Simmered in a rich, chicken-based broth this traditional gumbo is packed with andouille sausage, chicken, and shrimp in a flavorful roux. This authentic New Orleans Gumbo is sure to warm you up on a chilly day.

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Traditional gumbo is a thick stew that’s chock-full of delicious ingredients like tender chicken, succulent shrimp, and spicy andouille sausage, all swimming in a flavorful broth.

Like our red beans and rice recipe, it’s a classic dish that hails from the Deep South, specifically south Louisiana, and it’s a staple in many households, especially during those chilly winter months.

Why I love this recipe

It’s incredibly versatile. You can switch up the protein, veggies, and spices to suit your taste.
It’s a one-pot wonder. Minimal cleanup means more time to enjoy your meal and less time scrubbing dishes.
Leftovers taste even better. Gumbo has this magical ability to intensify in flavor overnight, making it the perfect meal prep option.

Ingredients

all-purpose flour
butter
celery
yellow onion
green bell pepper
green onion
parsley
garlic
Cajun seasoning
chicken broth or chicken stock
andouille sausages
chicken
shrimp
long grain white rice for serving.

Step by Step

In a large heavy stock pot or large Dutch oven, combine the flour and butter over low heat. Cook for 10 minutes, whisking often until a dark brown roux forms. Continue to cook an additional 5 minutes whisking constantly to avoid burning the roux.
In a separate skillet cook the sausage slices in one layer. Brown them on both sides, about 3 minutes per side. Remove and set aside.
Add 1 cup of broth to the skillet and scrape the bottom of the pan to deglaze.
Pour the remaining broth into the pot with the roux and add vegetables, parsley, and garlic. Stir.
Bring to a boil over medium-high heat and boil for 6 minutes or until vegetables are tender.
Skim any foam off the top of the pot and add sausage, chicken, and shrimp. Simmer for 3-5 minutes over medium heat or until shrimp and chicken are heated through.
Season to taste with salt and pepper and Cajun seasoning. Serve warm over rice.

Tips for best results

Take your time when making the roux. Patience is key to achieving that perfect, deep color and flavor.
Don’t skimp on the Cajun seasoning! It’s what gives gumbo its signature zing, so feel free to adjust the amount to suit your taste preferences.
And most importantly, don’t forget to stir your gumbo with a wooden spoon often and have patience! There’s no rush when cooking up a batch of this soulful dish.

Serving suggestions

Now, what’s a bowl of traditional gumbo without some classic accompaniments? There are a lot of great options for what to serve with gumbo!

Serve it up with a side of freshly baked cornbread or hush puppies. You can also serve it with a simple veggie salad, Southern green beans, black eyed-peas and greens, or collard greens for a well-rounded meal that’s sure to satisfy.

Variations

The beauty of Cajun gumbo is its adaptability. Feeling like seafood gumbo? Swap the chicken and sausage for more shrimp and crab or even crawfish. Craving some greens? Throw in some chopped okra or spinach with the other veggies. Want more spice? Add gumbo filé powder to the mix. The possibilities are endless!

Storage

Made a big batch? No worries! Gumbo actually tastes even better the next day. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage in a freezer bag or freezer-safe container (affiliate link)– just thaw it in the fridge overnight before reheating.

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Traditional Gumbo

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Author: Melissa Riker
Total Time: 40 minutes
Yield: 8 servings 1x

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Description

Ingredients

Units Scale

1 cup all-purpose flour
2/3 cup butter
3 stalks celery, diced
1 large yellow onion, diced
1 green bell pepper, diced
1 bunch green onion, chopped finely
1 bunch fresh parsley, chopped finely
3 cloves garlic, minced
4 teaspoons Cajun seasoning
8 cups chicken broth
12 ounce andouille sausages, sliced into 1/4 inch rounds
2 cups cooked shredded chicken (or the amount off 1 rotisserie chicken)
2 cups cooked shrimp, peeled
cooked white rice, for serving

Instructions

In a large heavy stock pot combine the flour and butter over low heat. Cook for 10 minutes, whisking often until a dark roux forms. Continue to cook an additional 5 minutes whisking constantly to avoid burning the roux.
In a separate skillet cook the sausage slices in one layer. Brown them on both sides, about 3 minutes per side. Remove and set aside.
Add 1 cup of broth to the skillet and scrape the bottom of the pan to deglaze. Pour broth mixture into the pot with the roux.
Pour remaining broth into the pot and add vegetables, parsley, and garlic. Stir.
Bring to a boil over medium-high heat and boil for 7 minutes or until vegetables are tender.
Skim any foam off the top of the pot and add sausage, chicken, and shrimp.
Season to taste with salt and pepper and Cajun seasoning. Serve warm over rice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: stovetop
Cuisine: American