gumbo recipes

Chicken and Smoked Sausage Gumbo with White Rice

vegetable oil

smoked sausage,

chicken

all-purpose flour

onions

celery

chopped bell peppers

salt

cayenne

bay leaves

chicken stock chicken broth

green onions

parsley leaves

file powder

White Rice, recipe follows

Hot sauce

paprika

garlic powder

black pepper

onion powder

cayenne pepper

oregano

thyme

white rice

water, chicken stock, chicken broth

unsalted butter

bay leaf

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

I've made this gumbo at least a dozen times since 2010. It's one of the few recipes that doesn't need ANY alterations to the original. Don't take shortcuts--this gumbo is well worth the time.

Very awesome turnout and the family loved it!! 

 great recipe.   I swapped the file powder with roasted garlic.   

I know the old rule of gumbo, 2 thickening agents, but I just have to add some okra in addition to the file and roux.  Most times if I have it on hand I’ll add a can of Ro-Tel just for that touch of acidity.  As presented in this recipe it’s 5 stars all day.

This is my absolute favorite gumbo recipe. I get so many requests to make this from friends and family. it is worth the time it takes to make it. I don't make any adjustments to the recipe. It's fabulous!

I love this gumbo. I wish it didn't take so long to make, as I rarely have the time to make it, but the flavor is hard to beat.  An all time favorite of mine.  (Tip: For your first time follow the recipe exactly - the rice as described is perfection with this gumbo.)

Chicken and Smoked Sausage Gumbo

chicken broth

chicken meat,

Rustic Rub, recipe follows

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Combine all ingredients and store in an air-tight container.

Always use this recipe!!! Why not follow the instructions of the New Orleans King? 

This chicken sausage gumbo by Emeril is AMAZJNG! I'm born and raised in New Orleans, I know good gumbo, and Emeril knows sothern and New Orleans cuisine.  Us New Orleanians Love Emeril's and many more of his local restaurants. If the Emeril is in it, you can count on it being an amazing taste Experience! I made a few minor variations to the recipe, I cooked my roux in my cast idon skillet. Then I added roux mixture to my "holy trinity" aa we call it in New Orleans, that's onion, bell pepper and celery, which I cooked down first with my sausage. Added my own chicken stock and the roux. Brought it to a boil, then added the seasoned chicken.  Everything else was from his recipe. Thanks Emeril. My family and friends always enjoy this gumbo made from your recipe. ⚜⚜⚜

The best gumbo recipe ever!!!
We've tried other recipes in the past, but this one is the best.
























Love this recipe! It’s one of those dishes you are so proud of when finished. 

We have had countless gumbos living in Louisiana and this was frankly the best we have ever eaten. So excited to have made this restaurant-quality dish at home!

My wife works for TSA and they
 have potlucks frequently.  They keep asking me to make this. Its Superbowl 54 today. I had to get up at 6 am to make it for my wife to take to work. I'm tired. I just wanna watch the Superbowl
l.  Thanks E, for the awesome recipe...ZZZZZZ

Simple, basic, and tasty. No exotic ingredients that do not belong in gumbo. This recipe is as close to my mother’s recipe that you can get. 

I love this recipe! I use a little less oil than he asks for because when I made it the first time, it was really really oily. But all the ingredients plus some okra because I love okra is so good! I added the okra when I added in the celery. Thank you Emeril! 

I make this every year for Thanksgiving and the family loves it. 

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

Shrimp Gumbo

raw, whole, head-on medium-sized (31-50 count) shrimp

water

onion

green peppers

garlic

peeled, tomato

fresh thyme, chopped

andouille sausage,

Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.

Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Saw this recipe on Good Eats years ago and it’s the only recipe I use to make gumbo! It’s a no-fail recipe and have tried it both as a shrimp gumbo and as a chicken and sausage gumbo since my family doesn’t care for shrimp (I just sub chicken broth for the shrimp stock).  My daughter has told MANY people that she doesn’t like any gumbo but mine. Thanks Alton for making me look good :)

Of course if you want to "Justin Wilson" it up a bit-- darken the roux a bit more and add a cup of sauterne wine and a couple tablespoons of Worcestershire sauce! You're gonna love it, i guarantee!

I love this recipe. I was so scared to make it at first but once I did I was super happy with the results. My husband beat me home from work just to eat the last bit of it. This is a great recipe. 

He had me until he said tomatoes.  I was born and raised in South Louisiana.  Baton Rouge and New Orleans.  Graduated from Ursuline.  We don’t put TOMATOES in GUMBO.  I will try it without it.  Always looking to try different variations of gumbo.  And I have never seen roux made in oven.  Sounds onerous and weird.  Just put it on stovetop,  pull up and stool and stay by it always using whisk like I was taught.

This came out amazing! I’m a decent home cook, and have tried many different recipes. This dish took a while to cook, but it was worth every second. I had never put a rue in the oven before, or made shrimp stock - it was nice to learn a couple new techniques.

I am a cooking student and my final graduation exam will be the preparation of your gumbo shrimp recipe, I appreciate your knowledge and advice, the point is that I live in Venezuela and I do not have all the ingredients, especially the file powder, for your substitute I am using Ocra (Quimbombo) and a seasoning sachet with bark from a tree called Sasarass (Palo Ato), I wanted to know what you think of the idea. I appreciate all your support. Regards

Flavor was delicious! The roux was ready in the oven in only an hour, don’t know if my oven was in magical overdrive or if anyone else had this happen! The store didn’t have file powder so I added okra instead. Had to finagle with it to get the desired thickness, but it’ll work! 

Absolutely love this recipe, very hard to screw up.  I use chicken broth and some chopped chicken as well.  Will be curious to see if this is one that he updates on Good Eats: Reloaded.

Made this tonight. Really liked doing the roux in the oven as it gives you time to cut everything up and get all of your spices out and ready to use. Next time I will add more cayenne pepper as we like things on the spicier side. But the basic recipe is perfect!

https://www.foodnetwork.com/videos/altons-shrimp-gumbo-0196676

Alton makes gumbo, a classic Cajun stew with shrimp and andouille sausage.

Alton's Shrimp Gumbo

Seafood Gumbo

seafood stock

peanut butter colored Roux, recipe follows

cumin

crab seasoning (recommended: Old Bay)

green bell peppers

tomatoes

crab legs

clams,

scallops

okra

shrimp

white rice, as accompaniment

File powder, as accompaniment

(2 sticks) butter

Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.

Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.

Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!

In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.

In what world is this considered an authentic gumbo--oh, I guess because there's okra in it? Clams? Scallops? Cumin??? This is a seafood stew somewhat resembling a paella. I was born in New Orleans and raised on the Mississippi Gulf Coast. If I presented this concoction at Thanksgiving or Christmas I'd be laughed out of the room. The author of this recipe should be embarrassed.

WOW!  Super delicious recipe!  I followed the recipe and wonderful!  I did not add salt as one reviewer mentioned, salt is not in the recipe and does not need it.   I also used brown rice instead of white.   I will DEFIANTLY make this recipe again! Thank you for a GREAT recipe!   

This is the best gumbo recipe I've used.  I used a really bit stock pot and still had to limit the stock to 2 gallons, so I also scaled back the seafood a bit.  I also added salt. For the roux, I used vegetable oil instead of butter.  Easy to make.  It's very hearty and great for a cold day!

Easy recipe to follow. However, took much longer than 30 minutes to prep. Next time I would use less stock. Also, I added andoullie sausage and okra.

The recipe was labeled medium, but it really was very easy, and very tastety.

My family loved it!  They could not get enough.  I replaced the grits with paella.  I secretly saved a serving and froze it for next day lunch; it tasted even better!  I will definitely server this again and again.

Sunny's Big Easy Chicken and Andouille File Gumbo

cooking oil

chicken breasts, gently pounded thin

andouille sausage, sliced into 1-inch rounds

salted butter

Cajun seasoning, preferably Mama Mia's For Whatever Seasoning

green bell peppers,

white onion, finely chopped

celery stalks, finely chopped

jalapenos, finely chopped (seeds optional)

salt and black pepper

chicken stock base

file powder,

Serving suggestions: cooked white rice and hot sauce, optional

Sunny Anderson makes her Big Easy Chicken and Andouille Filé Gumbo, as seen on The Kitchen, season 25.

Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total. 

Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes. 

Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour. 

Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes. 

Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

To get your roux to a chocolate color, it will take about 25-30 minutes. 

It’s not file gumbo without the file...it’s easy to order.

My rue did not come out as dark as Sunny’s but the taste was delicious!! And I added shrimp. Next time I’m going to cook the rue longer so it will be darker. Overall the recipe was easy! 

https://www.foodnetwork.com/videos/chicken-and-andouille-gumbo-9413315

Sunny Anderson makes a flavorful gumbo with seared chicken and sausage.

Chicken and Andouille Gumbo

"File, a classic gumbo seasoning, gives this dish authentic flavor," says Eddie.

Slow-Cooker Smoked Chicken and Shrimp Gumbo

liquid smoke

green bell pepper, finely chopped

celery,

garlic,

Cajun seasoning

file powder (gumbo seasoning, such as Zatarain's)

white rice and sliced scallions,

sauce,

Slowly melt the butter with the liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes. Pour the roux into a 6- to 7-quart slow cooker.

Toss the onion, bell pepper, celery and garlic in the slow cooker, then arrange the chicken on top. Sprinkle with the Cajun seasoning and file powder. Add the chicken broth, cover and cook on low, about 6 hours.

Transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker.

Add the shrimp, cover and cook until they turn pink, about 8 minutes.

Serve over rice; top with the scallions and hot sauce.

My first time making Gumbo. I used cajun spiced Andouille and two chicken breasts. I didn't have file so I just used a cornstarch slurry. THIS IS SO GOOD AND SPICY This will remain a favorite! 

This was pretty good. I think next time I will add andouille sausage, and that will give it that little bout of extra spice and flavor that it needs. 

Great recipe and easy to make. I substituted chicken breast and just reduced the cooking time. Great flavor and once topped with the scallions and served over rice with corn bread muffins it’s the perfect meal to feel satisfied and happy. 

The gumbo is absolutely delicious, very flavorful. I will certainly make this again. Thanks Eddie Jackson.

     I just saw the first video of any of Eddie Jackson's recipes.  Many appear to be very good.  The one I saw was the slow cooker chicken &amp; shrimp gumbo.  It looks good, but a little messy being that the shrimp still had the shells on them.  I'm over 70 years old &amp; I grew up in southwest Louisiana.  Only ONCE before in my life have I seen people eat gumbo with a fork.  (It was in Dallas.)  When I have more time, I'll go back &amp; look at some of his recipes.  It looks like this recipe takes way too long to make, so I'm sure my wife will not try that one.  (I keep telling her that she needs to write down her recipe, for future generations.)

https://www.foodnetwork.com/videos/slow-cooker-gumbo-0262246

Eddie's recipe is layered with flavor (don't skip the file powder).

Slow-Cooker Gumbo

Gumbo

okra,

tomatoes, peeled,

Salt

Cayenne

thyme leaves

shrimp,

white rice, warm

dried leaf oregano

In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Emeril's Country File Gumbo

Medium Dark Roux,

shrimp, crab or chicken stock

Worcestershire sauce

hot sauce

green bell pepper

crabmeat,

green onion tops, chopped

basil leaves

White Rice,

Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves, Worcestershire, hot sauce, cayenne, salt, and pepper.

Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes. (Gumbo should cook long enough for the roux flavor to mellow and for any floury taste to dissipate.)

Season the shrimp with the Essence in a small bowl. Stir in the seasoned shrimp, crabmeat, green onions, parsley, thyme and basil. Cook until shrimp are cooked through, about 5 minutes. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more, or pass file at the table for guests to thicken as desired. Remove bay leaves before serving.

Serve in warmed soup bowls over steamed white rice.

Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.

For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.

For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.

For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo. (See Cook's Note)

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

This shortcut gumbo eliminates the tricky step of cooking a roux for thickener. Instead, a small amount of rice cooked low and slow gives the stew just the right amount of body. With a bag of prepped ingredients in your freezer ready to go, you can serve this crowd-favorite even on a weeknight.

Slow-Cooker Freezer-Pack Gumbo

andouille sausage, thinly sliced

green bell pepper,

bag frozen sliced okra

Hot sauce and crusty bread,

Food Network Kitchen's Slow-Cooker Freezer-Pack Gumbo, as seen on Food Network.

Layer the chicken, sausage, onion, bell pepper, celery, okra, rice, and Cajun seasoning into a large resealable plastic bag. Pour the diced tomatoes over the ingredients in the bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.

Pour the contents of the bag into a 6-quart slow cooker. Add 1 cup water. Cook on low until the chicken is tender and the flavors meld, 6 to 8 hours. Season with salt. Serve with hot sauce and bread.

One-pan meals are a staple of Gullah cuisine. My gumbo is not to be missed. This dish takes time, but let me tell you—you can taste the love in every bite. I like to serve my Crab Rice over the top of the gumbo for an impressive presentation.

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Top 17 gumbo recipes recipes from across the web

The most viewed gumbo recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Smoked Sausage Gumbo wi...

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The most viewed gumbo recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine