There’s nothing quite like a hearty bowl of Louisiana gumbo.
It’s rich, smoky, and deeply flavorful, with layers of seafood, sausage, and the signature Cajun roux.
Served over rice, it’s the ultimate Southern comfort food.
Why You’ll Love This Recipe
The slow-cooked roux gives gumbo its deep, nutty flavor.
It’s packed with shrimp, crab, and sausage for a satisfying meal.
The blend of Cajun spices adds warmth without being overwhelming.
It makes a big batch, perfect for gatherings or meal prep.
Each bite has a balance of smoky, savory, and slightly spicy notes.
What You’ll Need (Ingredient Highlights)
Flour and vegetable oil create the essential roux base.
Onion, bell pepper, and celery form the Cajun “holy trinity.”
Okra thickens the stew naturally and adds flavor.
Andouille sausage brings smoky richness.
Shrimp and crabmeat provide fresh seafood sweetness.
Seafood stock ties everything together with depth.
Pro Tips Before You Start
Stir the roux constantly to avoid burning.
Chop vegetables before starting—the roux needs quick attention.
Use fresh shrimp and crab if possible for the best flavor.
Adjust Cajun seasoning depending on spice tolerance.
Serve gumbo hot over rice for a traditional presentation.
How to Make Gumbo Louisiana
Step 1 – Make the roux
Cook flour and oil in a large pot over medium heat, stirring constantly, until deep brown (20–30 minutes).
Step 2 – Cook the vegetables
Add onion, bell pepper, celery, and garlic to the roux.
Cook 5 minutes until softened.
Step 3 – Simmer the base
Add seafood stock, okra, bay leaves, Cajun seasoning, salt, and pepper.
Simmer 30–40 minutes.
Step 4 – Add sausage
Stir in sliced andouille sausage and simmer another 10 minutes.
Step 5 – Finish with seafood
Add shrimp and crabmeat, cooking until shrimp turn pink and crab is heated through (about 5 minutes).
Step 6 – Serve
Serve hot over steamed rice. Garnish with parsley.
What to Serve Them With
Traditionally served over white rice.
Pair with cornbread or crusty bread.
Add hot sauce for extra spice.
Variations / Substitutions
Swap seafood stock for chicken stock if needed.
Use chicken thighs instead of shrimp for a different protein.
Add crawfish if available for extra authenticity.
Make it vegetarian by omitting meat and adding more okra or mushrooms.
Storage & Leftovers
Refrigerate in an airtight container for up to 3 days.
Freeze in portions for up to 2 months (without rice).
Reheat gently on the stove, adding stock if needed.
FAQs
What makes gumbo different from jambalaya?
Gumbo is a stew served over rice, while jambalaya cooks rice in the pot with the ingredients.
Can I make gumbo without okra?
Yes, but okra adds thickness. You can use file powder instead.
How dark should the roux be?
It should be a deep chocolate brown for authentic gumbo flavor.
Can I make this ahead of time?
Yes, gumbo tastes even better the next day as the flavors meld.
Can I use frozen shrimp?
Yes, just thaw and pat dry before adding to the gumbo.
Is gumbo spicy?
It’s mildly spicy, but you can adjust by adding more or less Cajun seasoning.
What’s the best rice to use with gumbo?
Long-grain white rice is traditional, but jasmine or basmati also work.
Can I substitute sausage types?
Yes, smoked sausage works if andouille isn’t available.
Why is my gumbo too thick?
Add more stock or water to adjust consistency.
Can I cook gumbo in a slow cooker?
Yes, but make the roux separately on the stove first.
Final Thoughts
Louisiana gumbo is soulful, hearty, and full of bold flavor.
It’s a dish that brings people together and showcases the best of Cajun cooking.