Chicken Andouille Sausage Gumbo

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

Beautiful pot of gumbo made with chicken andouille sausage
Table of Contents
  1. What is gumbo?
  2. Cook the chicken
  3. Cook the okra
  4. Thicken the gumbo with a roux
  5. Add a holy trinity of vegetables
  6. Add bold seasonings
  7. Sausage selection
  8. Simmer
  9. Add the gumbo filé powder
  10. The difference between gumbo and jambalaya
  11. Regional styles or variations
  12. Serve this with
  13. FAQ
  14. Chicken Andouille Sausage Gumbo Recipe

New Orleans is a melting pot of extravagant culture, abundant energy, live music, and Creole cuisine. I’ve enjoyed eating at iconic restaurants like Commander’s Palace and Brennan’s to smaller establishments off the beaten path. I always order gumbo everywhere I go, as each place has their own unique twist.

This recipe is a great way to learn classic kitchen techniques, from homemade chicken broth to a traditional roux for thickening. However, I’ll share quicker options if you’re short on time. This recipe makes a big pot of gumbo to share, or you’ll have plenty of leftovers. Now, in the kitchen, turn on some New Orleans Jazz and “let the good times roll” (laissez les bon temps rouler).

What is gumbo?

Is it a soup or a stew? It’s something more in between, dare I say, “stoup.” It’s a staple Creole dish originating from Louisiana. The preparation highlights the combination of African and European cooking techniques and flavors.

Gumbo is flavored with the holy trinity of vegetables like onions, bell pepper, and celery, plus hot cayenne pepper, various meat, and seafood. Depending on the regional style, it uses different thickening agents to add a rich texture, like roux and filé powder.

Pre-portioned ingredients spread on a table

Cook the chicken

To develop the flavor of the gumbo, start by cooking the chicken and reserving the liquid. I use boneless skinless chicken breast or thighs or a mixture. It cooks quickly for a delicious broth. However, if you want a more robust stock, you can use bone-in poultry. I recommended using 2 ⅓ pounds of chicken instead to account for the bone.

For convenience, you can use 6 cups of shredded rotisserie chicken or leftovers to add later in the cooking process. You can also use store-bought unsalted chicken broth or stock instead of the homemade versions.

Cook the okra

Fresh okra is in season in the summer; otherwise, you’ll need to grab a frozen package. The light green, slender, tube-like okra seed pod has a grassy, slightly sweet flavor. When you slice it open, there are tiny white seeds. When cooked, it extrudes a clear edible goop called mucilage. 

It may seem slimy after boiling, but it won’t be so noticeable once mixed with the other ingredients. A small amount helps thicken the consistency. Draining the liquid after simmering helps remove some of the sticky substance, so it’s not overpowering. 

Close up photo of a whisk mixing a dark brown roux in a pot

Thicken the gumbo with a roux

Making a roux is a classic French technique used as a thickening agent in soups, stews, and sauces. I make a dark brown roux from equal parts of butter and flour for this recipe. Prolonged cooking of 15 minutes over moderate heat adds a rich, deep toasted flavor. Make sure to keep stirring. You want it deep brown, not burnt!

Add a holy trinity of vegetables

The flavor base of many Creole and Cajun dishes is called the holy trinity. It’s a combination of bell peppers, celery, and onion. Depending on the meal, various ratios and amounts are used. It’s a Lousiana-inspired mirepoix, and it adds beautiful aromatics, color, and flavor to the gumbo. 

I also add minced garlic for an earthy flavor and allium aroma. Saute the chopped vegetables until tender. As they release their moisture, the natural sugars come to the surface to add a hint of sweetness to complement the savory and spicy flavors.

mirepoix of diced bell peppers and onions

Add bold seasonings

It’s not a creole dish without spice! I use dried herbs like thyme, basil, and bay leaf because they are more concentrated in flavor than fresh. To make the gumbo spicy and smoky, add cayenne pepper. A little goes a long way! 

You can add a lower amount, about ¼ teaspoon to start, and increase to taste for more mild heat. For a vinegary spice, add hot sauce like Crystal. The andouille sausage is also hot and will infuse the capsaicin and flavor into the dish.

Sausage selection

Andouille is the best choice to compliment the gumbo. It’s a smoky pork sausage mixed with cajun seasonings. The seasonings may include salt, garlic, onion, spicy red pepper, black and white pepper, paprika for color, and celery powder, depending on the brand. 

I use cooked sausage and slice them into thick pieces to add to the pot. If you can’t find it at your local store, kielbasa or any other type of spicy sausage will work. You can even adjust the heat with more cayenne pepper or hot sauce.

Simmer

I prefer my gumbo with pieces of tomato, but some would rather omit it based on their taste preference. Chef’s choice! It takes about 45 minutes to simmer. This duration lets the flavors meld together, and some of the moisture evaporate. I add the shredded chicken in the last 15 minutes of cooking, so it’s doesn’t dry out. The result is a rich, thickened broth with hearty chunks of ingredients.

Fresh cracked pepper over pieces of chicken andouille sausage gumbo

Add the gumbo filé powder

If your pantry is not stocked with gumbo filé powder, then grab a bottle. It’s dried and ground sassafras leaves. It adds a characteristic eucalyptus aroma, with an earthy thyme flavor and even root beer notes. Did you know that the fizzy drink used to be made from the root bark of sassafras? It’s added at the end of cooking when the heat shuts off. 

When mixed in, it lightly thickens the gumbo. It can develop a stringy flavor when overheated, so you wait to add it right before serving. Some readers serve it on the side so they can sprinkle it over the gumbo to their liking. I use Zatarain’s gumbo filé for my recipe.

The difference between gumbo and jambalaya

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, 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.

Regional styles or variations

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

close up showing pieces of okra, chicken, and sausage in a bowl

Serve this with

FAQ

What is gumbo filé powder?

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

Is there a substitute for okra?

Okra helps with thickening and adds a unique taste. If you don’t like it or can’t source it, omit it or there are substitutes. For flavor and thickening, gumbo filé works well, about 1 tablespoon if not already in the recipe. For texture, use chopped nopales, eggplant, or green beans.

Do tomatoes go in gumbo?

Different regions in Louisiana have preferences to add tomatoes. I prefer the tomatoes’ sweetness and acidity, but you can omit them if desired, although the gumbo will be slightly less chunky.

Can this be made in the slow cooker?

Yes! However, the roux must be cooked on the stovetop then transferred to the slow cooker. I also recommend sauteing the vegetable in the roux for better flavor. Add the cooked okra, chicken, and gumbo filé powder in the last hour. Cook on low for 7 to 8 hours, or high for 5 to 6 hours.

Bowl of gumbo served over white rice

The color of the roux impacts the thickening

There are different types of roux colors; white, blond, brown, and dark brown. They can be cooked for a few minutes, up to 15 minutes, until the desired color and flavor are developed. A general rule of thumb is that the lighter the roux, or less cook time, the higher the thickening power, but the least flavor. The gumbo’s deep brown color and nutty taste are from the well-developed roux.

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Chicken Andouille Sausage Gumbo

Get a taste of New Orleans cuisine at home with this delicious gumbo. Smoky sausage, okra, and aromatic vegetables make this a recipe perfect for sharing.
4.92 from 1338 votes
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings 6 servings
Course Soup
Cuisine American

Ingredients 
 

  • 2 pounds boneless skinless chicken breast, or thigh
  • 2 quarts water, to cook the chicken
  • 1 pound okra, 1" pieces, or frozen
  • ½ cup water
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 ½ cup yellow onion, ¼" dice
  • 1 ½ cup bell pepper, ¼" dice, green and red
  • cup celery, ¼" dice
  • 2 teaspoons minced garlic
  • 2 cups diced canned tomatoes
  • 12 ounces andouille sausage, cooked, ½" slices
  • 1 dried bay leaf
  • 1 teaspoon dried thyme,
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon gumbo filé, Zatarain's

Instructions 

  • Cook the Chicken – In a medium-sized pot, add chicken and cover with 2 quarts of water. Bring to a boil, then reduce to a simmer until fully cooked, about 20 to 25 minutes.
    The internal temperature should reach 160ºF (71ºC). Strain the chicken broth and reserve.
  • Shred the Meat – Remove cooked chicken from the pot. Allow it to cool, then shred into small pieces. Cover and set aside.
  • Cook the Okra – In a medium-sized pot, add okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer, occasionally stirring, until tender, about 7 to 9 minutes. Transfer to a colander, drain and set aside.
  • Make the Roux – In a large dutch oven or heavy-bottomed pot, combine butter and flour. Cook over medium heat, frequently stirring with a whisk, until a dark brown roux forms, about 15 minutes.
    If needed, increase the heat if you do not see a substantial color change. In the last 5 minutes, continuously stir, so the roux does not burn.
  • Saute the Vegetables – Add onion, bell peppers, celery, and garlic to the pot. Sauté until vegetables are tender, about 8 to 10 minutes.
  • Cook the Sausage – Add cooked okra, tomatoes, and sliced sausage. Cook for 10 minutes, stirring occasionally.
  • Add the Seasonings – Add bay leaf, thyme, basil, cayenne, salt, and pepper.
  • Simmer – Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat, occasionally stirring until the gumbo thickens, about 30 minutes.
  • Simmer the Chicken – Add the cooked shredded chicken and simmer for an additional 15 minutes.
  • Add the Gumbo Filé – Turn off the heat and slowly stir in the gumbo filé. Do not reboil after adding, as this tends to make the gumbo stringy—taste and season with more salt and pepper as desired. Add more chicken broth if you want a less thick consistency.
  • To Serve – Scoop and serve over steamed rice.

Recipe Video

Notes

  • Recipe Yield: About 6 cups
  • Serving Size: About 1 cup
  • For a Mild Spice: Reduce cayenne pepper to ¼ teaspoon, increase to taste. Chili powder can also be used but won’t be as smoky in flavor.
  • Use Rotisserie Chicken: Add 6 cups of pre-cooked shredded chicken.
  • Store-bought Broth or Stock: You will need 4 cups, plus more if you want to adjust the thickness.
  • Make it Gluten-Free: Use cassava flour instead of all-purpose flour. Adjust cook time based on the color change of the roux.
  • Adding Seafood: Shrimp or crab can be added in the last 5 to 10 minutes of simmering. Cook until no longer raw.
  • Storing: Cool completely and store in an airtight container for up to 1 week. Freeze individual portions for up to 3 months.
  • Reheating: Reheat on the stovetop over medium heat, stirring until hot. Add more chicken broth or water if needed.
  • Recipe Source: “Favorite Recipes from Famous New Orleans Restaurants,” by Express Publishing Co. (1981).
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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297 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

        Jessica,
        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.

        • Christina says

          Here is a little tip to get the slimy taste out of okra before putting in to gumbo or soups. If you put the okra in a pan and pour 1/4 cup of white vinegar over the okra and stir it and let it cook for like 5 minutes the slimy taste goes away.

    • 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 | FollowMyGut.com

    • 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
    Thanks
    Janice

    • 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!

      • C Hargrove says

        The Gumbo Shop is our favorite NOLA restaurant! Loved in the area for 28 years. Look forward to trying this!

  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?

    thanks!

    • 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!

  58. ERIC & SHEILA GAMBLE says

    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!!

  72. Tula says

    I blacken my okra before adding. I simmer my chicken with thr trinity and creole seasoning.
    I skip the tomatoes. Add trinty to the roux till they wilt after it has darkened to a chocolate brown.
    Always add boiling water to roux. Then stock and meat.
    Louisiana native

  73. Andrea says

    I made this tonight. I had kielbasa, so I used that instead of the andouille and used only 1/8 t of cayenne, but passed it at the table. This was so good!! I’m going to make it again .

  74. Kathy says

    This is a great Gumbo recipe, I have all the seasonings and spices from the first time I made it and about to make it again, Getting my list ready to go to grocery store, It’s Great !!! Thanks

  75. alex says

    My husband is from Mobile and for fat tuesday next week I am going to surprise him with this for dinner. I can’t wait! I saw that some people added shrimp to theirs, he loves seafood, so I was wondering at what point do you add those in? Thanks 🙂

  76. Gayle says

    I’ve made this twice now, and the only variances were adding one small can of tomato paste for a richer broth Because I used chicken broth and pre-cooked chicken. It is wonderful!

  77. Patricia Brown says

    I made this recipe yesterday for Fat Tuesday and it was a hit. Followed the directions about the roux and created a lovely dark roux. I then made a few changes: had a large can of fire roasted diced tomatoes so I added the whole can in. Used frozen okra pieces so skipped the step of cooking it before adding. Put the sausage in cut, but uncooked as I misread the section about cooking it first. Made cornbread and served in big bowls over white rice. Best gumbo I have ever made and I will definitely being making this again.

  78. JP says

    Lived in New Orleans for a while, with creole and cajun dishes assimilating into my regular rotation. But I have always been afraid of gumbo. I have decided to give it a shot today and this recipe looks great! Probably going to lean more cajun and omit the tomatoes, but the okra stays. There is NEVER a reason to omit okra.

    Thanks for the easy instructions (I really appreciate tossing everything into the roux. Country cooking is defined by minimum dishes!)

  79. Kandy says

    Question about file powder. If I add it to the pot off heat (to prevent stringy texture from forming) does that mean i can’t reheat the leftovers for another meal without the file powder creating a texture problem in the reheated leftovers?

  80. Michelle Pan says

    Gumbo has been one of my all time favorite hearty soups and this recipe hit the spot like as if I was back in New Orleans. The versions I’ve had are a bit heavier and I love how this version is packed with nutrition while also a little lighter. Thank you for making my tummy so happy Jessica!

  81. Sheila Cahee says

    Hi Jessica,
    I made your gumbo recipe back in January,
    I followed step by step instructions and it was amazingly delicious!!!
    So,I thank you for sharing this wonderful recipe.?

  82. Whitney says

    I’ve made this recipe a few times now. Figured I should probably rate it by now lol! This recipe was so good that it made it into our meal rotation, thank you so much!

  83. Kat Carrington says

    Texas honey here! In my almost 40 years, I’ve never attempted gumbo (excluding the box-version, of course). I made your recipe tonight and OH MY GOSH! It was exactly what I had hoped! My family LOVES IT. Thank you for sharing! I’ll be making this again very soon!

  84. Jim says

    The curly leaf kale is going crazy in my garden so I added a big bunch to the recipe.I didn’t have any green peppers so I used frozen Sanora peppers. What a wonderful dish. Thank you for an awesome dinner recipe!

  85. Michele D. From Texas says

    Thank you so much for the recipe. I made mine with canned okra and leftover bbq chicken and sausage. So freakin good! You rock!

  86. Lindsey says

    This is soooo good!! That dark roux and that rhyme really gave it the pizazz. Couldn’t find the file either but it tastes perfect. The okra was slimy at first but it cooked into and I believe help thicken it up a little too. Definitely making this again. Thanks for the recipe!

  87. Shirley Jachimiec says

    HAVE NOT TRIED THIS RECIPE AS YET. I HAVE AN OPEN HOUSE ON CHRISTMAS DAY, LATE AFTERNOON, SO ALL CAN HAVE THEIR CHRISTMAS MORNING AT HOME. ALWAYS HAVE SOME SORT OF COMFOR FOOD, THINK WE ARE ALL TIRED OF
    RICH FOOD BY THEN. NORMALLY COOK SOMETHING IN THE BIG POT. WAS WONDERING IF YOU HAVE SUGGESTIONS FOR SIDE DISHES WITH THIS AMAZING RECIPE? WILL DEFINITELY MAKE IT AND LET YOU KNOW HOW THE FAMILY LIKES IT.
    THANK YOU!!
    SHIRLEY

  88. Neena Ross says

    My Mom, may she Rest In Peace, made the best gumbo! She not only included the chicken and sausage but also shrimp and crabs! Let me tell you you, it was so delicious! Not one complaint from anyone that consumed it and she was born and raised in Biloxi Mississippi! They can “cook” down there!

  89. Vinnie Petrarca says

    I made this with the leftover turkey from Thanksgiving. Made a rich stock with the turkey bones. Beyond delicious.

  90. Jesse Self says

    Made this last night. Amazing. 3 hours in the kitchen, but so worth it. I’d never made a roux and Google Search results were showing 1/2 cups of butter = 4oz, not 8oz, and that obviously wasn’t working. I’m so glad you made a quick video of this, where I could see a whole stick of butter.

  91. Christi M. says

    This gumbo is FANTASTIC. My husband and I have made it twice already, and will make it again next week for Fat Tuesday. We followed the recipe exactly and froze the leftovers, which froze and reheated beautifully. This is a great dish for company. I’d give it 10 stars if I could. Thank you, Jessica!

  92. Louisiana Bird says

    I’m a Cajun who lives in the Acadiana region of Louisiana. STOP WITH THE TOMATOES IN GUMBO!!!! You don’t put tomatoes in gumbo!!! Go into somebody’s Parrain’s house & grab a can tomatoes you gonna get knocked up side the head with that can if you ruin that pot! It’s Cultural misappropriation! You want to make our food, fine- just do it right.

    BTW, we use oil in our gumbo roux, not butter. Equal parts. When it’s done, you gotta skim the fat off otherwise you get a bowl of grease. Andouille is NOT recommended b/c it’s greasy. Only non-Cajuns are enamored with the stuff, probably b/c the name is funny to non-French ears. We have hole in the wall meat markets all over the place that make a wide array of various fresh and smoked sausages, and stuffed… you name it.

    Find you a pack of over-seasoned, too hot, too salty can’t eat it jalapeno pork sausage and THAT makes an amazing gumbo. (It works b/c the long cooking time cooks out the salt & heat and puts it in the gumbo instead of just the sausage so the sausage becomes edible & the gumbo has amazing flavor.) However it’s rare to come across that since we know how to cook & the meat markets rarely mess up like that.

    • C Hargrove says

      She explained the difference in regions of Louisiana. I am from the Southeastern part of Louisiana and tomatoes and andouille are added! Gumbo is mainly an African dish with okra and American Indian’s contributed sassafras leaves, or file gumbo, as a traditional part. It’s changes in different regions are based on what was available back in the day. For example, tomatoes were readily available in the Port of New Orleans but not in Acadian areas.

    • Rose says

      Im pretty sure gumbo is made different in each restaurant, between each family & even between those family members! Just like every dish is.
      Its nice that u shared your version, but since its YOUR version not everyone’s gonna like it. ANY COOK that’s worth their salt in the kitchen knows that.
      Could you imagine if every momma, every restaurant made things how 1 person thought it should be made? What a tasteless boring world that ? that’d be!
      Its like when i see recipes on-line for buffalo chicken wing dip, wings, or beef on weck(those DON’T vary much in Buffalo)… BUT i love food & i understand that someone who’s not from Buffalo isn’t going to make it like its made in the city it was created in.

  93. Niall says

    That whole dismissive, arrogant somebody’ll hit you up side the head tomato or not BS really gets old. I too am from Acadiana originally, down south of Amite, and I can tell you, Bird, that if you go watch 5 Cajuns cook gumbo, you’ll see 5 slightly different approaches. Tomatoes are more often Creole than Cajun, but my great-aunt Pauline would likely hit YOU with her stirring spoon for talking to somebody that way in her kitchen.

  94. C Hargrove says

    One more tip that I learned from an old African American Louisiana family is to add a teaspoon or more of white vinegar when cooking the okra to prevent sliminess.

  95. Kenny says

    I made this recipe yesterday. It turned out VERY good. Just a little light on salt, but a quick fix. I added Texas gulf shrimp for added flavor profile. The rux took all 15 minutes, so pull up a seat. Tonite it should be amazing.

  96. Emma says

    I made this (minus cayenne pepper because I’m a wimp – I only did a pinch of cayenne and then split the rest of the measurement between chili and cajun seasoning), and it came out AMAZING! Fantastic recipe, and my husband loved it. Really clear ingredient list and directions, which I appreciate! Thanks so much!

  97. Mindy says

    This is so close to my recipee. I love it. Why do you cook the okra seperate? I thought that was to put in and thicken. If I cook it long enough – 15 minutes – it thickens the sauce and is not slimy. I only use fresh. I like the idea of adding the vinegar though. I do add shrimp at the very end as well. And yes I do use tomatoes as well. This is not a bash party here.

    • Jessica Gavin says

      Thanks for your feedback! I cook the okra separately so that it doesn’t get too slimy, but if you have had a good experience with adding it to the gumbo then that’s fantastic!

  98. Paul M. says

    I decided to try this recipe and cook it for my bible study group. I doubled it to accommodate the number of people and it still turned out amazing! Next time I’ll reduce the amount of cayenne if I’m cooking for others, but it was just right for my taste!

  99. Helen Chin says

    Thanks Jessica! This recipe is so easy to follow, and is so delicious! I’ve made it multiple times, and my family loves it! This time, I added lobster shells to the soup for a richer taste. (A practice commonly done by the Jamaican Creoles) I also used frozen cut up Okra instead of the fresh ones. Thanks for the step by step advice.

    • Jessica Gavin says

      I recommend making the roux and sauteeing the vegetables on the stovetop. Add that mixture to the slow cooker, along with the other ingredients (except gumbo file). Add 4 cups of chicken stock or broth, instead of the liquid for cooking the chicken separately. Add raw chicken breast or thigh directly to the slow cooker. Cook HIGH 2-3 hours or LOW 4–6. Add the gumbo file in the last 15 minutes of cooking. Let me know how it goes!

  100. Lauren says

    Love this recipe! I make little changes when I make it but for the most part, I follow the recipe. I am an Italian girl and I love my tomatoes…so they are added, probably more than recommended. My family always asks for seconds when this is on the table! Thank you for sharing your recipe!

  101. Holly Geriner says

    This was excellent and got rave reviews from the family! Used rotisserie chicken and store bought chicken stock. Made it the day before and just reheated. Added the full cayenne, and though it had a kick, it wasn’t too spicy. Definite make again!

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