Spice up your weeknight meals with the best gumbo recipe in town! This chicken, sausage, and seafood stew is bursting with authentic Cajun flavors from Creole seasoning, paprika, and gumbo filé. And the richly flavored broth and roux make every spoonful simply delicious and comforting.
If you’re looking for the best Louisiana gumbo recipe, then you’ve come to the right place. (Ahem!) Many years of trial and error have finally led this gumbo lover to the perfect recipe. And now, I can proudly share this recipe with you. Not to brag, but this gumbo will surely be your new favorite!
Cajun vs. Creole Gumbo
The debate rages on among the purists. However, I’m not a purist, so for me, it’s all good. The simple difference is the tomatoes. Creole cuisine goes for the tomatoes, and Cajun does not. Cajun roux tends to be darker than the Creole.
However, the similarities are unifying. The holy trinity, bell pepper, celery, and onion, provides the authentic flavor, and a roux thickens it. So, adapt it to your tastes and call it your own.
How to Make Gumbo
- Season the chicken and sear it in a hot pan. Set aside, and brown the sausage. Set aside, and make the roux.
- Add the holy trinity, stir well, then add the broth. Add the chicken and sausage, then add the seafood and simmer until the shrimp are done. Add tomatoes if desired. Adjust the gumbo to your desired consistency.
Recipe Tips and Twists
- For a Cajun gumbo, leave out the tomatoes and make the roux a little darker.
- Throw a flame-throwing party with scotch bonnets, serrano peppers, jalapenos, or habaneros. Or a dash of cayenne adds a kick of heat that’s not too overpowering.
- Enjoy a plant-based gumbo with vegan meat substitutes, mushrooms, and cauliflower.
- If using okra to thicken the soup base, chop the okra and add it to your gumbo 10 minutes before it’s done.
Make-Ahead and Leftovers
Gumbo (and most tomato-based dishes) tastes even better the next day. So, if you want to save time before the big event, cook the gumbo the day before, and wait for reheating time to add the crab legs and shrimp. Heat it up, and add the seafood when you’re ready to serve. Relax and enjoy!
Transfer cooled, leftover gumbo into an airtight container or ziplock bag. It will last in the fridge for 3-4 days or in the freezer for 3-4 months. Thaw overnight in the fridge, and heat it up in a saucepan for a quick weeknight dinner.
What Goes Well With Gumbo
A bowl of steaming hot rice and a loaf of crusty French bread is a must, but it also goes great with mashed potatoes if you’re grain-free. A potato salad and cornbread are also tasty sides for gumbo.
More Comforting Soul Food Recipes to Try
Watch How to Make It
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This post was first published in January 2014 and has been updated with additional tips, beautiful new photos, and a video.
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Prep: 15 minutes
Cook: 1 hour 40 minutes
Total: 1 hour 55 minutes
Southern
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Lightly season the chicken with salt, pepper, and Creole seasoning.
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Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove it, and set it aside.
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Brown the sausage, and set it aside.
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Melt the butter with the oil in the same pan, then sprinkle in the flour and stir until smooth.
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Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color, just like chocolate. Please don’t walk away from the stove during this process, or it could burn. The time it takes is so worth it.
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When you have achieved your desired color, remove the Dutch oven from the heat and let it cool slightly.
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Return it to the heat. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes, stirring frequently.
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Then add chicken, sausage, crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, and bay leaves, and let it cook for 5 minutes.
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Follow with the tomatoes (if using) and about 6 cups of chicken stock, then bring to a boil and simmer for 45-50 minutes. After that, add the shrimp and simmer for 5 more minutes.
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Stir in filé powder, green onions, and parsley. Adjust the soup’s thickness and flavor to preferences.
- The standard for salting to taste is ¾-1 teaspoon per pound of meat. If you are on a low-salt diet, start with ½ teaspoon or less and do a taste test after making the sauce to see if it needs more. You should taste all the wonderful spices, not the salt.
- There is no shortcut to a good roux. Take your time and cook your flour-fat mixture until it’s beautifully dark and smooth. Keep your eye on the roux and stir continuously when cooking it because it burns quickly. If available, use a wooden spoon to mix your roux.
- Creole and Cajun seasonings are similar, and they work interchangeably in this recipe. If the sauce tastes bland, add more.
- If using okra to thicken the soup base, chop the okra and add it to your gumbo 10 minutes before it’s done.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 240g| Calories: 429kcal (21%)| Carbohydrates: 22g (7%)| Protein: 37g (74%)| Fat: 21g (32%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 8g| Trans Fat: 0.2g| Cholesterol: 186mg (62%)| Sodium: 1825mg (79%)| Potassium: 835mg (24%)| Fiber: 3g (13%)| Sugar: 5g (6%)| Vitamin A: 2648IU (53%)| Vitamin C: 30mg (36%)| Calcium: 105mg (11%)| Iron: 4mg (22%)
Course: Main
Cuisine: Southern
