Ingredients
Method
- In a large heavy-bottom pot, melt the butter, add in the onion, celery, and green bell pepper, and stir until soft (about 5 minutes). Add garlic and cook for 1 additional minute.
- Add the sausage to the pot and char (about 5 minutes). Add in diced tomatoes, chicken broth, cajun seasoning, and bay leaves. Stir together.
- Increase heat to high and bring to a boil. Once boiling, reduce to a simmer and simmer for 15 minutes, stirring occasionally. Add in the pre-made roux, stir, and let simmer for 5 minutes.
- Add raw shrimp, shredded chicken, and okra. Return to a simmer. Cook for 5 minutes or until shrimp are opaque. Salt to taste. Serve with rice and garnish with green onions. Enjoy!
Video
Notes
Tips for the Best Gumbo:
- Make the Roux: A dark roux is the foundation of authentic gumbo. Stir constantly and keep the heat low to avoid burning. For shortcuts, use a quality pre-made roux or check out my Ultimate Guide to Making Roux.
- Okra or Filé Powder: Okra naturally thickens gumbo and adds flavor, but you can also stir in a pinch of filé powder at the end for authentic Cajun flair.
- Proteins: This recipe uses chicken, sausage, and shrimp, but you can swap shrimp for crab, crawfish, or oysters for a seafood gumbo. If you don’t eat shellfish, stick with chicken and sausage.
- Mise en Place: Prep and chop everything before you start cooking—gumbo moves fast once the roux is ready.
- Serving: Always serve gumbo over white rice. Traditional sides include French bread, potato salad, or coleslaw. *see the body of the blog for even more serving ideas
- Store leftovers in the refrigerator for 3–4 days; the flavor actually gets better overnight.
- Freeze gumbo in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove, adding a splash of stock if it’s too thick.
- Too Thin? Simmer uncovered to reduce, add a bit more roux, or stir in filé powder at the end.
- Too Thick? Stir in a splash of chicken stock or water to loosen it.