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Gumbo from United States

Gumbo

📍 Louisiana ★ 4.5
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Louisiana stew of dark roux, the holy trinity and seafood.

About Gumbo

A deeply browned roux thickens a stew of onion, pepper and celery with sausage, chicken or seafood, served over rice. It is the soul of Creole and Cajun cooking.

🏛️ History & Culture

Gumbo’s origins are debated, but it clearly blends West African, French, Spanish, and Choctaw influences, emerging in Louisiana’s colonial melting pot. The name likely derives from the West African word for okra, “ki ngombo,” and the dish evolved from a base of okra or filé (ground sassafras leaves) thickening seafood or game stews.

Regional variations split between Creole gumbo, often made with tomatoes and seafood, and Cajun gumbo, typically darker and tomato-free, with chicken and sausage. It anchors communal gatherings and symbolizes Louisiana’s cultural heritage, often served over rice and celebrated at festivals, though its exact birthplace remains a matter of local legend rather than documented fact.

🍳 How to make Gumbo

AI-assisted, not kitchen-tested

Chicken and Andouille Gumbo with Shrimp

A deeply browned roux gives this Louisiana classic its rich, nutty flavor, while okra thickens the stew to a silky finish. Serve over steamed rice for a true taste of Creole cooking.

Prep
25 min
Cook
100 min
Total
125 min
Serves
6
Difficulty
Medium

Recipe ingredients

  • 120 ml (½ cup) vegetable oil, for roux
  • 60 g (½ cup) all-purpose flour, for roux
  • 200 g (1 large) yellow onion, diced
  • 150 g (1 medium) green bell pepper, diced
  • 100 g (2 ribs) celery, diced
  • 15 g (3 cloves) garlic, minced
  • 300 g (2 cups sliced) okra, fresh or frozen
  • 300 g (10 oz) andouille sausage, sliced into rounds
  • 500 g (1 lb) boneless, skinless chicken thighs, cut into 2-cm pieces
  • 300 g (10 oz) large shrimp, peeled and deveined
  • 1000 ml (4 cups) chicken stock, unsalted
  • 15 ml (1 tbsp) Cajun seasoning, adjust to taste
  • 5 ml (1 tsp) dried thyme
  • 2 whole bay leaves
  • Salt and freshly ground black pepper, to taste
  • Cooked white rice, for serving
  • Filé powder, optional, for serving

Steps

  1. 1 Make the roux: In a large heavy-bottomed pot (such as a Dutch oven), heat the oil over medium heat. Whisk in the flour until smooth. Cook, stirring constantly with a wooden spoon or whisk, for 20–30 minutes until the roux turns a deep chocolate brown, like dark caramel. Do not let it burn; if you see black specks, start over. The roux should smell nutty.
  2. 2 Add the onion, bell pepper, and celery (the 'holy trinity') to the roux. Cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. 3 Stir in the okra and cook for 5 minutes, scraping the bottom of the pot, until the okra's slime reduces and it begins to brown slightly.
  4. 4 Add the andouille sausage and chicken pieces. Cook, stirring occasionally, until the sausage releases its fat and the chicken is browned on all sides, about 5–7 minutes.
  5. 5 Pour in the chicken stock, Cajun seasoning, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour, stirring occasionally to prevent sticking. The gumbo will thicken and the flavors will meld.
  6. 6 After 1 hour, taste and season with salt and pepper. The chicken should be tender and cooked through; if you have a thermometer, the internal temperature of the chicken should read at least 165°F (74°C).
  7. 7 Add the shrimp to the pot. Cook uncovered over medium heat for 4–5 minutes, until the shrimp turn pink and opaque, and just cooked through (internal temperature 145°F/63°C if using a thermometer). Do not overcook.
  8. 8 Remove the bay leaves. Serve hot over steamed rice, with filé powder sprinkled on top if desired.
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