Best 7 Delicious Louisiana Gumbo Recipes

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Louisiana gumbo is a hearty and flavorful dish that is a staple of Creole cuisine. This savory stew is made with a rich roux, a variety of vegetables, and a choice of meat or seafood. Gumbo can be traced back to the 18th century, when it was created by African slaves who used the available ingredients to create a nutritious and delicious meal. Today, gumbo is enjoyed by people all over the world and is considered a Louisiana classic. If you're looking for a delicious and authentic Louisiana gumbo recipe, you've come to the right place. In this article, we'll provide you with a step-by-step guide to making the perfect gumbo, from the roux to the final garnish.

Here are our top 7 tried and tested recipes!

LOUISIANA GUMBO



Louisiana Gumbo image

Louisiana Gumbo

Provided by Minute® Rice

Yield 6

Number Of Ingredients 15

2 cups Minute® White Rice
2 tbsp vegetable oil
2 tbsp all-purpose flour
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1 can (14.5 oz) diced tomatoes
1 pkg (14 oz) smoked sausage, sliced
1 1/2 cups chicken broth
1 pkg (10 oz) frozen cut okra, thawed and drained
1 tbsp Cajun seasoning
1/4 tsp dried thyme leaves
1/2 lb raw shrimp, peeled and deveined
Salt and black pepper, to taste

Steps:

  • Louisiana Gumbo is a tasty southern-style favorite. We packed ours with Minute® Instant White Rice, shrimp, smoked turkey sausage, veggies and Cajun seasoning! Step 1
  • Prepare rice according to package directions. Keep warm. Step 2
  • Heat oil in a large skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until golden brown, about 5 minutes. Step 3
  • Add bell peppers, celery, onions, and garlic. Cook for 2 to 3 minutes, or until tender. Step 4
  • Stir in tomatoes, sausage, broth, okra, Cajun seasoning, and thyme. Cover and simmer for 5 minutes, stirring occasionally. Step 5
  • Add shrimp and cook for 5 minutes, or until shrimp are pink. Season with salt and pepper to taste. Serve with rice.

LOUISIANA GUMBO



Louisiana Gumbo image

This recipe certainly reflects our area of the country. It really is a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 2h35m

Yield 12 servings.

Number Of Ingredients 18

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
3/4 cup all-purpose flour
1/2 cup canola oil
1/2 cup sliced green onions
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
2 garlic cloves, minced
1/2 pound smoked sausage, cut into 1-inch cubes
1/2 pound fully cooked ham, cut into 3/4-inch cubes
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
1 cup fresh or frozen sliced okra
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.

Nutrition Facts : Calories 473 calories, Fat 22g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 646mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

CHICKEN & SHRIMP GUMBO



Chicken & Shrimp Gumbo image

Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in Louisiana. Make it a meal and serve with Real Cornbread (see associated recipe).

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken & Rice Recipes

Time 50m

Number Of Ingredients 19

¼ cup all-purpose flour
1 tablespoon canola oil
1 onion, chopped
1 large green bell pepper, diced
1 stalk celery, minced
4 cloves garlic, minced
4 cups reduced-sodium chicken broth
1 (14 ounce) can no-salt-added whole tomatoes, drained and chopped
10 okra pods, trimmed and cut into 1/2-inch-long pieces (1 cup)
½ teaspoon freshly ground pepper
¼ teaspoon dried thyme
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 bay leaf
½ cup long-grain white rice
6 ounces medium shrimp, peeled and deveined
4 ounces boneless, skinless chicken breast, or thigh meat, trimmed and cut into 1/2-inch pieces
2 ounces andouille or kielbasa sausage, thinly sliced
¼ teaspoon salt

Steps:

  • Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
  • Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
  • Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls.

Nutrition Facts : Calories 301 calories, Carbohydrate 38 g, Cholesterol 83 mg, Fat 6 g, Fiber 4 g, Protein 23 g, SaturatedFat 1 g, Sodium 634 mg, Sugar 5 g

GULLAH GUMBO



Gullah Gumbo image

One-pan meals are a staple of Gullah cuisine. My gumbo is not to be missed. This dish takes time, but let me tell you-you can taste the love in every bite. I like to serve my Crab Rice over the top of the gumbo for an impressive presentation.

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 24

1 cup vegetable oil
1 cup all-purpose flour
2 stalks celery, chopped
1 Vidalia onion, chopped
1 green bell pepper, chopped (2 cups)
2 large tomatoes, diced
1 tablespoon gumbo file powder
1 teaspoon Miss Brown's House Seasoning, recipe follows
Pinch ground mace
4 cloves garlic, minced
2 bay leaves
3 cups chicken stock
3 cups seafood stock
1 smoked turkey wing
1/2 pound baby lima beans (about 2 cups)
1 pound medium shrimp, peeled and deveined
1/4 cup fresh flat leaf parsley, chopped
3 green onions, chopped
Hot sauce, for serving
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes.
  • Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing.
  • Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour.
  • Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

REAL CAJUN GUMBO (FROM A LOUISIANAIAN)



Real Cajun Gumbo (From a Louisianaian) image

All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com.

Provided by asimplegirl

Categories     Gumbo

Time 1h15m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 16

1 (5 lb) stewing chicken
1 lb andouille sausage
1 cup oil
1 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
1 bay leaf
salt
cracked pepper
louisiana hot sauce
1/2 cup chopped fresh parsley
4 cups cooked white rice

Steps:

  • Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
  • Remove as much of the fat from the chicken as possible.
  • Cut andouille into ½-inch slices and set aside.
  • In a 2-gallon stockpot, heat oil over medium-high heat.
  • Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
  • Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
  • Blend in chicken and andouille. Sauté approximately 15 minutes.
  • Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
  • Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
  • Skim any fat or oil that rises to the top of the pot.
  • Add green onions, bay leaf, thyme and basil.
  • Season to taste using salt, pepper and hot sauce.
  • Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
  • Add parsley and adjust seasonings if necessary.
  • Serve over hot, steamed white rice.
  • NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.

Nutrition Facts : Calories 1248.3, Fat 82.1, SaturatedFat 20, Cholesterol 163.4, Sodium 1349.5, Carbohydrate 68.4, Fiber 3.2, Sugar 9.5, Protein 55.9

NEW ORLEANS GUMBO



New Orleans Gumbo image

I've been making this New Orleans gumbo for at least 30 years. I'm originally from New Orleans, and I think it's a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It's an old standby for my family, who requests it frequently. -Dolores M. Bridges, Danville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, chopped
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves., Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.

Nutrition Facts : Calories 339 calories, Fat 10g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 841mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

Tips:

  • Use a variety of proteins. Gumbo is a great way to use up leftover meat or seafood. Some popular options include chicken, sausage, shrimp, and crab.
  • Don't be afraid to experiment with different vegetables. The holy trinity (onion, celery, and bell pepper) is a classic, but you can also add okra, tomatoes, corn, or even greens.
  • Make sure to use a good roux. The roux is what gives gumbo its characteristic flavor and thickness. A good roux should be cooked slowly and until it is a deep brown color.
  • Don't overcook the seafood. Seafood should be cooked just until it is opaque. Overcooking will make it tough and rubbery.
  • Serve gumbo with your favorite sides. Some popular options include rice, potato salad, and cornbread.

Conclusion:

Gumbo is a delicious and versatile dish that is perfect for any occasion. With a little planning, you can easily make a gumbo that your family and friends will love. So next time you're looking for a new recipe to try, give gumbo a try. You won't be disappointed!

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