Gumbo
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Bring the flavor of the bayou home with this comforting gumbo, brimming with spicy andouille sausage and succulent shrimp.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Gumbo, with its rich, soulful flavors, is more than just a comforting stew—it’s flavors are a nod to Louisiana’s rich history, blending Creole and Cajun traditions with influences from the West African, French, Spanish, and Native American folks who made this place their home. In fact, the name “gumbo” is thought to come from “ki ngombo,” the West African term for okra.
I can’t claim that this gumbo recipe is 100% authentic—there’s not even any okra or filé powder in it—but it is delicious and easy to make with ingredients found at your regular supermarket. And, really, there are no hard and fast rules when it comes to gumbo: each home and restaurant has their own version. The only necessity is the roux (pronounced “roo”), the mixture of fat and flour cooked on the stove until it becomes the color of chocolate, that forms the base of the stew. And of course the “holy trinity” of onions, bell peppers, and celery—those elements give the dish its signature flavor.
Table of Contents
“This gumbo is so tasty — there’s a depth of flavor and nice texture that I haven’t achieved with other gumbo recipes.”
What You’ll Need To Make Gumbo
- Andouille (ahn-doo-ee) Sausage: A spicy, smoked pork sausage with roots in France but popular in Louisiana. In the supermarket, you’ll typically find it in the refrigerated meat section or alongside hot dogs and other specialty sausages. Since it’s already cooked, all you need to do is brown and heat it.
- Shrimp: Surprisingly, frozen shrimp can be fresher than what’s at the counter. Shrimp are usually flash-frozen right after being caught, preserving their freshness. “Fresh” shrimp at many counters were often frozen previously and then thawed, meaning they’ve been out of their frozen state longer.
- Holy Trinity: The heart and soul of many Louisiana dishes, this trio comprises onions, bell peppers, and celery. It acts as a flavorful foundation in recipes, capturing the essence of Louisiana cooking.
- Creole Seasoning: A spicy and aromatic blend of various herbs and spices, such as paprika, oregano, garlic powder, and cayenne pepper. It encapsulates the bold flavors of Louisiana. “Tony Chachere’s” or “Emeril’s Essence” are both widely recognized brands you can find in most supermarkets.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausages and brown on all sides, 5 to 7 minutes. Set the browned sausages aside on a cutting board.
Lower the heat to medium and add the remaining 6 tablespoons of oil to the pot. Add the flour.
Cook, stirring slowly and constantly with a wooden spoon(making sure to scrape the corners of the pot).
Continue stirring until the roux turns the color of milk chocolate.
Depending on the type of pot you use, this process can take anywhere from 5 to 15 minutes; be patient to get the right color. (The roux will smell toasty as it browns—that’s okay, but if it starts to smoke at any point, turn the heat down or remove the pot from the heat for a moment.)
Add the onion, celery, and bell pepper and cook with the roux, stirring frequently, until softened, 7 to 9 minutes.
Gradually add the chicken broth. whisking to incorporate the roux as you go. Make sure to scrape the bottom and corners of the pot. Don’t worry if it looks like the roux isn’t blending with the broth; it will come together once it boils.
Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves.
Bring to a boil, stirring frequently and scraping the bottom and corners of the pot where the roux may settle. Turn down the heat and simmer, uncovered and stirring occasionally, for 20 minutes.
Meanwhile, cut the browned sausages on a diagonal into ½-inch slices. Add the sliced sausage and shrimp to the gumbo and simmer until the sausage is heated through and the shrimp are just cooked, 3 to 4 minutes.
Remove and discard the bay leaves, and then stir in the scallions. Taste and adjust seasoning, if necessary.
Spoon white rice into bowls and ladle the gumbo around the rice.
Frequently Asked Questions
My recipe omits okra and filé powder primarily for simplicity. While both are traditional thickeners in gumbo, I’ve chosen to rely solely on the roux to provide the dish’s body and depth. Also, depending on where you live, okra and filé powder can be hard to find; this version is made with easy-to-find ingredients.
The roux is fundamental to gumbo. It not only thickens the stew but also provides a distinct, rich flavor. Depending on the gumbo, the roux can range from a light tan to a deep chocolate brown. The darker the roux, the deeper and more complex the flavor will be, but it’s essential to cook it slowly to prevent burning.
The gumbo can be partially prepared, one day ahead of time, up until the point where you add the sliced sausage and shrimp to the broth. Before serving, simply bring the broth to a simmer and then proceed with the recipe.
Gumbo is best served fresh, but leftovers can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving. When reheating, bring it to a gentle simmer over low heat. Be mindful that shrimp can become slightly tougher when reheated. (Freeze any leftover rice separately, as rice can become mushy when frozen and reheated in soup.)
Absolutely! At my house, everyone always fishes out the sausage and shrimp, leaving me with a huge pot of leftover broth. If your crew does the same, feel free to increase the sausage and shrimp in the recipe. If you have any leftover chicken in the fridge, you can throw that in too.
Video Tutorial
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Gumbo
Ingredients
- 7 tablespoons vegetable oil, divided
- 1½ pounds smoked Andouille sausage (see note)
- ¾ cup all-purpose flour
- 1½ cups chopped yellow onions, from one large onion
- 2 stalks celery, diced
- 1 red bell pepper, seeded and diced
- 7 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon cayenne pepper (optional)
- 2½ teaspoons Creole seasoning, such as Emeril's Essence or Tony Cachere's
- 1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
- 2 bay leaves
- 1½ pounds large shrimp, peeled and deveined
- ½ cup chopped scallions, white and green parts, from about 4 scallions
- Cooked white rice, for serving
Instructions
- In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausages and brown on all sides, 5 to 7 minutes. Set the browned sausages aside on a cutting board.
- Lower the heat to medium and add the remaining 6 tablespoons (90 ml) of oil to the pot. Add the flour and cook, stirring slowly and constantly with a wooden spoon and making sure to scrape the corners of the pot, until the roux turns the color of milk chocolate. Depending on the type of pot you use, this process can take anywhere from 5 to 15 minutes; be patient to get the right color. (The roux will smell toasty as it browns—that’s okay, but if it starts to smoke at any point, turn the heat down or remove the pot from the heat for a moment.)
- Add the onion, celery, and bell pepper and cook with the roux, stirring frequently, until softened, 7 to 9 minutes.
- Gradually add the chicken broth, whisking to incorporate the roux as you go, and making sure to scrape the bottom and corners of the pot. Don’t worry if it looks like the roux isn’t blending with the broth; it will come together once it boils.
- Stir in the tomato paste, salt, sugar, cayenne (if using), Creole seasoning, thyme, and bay leaves. Bring to a boil, stirring frequently and scraping the bottom and corners of the pot where the roux may settle. Turn down the heat and simmer, uncovered and stirring occasionally, for 20 minutes.
- Meanwhile, cut the browned sausages on a diagonal into ½-inch (12-mm) slices.
- Add the sliced sausage and shrimp to the gumbo and simmer until the sausage is heated through and the shrimp are just cooked, 3 to 4 minutes.
- Remove and discard the bay leaves, and then stir in the scallions. Spoon white rice into bowls and ladle the gumbo around the rice.
- Make-Ahead/Freezing Instructions: The gumbo can be partially prepared, one day ahead of time, up until the point where you add the sliced sausage and shrimp to the broth. Before serving, simply bring the broth to a simmer and then proceed with the recipe. Leftover gumbo can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. When reheating, bring it to a gentle simmer over low heat. Be mindful that shrimp can become slightly tougher when reheated.
- Andouille is a seasoned and smoked sausage made from pork, most often associated with Louisiana Creole cuisine. You can usually find it in the cooked sausage section of your supermarket—and, since it’s already cooked, all you need to do is brown and heat it.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This recipe is so good! I’ve tried several recipes trying to find something similar to the gumbo we got used to eating when we were stationed in the south. I was glad to find it in your cookbook as this one is exactly what I was looking for and has become a staple in our house! I sometimes will substitute chicken for the shrimp. I’ve also added okra on occasion. Other than that I make as written and it’s a winner every time!
This was really good making it just as it is in the recipe! Mine actually looked just like your pictures…that usually never happens for me! Thank you for another yummy recipe!
It’s a Jenn Gumbo and it’s perfect! One can add all they want to what’s provided here. Cool. It’s a perfect foundation, so adding other things (like traditional okra and such) will do nothing to harm this fine rendition.
Have tried it, wife (from LA) loved it! So, there you go. Nuff said.
Hi Jenn,
This recipe looks easy and amazing. Going to prepare for Christmas Eve Dinner. One item some of the guests cannot eat spicy sausage. Can you recommend a substitute sausage?
Any help appreciated.
B Smith
p.s. LOVE YOUR RECIPES AND EASY TO FOLLOW!
Hi B, Happy to hear you enjoy the recipes! You can substitute kielbasa for a milder alternative. Please LMK how it turns out!
Hi Jenn, do you have a jambalaya recipe that you like?
Hi Mark, As of now, I don’t – I’m sorry! I will add it to my list of recipes to potentially develop, and if I come across anything in the meantime that looks worthwhile, I’ll send it your way.
Hi Jenn,
Another awesome recipe! I was wondering if it would be okay if I added a few cloves of chopped garlic to this recipe or is there a reason you didn’t use garlic?
Thanks for all the great recipes on your site!
Hi Ray, Yes you can absolutely add fresh garlic. Garlic powder is in the Creole seasoning (or at least the one I use), so just go easy. Glad you enjoy the recipes!
How do I find the reviews of the recipes? I always love to read other’s responses and alterations. I’ve found it before, but today I’m stumped. Always enjoy your recipes!
Hi Maggie, This is a brand new recipe on the site, so no reviews yet. 🙂
Hi Jenn. I’ve really enjoyed everything of yours that I’ve tried so far. I haven’t made your gumbo, but as a native of LA, most people don’t use any tomato products in their recipe. I’ve never seen thyme or bay leaves, but maybe that’s seafood specific which I don’t personally make. Everything else in your recipe is consistent with my experience, but as you mentioned, everyone has their own way, and I’m sure yours is great too. No disrespect intended, but I just wanted to let people know that tomatoes are not common in gumbo. Thanks for all you share.
Hi Scott, Thank you so much for sharing your perspective from Louisiana! I’ve always understood that some Creole versions of gumbo do incorporate tomato products, and I personally love the depth of flavor and umami that tomato paste brings to the dish. While I always try to respect the traditional roots of a dish, I sometimes add my own tweaks to achieve the flavor I’m aiming for. I’m so glad you’ve been enjoying the recipes, and if you ever try my gumbo version, I hope you’ll see it as a different but tasty take. Thanks for your insight!
In reply to your comment, I researched to find out the answer to the question of tomatoes in Gumbo. My search concluded that tomato is typically used in Creole gumbo not Cajun. I never would had thought about the difference until you brought it up. I can’t wait to try this recipe because I love Jenn’s adaptations of everything, so far.
Gumbo, I always thought, means “okra”, so I am wondering how you can have gumbo without the okra?
Try the “Holy Trinity” (onion, bell pepper, celery, garlic) with okra and tomatoes. Toss in a little corn and some shrimp – yummy!
Can’t wait to make this. What size/ count shrimp is best, ones in your pic look like Argentinine or tiger shrimp.
Hi MB, I’d go with 31/35. Enjoy!