This down home Cajun chicken and sausage gumbo recipe is made with a rich and comforting dark roux, the Cajun holy trinity of vegetables, seared chicken, smoked andouille, and plenty of Cajun seasoning. This is one of my most favorite dishes in the whole world. I can never get enough gumbo.
The Best Chicken and Sausage Gumbo
I will never tire of saying this - I LOVE GUMBO! It's so true. Gumbo is by far one of my favorite foods in the entire world. I've enjoyed a LOT of different cuisines, and gumbo ranks right up there at the top. Especially a good Cajun version.
When we were in New Orleans, I ate gumbo every day. It was a little bit different at each place, which is one of gumbo's glories. You can make it as unique as you'd like. Make it YOURS!
In Louisiana, you have influences from southern cooking, French, African, Spanish, Irish, Italian, even American Indian. That is what makes Cajun and Creole cooking so fantastic.
Let's talk about how to make Cajun chicken and sausage gumbo, shall we? Excited!
Cajun Chicken and Sausage Gumbo Ingredients
- Oil. You'll need vegetable oil or peanut oil for making the roux.
- Chicken. I like chicken thighs for this, though chicken breast works great, too.
- Andouille. Cajun smoked sausage is the best.
- Flour. For making the roux.
- Vegetables. Use the Cajun Holy Trinity of onion, bell peppers, and celery, along with garlic and okra.
- Seasonings. Use your favorite Cajun seasoning blend and a bit of salt and black pepper and bay leaves. Try my Homemade Cajun Seasoning blend.
- Stock. Use chicken stock, though vegetable stock works as well.
- Herbs. Chopped parsley and filé powder (ground sassafras leaves, a traditional thickener) to taste if desired.
How to Make Cajun Chicken and Sausage Gumbo
Brown the Chicken and Andouille. First, heat up a large pot or Dutch oven to medium high heat and add your olive oil. Season the chicken with salt and pepper and brown it along with the andouille a couple minutes per side, stirring.
Once the meat is done cooking, remove it from the pot and set aside for now.
Make the Roux. Next add a half cup of peanut oil to the pot, then slowly stir in a half cup of flour. Mix them together with a wooden spoon, stirring constantly, for 20-30 minutes at medium heat to darken your roux to the color of a milk chocolate to dark chocolate brown color.
Learn more about How to Make a Roux (includes video).
Cook the Vegetables. Add the green bell peppers and jalapeno (if using), onion, celery and garlic. Stir and cook about 5 minutes.
Add the Meats and More. Add chicken, andouille sausage, okra and Cajun seasoning. Stir and cook for 1 minute.
Simmer. Add the chicken stock. Scrape up the brown bits from the bottom. Add bay leaf and bring to a a boil, stirring occasionally.
Reduce the heat to medium-low heat and simmer for at least 1 hour. 1.5-2 hours is fine to develop more flavor, though you may need to add in a bit more liquid.
Check every 15 minutes to 30 minutes.
Serving Gumbo
When you're ready to serve it, swirl in some fresh chopped parsley. Let it cook in about 5 minutes or so. Remove from heat and stir in filé powder as a thickener, if using. Serve into a bowl, over white rice if desired, and garnish with extra parsley.
Potato salad is a very popular dish to serve with gumbo. Go for it!
Boom! Done! Now it's time to enjoy your hearty, comforting chicken and sausage gumbo. This is one of my very favorite recipes in the whole world. Patty's, too. Don't forget the hot sauce!
Recipe Tips and Notes
- The Roux. The KEY to making this dish, and I cannot emphasize this enough, is in the roux. The longer you cook a roux, the darker it gets, turning from a blonde color to copper brown to a rich chocolate brown. You will achieve different flavors based on the color of your roux. Traditional Cajun gumbo uses a dark brown roux, though you can go lighter if desired. See my page on How to Make a Roux.
- Okra. Okra is often used as a thickener in the making of gumbo. However, an alternative is to use file powder (dried and ground sassafras leaves) instead. While visiting New Orleans, I found many gumbo recipes that do not use okra. So as an ingredient, okra is not required and is open to the preference of each cook. You'll still run into people, though, who insist it is not gumbo without okra, so add the okra if you'd like. Or not.
- Heat Factor. Cajun and Creole cuisine isn't meant to be HOT. It is SPICY for sure, with lots of seasonings. I like to up the heat a bit with jalapeno peppers and extra cayenne pepper or hotter. Worcestershire sauce is another ingredient some people like to include. Just a few dashes. It won't affect the heat, but does up the zest factor.
- If you're interested in the history and more of this wonderful dish, check out my post on How to Make Gumbo - a Guide.
Regarding the roux, here is a bowl from a batch made with a lighter roux. Crazy delicious.
Storage & Leftovers
Leftover gumbo will keep in the refrigerator for 4-5 days in a sealed container. You can also freeze it for up to 2-3 months.
The Difference Between Gumbo and Jambalaya
There are many similar ingredients between gumbo and jambalaya, but jambalaya is more of a rice dish with lots of meats and seafood, where gumbo is more of a thick stew that starts with a roux. Both include a mix of satisfying spices. See my post on Gumbo vs. Jambalaya for a more detailed discussion.
Check out my awesome jambalaya recipe and crockpot jambalaya recipe.
I hope you enjoy it! People ask me for this recipe all the time, so here you go. It's finally on the web site. Let me know how it turns out for you!
Check out my Shrimp Creole Recipe, too!
I wrote about my recent trip to New Orleans, including restaurant recommendations. Check it out here: New Orleans foodie experience. So awesome!
Try Some of These Other Stew Recipes
Patty's Perspective
The biggest reason I LOVE gumbo is because it is packed with more flavor than practically anything I can think of. Mostly everything breaks down into the liquid and there is an unbelievable flavor explosion when you taste it.
I like all types of meats added in and even vegetarian or seafood versions. But I’m a sucker for andouille so this is tops in my book.
I wish I could eat this every day, but then I fear it would make all other food taste bland.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Cajun Chicken and Sausage Gumbo Recipe
Ingredients
- 1 teaspoon olive oil
- 1 pound chicken thighs chopped - chicken breast is good, too
- Salt and pepper to taste (I use 1 teaspoon each)
- 12 ounces andouille sliced into ¼ inch slices
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped
- 1 cup okra I used frozen
- 2 tablespoons Cajun seasoning or more to taste
- 6 cups chicken stock
- 3 bay leaves
- 4 tablespoons chopped parsley + more for serving
- 1 tablespoon filé powder or to taste if desired
- For Serving: Cooked white rice if desired
Instructions
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
- Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add chicken and andouille. Stir and cook for 1 minute.
- Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like. Taste and adjust for salt.
- Stir in parsley and cook 5 minutes.
- Remove from heat and stir in filé powder, if using.
- Serve into a bowl, over white rice if desired, and garnish with extra parsley.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 2/8/21 to include new information and photos. It was originally published on 6/1/18.
Sandy says
I made this recipe today following the recipe as written and it was amazing! Thank you for my new favorite recipe, the detailed instructions and the incredible flavors.
Mike H. says
I am happy that you are happy, Sandy! =) Enjoy!
Leonard says
I’m cooking for Twenty people,,just curious as to how many people this serves? Thanks
Mike H. says
Hi, Leonard. This recipe serves 6!
Mike Hultquist says
Leonard, it serves 6-8 good sized portions.
Michael A Robinson says
very tasty Gumbo, enjoyed making it for friends before the football game.
Mike Hultquist says
Yes! Glad you enjoyed it, Michael! I appreciate it.
Barb says
Can I use olive oil instead of peanut oil?
Mike H. says
Hey Barb, if you don't want to use peanut oil, you can use any vegetable oil instead. Hope you enjoy!
Kristin says
I made this for the first time tonight. This was absolutely amazing! I doubled the recipe because I have a large family.
Mike H. says
Good for you, Kristin. Enjoy, guys!
Shonda S says
I have never before made a gumbo but decided to try it for a cozy rainy day in when my cousin paid me a visit. I wanted a chocolate roux but even after an hour it wasn’t quite as dark as I was aiming for. As I was afraid of burning it I refused to increase the heat. I baked my chicken thighs in the oven along with some shrimp and lobster tails. Every 15 minutes when I went to stir my gumbo I had a shadow as my cousin followed me to get a whiff of the amazing smells wafting out on the cloud of steam. The first spoon was a taste of heaven! My eyes closed in pleasure as the flavors danced on my tongue. I now know what I will be doing with my leftover turkey during the holidays. This is one recipe I will be making over and over and over again.
Mike Hultquist says
So great to hear! Thanks so much, Shonda!
Kelly C. says
Hi Mike,
I made your sausage and chicken gumbo today. I followed your recipe using okra, homemade Cajun seasoning, and filè powder at the end. I had also added a habanero pepper with the trinity. I made it in a large skillet, but I transferred it to a slow cooker to simmer for 4 hours because of my schedule. WOW! This was amazing! Thank you for another great recipe!
Mike Hultquist says
Great! Glad you enjoyed it, Kelly! One of my favorites for sure!
Judith A. Abbott and T. Austin Campbell says
Have a Thanksgiving gumbo recipe we've developed for the after-turkey day leftovers that I'd like to send you. If you're interested, contact me by email.
Mike Hultquist says
I have one on the site here. I love making turkey gumbo with leftover turkey! https://www.chilipeppermadness.com/recipes/turkey-gumbo/
Thilo Schwarz says
My wife loved it!!! I added a can of tomatoes and doubled the celery to two stalks. I left the oil out of the roux and just used browned flour. I used chicken thighs with skin and bone and made my own chicken broth which had a lot of fat already! It was great if a little soupier than I expected. However taste was great
Mike H. says
Thank you, Thilo. I am glad that you guys enjoyed it!
Wendy says
so you changed the whole recipe and enjoyed your own cooking, that's awesome
Taleen says
We made your gumbo, following recipe precisely. But we ended up with soup, not gumbo. 2 questions, is the 1 hour of simmering to be done with lid on or off pot? You recipe didn't specify. And 2ndly, after cooking the chicken & sausage, we had some liquid in the Dutch oven, should we have removed all liquid before adding oil for the roux? Our Cajun soup tasted delicious but, didn't have the "stick-to-your-ribs" gumbo consistency you expect from a gumbo. We love your recipes, they look great!!
Mike Hultquist says
Hi, Taleen. The consistency will definitely be determined by the roux. If you make a lighter roux, you'll have a thicker gumbo. With a darker roux, into dark chocolate color, you'll have a much thinner gumbo. You can keep the liquid from the chicken and sausage in the pot for more flavor, or dump if desired. I simmer with lid off, as it will thicken some. You can leave the lid on to contain evaporation. It's your choice, but sounds like lid off would be ideal for you. Also, you can thicken gumbo before serving with file powder (ground sassafras leaves). I would say try it next time with a lighter roux, or more roux, for thicker results. I'd love to hear how it goes second time around. Take care.
Taleen says
thank you, I will try lid off and maybe a lighter roux. I'm thinking I'll add more chicken and toss in a can of chickpeas too, I'll let you know how 2nd time turns out. thanks for replying, really appreciate it!
Mike Hultquist says
Sounds great!
Dominique says
First time making gumbo. After reading reviews on a lot of your recipes I felt confident in this one. I’m so happy I was. Absolutely love it! I adjusted it to be a little bit spicier just because it’s been a chilly start to fall here in the Midwest! I’m so excited to explore more or your recipes! We’re making the collard greens tomorrow! A+ chef Mike.
Mike Hultquist says
Excellent! Glad to be helpful, Dominique! Glad you enjoyed it! I grew up in the Midwest, so I know about the chilly weather!
Heather Scott says
Silly question! Is the sausage pre-cooked (Jennie O) or the uncooked kind? Thank you!
Mike Hultquist says
Heather, it is smoked sausage, so yes, cooked.
Heather Scott says
Thank you! It’s cooking right now! It looks delicious!
Mike Hultquist says
Nice! Enjoy, Heather!
Lewis says
This recipe is pure perfection! 2nd time making it and it tastes like I've been making it my whole life! I added shrimp and crab... amazing!! Thank you so much!
Mike Hultquist says
Boom! I love to hear it, Lewis! Very happy you enjoyed it. I love the seafood additions.
Heather Scott says
At what point would you add the shrimp? Yum!
Mike Hultquist says
Heather, you can add shrimp in the last 5 minutes or so to cook through in the gumbo. Or you can cook them separately and just tuck them in at the end to serve.
Mike H.
Sheri says
My arm will be sore tomorrow from stirring the roux, but totally worth it! It is absolutely delicious. Definitely my best gumbo yet.
Mike Hultquist says
Outstanding! Yes, takes a bit to get used to roux making, but so good! Thanks, Sheri! Glad you enjoyed it!!!
Jessica says
Super thrilled with how this came out. I used to work at a Cajun restaurant that had the best gumbo and I’ve never been able to make it myself but this was a close second. Looking forward to the leftovers, making potato salad tonight to throw on top of it tomorrow.
Mike Hultquist says
Excellent! Thank you!
Netta says
This is my 3rd time making this Gumbo and we all love it but it’s my daughter’s favorite. I’ve always made the boxed Gumbo to save time but decided to give homemade a try and we haven’t gone back since. Thank you for sharing your creation!
Mike Hultquist says
Thanks so much, Netta! I love it!
Hannah says
do you use fresh parsley?
Mike Hultquist says
I do, yes.
Jacquie prey says
This is an awesome dish to make and take your time with the roux it’s worth it
Mike Hultquist says
Thanks, Jacquie! Yes! This is my favorite for sure. Glad you enjoyed it.
DAWN says
If someone is not a fan of Okra. can it be left out
Mike Hultquist says
Yes, you can leave it out, Dawn. No problem at all. Let me know how you like it.
Bobbie says
I just finished make this gumbo. I tasted it to make sure it was seasoned after the file and parsley. Omg, it tasted delicious. I can’t wait until dinner. I will make it again!
Mike Hultquist says
Awesome!! Glad you like it, Bobbie! We LOVE this recipe so much!
colleen says
We never had Gumbo before. Since i tried this recipe i have prepared it several times exactly as written and it is fabulous. I served it with rice, YUMMY.
Mike Hultquist says
Excellent! This is my favorite gumbo in the world, Colleen! Glad you enjoyed it!
Brenda says
This is my second time making this. The first time it was amazing. The second time it was amazing, but I would add a suggestion or two.
I did the one to one ratio of oil and flour. I’m not sure what was different this time as far as the measurements, but I evidently didn’t get enough flour in there this time, so the Gumbo did not thicken as it should.
I chose to cook it about 1/2-3/4 hour longer in order for it to cook down. It did cook down and thicken slightly, however, the chicken and vegetables were almost entirely non existent to the eye.
Your directions do not state whether to simmer with the lid on or off. I left the light on for probably the first 45 minutes and when I realized it was not sickening like it should have I took the lid off for the rest of the cooking time.
Your recipe calls for the Okra to be added at the beginning. I prefer to add mine in the last 15 minutes of cooking because it holds together better, and makes for a prettier finished product.
I tried to post two pictures from the early stages, however these comments would not allow m
The Gumbo still tasted amazing and I do highly recommend this recipe. Thank you.
Mike Hultquist says
Yep, best to customize to your preference. Okra can definitely be added sooner or later. As for thickening, the roux will be thinner the longer you cook. A lighter roux is much thicker, where a darker roux is much thinner, so if you prefer a thicker gumbo, definitely cook the roux for much less time. Also, file powder is a GREAT way to thicken at the end. Thanks for sharing!
Mary says
I've made this recipe several times and always comes out great. Tonight I shredded up smoked turkey legs and sliced kielbasa since I am trying to use things in my freezer. This is such a hearty and delicious recipe!
Mike Hultquist says
Great, Mary! Yes, I love how customizable it is. Glad you're enjoying it in so many ways.
Becky says
Made this recipe a couple days ago. Outstanding!!! Made pretty much exactly as written with the addition of a bit of red pepper flakes and a Serrano pepper. Used more Serrano sliced thinly as garnish for my portion. I like it hot and spicy. It was my first time ever making gumbo and had only eaten it once, made by a little old Cajun grandma many many years ago. I loved it then and I love it now. Will be making again and again. Thanks for another perfect recipe. You never disappoint!
Becky says
Not sure what happened, should have shown as FIVE STARS! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Mike Hultquist says
Haha, THANKS! I updated the STARS for you! YOU ROCK!
Mike Hultquist says
Boom!! Glad you enjoyed it, Becky! And VERY HAPPY I could be helpful! You are awesome.
Janice Cass says
Would it be good with shrimp added?
Mike Hultquist says
Absolutely! Add the shrimp at the end to cook a few minutes in the hot gumbo, or you can cook it separately and add it at the end. Enjoy!
Phyllis Hall says
This gumbo turned out great
Mike Hultquist says
Yummo! Glad you enjoyed it, Phyllis!
Ren says
Turned out delicious in the end!!
I have never made a roux with oil and flour, spent a long time waiting for it to turn colour but it didn't. It also didn't really thicken up, I guess that's expected. But, omg as soon as I added the vegetables it turned into something that resembled playdoh in texture.
What crazy nonsense is this?? As I added the liquid it went back to normal but I had a moment of panic. Apparently this is what happens with an oil and flour roux!!!???
Anyway, adaptations: added nduja sausage in the absence of andouille, didn't need any okra for thickening.
Other than the crazy playldoh experience, it all turned out well.
Mike Hultquist says
Ren, the roux should start to darken within several minutes, though slowly, from very lightly browning to dark, dark chocolate color. Much depends on the heat. It could take anywhere from 15 minutes to 45 over much lower heat. See my post on How to Make a Roux for more info. Sounds like you needed more oil if it gummed up like that, which is odd. Glad you enjoyed it in the end. https://www.chilipeppermadness.com/recipes/how-to-make-a-roux/
Brad says
This was outstanding.....straightforward and delicious. I added a jalapeño with the veggies for a little heat, and about a Tbs of worcestershire with the broth. A+
Mike Hultquist says
Awesome! Glad you enjoyed it, Brad!
Christa says
Thank you for this recipe! Although it wasn't quite as dark as the photo, I got tired of stirring, it was still packed with flavor. We'll definitely have this again, and I'll make sure to stir longer to taste the difference!
Mike Hultquist says
Awesome to hear! Glad you enjoyed it, Christa! Thanks for sharing!
Andrea I Bell says
My goodness was this delicious! Used your recipe for the Cajun seasoning as well and added 1 tbsp Kashmiri chili powder to it! Will put this on my monthly rotation for sure! Thank you!
Mike Hultquist says
Boom! I love it! Glad you enjoyed it, Andrea.
Ron St.Martin says
Made Gumbo yesterday, followed recipe turned out Great.leftovers are heating up as I write. Love your Recipes and your site, when economy rebounds will buy recipe books. I live in Indiana, and grow Jalapeños, Thai ,Ghost, and Reapers. Keep up the great work
Mike Hultquist says
Thanks for sharing, Ron! I appreciate it!
Charles Pascual says
I've made a lot of gumbo, with different recipes, over the years. This recipe makes gumbo as good as any and better than most. The best part is that it's straightforward, easy to follow, and comes together quickly (well, quickly for gumbo). I followed the recipe mostly as written - I was a little light on chicken and andouille so I used four cups of stock - every other ingredient was in the amounts you call for (maybe I went a little heavy on the okra - I didn't measure; just added what I had) - oh, and I had a ham hock in the freezer, so I added that as well. Not exactly your recipe but it just shows how flexible and forgiving it is. Delicious gumbo. Served with some rice, crusty French bread, and Parish Pilsner beer from Broussard, LA - seemed like an appropriate dinner on Mardi Gras. Thanks for the recipe, Mike.
Mike Hultquist says
Thanks, Charles. Very happy you enjoyed it. Yes, definitely a flexible recipe, easy to customize with other ingredients. Thanks for sharing!
Paul P says
I came across jambalaya and gumbo by chance. that must be delicious. okra is hard to get in germany but an asia shop here has frozen okra. I have to make a dark roux, I've never tried it. but your recipe is awesome. 10 stars. when it comes to the sausage, i'll take a polish one, the originals don't exist here. greetings paul from germany
Mike Hultquist says
Thanks so much, Paul. Polish sausage (which I LOVE) will work GREAT for this recipe. I grew up on Polish sausage. Frozen okra is GREAT too! Enjoy! I just visited parts of Germany recently on a river cruise. Wonderful country!
Paul P says
your andouille is not available here. I'm in a group on fb especially for recipes from Louisana. and in it I was told polische would also go for the jambalaya yes germany is nice especially cologne
Mike Hultquist says
Yep, works great, Paul. We definitely loved Cologne.
Jamie Parisi says
Made this for Superbowl. Excellent. i used whole bonein thighs to simmer meat fell off the bone and easily shredded. Instead of salt and pepper i used the cajun seasoning to fry and create a fond for the roux. used the entire remaining seasoning in the gumbo and added 1 chopped jalapeno. for colour i used red green and orange pepper. Will be using again. Easy to do just prep all your veggies and sausages then its just a lot of stirring. nextime im gonna try the roux in the oven no stirring
Jamie Parisi says
frozen okra was a great idea. if you have an "indian" section you will find it all ready chopped to.
Mike Hultquist says
Awesome! Glad you enjoyed it, Jamie! Thanks for sharing!! I'll take some! =)
Cindi says
I made this last night for dinner (after I made your Jambalaya and LOVED it!) . It just didn't thicken as much as I thought it should. Made it exactly, as I have a scale and like to be exact. I'm a baker and the scale helps alot lol. I added the file, then added a small amount of cornstarch and water, which would normally thicken things up. Did I do something wrong?
Mike Hultquist says
Cindi, no, you did nothing wrong. If you go with a very dark roux, the gumbo will be thinner as you describe. You can thicken it with okra or gumbo file powder, but yep, it's fairly thin. For a thicker gumbo, you can a bit lighter on your roux, more of a copper color or light chocolate brown.
Debbis says
Hi Mike, Help! I made this last night to serve today for 20 people. The end product is not thick at all more like a soup. How can I thicken it up ? Hope you can help.
Thanks Debbie
Mike Hultquist says
Debbie, with darker rouxs, the gumbo can be quite thin. You can swirl in a slurry of corn starch and milk or water and simmer. Use 1-2 tablespoons as a start.
Taylor says
Hi there,
Excellent recipe! Everyone loved it. What is the serving size for the nutritional facts?
Mike Hultquist says
Thanks, Taylor. Glad it was enjoyed! I set serving size to 6 bowls (without rice).
Sam says
It’s not Cajun bc Creole gumbo has a roux…..so much of Louisiana cuisine is Creole but Cajun is popular (White). Perhaps folks should acknowledge the culture dishes are from…credibility is suspect when you can’t get the culture right.
Mike Hultquist says
Sam, the vast majority of Cajun gumbos today are made with a roux, and while you can easily argue that this isn't the way the Acadians made gumbo in the swamps in the 1800s, well, times change and this is an extremely common way to make it. Go as people from all parts of Louisiana. Your comments are misguided, and make you rather suspect as a person and interpreter of culture.
Robs says
When do you add the chicken stock?
Mike Hultquist says
Robs, it's in STEP #6. Let me know if you don't see it there.
Sophia says
Absolutely delicious!! I doubled the recipe and it’s perfect for my family of 6 to have dinner and leftovers! We LOVE this and WILL be making it again often!
(I subbed green beans and black eyed peas for okra)
Thank you so much for this!
Mike Hultquist says
Thanks, Sophia!!!
Christina says
This recipe is easy to follow and delicious!
Mike Hultquist says
Glad you enjoyed it, Christina!
Kristen Giles says
I just made this tonight for my family. It turned out great! The only adjusts I had to make was a little more seasoning.I was not able to find the filé powder at my local grocery. I’m not sure if that would have made the difference or not. I added celery salt and garlic salt. I also added shrimp. I’m very happy to add this recipe to my recipe book. I will definitely be making this again. Thank you for sharing this delicious gumbo!
Mike Hultquist says
Glad you enjoyed it, Kristen! Yes, spice it up!
Anita says
You didn’t include the step on when to add the roux!
Mike Hultquist says
Anita, it is STEP #3 in the recipe card at the bottom of the post. I guess you missed it. Let me know if this helps.
D Hale says
This is the best Gumbo recipe I've ever used. Can't wait to make it again.
Mike Hultquist says
Awesome! Great to hear! I appreciate it.
wanda womack says
Would love to try this recipe, please sign me up
Mike Hultquist says
Wanda, you can fill out the sign up form on the home page. Thanks!
Mikey T. says
Delicious. very flavorful recipe, not nearly as involved as I was expecting. I did use my instapot and set to slow cooker low 4 hrs, instead of simmering for 1. also used half the oil and "more spice" Cajun seasoning. will definitely be making again and again.
Mike H. says
Thank you Mikey - enjoy!
Melissa says
Love this recipe!! I add shrimp as well as chicken (thighs) and andouille (add the shrimp at the very end as to not overcook) - delicious! Roux is time consuming - but SO worth every arm cramp (haha).
Mike H. says
Haha, that's true. I am happy that you are loving it, Melissa!
Kimberly says
Made this today. Used Andouille sausage from butcher, chicken thighs and breast meat. I stirred for roux but could not get the chocolate color, no big deal. I liked the recipe, first time I made anything like this.
It was quite salty, however. I think I will try using no salt added chicken stock next time.
Mike H. says
Thank you, Kimberly!
Robert DeCuir says
Mike, I gotta give you credit for the detail you've offered regarding your gumbo recipe however, you gotta offer a starting measurement for at least salt! While you did suggest "your favorite Cajun seasoning" which I won't go into, you did also offer your own blend of seasonings. Can't say I've ever put red pepper flakes or bay leaves into gumbo the whole time I've lived in Southern Louisiana but, I like the idea. Everything you have put together is well thought out and I love the detail work along with the great pictures. I hope this recipe does well for you.
Mike Hultquist says
I made an adjustment to the recipe card to make it clearer about the salt. I appreciate the comments. Yes, this recipe does very well for me, particularly with my preferred spices.
Leigh says
came out unbelievably delicious! I reheated in the microwave for lunch. no bitterness. tyty! love it!
Mike Hultquist says
Awesomeness! Thanks, Leigh!
Leigh says
Hi Mike! I'm going to try this tonight. 2 questions though. it is alot for just 2 of us. Does it freeze well? And I read somewhere, if you add the file to the pot, it will turn bitter if you want to reheat it. Is this true?
Thanks,
Leigh
Mike Hultquist says
Hi, Leigh. Yes, this freezes well. I actually freeze batches all the time, then thaw and reheat for lunches/quick dinners. Works great for us!
Leigh says
Does it get bitter when reheated? should I add the file powder to the soup bowl instead? if so, how much per bowl. I haven't had a good gumbo in years, I'm excited! I'll let you know how it came out.
Thanks
Mike Hultquist says
I notice no bitterness at all. File powder is add just before serving. Just a teaspoon or so, maybe a little more, to thicken.
Kristen says
I can’t get the filé powder where I live. Can I use creole seasoning instead?
Mike Hultquist says
Kristen, the filé powder is more for thickening at the end. You can just skip it. Creole seasoning is not a good substitute in this case.
Audrey says
So I made this once and I LOVED IT!! It was my second attempt at making gumbo, and went soo much smoother than the first time. I had a question though. Could I add shrimp? Like what step would I include the shrimp? Would I cook it with the other meats and then later add it in? Or let it cook in the gumbo itself? Thanks for the amazing recipe!
Mike Hultquist says
Great, Audrey! Yes, you can add shrimp. It only takes a few minutes to cook, so you can either cook it then tuck it in before serving, or just add it to the gumbo about 10 minutes before serving to cook through in the gumbo. Enjoy!
Chana says
Most definitely. And shelled crab. At the end of cooking.
Debbie says
Tried this today - turned out really well. Will defo at key make again.
Mike Hultquist says
Glad you enjoyed it, Debbie! Definitely a favorite here. I LOVE gumbo. YUM.
Cinn Jenn says
My husband had grown up eating "red gumbo," made with tomatoes and okra. He had never had "brown gumbo" like this before, but he loved it! I left out the okra (my family never used it) and I did use the gumbo file' powder. Also, I used slightly less chicken and sausage, and threw in some frozen shrimp in the last few minutes because hubby loves shrimp. Saving this recipe because I can't find my momma's recipe and because this was so tasty.
Mike Hultquist says
Outstanding! VERY HAPPY you enjoyed it, Cinn! Thanks so much!
Danielle says
I’m from Louisiana born and raised. I’m pretty Impressed with your gumbo. Our family doesn’t add okra to gumbo. Next time try cooking the slime out and the darker the roux the better the gumbo! It’s our techniques i our cooking that make it special!
Mike Hultquist says
Thanks, Danielle. I appreciate it. I've been making gumbo a long time now and have visited Louisiana many times, learned from chefs there, and have discussed gumbo with many, many LA natives. Yep, I cook out the slime factor of the okra, and usually go super rich dark chocolate brown with my roux, though I always encourage people to cook it to their own preference. Thanks for sharing!
James says
I made this once and it got great reviews from all I shared it with. my kayak buddies are having a party Saturday, oysters and shrimp are the main attraction so I'm making your gumbo again along with red beans sausage and rice. there is not a lot of cooks in the group. I'll update Sunday, I plan on adding Shrimp.
Mike Hultquist says
Enjoy, James!!
Robert DeCuir says
Mike, I've got to give you credit for not saying,"1 tablespoon of your favorite Cajun Seasoning...". Instead you offered a recipe for your own blend which was great to see. Also, I hadn't thought about peanut oil with making roux! Will need to try it out next time.
Mike Hultquist says
Thanks, Robert. Yes, I find it important to make your own spices if you can. Best way to get exactly what you want. I appreciate the comments!
Melissa says
Y.U.M. turned out soooo good! Followed the recipe, used store bought Cajun seasoning, served with rice I boiled in chicken broth, and garlic butter baguettes! I've never made gumbo before, this was killer! And, btw, I spent 30 min on the roux......
Mike Hultquist says
Great!! Glad you enjoyed it, Melissa!
David Richards says
Is 1 stalk meaning 1 rib or one whole head of celery?
Mike Hultquist says
David, use on stalk for this recipe, not a whole head.
Bettina says
Made it, loved it! I’d never made gumbo before and was so pleased with how this one turned out. Just delightful !
Michael Hultquist - Chili Pepper Madness says
Excellent, Bettina! I appreciate you sharing your comments, and glad you enjoyed it!
Rob says
Gonna give this a try Mike. Can you guide me on when and how to add okra if adding? Thanks.
Michael Hultquist - Chili Pepper Madness says
Rob, add it when you add the Cajun seasonings. I hope you enjoy it!
Claudia says
Thank you so much for the recipe, it was absolutely delicious. I didn’t have any bay leaves so who knows how much better it would have been.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Claudia! I appreciate the comments! Yay!
Heather says
I made this exactly as written and it was perfect. Not too spicy, good smokiness, tender chicken, the family loved it. This will be my go to recipe from now on… that is when I have the time to tend to the roux. So worth it but that 30 minutes seemed like ages. Thank you! Will definitely be looking at more of your recipes.
Michael Hultquist - Chili Pepper Madness says
Thanks, Heather! Very happy you liked it! We LOVE this gumbo recipe. Always a winner here. =)
Matt says
I'm based in Canada and had ordered some filé powder online -- was looking for a gumbo recipe that also included roux and okra. Glad I went with this one! Looking forward to trying some of your other recipes!
Michael Hultquist - Chili Pepper Madness says
Great! Glad you enjoyed it, Matt! Definitely a favorite in this house. Thanks for sharing!
Paula says
I haven’t made this yet but I’m planning to this weekend. I have never seen file powder for sale in my local grocery stores here in Georgia. I can try to order some from Amazon but I was jyst wondering, what does the file’ powder do, and what will I be missing out on if I omit it?
Michael Hultquist - Chili Pepper Madness says
Hi, Paula. It is used as a thickener at the end. You can just omit it, maybe try it next time. I hope you enjoy it!
Scott says
This was my first attempt at making gumbo, and boy did I pick the right recipe! I made it exactly as the recipe stated, with no changes or substitutions. It was absolutely amazing! My wife and I ate four meals from this recipe. It was the bomb! I will surely make this again...and especially for a crowd. Keep it up Michael!
Michael Hultquist - Chili Pepper Madness says
Excellent! Great to hear, Scott! SUPER happy you are enjoying it! Definitely my favorite way to make gumbo. Thanks for sharing.
Heather says
Holy freaking moly, this recipe was the bomb!!! Used slap your momma seasoning and cooked it slow all afternoon. I didn't stray from the recipe at all like i normally do (take 2 recipes and make my own) Holy cow, is all I can say and I need a nap now.... I did make French baguettes with garlic and parm and dipped in the juices....Holy freaking moly!!! Thank you!!
Michael Hultquist - Chili Pepper Madness says
Nice!!! I love to hear it, Heather! Awesome. Glad you enjoyed it. =)
Bill Mostoller says
Great recipe, didn’t change anything. Other then making rue taking at least 30 Minutes it was great
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Bill!
Peggy says
I made your gumbo today and it is outstanding. Will not waste my time and ingredients on those others on internet. My roux was the deep chocolate brown but I had to stir it 1 hour. maybe I needed the heat higher at the beginning? It was delicious and very spicy which I like. I especially like the Cajun seasonings,
although it was more than I've used before, it was perfect for me.
Is there a way to retain the dark color after I add the broth? Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Great to hear it, Peggy! Yes, a touch more heat will help the roux move along more quickly. The broth does lighten things up a bit, but you can go a darker roux and use less of the stock, or simmer the whole thing even longer to get a darker color. Glad you enjoyed it!!
brittany says
this was an amazing recipe!! first time to try and was blown away by the flavor. over all simple with little prep besides chopping meat and veggies. i def saved this recipe to make again. thank you so so much
Michael Hultquist - Chili Pepper Madness says
Thanks, Brittany! Yes, we LOVE this gumbo so much. So HUGE on flavor! Very happy you enjoyed it. Thanks for sharing your comments.
ryvir says
Delicious! There's never file seasoning around this part of the country so I didn't include it but still was very tasty.
Michael Hultquist - Chili Pepper Madness says
Thanks! I have to order my file online, so I get it. It's GREAT without it. I LOVE this gumbo recipe. Basically my favorite. Glad you enjoyed it!!
Mindy says
Just made this and it's simmering on the stove now. Question, do you put a lid on it while it's cooking? Thanks for your easy step by step recipe. My whole family can't wait to try it!
Michael Hultquist - Chili Pepper Madness says
Mindy, often I will add a lid but keep it slightly off to let a little steam escape, but you don't have to cover if you don't want to. Enjoy.
Steve kovacs says
Hey, Mike. Have you ever tried using jerk seasoning instead of creole spice in this recipe?
Michael Hultquist - Chili Pepper Madness says
I have not, Steve, but curious! Let me know how that goes if you try it!
JW says
Hi. I didn’t use jerk bc I didn’t want the cinnamon and all spice but I added extra thyme and simmered with a scotch bonnet pepper (both ingredients in jerk) and it was ahhhhmazing! Great heat.
Mike H. says
Thank you, JW, I appreciate it!
Joseph W Shell says
Made it Christmas eve. Was my first time to make gumbo.Followed the recipe exactly except increased ingredients by half. Turned out great. Family said it was the best gumbo they had eaten.
Michael Hultquist - Chili Pepper Madness says
Outstanding! Nice. I love to hear this, Joseph. Glad you all enjoyed it. Have a very Merry Christmas, and cheers to the new year!
Chris says
New go to favorite gumbo recipe ! Making a triple batch this Saturday !
Michael Hultquist - Chili Pepper Madness says
Awesomeness! Haha, be right over! We LOVE this gumbo. SO GOOD. Thanks, Chris!
Jodie says
My good sir, you are now indisputably my FAVORITE resource for recipes. This is honestly the first time I felt inspired to come back and leave a review. I'm originally from Trinidad and we love fragrant and spicy foods. I've dabbled in the past with gumbo but walked away feeling overwhelmed with confusing instructions and the overall bland outcome. Your recipe FAR EXCEEDED my expectations in that I hardly had to make any adjustments - which is very rare. Your instructions and pictures were so easy to follow and really helped keep my confidence high when making the roux. I doubled the batch and my family has been devouring it throughout the week - it tastes better and better with each passing day. Thank you so much! I am a fan for life and can't wait to try another one of your recipes.
Michael Hultquist - Chili Pepper Madness says
Wow, thanks so much, Jodie! High praise indeed. Very happy you like my gumbo recipe. I do make mine a bit more spicy than you'll get in most restaurants, but that's how I love mine! Glad you enjoyed it as well. I hope you find many more recipes here that you love.
Julianne says
Almost 20 years ago my young daughter and I read a book called Gator Gumbo. It was a really cute story complete with a recipe for gumbo at the back. I made it, and it was good. This morning, my husband requested gumbo for dinner. I couldn't find that so I set off on Pinterest. I am so glad I come across your recipe because the result was one fantastic dinner! I didn't have the file, but found I didn't need it, either. I also added cooked shrimp at the end. Really, I can't wait to make it again!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Glad to hear it, Julianne. Happy you enjoyed it. We LOVE gumbo so much here.
Kathy K. says
I love this recipe! We omitted the okra, because we don’t like it. But, despite getting a nice dark roux it never got thick (and we’re okay with that). It was delicious. My only issue is the amount of oil in the roux and how much rises to the top when cooking or cooking. I was able to scrape and skim some off. Is there another way to make the roux for this, maybe with butter? Or like a healthier oil?
Michael Hultquist - Chili Pepper Madness says
Thanks, Kathy. Yes, you can use butter next time. Butter is great for making roux!
Sean says
I had never made gumbo before and wanted to give it a try. Found your recipe, and I'm so happy I did! It was absolutely delicious! I made a double batch, which brought the level right up the the rim of my Dutch oven. It was a little thinner than I thought it should be. Next time, I'll double everything except the broth, which I'll do at 150%, and I'll cook it a little longer. Still ABSOLUTELY delicious!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Sean! I love to hear it.
Lynn says
This recipe is early identical to mine. Lived in NOLA for 25 years. However. the FDA recommends consuming cooked food within 3-4 days, not up to a week.
Michael Hultquist - Chili Pepper Madness says
Lynn, yes, looks like the latest FDA guidelines is 3-4 days, though some other resources say a week. Best scenario is to use your senses to tell whether or not the food has gone bad, though if you don't feel comfortable or are uncertain with stored food, toss it out when in doubt. Best!
Sarah says
Tons of amazing flavor! Will definitely be making this again
Michael Hultquist - Chili Pepper Madness says
Thanks, Sarah! So good! glad you enjoyed it.
Diana Hews says
I have made Gumbo for Christmas Eve for 25 years- using one of 2 recipes, copied from friends in Baton Rouge. Yours was ABSOLUTELY FANTASTIC... the soup broth was so complex. I had it at a friend's (deck) party the other day. Friend who made it said only thing he did differently was add 1/2 cup of white wine (Pino Grigio) - not sure at what point- perhaps with the vegetable saute. I have never used peanut oil, either (my recipe calls for lard and I drew the calorie line at that!); the peanut oil must be a key ingredient, too!
Michael Hultquist - Chili Pepper Madness says
Awesome! I'm super happy you enjoyed it, Diana! Thanks so much!
Keith Clemmons says
Fantastic recipe. Every one of your recipes I have made have been great but this one is above and beyond. I only wish my wife liked spicy like me so I could make your ghost pepper version. I did put a bunch of 7 pot sauce in my bowl. 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Keith. Yes, definitely one of my favorites. We LOVE gumbo.
Shannon L. says
Thank you! We keep going back to your recipe, especially how to make roux. We haven’t had our very favorite Cajun food truck fix due to COVID. So we took to trying to make his gumbo ... your tips and recipe help us get darn close. We never did a proper roux or cooked with okra before - so something good came out of it all! Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Thanks, Shannon! Super happy you enjoyed it! We both LOVE LOVE LOVE this recipe.
Heather says
This was delicious! My husband wants me to make it once a week. Thanks for the recipe
Michael Hultquist - Chili Pepper Madness says
Awesome, Heather! One of my very favorite recipes!
Jenny Henciak says
I’ve never had “real” gumbo and never made it before but did this recipe tonight and OMG was it amazing! Hubby loved it too. This recipe is a keeper for sure! Thanks
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Jenny!
Steffan M says
I'm from Lafayette, Louisiana. The heart of cajun country. And this is by far one of the closest recipes on the internet to what I grew up with. The only difference is in Lafayette very very few people use okra. We just go heavy on Roux. Also, I've seen some comments recommending shrimp. I recommend against this. Not because it's bad, but because sausage overpowers shrimp and you are not getting to taste the delicate sweetness of the shrimp. Shrimp is for seafood gumbo.
Also thank you so much for not putting tomato. That's a dead giveaway it's a Creole gumbo, not a cajun one. Creole is great but I prefer cajun because I grew up with it haha
Not trying to rain on anyone's parade, make what makes you happy! Just giving a Cajun's perspective. :]
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Steffan. Yes, there are a LOT of opinions on gumbo, that's for sure! I learned that pretty quickly. This is how I learned to make it in New Orleans - I just added a bit more spice to it. And I have noticed the lack of okra in many gumbo when I visit. I greatly appreciate the comments. Have a good one!
Len says
Filo powder appears to be illegal in the US since ~5/2020
https://answerstoall.com/miscellaneous/is-gumbo-file-illegal/
Michael Hultquist - Chili Pepper Madness says
Hey, Len, this is actually incorrect. "Safrole" and "sassafras oil" have been banned by the FDA as a carcinogen since 1960 and can not be used in food manufacture. However, according to a study published in 1997, sassafras leaves (from is used to make filé powder), do not contain detectable amounts of safrole. See: https://en.wikipedia.org/wiki/Fil%C3%A9_powder
Janet Bradley says
Could I use Kielbasa instead? I known I know ;o}. I'm on board with everything else.
Thanks, Jan
Michael Hultquist - Chili Pepper Madness says
You sure can, Janet. It's a great substitution. Let me know how it goes for you.
Linguica is also good. says
A good roux is what sets a good gumbo apart from a mediocre gumbo. Yours is good, but I did go a little longer and darker, Also added some shrimp at the end (just enough for immediate serving, saving more shrimp to add in next serving).
Michael Hultquist - Chili Pepper Madness says
Yep, the roux can definitely be made to your own preference. Glad you enjoyed it.
Jérémie says
I've made gumbos a lot of times, but your recipe is great, Mike. I've make some changes, I'm a perv: no filé, but more okras. No bell pepper (sorry to spoil the holy trinity) but numex suave orange and rocotillo... and :
..that ...was ..just ..gorgeous!
Thanks for this moment of pleasure !
Michael Hultquist - Chili Pepper Madness says
Sounds great, Jeremie! Some recipes are meant to be changed! Change away and enjoy.
Dwayne Mouton says
Mike have you tried making your roux on the microwave. When I was a kid and microwaves became popular and affordable to middle classs homes my mom went on a microwave cooking spree complete with a myriad of microwave cookbooks and microwave cookbooks. Can’t say I’m a fan now but at some point she and others in Louisiana learned you can cook a roux in the microwave in a fraction of the time. I still like the constant stirring of making a traditional stovetop roux though. Are you familiar with this technique?
Michael Hultquist - Chili Pepper Madness says
I am not, Dwayne, though I imagine it being done similar to the oven method. Something I may need to try!
Donna says
Hey Mike! I made this gumbo, and it was pretty incredible!!! First time I ever tried making a roux too. I had to use gluten-free flour, because I intended to share the results with a GF friend, so it may have been a little thinner than with wheat flour, but the process was easy and the flavor phenomenal! When visiting another friend a couple of weeks later, I had to make gumbo using a packaged gumbo base. The result was quite good, but the gumbo was definitely not as rich and well-nuanced as yours. I've tried several of your recipes, and all have been good, but this gumbo was OUTSTANDING! Thanks for continuing to feed my addiction to really flavorful food 🙂
Michael Hultquist - Chili Pepper Madness says
Great to hear, Donna! Yeah, nothing like a roux made from scratch. It's so much better! Delicious. I'm glad you really like this recipe.
Tony Mirams says
I have a dear friend in Minnesota who is going to have this gumbo for Christmas -- it sounds like something I'll enjoy making for our Christmas lunch down by the beach here in Australia !!!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Yes! I sure wish I could join you by the beach!
Nicole says
I've been wanting to try my hand at making a delicious gumbo. It sounds so good, full of really great flavours! I'm heading over to check out your cajun spice mix recipe!
Michael Hultquist - Chili Pepper Madness says
Sounds like a great time to give it a go!
Lisa Bryan says
I love Cajun spices and the gumbo sounds so comforting and hearty this time of year. Yum!
Danielle says
I had some amazing gumbo when I was in New Orleans recently - this looks like the perfect recipe to bring that flavor back home!
Michael Hultquist - Chili Pepper Madness says
So great in New Orleans!
Tracy says
Gumbo every single day sounds like my kind of vacation! This looks like the kind of dinner my husband would LOVE. Perfect for this time of year too to warm you right up!
Alina | Cooking Journey Blog says
Love such thick, meaty, flavorful, spicy stews this time of the year. When you're back after freezing walk, it is one of the best dishes to reheat and warm yourself asap!
Michael Hultquist - Chili Pepper Madness says
Thanks, Alina. Yes, it will definitely warm the bones in chilly winter. Enjoy.
Jacqueline Debono says
I have never eaten or made gumbo but it's on my to-make list. Here in Italy the holy trinity is like in France celery, onion and carrot but we have lots of bell peppers too! Would love to try this!
Michael Hultquist - Chili Pepper Madness says
I hope you like it, Jacqueline!
Bernie Fisher says
What about Garlic and Butter, Jacqueline? surely they'd make the "holy quintet" of French cooking, wouldn't they? here in Australia, it's Tomato, Barbeque sauces and lots of charcoal which for any barbeque is pre-requisite!
Ron moore says
Quite excellent even if I had to use polska kiolbasa sausage cauze I couldn't get my andouille sausage here from Lafayette Louisiana. Even better the second day.
Michael Hultquist - Chili Pepper Madness says
Awesome, Ron! Thanks!