Gumbo Recipe

This Gumbo Recipe brings the bold, rich flavors of Louisiana straight to your kitchen. This traditional Creole stew features chicken, sausage, shrimp, crab, and okra in a savory roux-based sauce, served over steaming hot rice. Whether you’re searching for a chicken gumbo recipe, seafood gumbo recipe, or an easy gumbo recipe, this method delivers authentic New Orleans flavor in every spoonful.

The secret to an authentic gumbo lies in a perfectly cooked roux, the “holy trinity” of celery, onions, and bell peppers, and a finishing touch of file powder for depth and texture. Perfect for family dinners or gatherings, this gumbo also keeps well in the fridge or freezer.

Ingredients

For the Roux and Base:
1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 garlic cloves, minced
1 pound andouille sausage, sliced

For the Broth:
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
Salt, to taste
2 tablespoons hot pepper sauce (such as Tabasco)
½ teaspoon Cajun seasoning blend
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 oz) can stewed tomatoes
1 (6 oz) can tomato sauce
4 teaspoons file powder, divided

For the Okra:
2 tablespoons bacon drippings
2 (10 oz) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar

For the Seafood:
1 pound lump crabmeat
3 pounds medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Directions

Make the roux: In a large, heavy saucepan, whisk together the flour and ¾ cup bacon drippings over medium-low heat until smooth. Cook, whisking constantly, until the roux reaches a deep mahogany color, about 20–30 minutes. Remove from heat and allow to cool slightly while continuing to whisk.

Prepare the vegetables: Pulse celery, onion, bell pepper, and garlic in a food processor until finely chopped. Stir into the roux, add the sliced sausage, and cook over medium-low heat for 10–15 minutes until vegetables are tender. Remove from heat.

Make the broth: In a large Dutch oven, combine water and beef bouillon cubes. Bring to a boil, then whisk in the roux mixture. Reduce heat to low and add sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer gently for 1 hour, stirring occasionally. Add 2 teaspoons of file powder at the 45-minute mark.

Cook the okra: Melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar, cooking for 15 minutes. Remove with a slotted spoon and stir into the gumbo.

Add the seafood: Stir in crabmeat, shrimp, and Worcestershire sauce. Simmer for an additional 45 minutes until the flavors meld. Add the remaining 2 teaspoons of file powder just before serving.

Serve hot over steamed rice and garnish with fresh parsley if desired.

Tips for the Best Gumbo

Constantly whisk the roux to prevent burning and achieve a rich, deep color.
Add file powder at the end to thicken the gumbo and enhance authentic Creole flavor.
Gumbo freezes well and often tastes even better the next day as flavors deepen.
For a no-seafood version, omit shrimp and crab, and add extra chicken or sausage.

Preparation Details

Prep Time: 1 hour
Cook Time: 2 hours 40 minutes
Total Time: 3 hours 40 minutes
Servings: 20