Go Back
traditional Louisiana gumbo served in a rustic ceramic bowl

Traditional Gumbo with Roux

A classic Louisiana gumbo made with a rich, dark roux that brings together French, Spanish, African, and Native American culinary traditions. This dish is hearty, flavorful, and steeped in history, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Course, Main Dish
Cuisine: Cajun, Creole, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Roux:
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil or canola or peanut oil
Gumbo:
  • 1 pound of andouille sausage sliced
  • 1 pound of chicken thighs boneless and skinless, cut into chunks
  • 1/2 pound of shrimp peeled and deveined
  • 1 large onion diced
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 4 cloves of garlic minced
  • 6 cups of chicken broth
  • 1 can 14.5 oz of diced tomatoes
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper optional, for spice
  • Salt and pepper to taste
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • Cooked white rice for serving

Method
 

Make the Roux:
  1. Heat the butter and oil in a large, heavy-bottomed pot over medium heat.
  2. Once melted, slowly sprinkle in the flour while stirring continuously to avoid lumps.
  3. Keep stirring the mixture constantly, cooking until it turns a deep brown color, which should take about 20-30 minutes. Be careful not to let it burn.
Cook the Sausage and Chicken:
  1. In the same pot with the roux, add the sliced andouille sausage and chicken chunks.
  2. Cook until the sausage is browned and the chicken is lightly seared, about 5 minutes.
Add Vegetables and Seasonings:
  1. Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
  2. Stir in the diced tomatoes, bay leaves, thyme, paprika, cayenne pepper (if using), salt, and pepper.
Simmer the Gumbo:
  1. Pour in the chicken broth, stir well to combine, and bring the mixture to a boil.
  2. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally.
Add the Shrimp:
  1. Add the shrimp to the pot and cook for an additional 5-10 minutes, until the shrimp are cooked through and pink.
Finish and Serve:
  1. Remove the bay leaves, and stir in the chopped green onions and parsley.
  2. Serve the gumbo over cooked white rice, garnishing with extra green onions if desired.

Notes

  • Tip: The key to a perfect gumbo is patience when making the roux. Take your time and stir constantly to achieve that deep, rich flavor.
  • Variations: You can adjust the spice level by adding more or less cayenne pepper, and feel free to add okra or file powder for an authentic touch.