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<\/p>\nWhen it comes to gumbo, it\u2019s personal! Ask a dozen gumbo aficionados (or twelve Louisiana MawMaws) for their recipe, and you will get twelve passionate, different answers. In my recipe here, I use andouille sausage, chicken thighs, and the Cajun holy trinity of vegetables to build deep, comforting flavor that\u2019s also<\/em> budget-friendly. But the real heart of this dish is the roux. It should be dark and cooked with patience. Rush it, and you miss the flavor; burn it, and you\u2019ll have to start over. Don\u2019t worry, though, I\u2019ll walk you through making it just right every time!<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nComforting Recipe for Gumbo<\/h2>\n Gumbo is a bold, deeply flavored stew that originated in Louisiana and blends the diverse culinary influences of the region. It\u2019s a dish steeped in tradition, and yes, it\u2019s a total labor of love. I cooked this beauty for over three hours<\/em>, started with the New Orleans holy trinity (bell pepper, onions, and celery), stirred in okra, and served it up as if my soul depended on it. And my favorite part? It left everyone speechless. It\u2019s hearty, budget-friendly with the right proteins, and worth every stir. I can\u2019t wait for you to take on this recipe and make it your own! However you enjoy it, just make sure it\u2019d make a MawMaw proud!<\/p>\n\n
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\nA roux is equal parts flour and fat<\/strong>. When you cook a roux, you\u2019re essentially cooking the flour, and this process can go through a few stages before it turns the dark brown color we\u2019re looking for. A roux can be white, blonde, brown, or dark brown. It took me about 2 hours to achieve the correct color.<\/li>\nYes, I stirred my roux for 2 hours. <\/strong>The dark brown, almost black roux is maybe the most important part of gumbo. The roux should also have a nutty\/popcorn aroma and a consistent, slightly thicker texture, like peanut butter. It\u2019s crucial to stir constantly on low heat to prevent burning, and if it starts to look or smell burnt, you\u2019ll need to start over. Prep all your ingredients beforehand so you can give your roux the attention it needs.<\/li>\nGo low and slow.<\/strong> Don\u2019t be tempted to turn the heat up to make the process go quicker. Your roux needs to cook low and slow!<\/li>\nYou can make your roux ahead of time!<\/strong> Once cooled, store it in the fridge or freezer in an airtight container. Let it come to room temperature before gently heating and continuing with the recipe.<\/li>\nNot an okra fan?<\/strong> If you don\u2019t like okra, some recipes use fil\u00e9 powder to thicken the stew by adding it at the end of the cooking process. Start with \u00bd tsp at a time.<\/li>\nSwitch up the protein.<\/strong> You can use different proteins like shrimp, crab, oyster, fish, even rabbit or venison. Chicken thighs and andouille sausage are my go-to since they\u2019re pretty affordable and still deliver big flavor.<\/li>\nI recommend cooking your rice following the packet directions<\/strong>. Instant rice cooks faster, while brown rice takes longer. You can follow our guide on how to cook rice if you\u2019re using long-grain white rice!<\/li>\nCajun style vs Creole.<\/strong> Creole gumbo typically features tomatoes and a butter-based roux, while Cajun versions traditionally doesn\u2019t include tomatoes and uses a lard or oil-based roux. The recipe I\u2019m sharing here is Cajun-style.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nGumbo Recipe<\/h2>\n <\/span>Cost <\/span>$15.06 recipe \/ $1.88 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis easy Gumbo recipe is made with andouille sausage, chicken, the Cajun holy trinity, and a dark roux. It’s fail-proof, flavor-packed, and delicious!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\u25a2 <\/span><\/label><\/span>\u00be<\/span> cup<\/span> <\/span> vegetable oil<\/span> (plus an extra 1 Tbsp, (divided) $0.54)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>13.5<\/span> oz.<\/span> <\/span> andouille sausage<\/span> (cut in \u00bd inch rounds, $3.47)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> lb.<\/span> <\/span> chicken thighs<\/span> (boneless, skinless, cubed 1-inch, $3.62)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> Tbsp<\/span> <\/span> Creole or Cajun seasoning<\/span> (divided, $0.49*)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> cup<\/span> <\/span> all-purpose flour<\/span> ($0.18)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> <\/span> onion<\/span> (diced, (350g, about 2 cups) $0.48)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> <\/span> green pepper<\/span> (diced, (230g, about 1.5 cups) $0.86)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> ribs<\/span> <\/span> celery<\/span> (sliced, (220g, about 1.5 cups) $0.55)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> <\/span> garlic cloves<\/span> (minced, (1 Tbsp) $0.08)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>12<\/span> oz.<\/span> <\/span> frozen okra<\/span> ($2.09**)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> dried thyme<\/span> ($0.10)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> <\/span> bay leaves<\/span> ($0.30)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> tsp<\/span> <\/span> salt<\/span> ($0.01)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> tsp<\/span> <\/span> black pepper<\/span> (freshly cracked, $0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>6<\/span> cups<\/span> <\/span> chicken broth<\/span> ($0.78***)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> Tbsp<\/span> <\/span> hot sauce<\/span> ($0.23****)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> bunch<\/span> <\/span> fresh parsley<\/span> (chopped, $0.27)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> <\/span> green onions<\/span> (sliced, $0.20)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> cups<\/span> <\/span> rice<\/span> (uncooked, $0.77)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>
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