Name: Favorite Gumbo Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 pound andouille sausage, sliced; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 1 medium onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups chicken broth; 1 (14.5-ounce) can diced tomatoes; 2 cups sliced okra (fresh or frozen); 2 bay leaves; 1 tablespoon Cajun seasoning; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1/2 pound medium shrimp, peeled and deveined; Salt and black pepper to taste; Cooked white rice for serving; Sliced green onions and chopped fresh parsley for garnish

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If you’re in search of a soul-warming dinner that’s equal parts comforting and delicious, Favorite Gumbo is the answer to your cravings. Laden with smoky sausage, juicy chicken, succulent shrimp, and a classic trio of veggies all suspended in a velvety, richly-spiced broth, this Southern staple takes your tastebuds on a journey straight to Louisiana. What makes this version truly special is its slow-cooked roux and the bold layering of flavors – it’s a dish I never tire of sharing with friends and family. Whether you’re new to gumbo or it’s already found a place in your heart, there’s always room at the table for another bowl of Favorite Gumbo.

Ingredients You’ll Need

Making this Favorite Gumbo is all about using classic ingredients that each play a crucial role in building flavor, body, and color. Everything on the list, from the trinity of veggies to the hearty sausage and shrimp, adds a layer that makes this gumbo deeply satisfying. Don’t skip a thing—each element has its purpose!

Vegetable oil: Start your roux with this for a smooth, nutty base that holds everything together.
All-purpose flour: This pairs with the oil to create that magical roux, bringing depth and thickness to your Favorite Gumbo.
Andouille sausage: Smoky, spicy, and utterly essential—this sausage infuses the gumbo with unmistakable flavor.
Boneless, skinless chicken thighs: Chicken thighs stay juicy through slow simmering, delivering tenderness in every bite.
Onion, green bell pepper, and celery: Known as the Holy Trinity of Cajun cooking, these three create the savory, aromatic base.
Garlic: Adds extra punch and that irresistible depth only fresh garlic can offer.
Chicken broth: Use a good-quality or homemade broth for the perfect canvas to meld all those flavors.
Diced tomatoes: They bring brightness and a subtle tang, balancing the richness without overpowering it.
Okra (fresh or frozen): Okra not only thickens your Favorite Gumbo naturally, but gives it an authentic Southern character.
Bay leaves: Just a couple make all the difference in adding a layer of herbal complexity.
Cajun seasoning: This blend is key for that signature gumbo warmth and robust spice.
Dried thyme: Infuses a woodsy note and plays beautifully with the other spices.
Smoked paprika: Adds color and a subtle smoked flavor that hits just right.
Cayenne pepper (optional): Craving extra heat? This little bit goes a long way but is easy to adjust to your own taste.
Shrimp (medium, peeled and deveined): Pops in just at the end to stay perfectly tender and sweet.
Salt and black pepper: Don’t forget to taste as you go—great gumbo needs the right level of seasoning.
Cooked white rice: There’s no gumbo without fluffy white rice to soak up every spoonful.
Sliced green onions & chopped fresh parsley: Just before serving, these fresh herbs lift every bite and make the bowl beautiful.

How to Make Favorite Gumbo

Step 1: Master the Roux

Start by grabbing your heaviest pot or Dutch oven, because making a proper roux is the heart and soul of a real Favorite Gumbo. Combine the vegetable oil and flour over medium heat and lovingly stir, stir, stir, scraping the bottom so nothing sticks. This is a labor of love; you want a deep chocolate brown color that promises rich flavor, and you’ll need 20 to 30 minutes of constant attention. Don’t cut corners—if it gets too dark or burns, you’ll need to start over! A perfect roux gives your gumbo its iconic, velvety base.

Step 2: Brown the Sausage

Once your roux is ready, immediately add in the sliced andouille sausage. Let it brown for about 5 minutes. As the fat renders, the sausage will lend its signature smokiness and spice straight into your roux, building up layers of savoriness that are impossible to resist. The flavor starts right here.

Step 3: Sear the Chicken

Add the chicken thigh pieces next, giving them another 5 minutes to cook and take on some color. These bite-sized morsels become incredibly tender as they simmer, soaking up the smoky notes from the sausage and depths of the roux. Try not to overcrowd the pan—let them get some good browning for even more flavor.

Step 4: Cook The Holy Trinity

Time to stir in the onion, green bell pepper, celery, and garlic. These veggies are the aromatic backbone of your Favorite Gumbo. Cook for 5 to 7 minutes, letting them soften and mingle with the rest of the pot, infusing their sweet and savory magic throughout the dish.

Step 5: Simmer with Liquids and Spices

Slowly whisk in the chicken broth so you don’t get any lumps, then pour in the diced tomatoes, sliced okra, and toss in those bay leaves. Now add the Cajun seasoning, dried thyme, smoked paprika, and cayenne if you’re bringing the heat! Bring everything to a gentle boil, then drop the heat to a low simmer. Let this bubble away for 45 minutes, giving it an occasional stir to make sure nothing sticks. As it cooks, all those bold flavors start to meld and your kitchen will smell absolutely heavenly.

Step 6: Add the Shrimp

During the last 5 minutes, it’s shrimp’s time to shine. Stir them in and cook just until they turn deliciously pink and opaque. Shrimp cook quickly, so don’t walk away—overcooking makes them rubbery, and you want every bite to be perfect.

Step 7: Final Touches and Serve

Let’s finish this up! Remove the bay leaves, taste your gumbo, and adjust the salt and pepper until it’s just right. Ladle generous portions of Favorite Gumbo over fluffy white rice and top with green onions and parsley. Every spoonful is packed with flavor, just waiting to be devoured.

How to Serve Favorite Gumbo

Garnishes

Sprinkle sliced green onions and chopped fresh parsley right before serving. These garnishes aren’t just for looks—they introduce a pop of freshness and crunch that’s incredibly satisfying against the rich, earthy flavors of the gumbo.

Side Dishes

This Favorite Gumbo is a meal in itself, but it pairs beautifully with warm cornbread, classic buttermilk biscuits, or simple saltine crackers for dunking. A crisp green salad adds a bit of lightness to balance the hearty stew, especially if you’ve gone big on the Cajun heat.

Creative Ways to Present

For a show-stopping dinner, serve Favorite Gumbo in individual bowls with a scoop of rice in the center, surrounded by all the colorful goodness. Or, make it party-perfect with a gumbo bar—set out toppings like hot sauce, extra fresh herbs, and lemon wedges so guests can customize their bowls. Go even more festive and serve in bread bowls for the ultimate comfort food experience!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your cooled Favorite Gumbo in airtight containers in the refrigerator. The flavors actually deepen and improve overnight, making day-two gumbo even more irresistible. It keeps well for up to 3-4 days, so go ahead and make a big pot with confidence.

Freezing

To freeze, let the gumbo cool completely, then portion it into freezer-safe containers (skip the rice, as it can get mushy when frozen). Favorite Gumbo freezes well for up to 3 months. When you’re ready for another cozy bowl, simply thaw in the fridge overnight.

Reheating

For best results, reheat Favorite Gumbo gently on the stovetop over medium-low heat, stirring occasionally until hot. If reheating from frozen, thaw in the fridge first. Add a splash of chicken broth if needed to bring back its original soupy texture and adjust seasonings as desired.

FAQs

Can I make Favorite Gumbo gluten-free?

Absolutely! Simply substitute the all-purpose flour with a good-quality gluten-free flour blend for the roux. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this comforting meal together.

How spicy is this recipe?

This version of Favorite Gumbo has a manageable kick from the Cajun seasoning and optional cayenne pepper, but you’re in full control. Start with less cayenne for a milder pot, and add more at the end if you want to turn up the heat.

What’s the best type Main Course, Soup

Andouille sausage is the classic choice for gumbo thanks to its smoky heat, but if you can’t find it, any smoked sausage will do. Kielbasa or even a spicy Italian sausage can step in as a tasty substitute in a pinch.

Can I use chicken breast instead of thighs?

You certainly can, but keep in mind that chicken thighs hold up better during the simmering process and stay juicier. If using chicken breast, add it later in the cooking process to prevent it from drying out.

Do I need to use all three proteins (chicken, sausage, shrimp)?

No need to! Favorite Gumbo is endlessly adaptable—use just chicken and sausage, go all-in on seafood, or mix up the combo to please your crowd or use what you have on hand. The important thing is to enjoy every bite.

Final Thoughts

If you’ve never tried your hand at a homemade gumbo before, this is the one to start with. Every step is worth it, and the moment you taste your first spoonful, you’ll see why it’s my Favorite Gumbo. I can’t wait for you to gather around the table, dig in, and fall in love with this endlessly comforting bowl just like I have!

Favorite Gumbo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty and flavorful gumbo recipe combines chicken, sausage, shrimp, and okra in a rich Cajun-spiced broth, served over fluffy white rice. Perfect for a comforting meal any day of the week!

Ingredients

Scale

For the Roux:

1/2 cup vegetable oil
1/2 cup all-purpose flour

For the Gumbo:

1 pound andouille sausage, sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
1 (14.5-ounce) can diced tomatoes
2 cups sliced okra (fresh or frozen)
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 pound medium shrimp, peeled and deveined
Salt and black pepper to taste
Cooked white rice for serving
Sliced green onions and chopped fresh parsley for garnish

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Instructions

Make the Roux: In a large heavy pot, combine vegetable oil and flour over medium heat. Cook, stirring constantly, until the roux is a deep chocolate brown color, about 20-30 minutes.
Add Sausage and Chicken: Add sliced sausage and cook for 5 minutes until browned. Add chicken pieces and cook for another 5 minutes.
Cook Vegetables: Stir in onion, bell pepper, celery, and garlic. Cook for 5-7 minutes until softened.
Add Broth and Seasonings: Slowly whisk in chicken broth. Add tomatoes, okra, bay leaves, Cajun seasoning, thyme, paprika, and cayenne. Bring to a boil, then simmer for 45 minutes.
Add Shrimp and Serve: Add shrimp in the last 5 minutes of cooking. Adjust seasoning, remove bay leaves, and serve over rice. Garnish with green onions and parsley.