Authentic Louisiana Gumbo Recipe — Chicken & Sausage
Gumbo is Louisiana's most iconic dish — a deeply flavored stew built on a dark roux, the 'Holy Trinity' of vegetables, Andouille sausage, and chicken (or seafood). This recipe is a true Southern classic that takes patience but rewards with unforgettable bold, smoky, savory flavor.
The Secret: A Dark Roux
The foundation of great gumbo is a deeply dark roux — equal parts flour and oil (or butter) cooked over medium heat for 30–45 minutes, stirring constantly, until the color reaches dark chocolate. This dark roux provides the distinctive nutty, rich flavor that sets gumbo apart. Do not rush it.
Building the Gumbo
Add the 'Holy Trinity' (onion, celery, bell pepper) to the dark roux and cook until softened. Add minced garlic, then broth, sliced Andouille sausage, and cooked chicken. Simmer for 45 minutes. Add file powder and/or okra as thickeners. Season with Cajun seasoning, salt, and black pepper. Serve over white rice with a sprinkle of fresh scallions.
Frequently Asked Questions
What is the difference between gumbo and jambalaya?
Gumbo is a thick stew served over rice; jambalaya is a rice dish cooked together with the proteins and vegetables. Both are Louisiana classics.
Do you have to use okra in gumbo?
No, okra is optional. File powder (ground sassafras leaves) is the other traditional thickener and can be used instead.
How long does gumbo last in the fridge?
Properly stored, gumbo lasts 4–5 days in the refrigerator and up to 3 months in the freezer.