North American

Serving

Gumbo

Name: Gumbo
Total time: 90 min
Yield: 5 servings
Cuisine: North American
Ingredients: 1 lb chicken thighs (diced); 1 lb Andouille sausage (sliced); 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 cup celery (diced); 1 cup green bell pepper (diced); 1 cup onion (diced); 2 cups okra (sliced); 4 cups chicken broth; 1 tbsp Cajun seasoning

A Louisiana-style gumbo of chicken thighs and Andouille sausage simmered with okra, the Cajun holy trinity, and a dark roux, served over rice.

90 minutes

Serves 5

Dinner

31 min prep

50 min cook

Contains common allergens

celery Wheat

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly for 20-30 minutes, until the roux turns the color of dark chocolate. Do not let it burn.
2
Immediately stir the 'Holy Trinity' (celery, bell pepper, and onion) into the dark roux. Cook for 5-7 minutes until the vegetables soften and stop the roux from darkening further.
3
Add the sliced Andouille sausage and diced chicken thighs, cooking for 5 minutes until lightly browned.
4
Slowly pour in the chicken broth while stirring continuously. Add the sliced okra and the Cajun seasoning.
5
Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for at least 45-60 minutes, stirring occasionally, until the stew is thick and the meats are tender.
6
Skim any excess fat off the top. Serve hot in bowls ladled over freshly cooked white rice, garnished with green onions.

Gumbo — plated and served — Serving moment. How Gumbo looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

68/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 41

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

765

Calories

45 g

Protein

22 g

Carbs

56 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Gumbo is one of the clearest examples of Creole cooking as cultural synthesis: the roux technique from French settlers, the okra name and thickening tradition from West Africa, and the file powder from the Choctaw Nation, all built into a single dish that became central to Louisiana home cooking. The dish varies significantly by family and parish, but the dark roux and the trinity of onion, bell pepper, and celery are the constants that define it.

Listahan note

This version builds a full dark roux from scratch, which takes patience but cannot be rushed or substituted. The protein combination of chicken, andouille, and shrimp follows the most common home-cook version from southern Louisiana.

Technique cues

The roux must reach the color of dark chocolate, which takes 30 to 45 minutes of continuous stirring. Stopping early produces a roux that lacks the nutty depth that defines gumbo.
Adding cold or room-temperature vegetables to the finished roux immediately stops it from darkening further. Have the trinity prepped and within reach before the roux is done.
Shrimp goes in last, within the final 5 minutes of simmering. Overcooked shrimp in gumbo turns rubbery and the texture ruins the finish of an otherwise long-cooked dish.

Kitchen flow

Parallel prep: Dice the trinity and slice the sausage before starting the roux so you can add them immediately when the roux is ready.
Make-ahead: Gumbo deepens overnight; make it fully the day before but add shrimp only when reheating to serve.
Leftover move: Leftover gumbo reheats beautifully; store rice separately so it does not absorb all the broth by the next day.
Cleanup rhythm: Soak the Dutch oven while you eat; the roux sticks aggressively if it dries on the pot.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

all-purpose flour

Roux base and primary thickener

Purpose: Flour, cooked with fat until deeply browned, thickens the gumbo and provides the nutty, almost bitter undertone that is the dish's backbone.

Handling: Whisk constantly from the moment the flour hits the hot oil; even 30 seconds of neglect can burn the roux and force a restart.

Adaptation: No practical substitute for a dark roux; toasted file powder added at the table can supplement thickening but does not replicate roux flavor.

andouille sausage

Smoky fat and flavor base

Purpose: Andouille releases its seasoned fat into the stew as it simmers, flavoring the broth more deeply than any spice addition can.

Handling: Slice into half-moons and brown before adding to the pot; the caramelized surface adds another layer of flavor.

Adaptation: Smoked kielbasa is the most accessible substitute; it is less spicy but provides similar smoky richness.

boneless chicken thighs

Main protein body

Purpose: Thighs hold up through long simmering without drying out, contributing body and richness to the broth.

Handling: Chop into bite-sized pieces before adding so they cook through evenly in the simmering time.

Adaptation: Bone-in thighs add more flavor to the broth but require longer cooking; breast meat works but can become dry if simmered too long.

medium shrimp, peeled and deveined

Late-addition seafood

Purpose: Shrimp cooks very fast and adds a briny sweetness that contrasts with the smoky sausage and savory chicken.

Handling: Add in the last 3 to 5 minutes only; they are done the moment they curl and turn opaque.

Adaptation: Gulf shrimp is traditional; frozen shrimp thawed completely and patted dry works well if fresh is unavailable.

Cajun seasoning

Spice blend

Purpose: A pre-mixed Cajun blend balances heat, salt, and aromatics in one addition and keeps the seasoning consistent.

Handling: Start with the listed amount and taste before adding more; seasoning blends vary significantly in salt content by brand.

Adaptation: Build your own with paprika, garlic powder, onion powder, cayenne, black pepper, and thyme to control the salt level.

Technique notes

Use a heavy-bottomed Dutch oven, not a thin pot. The even heat distribution prevents hot spots that burn the roux before it develops fully.
The roux is ready when it smells like toasted bread and chocolate and the color matches dark milk chocolate. Peanut-butter color means you stopped too early.
Do not add the broth all at once. Add it in two or three additions, whisking each addition fully incorporated before adding more, to avoid lumps.

Ingredient swaps

Gluten-free direction: Use white rice flour in place of all-purpose flour for the roux; it browns more slowly and produces a slightly less rich roux but still thickens the gumbo.
Lighter protein direction: Omit the andouille and increase the chicken; add a teaspoon of smoked paprika to compensate for the lost smokiness.

Serve alongside

Steamed long-grain white rice served in the bowl
Crusty French bread for soaking
Simple green salad with vinaigrette
Abita Amber lager
Sweet iced tea with lemon
Cold Sauvignon Blanc

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate gumbo (without rice) in a sealed container for up to 4 days; the flavor improves on day 2.
Reheat gently over medium-low heat, adding a splash of broth if the stew has thickened too much overnight.
Freeze without shrimp for up to 3 months; add fresh shrimp when reheating from frozen.

Equipment

Heavy-bottomed Dutch oven, at least 6-quart
Whisk for the roux
Wooden spoon or heat-resistant spatula for long stirring
Ladle for serving

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