There’s nothing quite like the heartwarming, soul-satisfying bowl of gumbo simmering on the stove. This dish is Louisiana comfort food at its finest, combining rich, smoky, and savory flavors with a kick of spice. It’s the kind of recipe that feels like a warm hug on a chilly evening, and it’s perfect for feeding a crowd or savoring leftovers the next day (it tastes even better after sitting!).
If you’re craving a dish brimming with bold flavors and a little Southern magic, this gumbo is your golden ticket!
Why You’ll Love This Recipe
- It’s a one-pot wonder that delivers layers of irresistible flavors.
- A comforting, hearty meal perfect for family dinners or sharing with friends.
- Customizable—adjust the heat level, protein, or make it vegetarian if you prefer.
- Makes enough to feed a crowd, and the leftovers are a dream!
Ingredients Breakdown
Essentials
- Andouille sausage: Smoky and slightly spicy, this sausage brings an authentic cajun flavor to the gumbo. Swap with kielbasa or a plant-based sausage if needed.
- Chicken thighs: Juicy and flavorful, they hold up beautifully in the long simmer. Bone-in is great for added flavor, but boneless works, too.
- Okra: A gumbo classic that helps thicken and add texture. Found fresh or frozen at most grocery stores.
- Shrimp: Adds a briny sweetness. Look for raw, peeled, and deveined shrimp for ease.
- Roux: A mix of flour and butter (or oil) cooked to a deep caramel color—it’s the backbone of gumbo’s rich flavor.
- Holy Trinity: Onion, green bell pepper, and celery are the essential aromatic trio for this Creole dish.
- Spices: Cajun seasoning, thyme, bay leaves, and a pinch of cayenne for that signature kick.
- Chicken stock: Forms the flavorful base of the gumbo. Homemade or store-bought works.
Pro Tips
The darker the roux, the deeper the flavor—so don’t rush this step! Stir constantly and watch for a rich, peanut butter-like color.
Step-by-Step Instructions
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Brown the sausage slices until golden, then remove and set aside.
- Season the chicken thighs with salt and pepper, then brown them in the same pot. Remove and set aside.
- Add another tablespoon of oil, then stir in 1/2 cup of all-purpose flour. Cook, continuously stirring, for about 15-20 minutes to make a deep brown roux.
- Once the roux is ready, add the diced onion, bell pepper, and celery (your “holy trinity”) to the pot, stirring to coat in the roux. Cook until softened, about 5-7 minutes.
- Stir in 4 cloves of minced garlic, 2 teaspoons of Cajun seasoning, 1 teaspoon of dried thyme, and 2 bay leaves. Cook for another minute until fragrant.
- Pour in 6 cups of chicken stock, scraping up any browned bits from the bottom of the pot. Return the sausage and chicken to the pot, along with 2 cups of sliced okra. Bring the mixture to a simmer and let it cook for about 30 minutes, partially covered.
- Add the shrimp and cook until pink and opaque, about 3-5 minutes. Taste and adjust seasoning as needed.
- Serve warm over steamed rice, garnished with chopped parsley and a dash of hot sauce, if desired.
Chef’s Tips and Tricks
- For the best flavor, don’t rush the roux—it’s worth the patience!
- If you’d like a thicker gumbo, simmer it uncovered for 10 additional minutes to reduce the broth.
- Adding the shrimp last prevents them from overcooking and turning rubbery.
Recipe Variations and Serving Suggestions
- Make it spicier: Add more cayenne or a few dashes of hot sauce for extra heat.
- Vegetarian version: Skip the proteins and up the veggies—add mushrooms, zucchini, or extra okra.
- Serving ideas: Serve alongside a crusty baguette or buttery cornbread to soak up all that delicious sauce. Pair with a crisp white wine or sweet tea!
FAQs
Can I make this gumbo ahead of time?
Absolutely! In fact, gumbo tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days.
Can I freeze leftovers?
Yes, gumbo freezes beautifully. Just store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
What should I do if my gumbo is too spicy?
A splash of cream or a dollop of sour cream can mellow out the heat without altering the flavor too much.
Recipe Card
Prep Time: 20 minutes | Cook Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes | Servings: 6
- Ingredients:
- 12 oz andouille sausage, sliced
- 1 lb chicken thighs, bone-in or boneless
- 2 cups sliced okra
- 1 lb shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 4 tbsp oil (divided)
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Steamed rice, for serving
- Chopped parsley, for garnish
- Instructions: See above for detailed steps.
I hope this gumbo brings a little taste of Louisiana to your table and fills your home with its heavenly aroma. If you give it a try, I’d love to hear how it turned out! Don’t forget to tag your creations with #TheKitchensAid so I can see your delicious spins on this classic comfort dish!
