Chicken Andouille Sausage Gumbo

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Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.

Beautiful pot of gumbo made with chicken andouille sausage

New Orleans is a melting pot of extravagant culture, abundant energy, live music and it’s Creole cuisine. I traveled there a few years back for work, and I didn’t know it at the time, but when I had my first taste of delicious gumbo, I was hooked! It immediately became my favorite dish from Louisiana.

A few days ago, my father-in-law handed me an amazing gift, a 15-year-old cookbook from his visit to the Crescent City! I quickly skimmed through it and found numerous recipes from some of the best restaurants at the time, like Commander’s Palace and Brennan’s. When I came across chicken Andouille sausage gumbo, I knew I had to give it a try and share with you the delicious results.

Pre-portioned ingredients to make gumbo spread on a table

How to make gumbo

  • Simmer chicken in water until fully cooked.
  • Shred chicken into small pieces.
  • Simmer okra until tender, drain, and reserve.
  • Make a roux by whisking butter and flour.
  • Saute onion, bell pepper, celery, and garlic.
  • Add in okra, tomatoes, and sausage.
  • Simmer herbs, cayenne, salt, pepper, and water.
  • Add chicken.
  • Turn off heat and stir in filé powder.

How do you thicken gumbo with a roux?

For this recipe, a dark brown roux is made with butter and flour to give richness and a deep toasted flavor. Roux is a classic French technique used as a thickening agent in soups, stews, and sauces. The roux is a mixture of equal parts fat (animal or vegetable) and flour.

There are different types of roux-based on color as it cooks; white, blond, brown and dark brown. A general rule of thumb is the lighter the roux, the higher the thickening power, but the least amount of flavor.

Close up photo of a whisk mixing the gumbo in a large pot

What is the holy trinity in Creole and Cajun cooking?

It’s a combination of bell peppers, celery, and onion. It’s a Lousiana inspired mirepoix and it adds beautiful aromatics, color, and flavor to the gumbo. Depending on the dish, various ratios and amounts are used.

What makes gumbo unique compared to other soups?

A dark roux base combined with other thickening ingredients like okra (use pre-cut frozen okra if fresh is not available) and Zatarain’s gumbo file provides the characteristic gumbo taste. Adding in dried thyme, basil, bay leaf, basil, cayenne pepper, and smoky Aidells Cajun andouille sausage gives it layers of flavor and a spicy kick that is distinctive in Creole cooking.

Are gumbo and jambalaya the same thing?

No, gumbo is a hearty soup or stew inspired by the French bouillabaisse and named after the West African word for okra “guingombo.” It can be thickened with a dark roux, okra, or file powder, or a combination. Rice is served on the side with gumbo. Jambalaya is rooted in Spanish influence from paella, it’s a rice-based dish simmered with various vegetables, meats, and seafood.

Fresh cracked pepper over pieces of chicken andouille sausage gumbo

Regional styles or variations

In different parts of Lousiana, the style of gumbo can differ. The southeastern region can be seafood based with tomatoes. While the southwestern area can be meat-based with chicken or andouille sausage and thickened only with a roux. Also, some folks just serve the gumbo file on the table instead of cooking with it.

What do you serve with gumbo?

I always make some fluffy steamed white rice to serve with the stew to make it a full meal. Whipping up some freshly baked cornbread muffins is another tasty option.

It’s hard to resist not gobbling up the whole pot, but trust me, the taste gets even better with leftovers the next day. Make sure that when you’re cooking this, turn on some New Orleans Jazz and “let the good times roll (laissez les bon temps rouler)” in the kitchen!

Bowl of chicken and sausage gumbo over a bed of white rice

More Soup recipes

What is Gumbo File Powder?

You will see this unique ingredient in many gumbo recipes from Louisiana. File powder is sassafras leaves that have been dried and ground into a fine powder. It is used to thicken gumbo just before serving.

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Chicken Andouille Sausage Gumbo

Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.
Pin Print Review
3.89 from 776 votes
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings 6 servings
Course Soup
Cuisine American


  • 2 pounds chicken, boneless skinless breast and thigh recommended
  • 2 quarts water
  • 1 pound okra, 1-inch slices (cut and frozen if fresh is not available)
  • ½ cup water, to cook the okra
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 ½ cups yellow onion, ¼-inch dice
  • 1 ½ cups bell pepper, ¼-inch dice, green and red
  • cup celery, ¼-inch dice
  • 2 cloves garlic, minced
  • 2 cups diced canned tomatoes
  • 12 ounces Andouille sausage, cooked, sliced
  • 1 bay leaf, dried
  • 1 teaspoon thyme, dried
  • 1 teaspoon basil, dried
  • 1 teaspoon cayenne pepper, or chili pepper (use less for lower spiciness)
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon gumbo file, Zatarain's


  • In a medium-sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes.
  • Strain water and reserve.
  • Remove cooked chicken from the pot, allow it to cool then shred into small pieces. Cover and set aside.
  • In a medium-sized saucepan, add okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer for 7-9 minutes until tender, stirring occasionally.
  • Transfer okra to a colander, drain, then reserve.
  • In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, frequently stirring with a whisk to make a dark brown roux, about 15 minutes. In the last 5 minutes make sure to continuously stir so the roux does not burn.
  • Add onion, bell peppers, celery, and garlic. Sauté until vegetables are tender, about 8 to 10 minutes.
  • Add cooked okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally.
  • Add bay leaf, thyme, basil, cayenne, pepper, and salt.
  • Add 4 cups of the reserved water (from step 2), mix well. You may add more water depending on how thick you want the gumbo.
  • Simmer over medium-low heat, for approximately 30 minutes with pot loosely covered, stirring occasionally.
  • Add cooked shredded chicken and simmer an additional 15 minutes.
  • Turn off heat, and slowly stir in the gumbo file. Do not reboil after adding as this tends to make the gumbo stringy. Taste and season with more salt and pepper as desired.
  • Serve over steamed rice.

Recipe Video


  • Recipe Source: “Favorite Recipes from Famous New Orleans Restaurants”, by Express Publishing Co. (1981)

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Nutrition Facts
Chicken Andouille Sausage Gumbo
Amount Per Serving
Calories 615 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 18g90%
Cholesterol 142mg47%
Sodium 1097mg46%
Potassium 920mg26%
Carbohydrates 26g9%
Fiber 5g20%
Sugar 6g7%
Protein 29g58%
Vitamin A 2555IU51%
Vitamin C 79mg96%
Calcium 238mg24%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Reader Interactions

209 Comments Leave a comment or review

  1. Paula says

    I tried this yesterday and it was so delicious! Thank you for the recipe, definitely staying in my back pocket!

  2. Robin says

    Love gumbo, but have never made it. This recipe certainly looks doable. I was always hesitant to try because of the ‘fails’ I’ve seen in the past on various cooking shows and every recipe I’ve looked at seemed crazy complicated. If I am unable to find file powder, would cornstarch be a good alternative? Or is there a favour to file powder?

    • Jessica Gavin says

      Hi Robin! Great questions! If you can’t find gumbo file in the stores, then you can definitely order it from amazon. The file powder adds a unique earthy flavor and some thickness right at the end. I would say that if you don’t use it, just cook the gumbo a little longer until it reaches a nice stew consistency. There already is a flour based roux thickener and okra so I don’t think it would be beneficial to add cornstarch for extra thickness. I know you can do it! There is a video that I just created for the recipe so you can see all of the steps!

      • Miranda Cunningham says

        any way to make this without the roux? I know that a crazy question but I have yet to find a gluten free substitute and I really want gumbo.

        • Jennie says

          My husband needs to be on a GF diet and when roux’s are called for I use arrowroot starch instead of flour. It creates an amazing thickness, though does not taste the same as a flour roux. However, arrowroot makes a recipes called for gravy’s or thickeners doable AND enjoyable.

          • Jessica Gavin says

            Thank you for your feedback on using arrowroot starch, Jennie. Have you ever tried cassava flour? I think you can try it 1:1 replacement for all-purpose flour and get a similar taste and texture.

      • DIANE GILCH says

        What a great recipe! (And BTW, I’ve enjoyed so many of your recipes over the last year!)
        I couldn’t find file powder, so didn’t use that. I sliced, cooked, and tasted the okra, then threw it away! Just too slimy in texture for me.
        AND YET, the finished gumbo was amazingly good. We and our guests enjoyed it thoroughly.
        Thank you!

        • Silvia says

          Hi! I made this awesome recipe today for the first time. My family and friends loved it. I couldn’t fine the file powder as well but it turned out delicious.

          As for the slimy okra, next time squeeze half a lemon into the pot the okra is cooking in. The lemon cuts the slime. Love okra but I know some people are put off by the slime so I did the lemon trick.

    • John McMahon... wife is Boudreaux says

      My wife is Cajun and we grew up in SE Texas close to LA Cajun Country. Making a roux is easy but a little bit time consuming so don’t worry about it . It’s only 1/2 oil and 1/2 flour and the longer you cook it at low heat the darker and stronger it gets. After it gets to the color you like just add water to get it to the thickness consistency you want and add the Trinity. You can add almost any meat, or no meat. Serving it with rice is a must. BTW adding tomatoes is N.O. Creole, not Cajun. You can add file for added flavor but it’s not necessary for thickening.

      • Patricia A Sparks says

        Instead of adding water to the flour and oil I add stock from the chicken so as to keep the flavor. If there’s not enough stock I use chicken broth. For me, adding water does not enhance the flavor.

        • Harriet hyson says

          I am from Cajun country so using tomatoes were not the “norm” at my Grandmothers house. However, I also lived in New Orleans for many years and also love the use of tomatoes. I take a short cut now with tomatoes. Instead of canned tomatoes, use Rotel spicy tomatoes. Gives bold flavor and just down right delicious.

      • Robbie says

        When I try to make the roux with oil and flour it turns white and looks like mashed potatoes. Should I just keep cooking it like that and hopefully it will eventually break down to a liquid again. I have tried butter and oil with flour and no luck

        • Jessica Gavin says

          The oil doesn’t have any milk solids so it might not get as brown as when using butter. It gets pasty because of the starches in the flour if you keep cooking it will loosen a bit in consistency. Try getting it to be at least light brown in color if possible.

  3. Danielle @ Follow My Gut says

    I used to live in NOLA for undergrad and loooooved gumbo because of the city. This one you made looks so hearty and delicious. I think it would totally bring the whole neighborhood to your house ready to eat lol! Great post!

    Danielle |

    • Jessica Gavin says

      Wow, you are so lucky Danielle! That means a lot coming from a gumbo tasting professional! This recipe definitely makes a large batch so all is welcome to come over 🙂

  4. Pam says

    Made this yesterday and we loved it! Not a fan of okra so I skipped it. Also used 1/2 andouille and 1/2 regular chicken sausage to be sure it wasn’t too hot for the first try. Can’t wait for the leftovers! Thank you!!

  5. johnf says

    I made gumbo last night. After about 40min my roux was the color of peanut butter- maybe my cooking temp was too low? But worth the wait because it turned out fine and even better today. Thanks for the recipe!

    • Jessica Gavin says

      Hi John! Sorry that your roux took so long, but it sounds like you perfected the recipe 🙂 Next time maybe try medium-high heat but keep a close eye so the roux does not burn.

  6. Gerry Fox says

    We Cajuns from south west Louisiana usually put the file on the table so each one can use as much or as little as they like, or none at all. And it is not used just as a thickener. It is more for taste. The roux takes care of thickening.

    • Jessica Gavin says

      I appreciate your feedback Gerry! Great idea giving your guests the option to add as much or as little file as they desire.

    • Darlene Boyd says

      That’s exactly what I’ve always done(since ’87) when using file powder. Here in Tennessee, I put it on the table to compliment my seafood dishes. It adds a great flavor.

  7. Taylor says

    I was wondering if when you calculated the nutrition on this that you included the steamed rice or if the nutrition listed is only for the gumbo itself. Just trying to track what I eat. Thanks!

  8. Christine says

    I love this recipe! I never have given a review before, but this is worth my time. Took a while when you include prepping, but my husband said it was worth the wait. Love it.

    • Jessica Gavin says

      Thank you Christine! I appreciate your feedback on the gumbo, so happy to hear that your family enjoyed it 🙂

  9. Casey N. says

    I’ve made this before and it was amazing, but I’m wanting to add shrimp this time…when do you think I should add this in the recipe?

    • Jessica Gavin says

      Thank you for your feedback Casey! I would add it right after the chicken simmers in the last step and cook until the shrimp are cooked through, should only take a few minutes. Then turn off the heat and add the cumbo file.

  10. Melody says

    My family is gluten free so I took a chance and used garbanzo flour and ghee to make the roux. It turned out wonderfully! Everyone loved it. Great recipe ????

    • Jessica Gavin says

      Thank yous so much for your feedback Melody! I love the gluten free substitution, I will definitely have to try your version. Cheers!

    • Trina says

      I have never liked Gumbo until I made this one for my family. We all LOVED it! We just polished off the leftovers and already have requests for a repeat. Thank you so much!!

  11. Dawn says

    I made this last night and it was delicious! I added a bit of Tony C’s for even more flavor. Will definitely make it again. Thank you!!!

  12. Vinnie Petrarca says

    Last night we had a taste of New Orleans in the middle of Greenwich Village. Excellent recipe and thoroughly enjoyed by my guests.

  13. Deanna says

    I made this today and it’s amazing! Authentic New Orleans Gumbo. I used a rotisserie chicken instead of cooking my own and chicken broth instead of water. Will keep this recipe forever.

  14. Meaghan says

    My wife and I got back from NOLA Sunday morning. Loved the gumbo so much, that I’m making it as we speak for a dinner party tomorrow. Paired with some corn maque choux. And hurricanes of course. So if I’m serving this tomorrow, I suppose I should add the file when I reheat. Our whole apartment smells fantastic. Thanks for sharing!

  15. Jennifer Kolb says

    I have made this 4 times since you posted it, both with and without okra.

    Could you share the name of the cookbook/author? There are a few other dishes from New Orleans that I would love to have in my back pocket

  16. Colin says

    This posted recipe made me 🙁 as a LousyAnna resident who considers Gumbo making a form of Art.

    Boneless chicken? Any chef will tell you meat cooked off the bone is always less flavorful. Stick the whole chicken in the pot while you make your stock, with garlic,carrots,onions,parsley. Maybe some tasso.

    A butter roux is ok, but you really want a dark chocolate colored roux for chicken and sausage gumbo; which really is better achieved with a cajun vegetable oil and flour roux made in a cast iron dutch oven.

    • Kittie Moe says

      You are so right. I live in SE Texas and have made seafood gumbo for years and have never used butter for my roux, always used a vegetable oil. I don’t have Cajun vegetable oil but will see if I can find it for my next gumbo. Also the cast iron dutch oven is a must.

    • Vivian Baker says

      This was wonderful just the way it was for those that don’t have the time to perform art ..Others should post their recipes on their own sites and not try and change this one. Thank you for posting this just as it is for those of us who have limited time to be artists.

  17. Anita says

    I made this for my Southern parents and siblings and it had rave reviews from all. I couldn’t find my regular “go to” gumbo recipe and looked online for another. This sounded a lot like my old recipe but yours was even better. This will be my new gumbo recipe from now on.

  18. Ronald Dennison Sr says

    I made this yesterday and very glad I did. The taste was excellent, not too spicy but just enough. I used canned chicken and chicken broth in place of the water. I don’t know if I lost any flavor but it was excellent. I will definitely make this again.

  19. James wiscott says

    I couldn’t find gumbo file so I used arrowroot instead and it turned out amazing! We make this once a month and our family and absolutely love it. Thank you for a great recipe!

    • Jessica Gavin says

      Hi Teresa- I would not recommend using self rising flour since it has leavening agents in it and may make the gumbo taste a different. Great question!

  20. Janice says

    Just curious what cookbook you found this recipe in. I love cookbooks, especially old ones. Please let us know the name, author when you have a minute, would love to hunt it down

    • Liz says

      I found this exact recipe (word for word) in “Chef’s Secrets from Great Restaurants in Louisiana”, 1984. This is recipe was provided by The Gumbo Shop restaurant in New Orleans. I’m making for the first time. Hope it’s a good one! Jessica, is this your source? The proper thing to do is to give credit when do.

      • Jessica Gavin says

        Hi Liz- The reference to the recipe is in the notes section. It’s an old book that I received from my father-in-law which was mentioned in the post. Thanks!

  21. Kim H. says

    I made this recipe a few days ago and it is fabulous!!! I’ve been eating it everyday since!! I used chicken breasts and left out the gumbo file and it’s perfect! I’m from New Orleans and this is very authentic and close to some of New Orleans’ finest restaurants!!

    • Jessica Gavin says

      Thank you so much for your feedback Kim! It means a lot to me coming from someone who is from that amazing city 🙂

  22. Karen Saberi says

    I made this gumbo recipe that I found on Google and it turned out to be yours! It was my first time making it and it was so delicious! Thank you for sharing it! I will be making it again!

  23. Victoria Clay says

    We didn’t like it. It looked promising, looked exactly like yours just not for us. We usually use a recipe which is a British take on Gumbo over here but I wanted to try this to say we’d tried an authentic recipe. Sadly we prefer the unauthentic one. Not sure what it was, I think maybe the texture of the sausage and the texture of the okra. Plus we prefer the kick of cajun in our british version. We really wanted to prefer the authentic recipe but unfortunately not. It looked and smelled amazing though just not to our taste.

    • Jessica Gavin says

      Hi Victoria- I appreciate your feedback and willingness to try something different. I am curious about your British version!

    • Jessica Gavin says

      I would add the shrimp during step 12, 5 minutes after you add in the chicken. Simmer until shrimp is fully cooked.

    • Ed says

      Thanks for recipe it turned out great added shrimp, whitefish and some hot peppers from the garden. Easy to make and perfect for the first snow day this year in Denver.

  24. Blain Sonnier says

    When you see tomato’s in a gumbo that’s when you know to immediately not take that recipe serious ????????‍♂️

  25. Lorenzo says

    I made this about a month ago. Everybody loved it. Doing it again tonight. I’m adding shrimp, precooked and shelled right at the end. I’ll get back to ya.

  26. Sandy says

    Just made this dish and it was delicious! Our family is gluten free so I made the roux with cassava flour, which browned quite nicely. The recipe turned out great! Thanks for the tips on filé powder….I bought some in New Orleans and was not sure how to use it.

    • Jessica Gavin says

      Yay! I will definitely have to try the cassava flour, I’m so happy that you still had good thickening properties.

  27. Brittney says

    I’m from southwest Mississippi so I have been to New Orleans serveral times as well as have many family members and friends that live in Louisiana. This is the first gumbo I’ve ever made and I’m 20! I’ve had my fair share of bowls and this recipe is yummy! I prefer it over my moms which I used to enjoy a lot. I even used a little of the left over drippings from the sausage in the roux and it still turned out great. Glad I chose this recipe and not others I found on the internet. This one seemed to be the most promising and it was. The 1 tsp of Cayenne was just enough for me, I do like spicy food, but I don’t want it so hot that I have to sip my drink 10 times while eating. Thanks!

    • Jessica Gavin says

      Wow, thank you so much for your feedback, Brittney! Coming from someone who grew up in Mississippi, this means a lot 🙂 So happy to hear you finally made gumbo!

    • Jessica Gavin says

      Hi Kate- Are you serving it the next day or just leftovers? To be safe, you can add the file the next day when you reheat and serve. Otherwise, I think the texture would still be ok if you add it in and then reheat. If you’d like, you can also add in a small amount the first day you make it, and add more later if desired.

    • Jessica Gavin says

      Hi Mary- I would still make the roux on the stove top, along with the celery, onion, bell pepper and garlic, and then add it to the slow cooker. Then you can cook the chicken breast with 4 cups chicken stock and other ingredients in the slow cooker until cooked through, and then add the okra in at the end of cooking and then the file.

  28. Jacyna Pena says

    Loved this recipe! I followed all the steps but my Roux didn’t get dark brown, not sure what happened. I also added shrimp.

    Thanks Jessica!

    • Jessica Gavin says

      Hi Jaclyn- you might have to slightly turn up the heat. Depending on the type of pot you use and thickness I’ve found that I need to adjust the heat up or down.

  29. Lolamd says

    Hi Jessica. Can’t wait to try this. Only question I have is what is a good substitute for Andouille sausage since I don’t eat pork?

  30. George Freese says

    Jessica, I live in central Pa but was stationed in LA. Gumbo was my favorite part of that tour. The recipe is great and brings back memories. Instead of cooking the chicken on the stove I smoked a turkey and used it. Turned out great.
    Thank you

    • Jessica Gavin says

      Oh wow, George, smoked turkey sounds incredible! I’ll have to save some from Thanksgiving and make this gumbo.

  31. DD Moore says

    I made this yesterday and it is better the next day. Wow. I was intimidated by brick roux but Alton showed me a fool-proof method you might like. Oil and flour in heavy soup pot in oven 350° for 1.5 hours, lid off. This is my first gumbo ever and I’m 70! What fun.

    • Jessica Gavin says

      I’m so proud of you DD! Yes, soups always seem to develop more flavor over time. Great tip from Alton! Happy cooking 🙂

  32. Carol Patton says

    Just made this for dinner. Looks and taste fantastic! Ended up substituting Ro-tell for canned tomatoes as I didn’t have any on hand. Still turned out super yummy! Thanks for the recipe!

  33. Alyson says

    Hi! I really want to make this for my family for Christmas. I have always been a little intimidated by the roux! But I am ready to try. I am just wondering how hard it would be to double? Can it be frozen? And…is there a reason why some roux recipes call for oil and some butter? Thank you! Excited to make!

    • Jessica Gavin says

      Hi Alyson- So excited for you to try making a roux! How many people are you feeding? This makes a pretty large batch. You could freeze, I would just wait to and the file before serving. You could use oil or butter for the roux, I like the taste of butter.

    • Jessica Gavin says

      Thanks for your feedback Jeremy! Perhaps you could try adding it in at the end with the shredded chicken to hold its shape better. Are you using fresh or frozen okra?

  34. Ray Marky says

    I made this today since I had some time to make it and it may be the best dish I have made from a recipe found online, it was outstanding and I wouldn’t change a thing, thanks for sharing such an awesome dish! The video helped too!

  35. Lori Ditz says

    I made this and made 1 1/2 recipe to have extra, My son and husband said they like it, then on their second bowl my son said t is his favorite thing I have made, I was very good.

  36. katie says

    Could I use a bag of frozen gumbo mix for the veggies? If so, when do you think I should add, and should I add frozen or thawed?


    • Jessica Gavin says

      Hi Katie- Yes, I think you can use frozen veggies. You can add them frozen after making the roux. If you defrost them, then add them in at the last 15 minutes of simmering.

    • Jessica Gavin says

      The sausage will have added salt, but you can reduce the amount of kosher salt added to the recipe. Just taste the gumbo and add in as much as you’d like towards the end of cooking.

      • Jessica Gavin says

        I recommend limiting the amount of salt added to the simmering liquid to 1/4 teaspoon instead of 1 teaspoon. Also, the sausage has higher levels of sodium, so perhaps you could add in less and chop into smaller pieces to still add flavor but not as much salt.

  37. Robin Leonard says

    Im making this recipe for my daughters Birthday tomorrow. Ive cooked it before but its been a few years. Thank you for the recipe and wish me good luck. Ill get back to you and let you know how it turned out. Thanks for sharing the recipe.

  38. Heather says

    I made this recipe yesterday to celebrate Mardi Gras & my hubs, three boys (8,7,5) and I all loved it! I served it in a bowl with rice and we barely have any leftovers! … I did omit the tomatoes, used bacon lard instead of butter, and added shrimp at the end (Shrimp shells & veggies were cooked in the chicken water to make a delicious chicken/shellfish stock!) 🙂 but I’m sure it’d have been delicious without any modifications at all! Thanks for the recipe!

  39. Michael Daudier says

    Made this yesterday, and what a great meal over steamed rice. I tried using just what was in the house so had to make a couple of changes: used hot Italian sausage in place of andouille, had a can of Ro-Tel tomatoes with habaneros and made up the difference with fresh tomatoes. Didn’t have gumbo file but used Tony Chachere’s Creole Seasoning in it’s place. Everything worked and was delicious. Will definitely make again! Thanks for the recipe.

  40. Wayne Grooms says

    This is very similar to my own recipe, which I borrowed from Cajun Bill of Opelousas, St. Landry Parish, LA. I think Bill uses Savoie’s Roux in a jar. I make mine from scratch, but I clarify the butter first. Ca c’est bon!

  41. Texas Diva says

    Awesome recipe….forgot my recipe at home………Family enjoyed it! I enjoy Cajun and Creole cuisines….Texas Diva…

  42. Crystal Blozik says

    Made this gumbo tonight and my whole bunch LOVED it. I used chicken broth instead of the water, cajun spice at the end since I couldn’t find the filé. And i also threw in a lb. of shrimp about 5 mins before the end of cooking time. It was so great!!! Thanks for posting this. It will be a staple on our menu wheel here from now on!!

  43. Matthew Smith says

    I just had the gumbo from your recipe tonight with a little addition of carrots and mushrooms added with black bean and rice and I give it 6 stars out of 5 thats how good it was

  44. Brianna Tickel says

    This was SOOOOOOOOO delicious! After we ate it, I immediately printed it for my recipe binder! Definitely will make again!

  45. Myra Hunter says

    I made this just like the recipe and it rocked. I did not use rice or corn bread as I’m trying to keep my carbs down. In my opinion it doesn’t need it. I used kerrygold butter and it was the first time I made a roux I used almond flour I think that’ll be even better next time. I also added shrimp the end. Thank you loved it

  46. Henry Blasingame says

    I’ve been making gumbo now for over thirty five years here in Arkansas, you recipe is spot on. I always cook large batches as I did today . I made you recipe, it’s almost identical to mine. I also made red beans and rice. Cooking in large batches let’s me freeze it for future meals and for my elderly in-laws to enjoy. By refrigerating or freezing this just enhances the taste. Very good authentic recipe.

  47. Stephen E Lester says

    Never made gumbo before this. Absolutely delicious recipe!!!! I forgot to add salt to it, after adding salt flavor was absolutely perfect! Didn’t use file powder as I thought it would be kind of cheating, very proud I didn’t. This is now my go to recipe from now on. You can’t improve perfection!!

  48. Christie says

    Louisiana native here, and I just want to point out that while rice is the most common option to serve gumbo over, certain regions of Louisiana serve,it over potato salad. At my larger family gatherings we always had both out so people had the option. It is freaking delicious both ways, and I would suggest trying it. The 3rd option we had was sticking half a baked sweet potato at the bottom of the bowl, and having that instead of rice too. Us louisianians always have a few extra food tricks in our pockets.

  49. Laurence says

    I use chicken thighs. I remove the skins prior to boiling then fry them up nice and crispy then Julien (slice) them to sprinkle on top of a bowl full. The gumbo recipe is delicious. Making it again tomorrow.

  50. Stephen Fuquay says

    Jessica I made your Gumbo for my family and I last night for dinner and it was superb. I will confess that I added shrimp to mine but your recipe is delicious. Took leftovers for lunch. Definitely will be using again.

  51. Lora says

    This is the most delicious Gumbo i’ve made! My family loved it! I did not use the Gumbo file and it was still delicious! I will for sure make it again.

  52. Barbara Holub says

    I like my veggies on the crunchy side, so I cooked everything individually, doubled most of the veggies and braised them just enough to barely glaze them, slowly carmelized the onions, browned the shredded chicken in leftover bacon drippings, used homemade chicken broth, and then finally mixed everything together. The file is strong so I only used 1 tsp instead of tablespoon. I’m not an okra fan but they worked really well here. Wow! This was GREAT! I froze the leftovers and several weeks later our son raved over it. We’re making it again tonight. Thanks!

  53. Shawn Dunham says

    Hello Jessica. I’m going to make this recipe today and I just wanted to point out that in your recipe you state to use the reserved water from step 2, if I am not mistaken step 2 is cooking the okra in 1/2 cup of water no way to yield 4 cups from that😊 However step 1 has plenty reserve to yield that amount. Thank you for the recipe and I will share my results in another post.

  54. Carla says

    I made this recipe (doubled it) for Christmas Eve along with a shrimp boil for 20 people. It made a huge batch and had plenty left over! Everyone LOVED it! My husband travels quite a bit and has eaten many a bowl of gumbo! He said it’s probably the best he’s ever eaten!!! Unfortunately I lost my sense of taste, so it’s a little harder to “cook” these days! It’s nice to find an authentic recipe that turned out so well! Thanks for sharing!

  55. Robert Clements says

    Wow! I made this recipe last night. I didn’t find gumbo file in my store so I used Old Bay seasoning. This is my first time trying to make gumbo. The roux part was easy(former banquet chef). I found all of the veggies in one bag. I used chicken sausage and andoulle sausage together for this dish and it turned out fantastic!

  56. Angela Taylor says

    I have made this recipe for at least 3 big gatherings. Everyone just raves over how good it is!!! It makes you feel good when people love what you cook! So thank you very much for sharing this recipe!!! I’ve had numerous requests for it!
    (I did add shrimp and crab) Mmm. Delicious!

  57. Lindsey says

    I found a way to make it low carb and my family loves it! I use almond flour for the rue, and I add riced cauliflower at the end for more filler. I sneak in veggies and make it more healthy. We have made this recipe probably 10 times in the last year because we love it so much! Thank you!


    This recipe is Delish! The only thing i did different was add shrimp at the same time as the chicken. I love it – thanks for sharing!

  59. Angelic Estrada says

    I made this recipe last night with a slight variation of ingredients. I didn’t add the okra because my kids don’t like it. And I couldn’t find file powder so I mixed corn starch and warm water to create a paste to thicken the gumbo at the end. I also added some creole seasoning. It came out fantastic and so flavorful!!!

  60. NGON says

    Love you! You do inspire me a lot! Though I haven’t tried any of your recipe but it just gives me so much joy of seeing your recipe💞

  61. Lydia Amonette Bursi says

    Wonderful recipe,! Great NOLA favors. I skipped boiling the okra and pan sautéed it til crisp to remove the sliminess. Also browned the sausage first then sautéed veggies in that fat before adding to roux. My roux took about 30-40 mins to get to chocolate brown and had a great taste. Thanks for recipe.

  62. Melanie Hintz says

    We love this recipe; it’s a weekly staple in our house! I haven’t switched the flour out but we do the cauliflower or brown rice. How much is considered a serving? Doing a calorie app and need to know how much is 1 serving.

  63. KF says

    Followed exactly except through in an entire 24 oz can of tomatoes, used a rotisserie chicken and therefore used stock instead of water. This recipe is perfection and my parents loved it too.

  64. Joe G says

    Made it yesterday for tonight best flavors for a gumbo yet. Left overs won’t last long. Will make it again. Thank you for sharing.

  65. Susan says

    I wish recipes would give more realistic cooking times. This recipe took me nearly 3 hours to make, and had I not burned my roux the first time it would have been 2 hours and 45 minutes. It was worth the long hours and frustration in the end though. This is truly one of the best gumbo recipes I’ve tried. It’s definitely going into my recipe box!

    • Jessica Gavin says

      Hi Susan- I appreciate your feedback about the timing. I will definitely keep it in mind. Thank you for taking the time to make the recipe, I’m really happy that you enjoyed the gumbo!

  66. Bill Reed says

    Making gumbo takes time and if you are looking for a quick meal real gumbo is not it. If you plan ahead and have everything set out to where everything is handy I can see the 2 hours and 15 minutes but if you start and your running around the kitchen gathering things you will add more time. Making the roux is where time is spent as to make sure not to burn it. Once you start making the roux do not leave it unless the house is on fire.

  67. Lisa says

    If using frozen okra, do you still need to cook it in the 1/2 cup of water or just add it at a later point fully frozen?

  68. Ben says

    Excellent. I didn’t follow quantities in the recipe, I eyeball everything, but this gave me a base for an amazing gumbo. I added celery, carrots, garlic, a bay leaf, and onion to the poaching water for the chicken to add flavor to the stock. Only used roux for thickening but let it simmer and it worked out perfectly. 100% will make again.

  69. Robin says

    I made gumbo tonight. It was beyond good. My husband kept saying, “you did good. This is really good.” We ate almost an entire pot tonight. I will most definitely make this again.

    • Jessica Gavin says

      Hi Ernest, if you scroll down to the recipe card where it calls out 6 servings, click the number “6” then adjust the slider to change the number of servings to 20. The quantity of the ingredients will adjust accordingly.

  70. Les says

    This turned out really well! I wanted to make gumbo, as I have eaten it but never tried to prepare it (I’m not much of a cook… spaghetti and chili are mostly what I stick with, as my wife does most of the cooking). I found this recipe yesterday morning and picked up the ingredients I didn’t have yesterday afternoon… the andouille (pork) sausage, gumbo file, cayenne pepper, red pepper (got a jar of roasted red pepper in water instead of fresh), and okra (couldn’t find frozen, so I used 2 cans of Bruce’s). The only other changes I made to the recipe were eliminating the green pepper since I thought I had it but then found I didn’t, and I used my wife’s homegrown celery (in this cold weather she has kept it growing in a container in the garage; might be a Chinese variant… very slender stalks). I rinsed the okra (suggested by the instructions on the can to perhaps reduce salt), then soaked it in warm water with a tablespoon of rice vinegar for about 6-8 minutes following other comments/tips re reducing the okra sliminess. My teenage daughter helped me (dicing pepper, mincing the garlic, shredding the chicken, stirring the roux), and we tried to follow the recipe exactly. I cooked rice to go with it (served as shown on the picture Jessica had with the recipe), and my daughter made cornbread (Robin Hood flour website recipe… but using our no-name all purpose flour). My wife (Chinese, and picky about my cooking), daughter, and I really enjoyed the result, with my wife and I having seconds! My daughter’s cornbread was a hit, as usual, and complimented the meal. We have enough left over for probably 6 more bowls for us, as this recipe makes quite a bit. Thank you Jessica! We’ll be making this again!!

  71. Kaylee Ducote says

    Delicious! I’ve made this twice in the last month, once with chicken and once with shrimp. My husband says it is possibly his new favorite dish. I did not pre-cook the okra, just tossed it into the pot partially thawed, and all turned out fine. My family is from Louisiana, and I’m thrilled to now have an authentic gumbo recipe. Thanks!!

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