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gumbo recipe served on a white plate next to a scoop of white rice and topped with sliced scallions.
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5 from 4 votes

Gumbo Recipe

This easy Gumbo recipe is loaded with amazing flavor and is soul-satisfying to the very last bite. Made with love and packed full of flavor, Gumbo is a classic Southern dish that is made with chicken, Andouille sausage, shrimp and spices. Go down south with this amazing Gumbo recipe!
Course Dinner, Entree, Main Course, Main Dish
Cuisine American
Keyword chicken and sausage gumbo, gumbo, gumbo recipe, seafood gumbo, seafood gumbo recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 8
Calories 563kcal
Author Trish - Mom On Timeout


  • 3 tablespoons vegetable oil
  • 1 to 1½ pounds boneless skinless chicken thighs cut into 1-inch pieces (or chicken breasts)
  • ¾ cup salted butter
  • ¾ cups all-purpose flour
  • 3 celery stalks diced
  • 1 yellow onion diced
  • 1 green bell pepper de-seeded and diced
  • 1 ½ tablespoons Cajun seasoning
  • 2 teaspoons garlic salt
  • 5 cups low sodium chicken broth
  • 12 ounces andouille sausage sliced
  • 1 pound raw large shrimp peeled, deveined, tail off (~ 16-20 shrimp)
  • 2 green onions thinly sliced, optional garnish


  • Heat the vegetable oil up in a large heavy saucepan on medium high heat.
    3 tablespoons vegetable oil
  • Once the oil is hot add the chicken and cook until it is no longer pink, about 5 to 7 minutes. Remove the chicken from the pan and set aside on a plate. You will add it back in later.
    1 to 1½ pounds boneless skinless chicken thighs
  • Drop the salted butter into the saucepan and let it melt. Whisk in the all-purpose flour with the butter to create a roux (a smooth mixture of the flour and butter).
    ¾ cup salted butter, ¾ cups all-purpose flour
  • Lower the stove top temperature to medium or medium-low and then cook the roux, frequently stirring, for 30 minutes to one hour or until it turns dark chocolate brown. (This step is necessary for the classic Gumbo taste and color and the roux changes color depending on the heat and materials used, which is why it may take a long time.)
  • Once the roux is a dark chocolate brown color, stir in the celery, yellow onion, and green bell pepper.
    3 celery stalks, 1 yellow onion, 1 green bell pepper
  • Season with the Cajun seasoning and garlic salt and then cook until the vegetables become nearly fork tender, about 5 minutes.
    1 ½ tablespoons Cajun seasoning, 2 teaspoons garlic salt
  • Gradually add in the chicken broth 1 cup at a time, stirring constantly and making sure the sauce thickens before adding more. Stop stirring in the chicken broth if the sauce isn’t thickening anymore.
    5 cups low sodium chicken broth
  • Bring the mixture to a simmer, uncovered. If the sauce still has some thickness to it, continue with the next step. If not, cook for 5 to 10 minutes to thicken the sauce a little.
  • Add in the cooked chicken and andouille sausage and return to a simmer.
    12 ounces andouille sausage
  • Add in the shrimp. Cook until the shrimp curls and turns opaque, about 5 minutes.
    1 pound raw large shrimp
  • Plate and serve warm over a serving of rice (optional) with a sprinkle of green onions as an optional garnish.
    2 green onions


Storage Information:
Refrigerator: If you have leftovers (this shrimp gumbo is so good there may not be any!), pop them into an airtight container and keep them in the fridge for 3 to 4 days. 
Freezer: Package portions of chilled gumbo in freezer-safe zipper-top plastic bags or containers. Freeze it for up to 6 months. Reheat your gumbo in a saucepan on the stovetop after thawing it in the fridge overnight.
Find all my best tips as well as answers to your questions in the post above.


Calories: 563kcal | Carbohydrates: 14g | Protein: 37g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 1559mg | Potassium: 630mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1410IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 3mg