Authentic Louisiana Gumbo: A Step-by-Step Guide

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup vegetable oil
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 2 tablespoons minced garlic
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 1 pound okra, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 8 cups chicken broth
  • 1 pound chicken thighs, boneless and skinless
  • 1 1/2 pounds raw medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup chopped green onions
  • 1 tablespoon file powder

Steps and instructions

  1. In a large pot over medium heat, combine the flour and oil to create a roux. Stirring constantly, cook the roux until it becomes a dark brown color, similar to chocolate, about 15 to 20 minutes.
  2. Add the onions, bell peppers, and celery to the pot. Cook the vegetables, stirring often, until they are soft, about 5 minutes.
  3. Add the garlic, smoked sausage, andouille sausage, and okra to the pot. Cook the mixture, stirring often, for an additional 5 minutes.
  4. Add the salt, black pepper, white pepper, cayenne pepper, dried thyme, and bay leaves to the pot. Stir well to combine all the ingredients.
  5. Add the diced tomatoes with green chiles and the chicken broth to the pot. Stir the mixture well, making sure to scrape the bottom of the pot to incorporate any browned bits.
  6. Add the chicken thighs to the pot. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let the gumbo simmer for 45 minutes.
  7. Add the shrimp to the pot and cook until they are just cooked through, about 5 minutes.
  8. Remove the pot from the heat and stir in the fresh parsley, green onions, and file powder. Let the gumbo sit for a few minutes to allow the flavors to meld together before serving.
  9. Serve the gumbo hot, over cooked white rice.

Tools for making

  • Large pot - A large pot is needed to cook the gumbo and hold all the ingredients.
  • Stirring spoon - A stirring spoon is necessary to stir the roux and gumbo while cooking.
  • Knife - A knife is needed to chop the onions, bell peppers, celery, and garlic.
  • Cutting board - A cutting board provides a surface for chopping the vegetables and sausage.
  • Measuring cups - Measuring cups are required to accurately measure the flour, oil, and chicken broth.
  • Measuring spoons - Measuring spoons are necessary to measure the salt, pepper, and spices.
  • Tongs - Tongs are useful for handling the chicken thighs and shrimp while cooking.
  • Can opener - A can opener is needed to open the can of diced tomatoes with green chiles.
  • Ladle - A ladle is used to serve the gumbo into bowls.
  • Rice cooker or pot - A rice cooker or pot is required to cook the white rice to serve with the gumbo.

Recipe variations

  • Replace the all-purpose flour with gluten-free flour for a gluten-free version.
  • Experiment with different types of sausage, such as chicken or turkey sausage, for a healthier alternative.
  • Add different vegetables to the gumbo, such as diced tomatoes, corn, or bell peppers, to customize the flavors.
  • For a meat-free option, omit the chicken thighs and sausage, and add extra vegetables like mushrooms or tofu for added protein.
  • Try using seafood stock instead of chicken broth for a more seafood-forward gumbo.
  • Include other seafood options like crab meat, crawfish, or clams for a seafood gumbo variation.
  • Add a splash of Worcestershire sauce or hot sauce for an extra kick of flavor.
  • Experiment with different herbs and spices, like oregano, paprika, or basil, to create your own unique blend of flavors.
  • Serve the gumbo over a different base, such as quinoa, couscous, or mashed potatoes, instead of white rice.

Recipe overview

Gumbo is a hearty, flavor-packed dish that hails from Louisiana. This recipe combines a variety of ingredients including smoked sausage, andouille sausage, okra, and shrimp, creating a mouthwatering meal that's sure to impress. The foundation of the dish is a dark roux, which lends a rich flavor and thick texture to the gumbo. This recipe also includes a blend of peppers and spices, resulting in a dish that's as spicy as it is savory. With a preparation time of about an hour and a half, this gumbo is perfect for leisurely weekends or family gatherings. It's typically served over cooked white rice, which helps to soak up the flavorful broth. Whether you're a seasoned chef or a novice in the kitchen, this gumbo recipe will guide you in making a delectable dish that's bursting with authentic Southern flavor.

Common questions

  1. Can I use a different type of flour for the roux? No, it is recommended to use all-purpose flour for the roux in this recipe.
  2. Can I substitute the vegetable oil with another type of oil? Yes, you can use other neutral-tasting oils like canola or grapeseed oil as a substitute for vegetable oil.
  3. Can I omit the okra? While okra is a traditional ingredient in gumbo, you can omit it if you prefer. However, it does add a unique flavor and texture to the dish.
  4. Can I use chicken breasts instead of chicken thighs? Yes, you can use chicken breasts instead of thighs if you prefer. Just make sure to adjust the cooking time accordingly as chicken breasts may cook faster.
  5. What is file powder and can I omit it? File powder is made from ground sassafras leaves and is used to thicken and flavor gumbo. While it is traditional in gumbo recipes, you can omit it if you don't have it or prefer not to use it. The gumbo will still be delicious without it.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the gumbo and hold all the ingredients.
  • Wooden spoon - A wooden spoon is useful for stirring the roux and gumbo mixture.
  • Chef's knife - A chef's knife is essential for chopping onions, bell peppers, celery, and garlic.
  • Cutting board - A cutting board provides a stable surface for chopping ingredients.
  • Measuring cups - Measuring cups are necessary to accurately measure the flour, oil, and other ingredients.
  • Measuring spoons - Measuring spoons are used to measure the salt, pepper, and other spices.
  • Tongs - Tongs are helpful for flipping and removing the chicken and shrimp from the pot.
  • Ladle - A ladle is used to serve the gumbo into bowls.
  • Rice cooker or pot - A rice cooker or pot is needed to cook the white rice for serving.

Origin stories

Gumbo, a hearty soup hailing from Louisiana, is a true melting pot of cultures. Its roots run deep into the heart of the American South, a culinary tradition steeped in a blend of French, Spanish, African, and Native American influences. Legend has it that gumbo was first served at a gubernatorial reception in New Orleans in 1803, and it has been a Louisiana staple ever since. The name itself, "gumbo," is derived from the West African word for okra, indicating the African influence and the importance of okra as a key ingredient. Over the centuries, gumbo has evolved, reflecting the diversity and adaptability of Louisiana's culture. From the traditional roux to the inclusion of local seafood or chicken and sausage, every pot of gumbo tells a story of the region's history and the resources available. It's served over a bed of rice, another nod to the influence of Spanish and African cuisine on this iconic dish. It's more than just a meal in Louisiana - it's a symbol of shared history, community, and resilience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.