A melting pot of cultures comes together in this hearty Gumbo Recipe—a show-stopping Louisiana classic.
Growing up in South Louisiana, I knew that an incoming cold front meant one thing: gumbo time. At my parents’ house, the moment it got “a little chilly” outside (read: 70 degrees or less), I could bet all my Halloween candy that the big stockpot would appear on the stove within 24 hours, bubbling full of chicken or turkey stock.
A lot of folks like to say that gumbo “starts with a roux,” and for most people, I’m sure it does. Our family didn’t buy stock from the store, which means our gumbo started with a stock hours before the hot oil mixed with the raw flour. Thankfully, you can buy stock at the store, and it will save you hours of stovetop time to do so.
This gumbo recipe utilizes store-bought chicken stock and rotisserie chicken to save you a whole lot of time without sacrificing flavor. This is as fast as gumbo gets! Just know that if you ever feel the urge to cook a gumbo for a whole day (or honestly, a whole weekend), you can always make your own stock with a whole raw chicken or cook your roux in the oven.
Notes on roux
A good surf-and-turf gumbo needs a dark roux, and if you get the color right, all the flavors fall into place. Making roux isn’t difficult at all, but it does require a little bit of time and all of your attention. The trick is to cook it slowly and whisk it gently and constantly to achieve an even cook. The longer you cook it, the darker it looks, and the nuttier it smells and tastes.
On the flip side, roux can burn quickly and easily, so make sure you’re paying close attention. Before you start cooking the roux, make sure to clear the cooking area, delegate any tasks to other people for 15 to 20 minutes, and if you drink alcohol, pour yourself a beverage. (It is a deep Cajun tradition to have an adult beverage while you’re making gumbo, and I find it especially satisfying during the roux step.)
If you start to see dark brown or black specks in the pot and the smell goes from nutty to acrid, or sort of a burnt toast smell, it’s probably burnt. Don’t make a gumbo with burnt roux! Start over with a fresh batch; you won’t regret it.
What can I substitute for andouille in gumbo?
If no grocery stores in your area sell andouille, substitute it with smoked, coarse-ground pork sausage links. If it’s not smoked, the gumbo won’t taste quite right. If it’s not coarse-ground, the sausage texture will be more like a hot dog, which is not what we’re going for here! When I moved to Colorado, I tasted a lot of store-bought sausages until I found a proper gumbo sausage, so feel free to do some field-testing before you plan a gumbo!
How do I store leftovers?
Let the gumbo cool completely, separating a big batch into smaller containers to cool quicker if necessary. Store leftover gumbo in airtight containers in the fridge for up to 4 days. Gumbo freezes and reheats wonderfully, so don’t hesitate to freeze leftover gumbo in freezer-safe containers for up to 3 months. Thaw frozen gumbo overnight in the fridge, then reheat in a pot on the stove over low heat. It’s best to make a fresh batch of rice for leftover gumbo.
Serving suggestions
Gumbo is traditionally served over white rice as a standalone meal, but I grew up with all kinds of side dishes for a gumbo dinner. Try this Southern Potato Salad (it’s even good in the bowl with the gumbo!), this classic Garlic Bread, slabs of Focaccia, or a fresh Green Salad.
Side dishes aside, top your gumbo with Cajun hot sauce, chopped green onions, and a splash of white wine vinegar (don’t judge me; just trust me).
Gumbo Recipe
Ingredients
For The Roux:
- ¼ cup vegetable oil
- ½ cup all-purpose flour
For The Gumbo:
- ½ green bell pepper diced
- ½ onion diced
- 2 cloves garlic minced
- 1 tablespoon Cajun seasoning
- 1 andouille sausage
- 4 cups chicken broth
- ½ of one rotisserie chicken deboned
- 1 cup raw shrimp
- ½ bunch fresh parsley chopped
- Cooked white rice for serving
Instructions
To Make The Roux:
- Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the all-purpose flour.
- Stir it continuously for about 15-20 minutes until it turns a dark brown color, like milk chocolate. This step takes time and patience—don't be tempted to increase the heat to speed up the process because it could end up burning.
To Make The Gumbo:
- Add the green bell pepper, onion, and garlic to the pot with the roux and stir well. Cook the vegetables for 5-7 minutes until tender. Season with the Cajun seasoning. Meanwhile, cut the andouille sausage into ¼-inch thick slices.
- Pour in 4 cups of chicken broth, then add the sliced sausage and the deboned rotisserie chicken.
- Bring the gumbo to a boil, lower the heat to medium-low, and let it simmer for about 1 hour. In the meantime, you can peel and devein the shrimp.
- After the gumbo has been simmering, add the peeled shrimp and half of the chopped parsley. Cook for another 10 minutes.
- Taste the gumbo and adjust with additional salt, pepper, or Cajun seasoning if needed.
- Serve it hot over cooked white rice with some fresh parsley on top.
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