I’ve tried a lot of one-pot dishes, but nothing hits like this spicy, hearty Gumbo. The sauce is thick and rich with that beautiful dark roux, smoky sausage, tender chicken, and the trinity of onions, peppers, and celery. Cajun seasoning adds heat while fresh herbs bring brightness. It’s comfort food that warms you from the inside out.
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I make this for Sunday dinners, Mardi Gras celebrations, and family gatherings because it’s the kind of dish that feeds a crowd and leaves everyone satisfied. The flavors deepen overnight, which makes leftovers even more delicious. It’s warming, soulful, and always a crowd-pleaser. Keep leftovers in the fridge for up to 3 days and reheat gently on the stovetop.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Gumbo with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make the best gumbo you’ll ever taste, and I think you’ll love that the homemade roux and andouille sausage bring authentic Cajun flavor to your kitchen.
Prepare the Chicken Seasoning
In a small bowl, combine the garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Granulated onion in place of fine garlic powder also works here, with coarse granules and a slightly sweet flavor.
For a cleaner taste and better salt level control, you can use kosher salt instead of regular salt. You may also use fresh thyme leaves instead of dried thyme for a brighter, more herbaceous flavor that tastes closer to what you’d find in Creole and Cajun cooking across New Orleans.
If you’re short on time and need a quicker prep, you may replace the spice blend altogether with 2 tablespoons of creole seasoning if you want a quicker prep, though the homemade version gives you more control over the heat level. Set the spice mixture aside.
Pat the chicken thighs dry with paper towels and season both sides generously with the spice mixture, pressing it into the meat so it sticks.
Brown the Sausage
Heat the olive oil in a large Dutch Oven or heavy-bottomed pot over medium-high heat. I love using my enameled cast-iron Dutch oven with superior heat retention.
Add the sliced andouille sausage and cook until browned and slightly crispy. It’s kind of spicy, so if you want it less spicy but with a more subtle smoky flavor, you can switch to smoked sausages. Remove to a plate and set aside.
Sear the Chicken
Add chicken thighs to the same pot. Sear on both sides until lightly browned, about 3 to 4 minutes per side. The chicken doesn’t need to be fully cooked at this stage. Transfer to the plate with the sausage.
Make the Roux
Reduce to medium heat. Add the vegetable oil to the gumbo pot, then whisk in the flour using a silicone whisk. Soybean oil also works perfectly fine as an alternative to vegetable oil.
Cook the roux, stirring continuously, about 10 to 15 minutes. You’re making a deep chocolate-brown roux here, not a very dark roux or light roux. Stirring frequently helps prevent burning, so keep at it patiently.
Cook the Holy Trinity
Stir in the diced onion, green bell pepper, red bell pepper, and celery. Cook for 4 to 5 minutes, until the vegetables are softened. Add the minced garlic and cook for 30 seconds, until fragrant.
Add the Broth
Gradually pour in the warm chicken broth, stirring constantly to fully incorporate the roux. You can also use a different cooking liquid like chicken stock or beef stock if that’s what you’ve on hand.
Seafood stock or fish stock will change the flavor profile significantly, turning it into a seafood gumbo variation, so choose your cooking liquid wisely. Add the bay leaf and bring the mixture to a gentle boil.
Simmer the Chicken
Return the chicken thighs to the pot. Reduce the heat to low and gently simmer uncovered for 40 to 45 minutes, until the chicken is tender and fully cooked.
For extra thickness and a traditional South Louisiana gumbo texture that’s slightly silky, feel free to add okra during the last 15 minutes of simmering.
Shred the Chicken
Remove the chicken from the pot using long heat-resistant tongs or a slotted spoon. Discard the bones and shred the meat into bite-sized pieces using two forks or meat shredder claws.
Finish the Gumbo
Return the shredded chicken and cooked sausage to the pot. Stir in half of the finely chopped parsley and all of the green onions. Simmer for an additional 10 minutes to allow the flavors to meld.
During the final simmer, you can stir in 1 tablespoon Worcestershire sauce if you want a deeper umami and rich flavor that enhances the smokiness of the andouille sausage.
Taste and adjust seasoning with salt, black pepper, and Cajun seasoning as needed. Once you’re finished cooking, remove and discard the bay leaf because bay leaves aren’t edible, so they have to go.
Serve and Enjoy
Serve the chicken and sausage gumbo over hot cooked rice in bowls. Garnish with the remaining parsley and extra sliced scallions if desired, or stir in filé powder (dried and ground leaves from the sassafras tree) per serving right before eating for authentic New Orleans gumbo thickness and a subtle earthy flavor. Enjoy!
Gumbo is one of the best dishes for transporting to potlucks, tailgates, or game day parties because it holds its heat well, and the flavors stay rich during travel. I like to transport it in a slow cooker set on the warm setting, which keeps it at the perfect serving temperature for hours without overcooking.
If you don’t have a slow cooker, use a heavy-bottomed pot or a leakproof portable container with a tight-fitting lid and wrap it in a few towels to insulate it, or pack it in an insulated carrier.
Bring any garnishes like chopped parsley, green onions, and hot sauce in small containers so people can customize their bowls. The gumbo actually benefits from sitting during the drive because the flavors continue to meld and deepen.
Gumbo
Add Preferred SourceEquipment
Ingredients
For the Chicken Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
For the Gumbo:
- 1 teaspoon olive oil
- 1 pound andouille sausage sliced into ½-inch rounds
- ½ cup all-purpose flour
- ½ cup vegetable oil or avocado oil
- 1 pound bone-in chicken thighs
- 1 cup yellow onion chopped
- ½ cup green bell pepper chopped
- ½ cup red bell pepper chopped
- ½ cup celery chopped
- 3 cloves garlic minced
- 3 cups chicken broth warmed
- 1 bay leaf
- ¼ cup fresh parsley finely chopped (divided)
- ½ cup green onions chopped
- Salt black pepper, and Cajun seasoning, to taste
- Cooked white rice for serving
Instructions
- In a small bowl, combine all the chicken seasoning ingredients. Set aside.1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, 1 teaspoon olive oil
- Pat the chicken thighs dry with paper towels. Season both sides generously with the spice mixture, pressing it into the meat.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned and slightly crispy. Remove to a plate and set aside.1 pound andouille sausage
- In the same pot, add the seasoned chicken thighs. Sear on both sides until golden brown, about 3 to 4 minutes per side. The chicken does not need to be fully cooked at this stage. Transfer to the plate with the sausage.1 pound bone-in chicken thighs
- Reduce heat to medium. Add the vegetable oil to the pot, then whisk in the flour. Cook the roux, stirring constantly, until it reaches a deep chocolate-brown color, about 10 to 15 minutes. Do not stop stirring to prevent burning.½ cup all-purpose flour, ½ cup vegetable oil or avocado oil
- Stir in the chopped onion, green bell pepper, red bell pepper, and celery. Cook for 4 to 5 minutes, until the vegetables are softened. Add the minced garlic and cook for 30 seconds, until fragrant.1 cup yellow onion, ½ cup green bell pepper, ½ cup red bell pepper, ½ cup celery, 3 cloves garlic
- Gradually pour in the warm chicken broth, stirring constantly to fully incorporate the roux. Add the bay leaf and bring the mixture to a gentle boil.3 cups chicken broth, 1 bay leaf
- Return the chicken thighs to the pot. Reduce the heat to low and simmer uncovered for 40 to 45 minutes, until the chicken is tender and fully cooked.
- Remove the chicken from the pot. Discard the bones and shred the meat into bite-sized pieces.
- Return the shredded chicken and cooked sausage to the pot. Stir in half of the chopped parsley and all of the green onions. Simmer for an additional 10 minutes to allow the flavors to meld.¼ cup fresh parsley, ½ cup green onions
- Taste and adjust seasoning with salt, black pepper, and Cajun seasoning as needed. Remove and discard the bay leaf.Salt
- Serve the gumbo hot over cooked white rice. Garnish with the remaining parsley and extra green onions, if desired.Cooked white rice
Notes
Nutrition
How to Store Leftovers
Let the gumbo cool to room temperature before transferring it to airtight containers. Store it in the fridge for up to 3 days or freeze it for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.
If frozen, thaw overnight in the fridge before reheating. The flavors deepen after a day or two, so leftovers honestly taste even better. You might need to add a splash of chicken broth or water when reheating if the gumbo has thickened.
What to Serve With Gumbo
I like to serve it over fluffy white rice to soak up all the rich broth, but you can also serve it with cornbread or crusty French bread for dipping. A simple green salad with tangy vinaigrette cuts through the richness, and coleslaw adds cool, crunchy contrast.
For game day spreads or potlucks, I’ll set out bowls of hot sauce, chopped green onions, and filé powder so everyone can customize their bowl. This pairs well with potato salad, corn on the cob, or roasted okra to keep the Southern theme going. If you want something lighter, steamed green beans or sautéed spinach balance the hearty gumbo without weighing you down.
More Easy Recipes for You to Try at Home
If you love this Gumbo, you’ll want to try my other comfort food recipes.
