Gumbo is a classic Creole dish from Louisiana that typically includes a flavorful broth, a variety of meats or seafood, and a mixture of vegetables.


Recipe by caion


Prep time


Cooking time





Here is a basic recipe for gumbo:


  • 1 cup all-purpose flour

  • 1 cup vegetable oil

  • 2 cups diced onions

  • 1 cup diced bell peppers

  • 1 cup diced celery

  • 1 pound andouille sausage, sliced

  • 1 pound chicken, cut into bite-sized pieces

  • 1 pound uncooked shrimp, peeled and deveined

  • 2 quarts chicken broth

  • 1 (14.5-ounce) can diced tomatoes

  • 2 cloves garlic, minced

  • 1 teaspoon Cajun seasoning

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon cayenne pepper

  • 2 bay leaves

  • 1/2 cup chopped green onions

  • 1/4 cup chopped fresh parsley


  • In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat.
  • In a small bowl, mix together the flour and 1 cup of water to form a smooth paste.
  • Gradually add the paste to the hot oil, stirring constantly, until the mixture turns a deep golden brown. This should take about 10-15 minutes.
  • Add the onions, bell peppers, and celery to the pot and cook for about 5 minutes, until the vegetables are softened.
  • Add the sausage, chicken, and shrimp to the pot and cook for an additional 5 minutes.
  • Add the chicken broth, tomatoes, garlic, Cajun seasoning, paprika, salt, black pepper, cayenne pepper, and bay leaves to the pot.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
  • Remove the bay leaves and add the green onions and parsley. Serve hot over rice.

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