Gumbo

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients before you start: dice the onion, celery, and bell pepper; mince the garlic; slice the okra and sausage; cut the chicken into bite-size pieces; and keep the shrimp chilled until needed. Heat the chicken stock until hot so it blends smoothly into the roux later.

   120 g yellow onion, finely diced80 g celery, finely diced90 g green bell pepper, finely diced10 g garlic, minced180 g okra, sliced into 1 cm pieces120 g andouille sausage, sliced into 1 cm rounds220 g boneless skinless chicken thighs, cut into 3 cm pieces140 g raw shrimp, peeled and deveined700 ml hot chicken stock
2. 2

   In a heavy saucepan or Dutch oven over medium heat, combine the neutral oil and flour. Cook, stirring constantly with a flat wooden spatula, until the roux turns a deep peanut-butter to milk-chocolate brown, about 10-12 minutes. Lower the heat if it smells sharp or begins to smoke; a dark roux should smell nutty, not burnt.

   45 ml neutral oil45 g plain flour
3. 3

   Immediately add the onion, celery, and bell pepper to stop the roux from darkening further. Stir for 3 minutes until the vegetables begin to soften, then add the garlic, chopped tomato, cayenne pepper, thyme, bay leaf, black pepper, and salt. Cook for 2 minutes more until fragrant and slightly jammy.

   120 g yellow onion, finely diced80 g celery, finely diced90 g green bell pepper, finely diced10 g garlic, minced100 g canned chopped tomato1 g cayenne pepper1 g dried thyme1 bay leaf1 g black pepper4 g fine salt
4. 4

   Gradually whisk in the hot chicken stock in 3 additions, smoothing out the mixture each time before adding more. Bring just to a simmer; the gumbo should look slightly loose at this stage because it will tighten as it cooks.

   700 ml hot chicken stock
5. 5

   Add the chicken and andouille sausage. Return to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the chicken is nearly cooked through and the broth has taken on a rich, glossy body.

   220 g boneless skinless chicken thighs, cut into 3 cm pieces120 g andouille sausage, sliced into 1 cm rounds
6. 6

   Stir in the okra and Worcestershire sauce. Simmer for 8-10 minutes until the okra is tender and its natural thickening has slightly enriched the broth. If the gumbo becomes too thick, loosen it with a splash of hot water.

   180 g okra, sliced into 1 cm pieces10 ml Worcestershire sauce
7. 7

   Add the shrimp and cook for 2-3 minutes, just until they turn pink, opaque, and gently curled. Turn off the heat, remove the bay leaf, and stir in the filé powder for a final earthy thickness; do not boil after adding filé or the texture can become stringy.

   140 g raw shrimp, peeled and deveined3 g filé powder1 bay leaf
8. 8

   Rest the gumbo for 5 minutes so the flavors settle. Divide the cooked rice between 2 warm bowls, ladle the gumbo over and around it, and finish with spring onions and parsley. Serve immediately.

   240 g cooked long-grain rice15 g spring onions, thinly sliced8 g flat-leaf parsley, chopped

Origin & History

Gumbo is one of Louisiana's signature dishes, shaped by West African, French, Spanish, and Native American influences. Creole versions often include tomato and a mix of meats or seafood, while okra and filé powder both reflect historic thickening traditions. It became a defining dish of New Orleans and the wider Gulf South for its resourcefulness, depth, and layered flavor.