Louisiana Gumbo Recipe | Seeking Good Eats (2024)

This traditional New Orleans gumbo recipe is super easy, delicious, and hearty! You'll love the smoky sausage, tender shrimp, fire-roasted tomatoes, and lots of spices, herbs, and Creole seasoning. Serve this creole gumbo over white rice, or lower the carbs and serve it over cauliflower rice---SO good!!

This Recipe for Gumbo is a Southern classic!

This famous Louisana dish dates back to the 1800s! Every family has their own way of making it, and it's delicious in so many different ways. This recipe is a classic, traditional-style New Orleans Creole gumbo using easy-to-find ingredients.

What is Gumbo?

Gumbo is a stew of ingredients typically involving shrimp, sausage, or other proteins such as chicken. A "holy trinity" of vegetables includes onion, celery, garlic, and a rich dark roux--a flour and butter mixture used to make it thick, hearty, and flavorful. Spices used are creole seasoning, mesquite, paprika, cajun seasoning, bay leaf, dried thyme, parsley, cumin, oregano, and sage. Tomatoes are added if it is more of a Creole gumbo, whereas Cajun gumbo doesn't usually include them.

Gumbo vs Jambalaya

The primary difference between the two is actually fairly simple! Both have very similar flavor profiles, seasonings, and proteins--however, Gumbo is a stew served over rice and cooked separately. Gumbo is also thickened using a roux, whereas Jambalaya is served with rice cooked with the ingredients and is viewed more like a rice dish.

Etoufee vs Gumbo

The primary difference between Etoufee and Gumbo is simply the type of roux. Etoufee has a lighter roux that is made using flour and butter. Traditional protein is seafood-based, using crawfish or shellfish. It is served over rice like Gumbo is but is usually very thick like gravy, unlike a stew-like Gumbo.

Why you'll love this Easy Gumbo Recipe

Traditional Ingredients. Rich brown roux, flavorful sausage and shrimp, fire-roasted tomatoes, slowly simmered vegetables, and, of course - Creole seasoning all come together to create a traditional New Orleans-style gumbo.

It's easier to make than you think. The roux is the most important part of gumbo, so this step cannot be skipped. After that, it's just a matter of cooking the vegetables until tender, then adding everything else to the pot!

New Orleans Gumbo Ingredients

Here are the ingredients you will need to make this delicious gumbo recipe:

• Butter
• Flour
• Green Bell Pepper
• Onion: you can use white, yellow, or sweet onion based on your preference.
• Celery
• Garlic: mince your own fresh garlic or use store-bought pre minced to save time.
• Smoked Andouille Sausage: any brand and spice level of your choice.
• Fire-Roasted Diced Tomatoes: find these in the canned tomato section of your grocery store; omit them if desired.
• Chicken Broth: use low sodium or fat-free; substitute with vegetable stock if you want to!
• Creole Seasoning: this is usually a blend of spices that come together to create the classic Creole flavor we all love! It is normally paprika, garlic powder, onion powder, oregano, thyme, bay leaf, and cayenne pepper.
• Fresh Parsley: substitute with dried parsley or omit.
• Dried Thyme: substitute with dried oregano if you do not have thyme.
• Bay Leaves
• Medium Shrimp: use raw, peeled, and deveined shrimp in this recipe so that they are ready to go and don't overcook in the gumbo.
• Green Onions
• Salt and Pepper

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How To Make Gumbo

Here's an overview for making this classic gumbo. Full instructions see the recipe card below.

1. Melt butter in the large Dutch oven and brown sausage on both sides. Remove and set aside, covered with foil.

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2. Add the rest of the butter and melt. Whisk in the flour and stir the roux until caramel colored.

3. Add celery, onion, and green pepper. Cook and stir occasionally about 20 minutes. Add garlic.

4. Reduce the heat and add in broth, tomatoes, parsley, thyme, Creole seasoning, and bay leaves. Bring to a simmer, stirring occasionally about 30 minutes.

5. In the last 10 minutes, add raw shrimp, sausage and green onions.

6. Remove bay leaves and serve over hot cooked rice!

How to Make Roux for Gumbo

Making a roux for gumbo starts with flour and butter. The melted butter and flour mixture are slowly cooked until they are dark caramel in color. The key to a good gumbo is to let your roux caramelize and get a nice dark brown color. This is what is going to give your gumbo the BEST flavor!

How to Serve this Louisiana Gumbo Recipe

• The traditional way to serve gumbo is over white rice. You could substitute with cauliflower rice if you are trying to reduce carbs!
• Garnish with fresh sliced green onions and chopped fresh parsley.
• Serve with a dollop of sour cream and shredded cheddar cheese.
• Pair with a slice of cornbread for a classic combination!
• You can serve gumbo with potato salad, coleslaw, okra, or even deviled eggs.

New Orleans Gumbo Recipe Storage

Allow your gumbo to cool completely before transferring to an airtight container. You can store it in the fridge for up to 4 days, and you can freeze it for up to 3 months.

Easy Gumbo Recipe FAQs