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A bowl of authentic Louisiana gumbo with crab, sausage, okra, and rice, garnished with green onions and herbs

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
Cook Time 1 hour 28 minutes
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.
    A glass bowl of flour and a measuring cup of vegetable oil sit side by side on a wooden surface, ready to make a roux
  • 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.
    A hand stirs a pot of simmering gumbo filled with crab claws, okra, and rich brown broth
  • 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