Authentic Gumbo Recipe – A Taste of New Orleans in Your Kitchen

If you’re looking to bring a little taste of Louisiana into your home, this authentic gumbo recipe is the way to do it. Full of bold flavors, tender meat, and that rich, slow-cooked roux, this dish is a real comfort food classic.

It’s the kind of meal you can enjoy with family or serve to friends when you want to show off something special. Serve it over a scoop of warm white rice and maybe a side of cornbread for the full Southern experience.

Funny enough, I learned a bit about the culture behind gumbo while taking a beignet cooking class in New Orleans during my trip there. Those soft, powdered-sugar clouds were delicious—but it was the stories people told about gumbo that really stuck with me.

That’s when I knew I had to bring that flavor home. So here’s a recipe that’s as close to the real deal as you can get without hopping on a plane. Let’s get cooking!

Authentic Louisiana Gumbo

If you're looking to bring a little taste of Louisiana into your home, this authentic gumbo recipe is the way to do it.

Full of bold flavors, tender meat, and that rich, slow-cooked roux, this dish is a real comfort food classic.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 28 minutes mins

Course Main Course

Cuisine Cajun, Creole

Servings 6

Calories 480 kcal

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Chopping board and knife
• Measuring cups and spoons
• Ladle
• Rice cooker or small pot (for rice)

Ingredients

  

For the Roux

• ½ cup vegetable oil
• ½ cup all-purpose flour

For the Gumbo

• 1 medium onion, finely chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 lb boneless skinless chicken thighs, cut into chunks
• 6 cups chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (optional)
• 1 cup okra, sliced (fresh or frozen)
• Cooked white rice (for serving)
• Chopped green onions and parsley (for garnish)

Instructions

 

• Make the Roux

  In a large pot over medium heat, combine the vegetable oil and flour.

  Stir constantly with a wooden spoon for about 20–25 minutes, until it turns a deep chocolate brown.

  Don’t rush—this is the flavor foundation.
  
• Sauté Vegetables

  Add onion, bell pepper, celery, and garlic to the roux. Stir and cook for 5–7 minutes until softened.
  
• Add the Meats

  Stir in the sausage and chicken chunks. Cook for about 5 minutes to brown the meat slightly.
  
• Add Stock and Seasonings

  Pour in chicken stock.

  Add bay leaves, thyme, paprika, cayenne, salt, pepper, Worcestershire sauce, and hot sauce (if using).

  Bring to a simmer.
  
• Simmer the Gumbo and Add Okra

  Reduce heat to low, partially cover, and simmer for 45–60 minutes, stirring occasionally.

  Stir in the okra during the last 15 minutes of cooking. Let it soften and thicken the gumbo.
  
• Final Touches

  Remove bay leaves. Taste and adjust seasoning if needed.

  Spoon gumbo over a bed of white rice. Garnish with green onions and parsley. Enjoy!
  

Video

Notes

Cooking Tips

• The Roux: Stir constantly and don’t walk away. You want a deep brown, almost chocolate color.
• Okra Options: Don’t like okra? Replace it with file powder or leave it out altogether.
• Even Better Tomorrow: Gumbo’s flavor deepens overnight—perfect make-ahead meal.
• Control the Heat: Adjust the cayenne and hot sauce to your preferred spice level.

Keyword Cajun, Chicken And Sausage, Creole Cuisine, Gumbo, Southern Recipes

Toast Your Flour First for a No-Fail Roux (Oven Method)

Making a dark roux is the backbone of a great gumbo, but it can be tricky—and burn fast if you’re not careful. Toasting the flour in the oven ahead of time removes the moisture and gives you a nutty, deep flavor without the stress of constant stovetop stirring.

How to Do It

Add a Splash of White Vinegar at the End

Gumbo is rich and savory—loaded with fat, spices, and smoky depth. Sometimes, it needs a lift.

A small splash of vinegar (yes, vinegar!) doesn’t change the flavor, but it brightens everything up. Think of it as a secret “pop” that pulls all the elements together.

How to Do It

• After your gumbo has finished simmering and just before serving, stir in 1 teaspoon of white vinegar.
• Let it sit for 2–3 minutes to mellow in.
• Taste before adding more—1 tsp usually does the trick.

Smoke a Few Sausage Pieces Separately

Andouille sausage is already smoky, but if you give a few slices some extra time on the smoker (or grill), you get a concentrated punch of flavor.

Tossing those back into the gumbo near the end adds dimension that slow simmering alone can’t create.

How to Do It

Cold Butter Finish for a Silkier Mouthfeel

Professional chefs finish sauces with butter for a reason—it smooths out textures, adds a touch of richness, and helps emulsify everything.

In gumbo, this makes the broth feel more luxurious without changing the flavor too much.

How to Do It

Use real butter (not margarine) and keep it cold until the moment you add it. This technique works best if you’re serving right away, not reheating later.

Final Thoughts

@cassyeungmoneyleft NOLA and needed gumbo immediately♬ original sound – Cassie

That’s pretty much it. Gumbo’s one of those meals that might look like a lot, but once you get into it, it’s just about taking your time and letting everything come together.

You don’t have to do it fancy or perfect—just make it how you like it.

If you’ve never made it before, don’t stress. Try it once, see how it goes, and next time you’ll know what to tweak.