Rich, Smoky, and Soul-Warming—Straight from the Bayou

Gumbo is more than just a recipe—it’s a celebration of deep Southern tradition, bold flavor, and the kind of cooking that fills your whole house with comfort. This Louisiana gumbo recipe brings that authentic, slow-cooked taste to your kitchen with a simplified, real-food twist.

I first made gumbo on a cold rainy Saturday after watching a cooking show that took me straight to New Orleans. I had never tried making a roux from scratch before, but once I did? Game over. The rich, toasted flavor mixed with smoky sausage, tender chicken, and that Cajun heat made it one of those meals that you want to eat slowly, savoring every bite.

It’s hearty, soulful, and perfect for feeding your people.

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons flour or gluten-free flour

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon Cajun seasoning (store-bought or homemade)

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 bay leaf

• 6 cups low-sodium chicken broth

• 1 can (14 oz) diced tomatoes, drained

• 12 oz cooked chicken breast, shredded

• 8 oz andouille sausage (or chicken sausage), sliced

• 1 cup sliced okra (fresh or frozen)

• Optional: hot sauce to taste

• Optional toppings: chopped parsley, sliced green onions, cooked brown rice or cauliflower rice

Instructions

1. Make the Roux: In a large Dutch oven, heat olive oil over medium heat. Whisk in flour and cook, stirring constantly, for 10–12 minutes until the mixture turns a deep golden brown. (Don't walk away—it can burn fast!)

2. Build the Base: Add onion, bell pepper, and celery. Sauté for 5–7 minutes until soft. Stir in garlic, paprika, thyme, Cajun seasoning, pepper, and salt.

3. Add Liquid & Protein: Slowly stir in broth and tomatoes. Add bay leaf, chicken, sausage, and okra.

4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.

5. Finish & Serve: Remove bay leaf. Taste and adjust seasoning or add a few dashes of hot sauce if desired. Serve hot over cooked rice or on its own.

Sarah’s Gumbo Tips

• The Roux Makes the Flavor: Take your time—it’s worth it. The darker the roux, the richer the flavor.

• Use What You Have: No okra? Add more veggies or thicken with a little extra roux.

• Spice Level: Adjust the Cajun seasoning and hot sauce based on your heat preference.

• Make It Ahead: Gumbo gets even better the next day as the flavors deepen.

Why You’ll Love This Recipe

It’s bold, comforting, and filled with layers of flavor. Whether you’ve had gumbo a hundred times or this is your first, this clean, satisfying version honors tradition while keeping things simple and wholesome.

Perfect for cozy Sundays, family dinners, or anytime you want to bring a little Southern soul into your kitchen.

Nutrition (Per Serving – serves 6):
Calories: 390
Protein: 29g
Fat: 20g
Carbs: 20g
Fiber: 4g
Sugar: 4g