Chicken and Sausage Gumbo

This gumbo recipe is a soul-satisfying taste of New Orleans, loaded with juicy chicken, smoky Andouille sausage, plump shrimp and bold spices – it’s one for the recipe binder!

This chicken sausage gumbo is one of the most flavorful, satisfying meals you’ll ever devour; the kind of hot, steaming spoonful that makes your eyes roll back in your head in awe.  So, if you’ve never made this New Orleans classic before, NOW is the time – it’s easier and 1000x better than you might think!  This recipe boasts a deeply flavorful, dark chocolate colored roux, the holy trinity of onions, bell peppers and celery, protein in the form of juicy chicken, andouille sausage and optional shrimp, all boldly seasoned with a homemade paprika, cayenne, thyme spice mix for zippy, smoky, nutty heat. Serve your chicken gumbo over a big bowl of rice for one of life’s most dizzying delicious pleasures.

Stew recipes are comfort food to the max like this Chicken Gumbo, Crockpot Beef Stew, Chicken Stew, African Peanut Stew, Hungarian Goulash and Chile Colorado. 

How to Make Gumbo Video

top view of gumbo recipe with chicken, sausage and shrimp served in a bowl with rice


 
serving chicken and sausage gumbo recipe in a pot

Gumbo FAQs

Why is it called gumbo?

The word “gumbo” comes from the West African word “ki ngombo” for “okra.”  West Africans used okra as a thickener in their dish which they brought to America.

What is the origin of gumbo? Why is it called gumbo?

Most historians agree gumbo has its origins in West Africa and draws inspiration from Native American, African, and European cultures. West Africans brought okra pods to the Americas during the transatlantic slavery period.  They planted and harvested the okra seeds and introduced the dish to the Americas.

Over the years, gumbo was further influenced by Native American and European American settlers.   Choctaws contributed filé gumbo powder to thicken and flavor the dish.  Roux was later introduced as a thickener instead of file or okra, which has its origins in French cuisine.

What makes gumbo a gumbo? What ingredients are in gumbo?  

Gumbo can be made with virtually any protein (chicken, sausage, ham, etc.) and/or seafood (shrimp, oysters, crab, etc.), so its distinguishing factors are: 1) the thickening agent, typically a roux and either okra or gumbo filé; 2) The “holy trinity” – a combination of bell peppers, onions and celery which is the base of much of Creole and Cajun cooking. Other important ingredients include a flavorful broth (typically chicken or seafood) and seasonings such as paprika, cayenne pepper, and thyme. 

Are there tomatoes in Gumbo? Do tomatoes belong in gumbo?

Generally speaking, Creole gumbo often includes tomatoes, while Cajun gumbo does not.  Creole gumbo is typically made with shellfish and the acidity of the tomatoes complements the seafood.  Cajun gumbo is commonly made with chicken and sausage and most Cajun cooks will tell you it’s a sin to add tomatoes to gumbo!

How do you make gumbo? 

Despite the many variances in shrimp, chicken and sausage gumbo recipes, they all follow the same basic technique: brown the meats, sauté the aromatics, make the roux, add the stock and seasonings and simmer until the meats are tender and the gumbo is thickened.  Lastly, add quick-cooking proteins, like shrimp and oysters, and add the gumbo file off heat.

How do you thicken gumbo?

Gumbo is traditionally thickened with a roux, a French and Creole method of cooking equal parts flour and fat, then either filé or okra, but never all three or your gumbo will be too thick.  Here’s the breakdown:

1. Roux: This is made by cooking flour in oil until a dark chocolate color.  The darker the roux, the more flavorful it will be. 
2. Okra:  This is the original thickening agent in gumbo which also adds a distinct flavor. Some people love it, some people hate it!  Today, chopped fresh or frozen (thawed) okra is most popular in seafood gumbos. 
3. Gumbo Filé: Like okra, this is both a thickening agent and a flavoring agent.  It’s become a popular alternative to okra made of dried and ground sassafras leaves, a plant native to north east America. The powder is added at the end of the cooking process off heat, or at the table, otherwise the gumbo can become stringy. 

Cajun vs. Creole Gumbo

First let’s clear up Cajun vs. Creole. Cajun and Creole are two distinct ethnic groups with their own unique history, traditions and culture.  Creole cooking existed far before Cajun cooking. It describes the French and Spanish influences found in Louisiana in the 1700s when New Orleans was founded by the French, followed by Spanish control in 1769. (Louisiana was not sold to the United States until 1803.)  It later grew to include Acadian, Caribbean, West African, German and Native American influences.   

Cajun cooking, on the other hand, made its way to Louisiana in the late 1700s when Acadians relocated there.  Acadians are French colonist who, in the early 1600s, settled the Acadia region, (today known as Nova Scotia, New Brunswick and Prince Edward Island). As a result of the French and Indian War, the British expelled the Acadians from their homeland and many migrated to Louisiana, with the belief that France still had control of the region. However, by the time they arrived in Louisiana in 1765, the colony had become the property of Spain.

Cajun and Creole gumbo are very similar.  They both begin with a roux, include okra or filé powder, the holy trinity and similar seasonings.  Cajun gumbo, however, usually includes chicken or sausage, and never tomatoes.  Creole gumbo, however, is usually shellfish based and often includes ham or sausage, but not chicken.  Creole gumbo also usually includes tomatoes to compliment the seafood.

What Does Gumbo Taste Like?

Gumbo is a rich, flavorful stew with a nutty, earthy, paprika forward flavor profile. It is heavily influenced by the ingredients used. For example, okra (if using), lends a bitter sweetness with a slimy texture. Gumbo file powder, on the other hand, lends a cross between root beer and thyme. The holy trinity of onions, bell peppers and celery adds an aromatic sweetness. The popular inclusion of andouille sausage adds juicy pops of spiciness, whereas shrimp is buttery and mild.

What makes a gumbo a gumbo?

Gumbo is a hearty stew made with a dark roux, the holy trinity of onions, bell peppers and celery.  To be a true gumbo, it must have either okra or gumbo file.

Is this an easy gumbo recipe?

All gumbo recipes require a few steps and simmering time, but are not difficult to make.  This recipe eliminates the chopping by using a food processor, then the most difficult part is patiently waiting while the roux develops into a deep chocolate color.  The rest of the recipe searing and simmering!  

What Meat or Seafood Is Typically in Gumbo?

Gumbo can be made with a mixture of any proteins such as chicken, andouille sausage, shrimp, crab, and/or oysters.

Can I make chicken gumbo without seafood?

Yes!  The shrimp in this recipe is optional, although I love the texture and flavor it adds.  If you omit the shrimp, you’ll want to increase both the chicken and sausage.

What is the Holy Trinity for gumbo?

The Holy Trinity is a classic flavor base in both Creole and Cajun cooking made of diced onions, bell peppers and celery. They are cooked in butter or oil to release their flavor which forms the base of stews, soups, sauces, etc.

What is the best oil for gumbo?

The best type of oil for gumbo is a neutral, high smoke point oil such as vegetable oil, canola oil, sunflower oil or peanut oil.  Do not use olive oil because it has a low smoke point and too strong of a flavor. Also, don’t use butter because it creates a light flavored roux and is not recommended for the dark roux needed for the most flavorful chicken or seafood gumbo.

Should gumbo be thick or soupy?

Gumbo should be thick like a stew, much thicker than a traditional soup.  It is typically thickened with roux and either okra, or filé powder.

Why isn’t my gumbo thick?

This gumbo recipe is thickened by a roux, file powder, and by simmering the stew for a time uncovered.  If you simmer it covered for the whole time or add too much liquid, it will still be thin instead of thick. The quickest way to thicken a thin gumbo is to make a slurry by whisking 2 tablespoons cornstarch with ¼ cup water to make a slurry, then slowly stirring it into the stew, then simmering until it reaches your desired consistency.

adding gumbo with shrimp, chicken and sausage to a bowl and garnishing with green onions

Gumbo ingredients 

The list of ingredients for this chicken and sausage gumbo recipe may look lengthy, but please don’t let that scare you away!  It’s actually very easy to make, with practically zero chopping – most of the ingredients are simply dumped in to the pot to simmer!  Here’s an overview of what you’ll need to make this recipe from scratch (full recipe in the printable recipe card at the bottom of the post): 

FOR THE protein:

  • Chicken: I highly recommend using boneless, skinless chicken thighs instead of breasts. Chicken thighs are dark meat so they are inherently juicier, richer and more tender. They are also harder to overcook and stay tender for days with a more palate pleasing texture, even when reheated for leftovers. Of course, you can use breasts if you prefer.
  • Sausage:  Andouille sausage is a must for gumbo!  Originally from France, andouille sausage in the US is a smoky pork sausage mixed with Cajun seasonings such as cayenne, paprika, garlic, chili powder, pepper, cumin, salt, and pepper.  The sausage is juicy and spicy and definitely a highlight in the dish!
  • Shrimp (optional): This is optional, but I highly recommend the succulent morsels for the most satisfying shrimp gumbo! Look for medium or medium large (36/40 count) raw, peeled shrimp. Frozen shrimp is super convenient, just let it thaw overnight in the refrigerator or add the bag to a large bowl and submerge with cold tap water, replacing the water every 10-15 minutes until thawed.

For the gumbo: 

  • Flour:  This is the primary thickening agent in this recipe, resulting in a thick, traditional-style gumbo.
  • Oil: You may use olive oil to sear the chicken and sausage, but you’ll need a neutral, high smoke-point oil (such as canola, peanut, sunflower, grapeseed, vegetable) to combine with the flour to create the roux.
  • Holy trinity:  One yellow onion, two small or one large green bell pepper and celery combine to create the “Holy Trinity” of Creole and Cajun cooking. 
  • Garlic: You’ll need 4 cloves of garlic for this recipe, or more if you like.
  • Chicken broth: Use low sodium broth so we can control the salt and make room for adding chicken bouillon, the secret flavor weapon.
  • Chicken bouillon: This is a secret ingredient that adds a rich depth of flavor, tricking your palate into thinking this chicken gumbo has been simmering for hours! You can use granulated chicken bouillon, chicken bouillon cubes or better than bouillon. If using cubes, crush and add directly to the stew, don’t dissolve in water first.
  • Seasonings: Smoked paprika, regular paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and bay leaves all ensures this gumbo recipe is flavored to the max.  You’ll notice we use both fresh and dried garlic, onion and parsley for even greater depth.
  • Gumbo filé powder: Filé powder, also known as gumbo filé, is an herbal powder made from the dried and ground leaves of the sassafras tree. It not only flavors the gumbo (it’s often called “root beer-y”), but helps to thicken the gumbo. Typically filé or okra is used along with the roux, but not both, otherwise your gumbo will be too thick. If you can’t find gumbo file at the grocery store, you can purchase it on Amazon here.
  • Green onions:  ½ cup green onions adds a pop of finishing freshness.
  • Fresh parsley: This is stirred into the gumbo after cooking for a clean, peppery earthiness.
  • Fire roasted diced tomatoes (optional):  Cajun gumbo does not include tomatoes, whereas, Creole gumbo typically includes tomatoes to compliment the seafood.  I recommend using tomatoes if you’re adding the shrimp.  Fire roasted diced tomatoes are wonderfully smoky with a sweet complexity. Most grocery stores carry them but if you can’t find them, substitute regular diced tomatoes.  
top view of gumbo recipe in a pot showing how thick it is

HOW TO MAKE Gumbo

Making gumbo at home is easier than you might think, it’s essentially a one-pot stew after all! Grab a large pot and let’s get cooking with these step by step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Chop the vegetables

You are going to love the shortcut of chopping the holy trinity of veggies in your food processor, it literally takes seconds! If you don’t have a food processor, chop by hand.

showing how to make gumbo recipe with chicken, sausage and shrimp by chopping the holy trinity of veggies (onions, bell peppers and celery) in the food processor

Step 2: Sear the chicken

To build the flavor of the gumbo, start by seasoning the chicken thighs with salt and pepper on each side. Sear in sizzling oil in a large Dutch oven until golden on each side, about 3 minutes. Don’t try and flip the chicken if it is sticking, it will naturally release once it’s seared.

showing how to make gumbo by searing chicken in a Dutch oven until golden

Step 3: Cook the Sausage

To drippings, heat another drizzle of oil. Add the sausage and sear each side until browned for yet another layer of flavor. Remove the sausage to a paper-towel lined plate. 

showing how to make gumbo by searing the sausage in a Dutch oven

Step 4: Thicken the Gumbo with a roux

Roux is the thickening agent in this recipe which also contributes complex, deep, rich toasted nutty flavor. To make, add additional oil to the robust chicken and sausage drippings, followed by the flour and cook for about 20, whisking constantly, until the roux develops a rich dark brown color. The roux browns more quickly than seafood gumbo recipes due to the delicious chicken and sausage drippings.

a collage showing how to make gumbo by cooking roux from blond, to chocolate to dark chocolate brown color

Step 5: Add a Holy Trinity of Vegetables

The Creole and Cajun holy trinity of vegetables adds aromatic sweetness to the nutty, earthy dish as the vegetables are sautéed, releasing their sugars. Sauté the chopped vegetables until tender, about 5 minutes, in the roux. The recipe won’t look that appetizing at this point, but I promise it’s the start of greatness!

a collage showing how to make chicken sausage gumbo by sautéing the vegetables in the roux

Step 6: Simmer To cook Chicken

The gumbo will simmer three separate times: first, to cook the chicken. Add the seared chicken, tomatoes (if using), chicken bouillon, and all seasonings. Simmer until the the chicken is tender, then remove it to a cutting board to shred.

showing how to make gumbo recipe by simmering the chicken until tender

Step 7: Simmer to Thicken the Gumbo

The second simmer is to thicken the gumbo and concentrate the flavors. As the chicken cools and you work on shredding it, continue simmering the gumbo for another 20 minutes without the lid. It should thicken up beautifully during this time as moisture evaporates.

Step 8: Simmer with chicken and sausage

For the third simmer, the shredded chicken and sausage are added back to the pot. If you would like a thicker gumbo, simmer uncovered, or to maintain the current consistency, simmer covered for about 15 minutes. This brief simmer infuses the chicken and sausage with flavor without drying out the proteins and marries all of the flavors together.

showing how to make gumby by adding chicken and sausage to the soup to simmer

step 9: Add the gumbo filé and shrimp

Remove the pot from the heat and stir in the shrimp, Add the gumbo filé powder, green onions, and chopped parsley.  Let the pot stand, covered, for 20 minutes. The residual heat will perfectly cook the shrimp while the filé will both season and thicken the gumbo.

showing how to make gumbo by adding shrimp, green onions and file powder to the soup
  • Coleslaw: Tangy, sweet, cold, crunchy and creamy, coleslaw is the perfect foil for the nutty heat.
  • Potato salad: Cold and creamy, potato salad offers another chilled alternative.
  • Green Salads: Wedge Salad, Garden Salad, and Apple Salad, are fabulous fresh sides to the hearty stew.
  • Cornbread: Sweet cornbread or cornbread blueberry muffins are both incredibly moist, tender with just the right amount of sweetness.
  • Hushpuppies: A crispy, golden outside and soft, cornbread inside make an irresistible side or appetizer.
  • Prep ingredients first. Chop the vegetables in the food processor, season the chicken, slice the sausage and have your chicken broth ready. Now, you’re ready to add the ingredients as needed. The chicken broth is especially important to have handy so you can add it immediately to the roux so it doesn’t burn.
  • Don’t skip searing the chicken.  Searing the chicken results in the Maillard reaction, in which amino acids and reducing sugars produce browning, and as we know, color= flavor! The delicious brown bits left in the bottom of the pan will season the entire gumbo as they permeate the roux.
  • Don’t burn drippings. Sear the chicken until golden, but make sure it’s not at too high of heat. You don’t want black drippings because this will make the stew taste burnt. If the chicken is browning too quickly, turn down the heat.
  • Don’t overcook the chicken. Cook the chicken in the stew just until it easily shreds with two forks. This may take more or less time depending on the size of the chicken, simmering strength, pot, etc. You may need to remove the chicken thighs from the pot at different times, as they are done. If your chicken isn’t tender, cook on!
  • Cook the roux until dark brown. The most flavorful gumbo is made with a dark brown roux. Don’t stop at chocolate, but go for dark chocolate which will deliver bolder, bigger, nuttier flavors than a mere chocolate colored roux. When you reach the chocolate brown stage, I suggest turning down the burner to medium-low and continue cooking so you don’t accidently burn the roux. When the roux is a deep brown color and smells wonderfully nutty, you’re done!
  • Don’t burn the roux. If the roux gets burned, the entire gumbo will taste burnt, so it’s best to throw it out and start again. To avoid this, don’t stop whisking the roux, reduce the heat as needed, and add additional oil if the flour starts sticking to the pan at any point.
  • Add the shrimp off the heat. If using shrimp in this recipe, add it to the pot after the heat has been turned off and it will cook in the residual heat. This foolproof method delivers perfectly cooked, plump, juicy shrimp that are never rubbery.
  • Don’t cook the gumbo filé.  Only add the filé powder off heat, otherwise it tends to turn stringy and bitter if simmered.   
  • Control the consistency. Gumbo is meant to be thick like a stew, but you can add additional broth if you like it soupier. You can also control the consistency by simmering the pot with the lid on or off the last 15 minutes once you add the shredded chicken. Simmer it with the lid off for a thicker gumbo, or simmer it with the lid on for a brothier gumbo.
  • Add heat to taste. Gumbo can be mild or spicy, but we like it spicy over here! If you aren’t sure how spicy you want it, start with less cayenne pepper then add more at the end of cooking. Heat is easy to add, but it’s difficult to take away!
showing how to serve chicken and sausage gumbo in a bowl with rice

  • Swap protein: Make homemade gumbo with any protein! You can use shrimp, lump crab meat, oysters, sausage, chicken, duck, even boiled eggs. You can use a mixture of proteins, or use just one kind. 
  • Use rotisserie chicken: Swap the chicken thighs for about 3 cups shredded rotisserie chicken. Add the chicken to the stew when the gumbo recipe calls for adding the shredded chicken back to the pot.
  • Add vegetables: Gumbo is always made with the holy trinity of vegetables, but you are welcome to add additional vegetables (even if not authentic). Most vegetables will not need a long simmer, and can be added with the shredded chicken.
  • Spice it up: Add more cayenne and/or hot sauce to taste, or add jalapenos, Scotch bonnets, serrano peppers, habaneros, etc.
  • Vegetarian Gumbo: Replace the meats with vegetables of choice such as mushrooms, cauliflower, potatoes, carrots, etc. Alternatively, use your favorite meat substitute.
  • Make it gluten-free: You should be fine to swap the flour with gluten-free flour. Also, make sure your sausage is gluten-free.  You can also omit the flour and thicken the gumbo with okra instead.
  • Serve over cauliflower rice: Use low-carb cauliflower rice, broccoli rice, quinoa or even spaghetti squash if desired.
up close of a ladle of gumbo recipe with chicken, sausage and shrimp

a spoon scooping up shrimp gumbo with chicken and sausage

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showing how to serve chicken and sausage gumbo in a bowl with rice

Chicken and Sausage Gumbo

This gumbo recipe is one of the most flavorful, satisfying meals you’ll ever devour; the kind of hot, steaming spoonful that makes your eyes roll back in your head in awe.  It boasts a deeply flavorful, dark chocolate colored roux, the holy trinity of onions, bell peppers and celery, protein in the form of juicy chicken, andouille sausage and optional shrimp, all boldly seasoned with a homemade paprika, cayenne, thyme spice mix for zippy, smoky, nutty heat. Serve your chicken and sausage gumbo over a big bowl of rice for one of life’s most dizzying delicious pleasures.
Servings: 6 -8 servings
Total Time: 2 hours 10 minutes
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes

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Ingredients

  • 1 large yellow onion, peeled and quartered
  • 4 stalks celery, chopped into thirds (to fit food processor)
  • 1 large green bell pepper, seeded, roughly chopped (to fit food processor)
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs (increase to 1 ½ lbs if not using shrimp)
  • 12 ounces andouille sausage, sliced ½-inch thick (increase to 18 ounces if not using shrimp)
  • 3/4 cup neutral high smoke point oil (peanut, sunflower, canola, or vegetable, etc.)
  • 1 cup flour
  • 1 15 oz. can fire roasted diced tomatoes with juices recommend if adding shrimp for Creole style, (I KNOW tomatoes are not in Cajun Gumbo)
  • 1 tablespoon chicken bouillon (base, powder, or 3 crushed cubes)
  • 1 ½ tsps EACH dried parsley, dried thyme, dried oregano
  • 1 tsp EACH smoked paprika, regular paprika, onion powder, garlic powder
  • ½ -1 teaspoon cayenne pepper (start with less and add more to taste)
  • 2 bay leaves
  • 6 cups reduced sodium chicken broth

Add Last

  • 1 pound raw medium, peeled and deveined shrimp (optional)
  • 1 teaspoon gumbo filé powder <<click for Amazon
  • 1/2 cup chopped green onions
  • 1/4 cup minced fresh parsley

For serving

Instructions

  • Chop veggies: Place onion, celery, green bell pepper, and garlic into the bowl of a food processor; pulse until all vegetables are very finely chopped (or chop by hand).
  • Sear the chicken: Pat chicken dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
  • Cook the sausage. Heat 1 tablespoon olive oil over medium-high heat (medium if your stove runs hot) in the chicken drippings. Add the sliced andouille sausage in a single layer. Sear each side until deeply golden. Using a slotted spoon, transfer to a paper towel lined plate to drain; set aside.
  • Make the roux: Reduce heat to low. To the same pot, don’t wipe out, add ¾ cup neutral oil. Add the flour and whisk until combined. Increase heat to medium. Continue to cook, whisking constantly, until the roux is a rich dark brown color, like dark chocolate, about 20 minutes. I suggest turning the heat down to medium-low once you hit the chocolate brown stage then continuing to cook until dark brown. If the flour begins to stick at any point, reduce heat/and or add additional oil – you don't want it to burn!
  • Sauté the vegetables: Stir in the chopped vegetables and cook over medium heat for about 5-7 minutes, until the onions are tender.
  • Cook chicken: Add the seared chicken back to the pot followed by tomatoes, chicken bouillon, all spices, bay leaves and chicken broth. Partially cover, leaving a 1-inch gap opening and bring to a boil, then reduce to a simmer over medium-low until the chicken shreds easily with two forks, about 15 minutes.
  • Shred the chicken: Remove the chicken to a cutting board and shred when cool enough to handle. Meanwhile…
  • Simmer again: Reduce the heat to medium-low and gently simmer, UNCOVERED, for an additional 20 minutes, stirring occasionally.
  • Add chicken and sausage: Add the shredded chicken back to the pot along with the seared sausage. Cover and simmer an additional 15 minutes OR simmer uncovered if you would like the gumbo even thicker. (You can also start simmering uncovered, then cover when it reaches desired consistency.)
  • Add shrimp. Turn OFF the heat and stir in the shrimp (if using) gumbo filé powder, green onions, and chopped parsley. Stir well, cover, and rest for 20 minutes.
  • Adjust to taste. Remove the bay leaves and season with salt (I add ½ teaspoon), pepper and or/cayenne pepper to taste. The gumbo should be thick but you can thin it with additional chicken broth if desired.
  • Serve. Serve over a bowl of cooked white rice, garnish with sliced green onions, and parsley. Serve with hot sauce or cayenne pepper on the side.

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12 Comments

  1. Jennifer Fulk says

    This looks great! Where is the okra though? If we want to add it, should we add it at the end with the file powder? Can’t wait to try this! I have never made a true gumbo with a roux before!

    • Jen says

      Hi Jennifer, gumbo is either thickened with file or okra, but not both. If you wanted to add it, skip the file and add it with the shredded chicken and shrimp for the last 15 minute simmer. Enjoy!

  2. Dianne says

    We’ve been making gumbo for years here in the South and learned to make the roux without the added
    3/4 c. oil. It tastes the same, but is less oily. It’s healthier, too.

    Toast the flour in the oven (carefully) and add to the gumbo (without the added oil). No more standing and stirring for 20 minutes. The toasted flour makes the roux a beautiful dark brown. I toast enough flour for several batches, then divide into 1 c. measurements and freeze for quicker cooking.

    • Jen says

      Thanks for the tip Dianne!

  3. Toni says

    It was delicious! I especially loved the texture of the gumbo, very silky.

    • Jen says

      Thanks Toni, I love hearing it was a hit!

  4. Linda C says

    I never had gumbo before so when I saw your recipe thought I’d give it a try. Delicious! And the fact that I can freeze it is an added bonus. Thank you

    • Jen says

      I’m so glad you tried it and loved it! Thanks Linda!

  5. Lou says

    when does the 6 cups of chicken broth get added?

    • Jen says

      Hi Lou! It gets added in step 6 with the chicken, tomatoes and spices. Enjoy!

  6. Margaret says

    Made this tonight. It was so delicious. This will be my go to recipe. Loved had the recipe was done step by step followed it to a T came out perfect.

    • Jen says

      Thank you! I’m so glad that this will be a repeat!