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This authentic gumbo features a dark roux, chicken, andouille sausage, shrimp and the holy trinity of vegetables - onion, celery and peppers. Simmered to perfection, it delivers a warm, spicy, and soulful taste of the South.
I love good old comfort food - from beef ragu to chicken biscuit pot pie to southern homemade chili.
And this gumbo fits the bill. Made with real ingredients and a little patience (for that dark roux), what you get is a stew that anyone from New Orleans would be impressed with!
Let's be honest, there isn't much better on a cold winter's day.
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Why You Will Love This Recipe
- Flavor explosion - The rich, deep flavors from the dark roux, smoky sausage, and spicy Creole seasoning make every bite unforgettable.
- Customizable heat - Adjust the spice level to suit your taste, making it family-friendly or as bold as you like. Also make sure you've had the andouille sausage you're using before as it can change the heat.
- Great leftovers - Gumbo only gets better the next day as the flavors have even more time to meld – if you have any leftovers, that is!
Ingredient Notes
- All-purpose flour - Essential for creating a dark roux, which serves as the base of the gumbo’s flavor. When cooked with fat, the flour thickens and adds depth.
- Bacon fat - Used instead of oil for the roux, bacon fat adds a smoky richness that complements the sausage and spices. It’s an authentic Southern touch!
- Andouille sausage - A must for gumbo! This smoked sausage has a hint of spice and adds a signature flavor.
- Sweet onion - Adds a mild sweetness that balances the spices in the gumbo.
- Green onions (scallions) - Provides a fresh, mild onion flavor.
- Celery - Part of the “Holy Trinity” (alongside onion and bell pepper) of Cajun cooking, celery adds an essential aromatic flavor and slight crunch.
- Green bell pepper - Another member of the Holy Trinity, bell pepper brings a mild peppery sweetness that deepens with cooking.
- Garlic - Adds a robust, savory flavor that intensifies the gumbo’s complexity. Use fresh cloves for the best flavor.
- Chicken broth - The liquid base of the gumbo. Using broth instead of water provides extra depth and flavor. Opt for low-sodium to better control the saltiness.
- Italian parsley - Adds a touch of freshness.
- Cajun seasoning - A mix of spices like paprika, garlic powder, and cayenne. Adjust the amount to control the heat and tailor it to your taste.
- Rotisserie chicken - Pre-cooked rotisserie chicken is a convenient addition that doesn't add extra cooking time.
- Pre-cooked shrimp - Cuts down on cooking time while adding the classic seafood element. Add the shrimp towards the end to keep them tender and juicy.
- Rice - Traditionally served under or alongside the gumbo, rice helps balance the dish’s rich flavors and adds heartiness.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Substitute bacon fat with vegetable oil, lard or even duck fat for a richer flavor.
- You can use kielbasa or chorizo if andouille isn’t available. Smoked sausage also works well.
- For a more seafood forward gumbo, try seafood stock instead of chicken broth.
- I prefer the ease of store-bought Cajun seasoning, but you can also make your own.
- If you want to take the time to cook some chicken as opposed to using a rotisserie chicken, I suggest chicken thighs.
- While shrimp is more traditional, crab is a good substitute.
How to Make Authentic Gumbo
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a skillet over medium-low heat, cook flour and bacon fat, stirring constantly until the roux turns dark brown (30-45 minutes). Avoid burning. Let cool slightly.
Step 2: In a large Dutch oven, cook sausage over medium-high heat for 3 minutes per side, then set aside.
Step 3: Lower heat to medium, add sweet onion, green onion, celery, bell pepper and garlic, and cook for 4-5 minutes.
Step 4: Add 6 cups chicken broth, parsley and roux. Bring to a boil, then simmer for 5 minutes.
Step 5: Stir in Cajun seasoning, sausage, chicken and shrimp. Simmer 5 minutes, then serve over warm rice.
Recipe FAQs
Gumbo is a thick stew made with a roux, various proteins and vegetables, typically served over rice. In contrast, jambalaya is a one-pot rice dish where the rice cooks with the proteins and vegetables, resulting in a cohesive, fluffier texture.
A dark roux is traditional for gumbo, providing rich flavor. It should be cooked slowly until it reaches a dark brown color, resembling chocolate, without burning. It takes time and you have to keep watch!
It can be spicy, depending on the Cajun seasoning used and the amount added. Adjust the spice level to your taste by using less seasoning or opting for milder sausage as some types of andouille sausage can be quite spicy.
Yes! Gumbo tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat before serving.
There is nothing wrong with having a big batch of authentic gumbo to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for up to 3 months. When ready to eat, let it sit overnight in the fridge before reheating.
The Key to Gumbo is the Roux!
A roux, made from just flour and some type of fat, is essential for a great gumbo! Cook and stir the flour and fat together for 30-45 minutes until it reaches a dark brown color, resembling mud or chocolate, and has a dough-like consistency.
This roux imparts deep, rich flavor and thick texture to the gumbo. While making a good roux requires patience, the effort is worth it, and you can prepare it in advance! Some in-depth notes can be found The Speckled Palate.
Pro Tips/Recipe Notes
- Take your time with the roux - Cook the roux slowly over medium-low heat until it reaches a dark brown color, which can take 30-45 minutes. Stir constantly to prevent burning and achieve the best flavor. DO NOT leave it unattended!
- Make homemade chicken broth - If you want even more flavor and control over the seasoning, use the rotisserie chicken to make your own chicken broth.
- Adjust for heat - If you like it spicy, feel free to add Cajun seasoning. For milder gumbo, use less spice or milder sausage. I suggest starting with less and increasing as you want more heat because you can't reduce the heat once it is there!
- Make ahead - Gumbo, like beef chili, tastes even better the next day! Make it ahead of time to allow the flavors to deepen.
Other Recommended Soup/Stew Recipes
If you’ve tried this authentic gumbo or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Authentic Gumbo
Ingredients
- 1 cup all-purpose flour
- 1 cup bacon fat
- 12 oz andouille sausage, sliced
- 1 large sweet onion, diced
- 1 bunch green onions, diced
- 2 celery stalks, diced
- 1 green bell pepper, seeds removed and diced
- 4 garlic cloves, minced
- 6-8 cups chicken broth
- 1 cup fresh Italian parsley, chopped
- 1-2 tablespoon Cajun seasoning
- meat from 1 rotisserie chicken, roughly chopped
- 1 lb pre-cooked shrimp, diced
- cooked white rice for serving
Instructions
- First make the roux. Heat a skillet over medium-low heat, then add flour and bacon fat. Stir constantly to cook the roux until it turns dark brown, being careful not to burn it (no black flecks). If needed, reduce the heat once the roux reaches a milk chocolate color.
- Continue until it’s dark brown and smells nutty. The process takes 30-45 minutes. Remove from heat and let cool slightly before using or storing.
- Heat large Dutch oven over medium-high heat. Add sausage and cook for 3 minutes per side. Remove and transfer to a plate.
- Reduce heat to medium and add the sweet onion, green onion, celery, green bell pepper and garlic. Cook for 4-5 minutes.
- Add 6 cups of the chicken broth, Italian parsley and roux. Bring to a boil and simmer for 5 minutes. Add the Cajun seasoning and adjust for taste.
- Stir in the sausage, chicken and shrimp and simmer for another 5 minutes. Adjust for seasoning. Serve over warm rice.
Notes
- Take your time with the roux - Cook the roux slowly over medium-low heat until it reaches a dark brown color, which can take 30-45 minutes. Stir constantly to prevent burning and achieve the best flavor. DO NOT leave it unattended!
- Make homemade chicken broth - If you want even more flavor and control over the seasoning, use the rotisserie chicken to make your own chicken broth.
- Adjust for heat - If you like it spicy, feel free to add Cajun seasoning. For milder gumbo, use less spice or milder sausage. I suggest starting with less and increasing as you want more heat because you can't reduce the heat once it is there!
- Make ahead - Gumbo tastes even better the next day! Make it ahead of time to allow the flavors to deepen.
Noah says
This sounds so good! Can't wait to try it.
Ryan says
Yeah it's hard to top!