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American Kitchen Classic Louisiana Gumbo Recipe

Dive into the heart of Louisiana with this authentic Gumbo recipe! A culinary masterpiece blending Cajun and Creole traditions, this rich and flavorful stew is a celebration of exotic meats, vibrant vegetables, and aromatic spices. Learn to create this iconic dish, perfect for a special occasion or a comforting weeknight meal. From the classic roux to the perfect blend of seafood and sausage, this recipe unlocks the secrets to a truly unforgettable Gumbo.

Prep Time 20 mins
Cook Time 90 mins
Calories 361.4 kcal
Protein 51g
Rating 5.0 (1 Reviews)
American Kitchen Classic Louisiana Gumbo 97

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for American Kitchen Classic Louisiana Gumbo

  • 1 pound Andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups reduced sodium chicken broth
  • 1 (28-ounce) can undrained crushed tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup sliced okra
  • 1-2 tablespoons file powder (optional)
  • cooked rice, for serving

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How to Make American Kitchen Classic Louisiana Gumbo

  1. Heat a large saucepan or Dutch oven over medium heat.
  2. Add 1 pound Andouille sausage, sliced, and cook for 5-7 minutes, or until browned. Remove and set aside.
  3. Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, to the pan. Cook for 5-7 minutes, or until lightly browned. Remove and set aside.
  4. Add 1/4 cup (1/2 stick) unsalted butter to the pan. Once melted, whisk in 1/4 cup all-purpose flour and cook for 10 minutes, stirring constantly, until the mixture is a deep golden brown and nutty in aroma. (If it burns, start over!).
  5. Add 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; and 4 cloves garlic, minced, to the pan. Stir to combine and cook for 2 minutes.
  6. Pour in 6 cups chicken broth and 1 (28-ounce) can of undrained crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
  7. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne pepper (or to taste).
  8. Add 1 pound medium shrimp, peeled and deveined, and 1 cup sliced okra to the pan. Cook for 5-7 minutes, or until shrimp are pink and okra is tender.
  9. Return the cooked chicken and sausage to the pan. Cook for 1-2 minutes to heat through.
  10. Remove from heat and stir in 1-2 tablespoons file powder (optional) just before serving. Adjust seasoning as needed.
  11. Serve hot over cooked rice.

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

22g

Fat

45g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat Pork Recipes Seafood Shrimp Recipes The Americas American Cajun & Creole Southern One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Gumbo Soups Stews Poultry American Cajun Southern United States Easy Beginner Cook Potluck Diabetic Dinner Party Chicken Creole Dietary Oamc Freezer Make Ahead Meat Chicken Breasts Chicken Thighs Legs To Go 4 Hours Or Less From Scratch