There’s nothing heartier than a bowl of homemade gumbo.
This recipe is rich, flavorful, and loaded with chicken, sausage, and classic Cajun spices, making it a dish that warms you from the inside out.
Why You’ll Love This Recipe
Deep, smoky flavor from the dark roux.
Packed with tender chicken, spicy sausage, and vegetables.
Perfect balance of spice and richness.
A true Southern comfort food for family dinners.
What You’ll Need (Ingredient Highlights)
Chicken thighs – Juicy, flavorful base protein.
Andouille sausage – Spicy, smoky kick.
Bell pepper, onion, celery – The Cajun “holy trinity.”
Okra – Adds body and texture.
Cajun seasoning – Brings bold flavor.
Chicken stock – Rich and savory broth.
Flour and oil – Build the dark roux for depth.
Pro Tips Before You Start
Stir the roux constantly to avoid burning.
Use a heavy-bottomed pot for even cooking.
Prep all vegetables before starting—the roux cooks fast.
Simmer longer for richer flavor.
How to Make Gumbo
Step 1 – Cook chicken and sausage
Heat olive oil in a skillet.
Season chicken with salt and pepper, then brown with sausage. Set aside.
Step 2 – Make the roux
In a large pot, cook flour and peanut oil over medium heat, stirring constantly, until dark brown like chocolate (20–30 minutes).
Step 3 – Add vegetables
Stir in bell pepper, onion, celery, and garlic. Cook about 5 minutes.
Step 4 – Combine meats and seasoning
Add chicken, sausage, okra, and Cajun seasoning. Mix well.
Step 5 – Build the broth
Pour in chicken stock, scrape the pot bottom, and add bay leaves.
Simmer 1 hour until thickened.
Step 6 – Finish and serve
Stir in parsley, cook 5 minutes more.
Serve hot over white rice with filé powder if desired.
What to Serve Them With
Steamed white rice to soak up the gumbo.
Crusty bread for dipping.
Cornbread for a Southern touch.
A light side salad to balance richness.
Variations / Substitutions
Swap chicken thighs for chicken breast.
Add shrimp or crab for seafood gumbo.
Skip okra and add extra filé powder for thickening.
Adjust spice by adding cayenne or hot sauce.
Storage & Leftovers
Refrigerate up to 4 days in an airtight container.
Freeze up to 3 months without rice.
Reheat gently on the stove to preserve texture.
Add fresh parsley when reheating for brightness.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and add more flavor.
How dark should the roux be?
Aim for a dark chocolate color; that gives the gumbo its deep flavor.
Do I need okra?
Okra helps thicken the gumbo, but you can use filé powder as an alternative.
Can I make gumbo ahead of time?
Absolutely, gumbo tastes even better the next day after flavors meld.
Is gumbo spicy?
It has a mild heat from andouille and Cajun seasoning, but you can adjust the spice level.
Can I freeze gumbo with rice?
It’s best to freeze gumbo without rice; add freshly cooked rice when reheating.
Why is my gumbo bitter?
The roux may have burned—stir constantly and cook slowly to prevent this.
Can I add seafood to this gumbo?
Yes, shrimp, crab, or crawfish can be added near the end of cooking.
How long should I simmer gumbo?
At least 1 hour for flavor, but simmering 2–3 hours will make it even richer.
What’s the difference between gumbo and jambalaya?
Gumbo is a stew served over rice, while jambalaya cooks the rice together with the meat and vegetables.
Final Thoughts
This gumbo is a bold, flavorful dish that represents Cajun cooking at its best.
It’s smoky, hearty, and satisfying, making it perfect for family dinners or gatherings.
