easy gumbo recipe

Introduction Easy Gumbo Recipe:

Get ready to experience the mouthwatering flavors of a classic Louisiana dish with this easy gumbo recipe. Gumbo is a hearty and comforting stew that combines various ingredients such as meat, seafood, vegetables, and a rich blend of spices. Whether you’re a seasoned gumbo enthusiast or new to this Southern delicacy, this recipe will guide you step-by-step to create a delicious pot of gumbo that will leave you craving for more. So, put on your apron and let’s get cooking!

easy gumbo recipe

Ingredients Easy Gumbo Recipe:

1. 1 pound (450g) of chicken thighs, boneless and skinless
2. 1 pound (450g) of Andouille sausage, sliced into rounds
3. 1 pound (450g) of shrimp, peeled and deveined
4. 1 cup (150g) of okra, sliced into rounds
5. 1 green bell pepper, diced
6. 1 onion, diced
7. 3 celery stalks, diced
8. 4 cloves of garlic, minced
9. 1 can (14 ounces/400g) of diced tomatoes
10.4 cups (960ml) of chicken broth
11.1/2 cup (120ml) of vegetable oil
12.1/2 cup (60g) of all-purpose flour
13.2 bay leaves
14.2 teaspoons (10g) of Cajun seasoning
15.1 teaspoon (5g) of dried thyme
16.1 teaspoon (5g) of paprika
17.1/2 teaspoon (2.5g) of cayenne pepper (adjust according to your spice preference)
18.Salt and black pepper to taste
19.Chopped green onions and fresh parsley for garnish
20.Cooked white rice for serving

Instructions Gumbo Recipe:

1. Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil and flour to make a roux. Stir continuously for about 15-20 minutes or until the roux turns dark brown. Be careful not to burn it.

2. Reduce the heat to medium and add the diced onion, celery, green bell pepper, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.

3. Add the sliced Andouille sausage to the pot and cook for another 5 minutes, allowing it to brown slightly.

4. Now, add the chicken thighs to the pot and cook until they are browned on all sides. This will take approximately 8-10 minutes.

5. Pour in the diced tomatoes and chicken broth, followed by the bay leaves, dried thyme, paprika, Cajun seasoning, and cayenne pepper. Stir well to combine all the ingredients.

6. Bring the gumbo to a boil, then reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld together.

7. Add the sliced okra and continue to simmer for an additional 15 minutes. The okra will help thicken the gumbo.

8. Finally, add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes or until the shrimp turn pink and are cooked through.

9. Season the gumbo with salt and black pepper according to your taste preferences. Remove the bay leaves before serving.

10.Serve the gumbo hot over a bed of cooked white rice. Garnish with chopped green onions and fresh parsley for added flavor and presentation.


Congratulations! You have successfully prepared a mouthwatering pot of gumbo. The rich flavors, tender meats, succulent shrimp, and aromatic spices will transport you to the heart of Louisiana. Enjoy this hearty dish with friends and family, and savor every bite. Remember, gumbo tastes even better the next day as the flavors continue to meld. So, go ahead and indulge in this comforting Southern delicacy that will surely leave you satisfied and wanting more. Happy cooking!


Q1: What is gumbo?
A1: Gumbo is a traditional dish originating from Louisiana, USA. It is a flavorful stew that typically includes a combination of meat or seafood, vegetables, and a roux-based sauce. It is often served over rice and is known for its rich and comforting flavors.

Q2: What are some common ingredients used in gumbo?
A2: Common ingredients used in gumbo include chicken, sausage (such as Andouille), shrimp, okra, bell peppers, onions, celery, garlic, tomatoes, and various spices like Cajun seasoning, thyme, paprika, and cayenne pepper.

Q3: Can I customize the ingredients in gumbo?
A3: Absolutely! Gumbo is a versatile dish, and you can customize it based on your preferences. You can add or substitute ingredients according to your taste. For example, you can use different types of meat or seafood, adjust the spice level, or add additional vegetables to suit your liking.

Q4: What is roux, and why is it important in gumbo?
A4: Roux is a mixture of fat (often oil) and flour that serves as a thickening agent in gumbo. It adds a deep, rich flavor to the dish and helps create the desired consistency. The roux is cooked until it reaches a dark brown color, which gives gumbo its characteristic flavor and color.

Q5: Can I make gumbo in advance?
A5: Yes, gumbo actually tastes better when made in advance as the flavors have more time to develop. You can prepare gumbo a day ahead and refrigerate it. Just make sure to reheat it gently on the stovetop before serving and adjust the seasoning if needed.

Q6: What is the best way to serve gumbo?
A6: Gumbo is traditionally served over a bed of cooked white rice. The rice helps absorb the flavors of the gumbo and adds a nice texture. You can also garnish gumbo with chopped green onions and fresh parsley for added freshness and presentation.

Q7: Can I freeze gumbo?
A7: Yes, gumbo can be frozen for later consumption. Allow the gumbo to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to three months. Thaw the gumbo in the refrigerator overnight before reheating it on the stovetop.

Q8: Are there any vegetarian or vegan variations of gumbo?
A8: Yes, there are vegetarian and vegan variations of gumbo that replace meat and seafood with plant-based ingredients like tofu, tempeh, mushrooms, or additional vegetables. Instead of chicken or seafood broth, vegetable broth can be used. Adjust the seasonings and spices accordingly to suit your dietary preferences.

Q9: Can I adjust the spiciness of gumbo?
A9: Yes, you can adjust the spiciness of gumbo to your liking. The amount of cayenne pepper and other spices can be increased or decreased based on your preference for heat. It’s always a good idea to taste and adjust the seasonings gradually as you cook.

Q10: What is the origin of gumbo?
A10: Gumbo originated in Louisiana, USA, and is often considered a culinary representation of the diverse cultural influences in the region, including African, French, Spanish, and Native American cuisines.

Q11: Can I make gumbo without okra?
A11: While okra is a traditional ingredient in gumbo and contributes to its characteristic thickening, you can make gumbo without okra if you prefer. The roux and the combination of meats and spices will still create a flavorful dish.

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