipe. Many Blessings to you ❤️