Our Best Louisiana-Style Gumbo Recipes
A classic Louisiana dish, gumbo is a full-bodied, hearty stew made with meat or shellfish and packed with the Cajun trinity of veggies: onion, celery, and green bell pepper. Serve it with a crusty baguette for mopping up every last delicious drop.
Shrimp and Chicken Gumbo
This 5-star gumbo recipe is hearty, full of flavor, and begging to be served for your dinner tonight.
Turkey and Andouille Sausage Gumbo
This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work.
Best Ever Seafood Gumbo
The genius of this menu is that most of the work can be done ahead of time.
New Orleans Gumbo
The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive.
Chicken and Sausage Stew
The cooked flour and oil mixture, known as roux, thickens this gumbo-inspired stew. Marinara sauce adds body, enriches the color and taste, and provides slightly tangy notes for a more rounded flavor.
Serve this slow-cooker version of a Louisiana classic for dinner. Just don't be surprised if your family comes back for seconds.
Smoky Shrimp and Chicken Gumbo
Pro tip: Freeze leftover stock up to three months, and use for chowder or risotto.
Chicken and Sausage Gumbo
This quick-cooking gumbo comes together in just 30 minutes.
Louisiana-Style Chicken Soup
OK, so technically we can't call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper.
Shrimp-and-Crab Gumbo Over Grits
Feel free to serve this stew over white rice, if you prefer. Cold beer with lime is the ideal pairing.
One user raves, "I've made this so many times, and it always comes out FANTASTIC."
You're 35 minutes away from a simplified chicken gumbo that's perfect for serving up on busy weeknights.
Shrimp and Crab Gumbo
Traditionally, gumbo begins with a roux of butter and flour. Toasting the flour in a dry pan on the stove provides a flavorful, low-fat substitute for a roux in this Creole specialty.
A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
Shrimp and Sausage Gumbo
This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp.
Sausage and Chicken Gumbo
Sausage and Chicken Gumbo is a hearty and filling meal that's great for weeknights. The frozen vegetables speed along the cooking process and you can add additional spices to flavor the meal to your taste.
"Big Easy" Gumbo
Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.