A rich, hearty stew that brings together the bold flavors of Louisiana in one pot. This classic gumbo features Andouille sausage, the “holy trinity” of Cajun cooking, and a dark roux that creates that unmistakable gumbo flavor and texture that’s been perfected over generations in the American South.
Why You’ll Love This Recipe
This authentic Louisiana gumbo delivers deep, complex flavors in every spoonful. The dark roux base provides that distinctive nutty taste that’s the hallmark of proper gumbo. It’s a one-pot meal that’s perfect for feeding a crowd or meal prepping for the week. The combination of Andouille sausage and vegetables creates a satisfying meal that gets even better with time as the flavors meld together. Plus, this recipe stays true to Louisiana tradition while being accessible enough for home cooks to master.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Andouille sausage is the star protein in this gumbo, providing a smoky, spicy flavor that forms the backbone of the dish. If you can’t find Andouille, smoked kielbasa can work as a substitute, though it won’t have quite the same kick.
Cajun seasoning brings the authentic Louisiana flavor profile with its blend of paprika, garlic, onion, and various peppers. You can adjust the amount based on your heat preference.
Bell peppers add sweetness and color to the gumbo. Using both red and green varieties not only looks beautiful but also provides slightly different flavor notes.
Okra serves as a natural thickener for the gumbo while adding its unique texture and vegetable flavor. Fresh is best, but frozen works well too if sliced before freezing.
Chicken broth forms the liquid base of the gumbo, adding depth and savory notes. Homemade stock will elevate the flavor, but a good quality store-bought option works perfectly fine.
Diced tomatoes add acidity and sweetness that balances the richness of the roux. The juice also contributes to the broth’s consistency.
Onion, celery, and bell peppers make up the “holy trinity” of Cajun cooking, forming the aromatic base that’s essential to authentic gumbo.
Garlic intensifies the savory elements and adds complexity to the overall flavor profile.
Vegetable oil with its neutral flavor and high smoke point is perfect for making the roux that will cook for an extended period.
Flour combines with oil to create the roux, which thickens the gumbo and provides its distinctive nutty flavor as it darkens.
Directions
- Chop the onions, bell peppers, celery, and slice the Andouille sausage into rounds.
- In a large pot, combine vegetable oil and flour to create a roux. Stir continuously until it turns dark brown (15-20 minutes).
- Add the chopped vegetables to the roux and sauté for 5 minutes until softened.
- Stir in sliced sausage, garlic, and Cajun seasoning, cooking for another 5 minutes.
- Pour in the chicken broth and canned tomatoes. Bring to a boil, then reduce heat to simmer for 30 minutes.
- Add the okra during the last 10 minutes of cooking. Stir occasionally until tender.
Servings and Timing
This gumbo recipe yields 6 generous servings, making it perfect for family dinners or having leftovers for the week. The preparation takes about 15 minutes, while cooking time is approximately 60 minutes, for a total time of 1 hour and 15 minutes. Each serving contains approximately 352 calories, offering a satisfying meal without being overly heavy.
Variations
Seafood Gumbo: Add 1 pound of peeled shrimp, crab meat, or oysters during the last 5-10 minutes of cooking for a coastal twist.
Chicken and Sausage Gumbo: Include 1-2 cups of shredded rotisserie chicken along with the sausage for added protein.
Vegetarian Gumbo: Omit the sausage and use vegetable broth, then double the okra and add 2 cups of mixed beans for a hearty meatless version.
Spicy Gumbo: Increase the Cajun seasoning and add 1-2 diced jalapeños or a tablespoon of hot sauce for those who enjoy more heat.
Filé Gumbo: Omit the okra and add 1-2 teaspoons of filé powder (ground sassafras leaves) after removing from heat for an authentic thickening alternative.
Storage/Reheating
Refrigeration: Store cooled gumbo in airtight containers in the refrigerator for up to 4 days. The flavors actually improve after a day or two as they continue to meld together.
Freezing: Gumbo freezes beautifully for up to 3 months. Portion into freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator before reheating.
Reheating: Warm refrigerated gumbo over medium-low heat on the stovetop, stirring occasionally until heated through (about 10-15 minutes). Add a splash of chicken broth if it seems too thick.
Microwave Method: For individual portions, microwave on high for 2-3 minutes, stirring halfway through.
Serving After Storage: Consider freshening reheated gumbo with a sprinkle of fresh parsley or a few drops of hot sauce to brighten the flavors.
FAQs
What is a roux and why is it important for gumbo?
A roux is a mixture of fat and flour that’s cooked together and serves as the base for gumbo. It thickens the stew and provides a deep, nutty flavor that’s essential to authentic gumbo. The darker the roux, the more flavor it imparts, though it loses some thickening power as it darkens.
Can I make gumbo ahead of time for a party?
Absolutely! Gumbo actually tastes better after sitting for a day or two as the flavors continue to develop. Make it 1-2 days ahead, refrigerate, and simply reheat before serving.
What if I can’t find Andouille sausage?
If Andouille isn’t available, smoked kielbasa or Spanish chorizo make good substitutes. The key is finding a smoked sausage with some spice to it. In a pinch, regular smoked sausage with added cayenne pepper will work.
Is okra necessary for authentic gumbo?
While many traditional gumbo recipes include okra, there are authentic variations without it. If you don’t care for okra, you can omit it and use filé powder (added after cooking) as a thickener instead, or simply rely on the roux for thickening.
What should I serve with gumbo?
White rice is the traditional accompaniment to gumbo. A scoop of rice is typically placed in the center of a bowl with gumbo ladled around it. Crusty French bread or cornbread also pairs wonderfully with gumbo.
How do I know when my roux is the right color?
A proper dark roux for gumbo should be the color of chocolate or peanut butter. This takes patience—usually 15-20 minutes of constant stirring. If black specks appear, the roux has burned and you’ll need to start over.
Can I use a different protein in this gumbo?
Yes! Gumbo is versatile—you can use chicken, shrimp, crab, oysters, or even game meats like duck or rabbit. Just adjust cooking times accordingly (seafood needs less time and should be added later in the process).
My gumbo seems too thin. How can I thicken it?
If your gumbo is too thin, you can make a small amount of additional roux in a separate pan, cool it slightly, and then whisk it into the gumbo. Alternatively, let the gumbo simmer uncovered to reduce and thicken naturally.
Can I make gumbo in a slow cooker?
You’ll need to make the roux on the stovetop first, but after that, you can transfer everything to a slow cooker and cook on low for 6-8 hours. Add the okra during the last hour of cooking.
Is gumbo spicy, and can I adjust the heat level?
Traditional gumbo has a mild to medium heat level. You can easily adjust the spiciness by increasing or decreasing the amount of Cajun seasoning, or by adding hot sauce to individual servings so everyone can customize their heat preference.
Conclusion
This authentic Louisiana gumbo recipe brings the heart and soul of Cajun cooking to your kitchen. The careful process of creating a dark roux pays off with deep, complex flavors that can’t be rushed or replicated with shortcuts. Whether you’re serving it for a special occasion or a cozy family dinner, this gumbo delivers comfort and satisfaction in every bowl. Don’t be intimidated by the cooking time—most of it is hands-off, allowing the ingredients to meld into something truly magical. Once you master this recipe, you’ll have an impressive dish in your repertoire that’s sure to become a requested favorite. Laissez les bons temps rouler—let the good times roll with this classic Southern comfort food.
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Authentic Louisiana Gumbo
Authentic Louisiana Gumbo is a flavorful dish made with a dark roux, Andouille sausage, fresh vegetables, and classic Cajun seasoning.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Ingredients
- 1 lb Andouille sausage, sliced
- 2 tablespoons Cajun seasoning
- 2 bell peppers (red and green), chopped
- 1 cup okra, sliced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- ½ cup vegetable oil
- ½ cup flour
Instructions
- Chop the onions, bell peppers, celery, and slice the Andouille sausage into rounds.
- In a large pot, combine vegetable oil and flour to create a roux. Stir continuously until it turns dark brown (15-20 minutes).
- Add the chopped vegetables to the roux and sauté for 5 minutes until softened.
- Stir in sliced sausage, garlic, and Cajun seasoning, cooking for another 5 minutes.
- Pour in the chicken broth and canned tomatoes. Bring to a boil, then reduce heat to simmer for 30 minutes.
- Add the okra during the last 10 minutes of cooking. Stir occasionally until tender.
Notes
- The gumbo can be served over rice for a heartier meal.
- Adjust Cajun seasoning to suit your taste preference.
- Ensure the roux is stirred continuously to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Louisiana
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 4 g (estimate)
- Sodium: 800 mg (estimate)
- Fat: 23 g (estimate)
- Saturated Fat: 7 g (estimate)
- Unsaturated Fat: 15 g (estimate)
- Trans Fat: 0 g
- Carbohydrates: 20 g (estimate)
- Fiber: 4 g (estimate)
- Protein: 18 g (estimate)
- Cholesterol: 55 mg (estimate)
