gumbo recipe seafood

Gumbo Recipe

This gumbo recipe brings the bold flavors of Louisiana right to your kitchen. This traditional Creole stew combines chicken, sausage, shrimp, crab, and okra in a rich, savory roux-based sauce, served over hot rice. Whether you’re looking for a chicken gumbo recipe, seafood gumbo recipe, or an easy gumbo recipe, this method delivers authentic taste with every spoonful.

The secret to a great gumbo recipe authentic lies in a perfectly cooked roux, the “holy trinity” of celery, onions, and bell peppers, and finishing with file powder for depth and texture. This gumbo is perfect for gatherings or cozy family dinners and keeps well in the fridge or freezer.

gumbo recipe chicken and sausage
gumbo recipe chicken and sausage

Ingredients

  • 1 Cup All-Purpose Flour
  • ¾ Cup Bacon Drippings
  • 1 Cup Coarsely Chopped Celery
  • 1 Large Onion, Coarsely Chopped
  • 1 Large Green Bell Pepper, Coarsely Chopped
  • 2 Garlic Cloves, Minced
  • 1 Pound Andouille Sausage, Sliced
  • 3 Quarts Water
  • 6 Cubes Beef Bouillon
  • 1 Tablespoon White Sugar
  • Salt To Taste
  • 2 Tablespoons Hot Pepper Sauce (like Tabasco)
  • ½ Teaspoon Cajun Seasoning Blend
  • 4 Bay Leaves
  • ½ Teaspoon Dried Thyme Leaves
  • 1 (14.5 oz) Can Stewed Tomatoes
  • 1 (6 oz) Can Tomato Sauce
  • 4 Teaspoons File Powder, Divided
  • 2 Tablespoons Bacon Drippings
  • 2 (10 oz) Packages Frozen Cut Okra, Thawed
  • 2 Tablespoons Distilled White Vinegar
  • 1 Pound Lump Crabmeat
  • 3 Pounds Medium Shrimp, Peeled and Deveined
  • 2 Tablespoons Worcestershire Sauce

Directions

  • Make the roux: In a large, heavy saucepan, whisk together flour and ¾ cup bacon drippings over medium-low heat until smooth. Cook, whisking constantly, until the roux reaches a deep mahogany brown color, about 20–30 minutes. Remove from heat and continue whisking until slightly cooled.
  • Chop vegetables: Pulse celery, onion, bell pepper, and garlic in a food processor until very finely chopped. Stir the vegetables into the roux, mix in sliced sausage, and cook over medium-low heat for 10–15 minutes until tender. Remove from heat.
  • Prepare the broth: In a large Dutch oven, combine water and beef bouillon cubes. Bring to a boil and whisk in the roux mixture. Reduce heat to simmer and add sugar, salt, hot sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer over low heat for 1 hour, stirring occasionally. Add 2 teaspoons of file powder at the 45-minute mark.
  • Cook okra: Melt 2 tablespoons bacon drippings in a skillet over medium heat, add okra and vinegar, and cook for 15 minutes. Remove with a slotted spoon and stir into the gumbo.
  • Add seafood: Stir in crabmeat, shrimp, and Worcestershire sauce. Simmer for 45 more minutes until flavors are well blended. Add remaining 2 teaspoons file powder just before serving.
  • Serve hot over steamed rice and garnish with fresh parsley if desired.

Tips for the Best Gumbo Recipe

  • The roux should be carefully watched; constant whisking prevents burning and gives the gumbo its signature deep color and flavor.
  • File powder should be added at the end to thicken the gumbo and add authentic Creole flavor.
  • This gumbo freezes well and often tastes even better the next day as flavors deepen.
  • For a no seafood version, omit shrimp and crab and add extra chicken or sausage.
gumbo recipe
gumbo recipe

Preparation Details

Prep Time: 1 Hour
Cook Time: 2 Hours 40 Minutes
Total Time: 3 Hours 40 Minutes
Servings: 20