Gumbo Gumbo Recipe
Warm up chilly evenings with this hearty, spicy Gumbo Gumbo Recipe bursting with sausage, okra, and seafood in a rich Cajun stew base.
I grew up in Louisiana where gumbo is more than a meal—it’s a warm hug in a bowl. This Gumbo Gumbo Recipe stands out because it combines the best of Southern tradition (that dark roux and okra magic) with a festive twist of shrimp, crab, Andouille sausage, and aromatics. I love serving it at fall family gatherings or during Mardi Gras season when friends crowd around my old cast-iron Dutch oven, waiting for that first savory, spicy spoonful. It’s special, comforting, and surprisingly flexible—healthy-ish if you dial back the sausage, but always soul-satisfying.
H2 Why You’ll Love This Recipe
- No-fuss roux: I’ll walk you through each swirl so you nail that nutty, chocolate-brown base.
- One-pot wonder: minimal cleanup, maximum flavor (hello, lazy Mondays!).
- Seasonal star: okra peaks in late summer, frozen works fine—your call.
- Customizable spice level: crank it up or mellow out for picky eaters.
- Protein jackpot: seafood and sausage deliver hearty protein hits.
- Cozy and carb-friendly: serve over rice or spoon straight from the bowl.
- Crowd-pleaser: everyone—kids, grandparents, neighbors—asks for seconds.
- Meal prep magic: tastes even better the day after (yes, really!).
- Family tradition: tie in stories, memories, or Mardi Gras beads.
H2 Ingredients
• ½ cup vegetable oil (or avocado oil)
• ½ cup all-purpose flour (sub gluten-free 1:1 flour if needed)
• 1 large yellow onion, diced
• 1 green bell pepper, chopped (sweet or spicy, your pick)
• 2 celery stalks, sliced thin (leaves fine for garnish)
• 4 garlic cloves, minced
• 1 lb Andouille sausage, sliced (Zatarain’s brand recommended)
• 1 lb raw shrimp, peeled and deveined
• 1 lb lump crab meat, shells removed
• 3 cups low-sodium chicken stock (or homemade stock)
• 2 cups okra, sliced (fresh preferred; frozen okay)
• 2 tbsp tomato paste
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp dried thyme (or 2 sprigs fresh)
• 2 bay leaves
• ½ tsp cayenne pepper (optional, for extra heat)
• Salt and black pepper, to taste
• 1–2 tsp filé powder (gumbo file) for thickening and flavor
• Cooked white rice, for serving
(Tip: Choose firm okra to avoid sliminess; drain frozen okra well.)
H2 Directions
- Whisk the roux: In a heavy Dutch oven over medium heat, combine oil and flour. Stir constantly with a wooden spoon—this takes about 10–12 minutes until it’s a deep, chocolate-brown color. Watch closely; it can burn fast.
- Sauté the “Holy Trinity”: Add onion, bell pepper, and celery to the roux. Cook 5 minutes until veggies soften, stirring so nothing sticks.
- Garlic and sausage join in: Stir in garlic and Andouille slices; cook another 2–3 minutes until sausage edges brown. Smells amazing, right?
- Build your base: Mix in tomato paste, Cajun seasoning, thyme, bay leaves, and cayenne. Let it roast briefly—this deepens flavor.
- Pour the stock: Carefully add chicken stock, scraping the pot’s bottom to lift flavorful bits. Bring to a gentle simmer.
- Okra time: Stir in sliced okra; simmer uncovered for 20 minutes, stirring occasionally, until gumbo thickens.
- Seafood finale: Add shrimp and crab meat; cook 5 minutes more until shrimp turn pink. Taste and adjust seasoning—add salt or pepper as needed.
- Filé flourish: Remove from heat, sprinkle in filé powder, stir gently. If you add filé too early, it can get stringy.
- Rest and meld: Let gumbo rest 5 minutes (flavors really come together). Discard bay leaves.
- Serve it up: Ladle over steaming rice, garnish with parsley or green onion. Grab a crusty baguette, and dive in!
H2 Servings & Timing
Yield: Serves 6–8 hungry folks
Prep Time: 20 minutes (chopping and mise en place)
Cook Time: 45 minutes
Total Time: About 1 hour (plus 5 minutes resting)
H2 Variations
• Vegetarian twist: Swap sausage and seafood for smoked tofu and chickpeas.
• Chicken-only gumbo: Use diced chicken thighs instead of seafood and sausage.
• Instant Pot hack: Brown roux with sauté mode, then pressure cook for 10 minutes.
• Slow-cooker version: Build roux on stovetop, then transfer everything to slow cooker for 4 hours on low.
• Extra verde: Add kale or collard greens near the end for a Southern greens mashup.
• Heat seeker: Stir in diced jalapeños or habanero for a super-spicy kick.
H2 Storage & Reheating
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in meal-sized portions for up to 3 months.
Reheat: Thaw overnight in the fridge, then warm gently on stovetop—avoid high heat to prevent separation.
Make-ahead tip: Prepare roux a day early and store in fridge; it stays fresh, and you’ll stress less on cook day.
H2 Notes
• Roux color: Darker roux equals deeper flavor but a slightly nutty bitterness—find your sweet spot.
• Slimy okra? Choose smaller pods or fry okra separately for a crisp garnish.
• Filé powder: A little goes a long way; add at end for best texture.
• Spice balance: My Cajun seasoning adds salt, so taste before extra salt.
• Stock preferences: Homemade chicken stock makes a richer gumbo, but store-bought low-sodium works just fine.
H2 FAQs
Q: What’s the difference between gumbo and stew?
A: Gumbo uses a roux base and often filé powder or okra for thickening, plus a signature Cajun/Creole spice profile.
Q: Can I make gumbo gluten-free?
A: Yes—swap all-purpose flour for a gluten-free 1:1 baking blend or use cornstarch slurry instead of a roux.
Q: Why add filé powder?
A: Filé (ground sassafras leaves) thickens and adds that earthy, authentic Louisiana flavor—stir in at the end.
Q: How spicy is this gumbo?
A: Mild by default, but you control the heat: more cayenne or hot sausage kicks up the heat factor.
Q: Can I freeze gumbo with okra?
A: Frozen okra can get mushy over time, but it still tastes great; try to freeze quickly and thaw gently.
Q: My roux is lumpy—help!
A: Whisk oil and flour thoroughly at the start, keep heat steady, and stir in slow, steady circles.
Q: What should I serve with gumbo?
A: Steamed rice is classic; also cornbread, potato salad, or a crisp green salad to balance richness.
Q: Is seafood necessary?
A: No—gumbo shines with just sausage or chicken, making it a budget-friendly, versatile stew.
H2 Conclusion
This Gumbo Gumbo Recipe wraps up everything we love about Southern cooking: rich roux, smoky sausage, tender okra, and plump seafood all mingling in a bowl of pure comfort. I promise—once you nail that roux, you’ll be the neighborhood gumbo guru. Give it a whirl, tag me in your photos, and don’t forget to leave a comment or explore my Jambalaya and Crawfish Étouffée recipes next. Happy cooking, y’all!
Gumbo Gumbo Recipe
Ingredients
- ½ cup vegetable oil or avocado oil
- ½ cup all-purpose flour sub gluten-free 1:1 flour if needed
- 1 large yellow onion diced
- 1 green bell pepper chopped (sweet or spicy, your pick)
- 2 celery stalks sliced thin (leaves fine for garnish)
- 4 garlic cloves minced
- 1 lb Andouille sausage sliced (Zatarain’s brand recommended)
- 1 lb raw shrimp peeled and deveined
- 1 lb lump crab meat shells removed
- 3 cups low-sodium chicken stock or homemade stock
- 2 cups okra sliced (fresh preferred; frozen okay)
- 2 tbsp tomato paste
- 1 tbsp Cajun seasoning adjust to taste
- 1 tsp dried thyme or 2 sprigs fresh
- 2 bay leaves
- ½ tsp cayenne pepper optional, for extra heat
- Salt and black pepper to taste
- 1-2 tsp filé powder (gumbo file) for thickening and flavor
- Cooked white rice for serving
Instructions
- In a heavy Dutch oven over medium heat, combine oil and flour. Stir constantly with a wooden spoon until it’s a deep, chocolate-brown color.
- Add onion, bell pepper, and celery to the roux. Cook until veggies soften.
- Stir in garlic and Andouille slices; cook until sausage edges brown.
- Mix in tomato paste, Cajun seasoning, thyme, bay leaves, and cayenne. Let it roast briefly.
- Add chicken stock, scraping the pot’s bottom. Bring to a gentle simmer.
- Stir in sliced okra; simmer uncovered until gumbo thickens.
- Add shrimp and crab meat; cook until shrimp turn pink.
- Sprinkle in filé powder, stir gently. Let gumbo rest.
- Ladle over steaming rice, garnish with parsley or green onion.
