Louisiana Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium-low heat, melt the butter. Add the flour and stir constantly with a wooden spoon or whisk. Cook slowly, adjusting heat as needed, until the roux turns a deep brown color (like chocolate) — about 20–30 minutes. Be patient and keep stirring to prevent burning. If you prefer a lighter gumbo, stop at a peanut-butter color (10–12 minutes).

When the roux reaches desired color, immediately add the diced onion, bell pepper, and celery (the 'Holy Trinity'). Stir to combine; the vegetables will sizzle and the roux will thicken around them. Cook, stirring frequently, until the vegetables soften — about 6–8 minutes.

Add the minced garlic and cook 1 minute more until fragrant, stirring constantly so the garlic doesn't burn.

In a separate skillet over medium-high heat, add 1 tablespoon of oil (or a bit of the reserved butter) and brown the sliced andouille sausage for 3–4 minutes until edges are caramelized. Remove and set aside.

Season the chicken pieces lightly with a pinch of salt and pepper. In the same skillet, add the chicken and brown on all sides (about 4–6 minutes). The chicken does not need to be fully cooked through; remove and set aside with the sausage.

If using shrimp, pat them dry and season with a little salt and pepper. Shrimp will be added near the end of simmering so they don’t overcook; do not cook them now.

Carefully and gradually pour 1 cup of water into the roux-vegetable mixture, stirring constantly to incorporate and deglaze the bottom of the pot (roux will bubble). Then add the chicken stock while stirring to make a smooth base.

Add the bay leaves, thyme, Creole/Cajun seasoning, smoked paprika, dried oregano, hot sauce (if using), salt, and black pepper. Stir to combine.

Return the browned sausage and chicken to the pot. Bring the gumbo to a gentle simmer, then reduce heat to low and cook, partially covered, for 30–40 minutes to meld flavors and finish cooking the chicken. Skim any fat or foam from the surface as needed.

About 5–7 minutes before serving, increase the heat to medium-low and add the raw shrimp to the simmering gumbo. Cook until the shrimp are pink and just cooked through, 3–5 minutes depending on size.

Remove and discard bay leaves. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. If you like thicker gumbo, sprinkle in file powder a little at a time while stirring; do not boil after adding file powder.

Ladle gumbo over cooked white rice in bowls. Garnish with sliced green onions and chopped parsley. Serve hot with extra hot sauce and crusty bread or cornbread if desired.