There’s something magical about a pot of gumbo simmering on the stove.
This easy gumbo recipe captures the essence of Louisiana comfort food—rich, flavorful, and packed with shrimp, sausage, and veggies in a dark, nutty roux base.
Why You’ll Love This Recipe
It’s a hearty, one-pot meal full of bold Cajun flavors.
The homemade roux gives the gumbo its deep, smoky richness.
Perfect for feeding a crowd—just add rice for a complete meal.
You can customize it with your favorite proteins or spice level.
What You’ll Need (Ingredient Highlights)
Roux (butter + flour) is the flavor foundation, giving the gumbo body and depth.
The “holy trinity” of onion, celery, and bell pepper adds authentic Cajun character.
Andouille sausage brings smokiness, while shrimp adds sweetness.
Gumbo filé powder thickens and enhances flavor.
Cooked white rice is the classic pairing.
Pro Tips Before You Start
Take your time with the roux—it should be dark brown but not burnt.
Prep all your ingredients before starting since gumbo builds in layers.
Add shrimp at the end to avoid overcooking.
Let it simmer slowly so the flavors meld beautifully.
How to Make Easy Gumbo
Step 1 – Make the roux
Melt butter in a large pot. Whisk in flour and cook 30–40 minutes, stirring constantly, until deep brown.
Remove from heat to cool slightly.
Step 2 – Prep the vegetables
Pulse celery, onion, bell pepper, and garlic in a food processor until finely chopped.
Step 3 – Cook the veggie base
Stir the chopped vegetables into the roux.
Cook over medium-low until tender, about 8–12 minutes.
Step 4 – Build the broth
Slowly whisk in beef broth and bring to a boil. Reduce to low heat.
Step 5 – Add sausage and seasonings
Stir in sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, thyme, and bay leaves.
Simmer uncovered for 45 minutes.
Step 6 – Add gumbo filé powder
Stir in 2 teaspoons gumbo filé and simmer for 15 more minutes.
Step 7 – Add shrimp and finish
Add shrimp and Worcestershire sauce.
Cook gently 45–60 minutes, then stir in remaining filé powder.
Step 8 – Serve
Remove bay leaves and serve hot over cooked white rice.
What to Serve It With
Warm cornbread or French bread to soak up the sauce.
A side salad or collard greens for balance.
Iced tea or a cold beer for a Southern-style meal.
Variations / Substitutions
Use chicken instead of shrimp for a chicken and sausage gumbo.
Substitute vegetable broth for beef broth to make it lighter.
Adjust heat by adding more or less hot sauce.
Add okra for a more traditional gumbo.
Storage & Leftovers
Store in the fridge up to 4 days.
Gumbo tastes even better the next day as flavors deepen.
Freeze in portions for up to 3 months.
Reheat gently on the stove with a splash of broth.
FAQs
Can I make gumbo without gumbo filé powder?
Yes, though it adds authentic flavor. You can substitute okra for thickening.
How dark should the roux be?
Aim for a chocolate-brown color—it gives gumbo its signature depth.
Can I use frozen shrimp?
Yes, just thaw and pat dry before adding to the gumbo.
Is gumbo supposed to be spicy?
Traditionally, it has a kick. Adjust hot sauce and Cajun seasoning to taste.
Can I make gumbo ahead of time?
Absolutely. Gumbo tastes even better the next day.
Do I have to use beef broth?
No, chicken or seafood broth works just as well.
What’s the difference between gumbo and jambalaya?
Gumbo is a stew served over rice, while jambalaya cooks the rice in the same pot.
Can I make this gumbo gluten-free?
Yes, use a gluten-free flour blend for the roux.
What’s the best sausage for gumbo?
Andouille is classic, but kielbasa is a good substitute.
Can I add chicken to this recipe?
Yes, cooked shredded chicken works perfectly with the sausage and shrimp.
Final Thoughts
This easy gumbo recipe is hearty, flavorful, and true to its Southern roots.
With a dark roux, smoky sausage, tender shrimp, and plenty of spice, it’s comfort food at its finest.
Serve it over rice, and you’ll have a dish that warms both body and soul.
