Gumbo is the heart and soul of Cajun and Creole cooking. This dish is a labor of love, rewarding you with rich, bold flavors that deepen the longer it sits. Whether you’re cooking for a cozy family dinner or a gathering with friends, this gumbo is the ultimate comfort food.

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Cuisine: Creole/Cajun
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8

Why You’ll Love Making It

• Authentic Southern Comfort – This gumbo is packed with classic Cajun flavors, making it a true Louisiana staple.
• One-Pot Meal – Everything comes together in a single pot, making cleanup easy.
• Beginner-Friendly – Step-by-step instructions ensure success, even if you’ve never made a roux before.
• Customizable – Easily adjust the spice level, swap proteins, or add seafood for a twist.
• Even Better the Next Day – Gumbo’s flavors deepen overnight, making leftovers even more delicious.

Ingredients

• 1 medium green bell pepper, diced – Adds a mild sweetness and forms part of the classic “Holy Trinity” base.
• 1 medium yellow onion, diced – Provides depth of flavor and a subtle caramelized sweetness.
• 3 stalks celery, diced – Enhances the aromatic base with a mild, herby flavor.
• 6 cloves garlic, minced – Brings a bold, savory kick.
• 1/2 bunch fresh parsley, chopped (optional) – Adds a fresh, herbaceous contrast to the rich gumbo.
• 2 to 3 tablespoons salt-free Cajun seasoning, divided – A bold blend of spices that defines the gumbo’s flavor.
• 2 teaspoons dried thyme – Brings warmth and depth to the dish.
• 2 bay leaves – Infuses the gumbo with subtle herbal undertones.
• 1/2 teaspoon cayenne pepper (or more to taste) – Adds a gentle heat to the dish.
• 1 pound boneless, skinless chicken thighs, diced OR 1 rotisserie chicken, shredded – Provides tender, juicy meat.
• 1 1/2 teaspoons kosher salt (plus more as needed) – Enhances all the flavors in the gumbo.
• 1 1/2 teaspoons freshly ground black pepper – Adds mild spice and warmth.
• 14 ounces andouille sausage, sliced into 1/2-inch rounds – Brings a smoky, slightly spicy depth.
• 1/4 cup plus 1 tablespoon neutral cooking oil (such as canola or vegetable), divided – Helps brown the meat and form the roux.
• 6 cups (48 ounces) low-sodium chicken broth – The flavorful base of the gumbo.
• 2 teaspoons filé powder (optional) – Adds a mild herbal note and helps thicken the gumbo.
• 4 tablespoons (1/2 stick) unsalted butter – Essential for creating a rich, nutty roux.
• 1/2 cup all-purpose flour – Helps form the roux, which thickens the gumbo.
• 1/2 bunch scallions, thinly sliced – Adds a fresh, bright garnish.
• 3 cups cooked white rice – Soaks up the flavorful gumbo broth.
• Crystal or Tabasco hot sauce – For extra spice and tangy heat.

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Instructions

Step 1: Prepare the Vegetables and Aromatics

Dice the green bell pepper, onion, and celery, placing them in a medium bowl. Mince the garlic and chop the parsley if using. In a small bowl, combine the garlic, parsley, 2 tablespoons of Cajun seasoning, dried thyme, bay leaves, and cayenne pepper.

Step 2: Prepare the Chicken

If using raw chicken thighs, cut them into 1-inch pieces. Season with salt, black pepper, and the remaining 1 tablespoon of Cajun seasoning. If using rotisserie chicken, shred about 4 cups of meat and discard the skin and bones.

Step 3: Cook the Sausage

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille sausage and cook until browned, about 5 minutes. The sausage will release its flavorful fat. Once browned, transfer it to a plate.

Step 4: Brown the Chicken

If using raw chicken, add 1 tablespoon of neutral oil to the pot. Cook for about 10 minutes, stirring occasionally, until golden brown. Transfer to the plate with the sausage. If using rotisserie chicken, skip this step.

Step 5: Make the Roux

Reduce the heat to medium. Scrape up any browned bits from the pot. Add the butter, remaining 1/4 cup of oil, and flour. Stir constantly for 10 to 20 minutes, ensuring the roux reaches a deep brown, similar to melted milk chocolate. The roux will smell nutty and rich—be patient, as this step is essential for gumbo’s flavor.

Step 6: Sauté the Vegetables

Increase the heat to medium-high and add the diced vegetables. Stir well to coat them in the roux. Cook, stirring frequently, for about 10 minutes, until the onions become translucent.

Step 7: Add the Meat and Spices

Stir in the garlic mixture, then return the sausage and chicken (if using raw) to the pot. Stir and cook for another 2 to 3 minutes, until the garlic becomes fragrant.

Step 8: Simmer the Gumbo

Pour in the chicken broth, scraping up any bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low. Let the gumbo simmer uncovered for 35 to 45 minutes, stirring occasionally. Meanwhile, thinly slice the scallions and prepare the cooked rice.

Step 9: Taste and Serve

Taste and adjust seasoning as needed. If using rotisserie chicken, add more salt to balance flavors. Serve hot with a scoop of rice, scallions, and a dash of hot sauce. If using filé powder, sprinkle it over individual servings for an extra layer of flavor and thickening.

FAQs

Can I Make Gumbo Ahead of Time?

Absolutely! Gumbo tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

What If I Burn the Roux?

If the roux turns black or smells burnt, unfortunately, there’s no saving it. You’ll need to start over, as a burnt roux will give the entire gumbo a bitter taste. Keep the heat at medium and stir constantly to prevent scorching.

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