A Quick and Easy Gumbo Recipe For Your Kitchen

I love Gumbo Recipe, and I want to write an article about Gumbo Recipe. Gumbo is a soup that originated in Louisiana. It’s usually made with some type of meat, seafood or vegetables. Gumbo is typically served over rice with oysters on the side. Gumbo can be prepared using either a thick roux or thin sauce as its base liquid in which the other ingredients are cooked down for hours at low heat until they become very soft and flavorful.

This article will provide you with some history on Gumbos origins as well as recipes for gumbo dishes that are popular around the world!

What is Gumbo?

Gumbo is a very traditional dish made with roux-based gumbo, holy trinity vegetables (bell peppers onions celery), and proteins. Andouille sausage or chicken can be added to make it more Cajun in flavor but there’s no need for this if you choose not to use them! You might even find pre-chopped versions of some ingredients near your groceries on the shelves at most major grocery stores so that things will go easier when making this delicious meal recipe.

Where Did Gumbo Originate?

Gumbo Recipe Gumbo is a dish that originated in Louisiana, United States. The word Gumbo comes from the West African language of Bantu and means okra soup. Gumbos are usually thickened with filé powder, which is made from ground sassafras leaves. Gumbo can be served as a soup or stew, but it is traditionally served over white rice as an entrée with oyster crackers on the side for dipping into the broth. There are many variations to this recipe depending on what region you are in and what ingredients are available locally.

Different Versions of Gumbo

The Cajuns and Creoles of New Orleans are known for their gumbo, but the dish can vary depending on which restaurant you visit. From a classic roux-based recipe or one with local vegetables in it like okra and shrimp to more modern takes such as Thai Yellow Curry Gumbo – there’s no shortage when it comes down to what kind of gumbo your taste buds want!

Gumbo image
By Amadscientist – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=25195133

Different Types of Gumbo Dishes

There are countless versions of gumbo, all of which produce delectable results because, traditionally, it is made with whatever protein is available or in season. Classic favorites often include seafood gumbo, sausage gumbo, and chicken gumbo. These are some of the top gumbo recipes to get you started if you’re eager to try your hand at this New Orleans favorite.

1. Sausage and Chicken Gumbo

Because chicken and sausage are readily available and less expensive than seafood, they are the most common variety of gumbo. The sort of sausage typically used in this kind of gumbo cuisine is andouille, mostly made of pig and garlic. The best chicken to use, in terms of flavor, is typically boneless white or dark flesh because it doesn’t taste greasy.

2. Seafood Gumbo 

This hot, zesty, and seafood gumbo uses crabmeat, shrimp, and sausage. A seafood stock of shrimp, crab, or fish is used to make gumbo instead of clam juice or water. For a hearty and balanced supper, serve it with rice. Tomato paste is a less common ingredient in this recipe that adds more flavor.

3. Gumbo made Herbs 

One version of gumbo that uses veggies solely is gumbo herbs. In addition to onions, bell peppers, celery, and garlic, the gumbo herb also includes a range of greens, such as spinach, collards, mustard, chard, turnips, cabbage, parsley, or scallions. This dish is commonly served during Good Friday, Lent, or Holy Thursday, the season of Lent and abstinence.

4. Gumbo with turkey and andouille sausage

Any leftover meat, whether roast, rotisserie chicken, or baked turkey, may be included in this gumbo, and the flavors will all mix beautifully. One key ingredient of this recipe is the andouille sausage, an essential component of Cajun and Creole cuisine. French and Acadian immigrants carried over this French sausage.

5. Chicken Gumbo

This chicken gumbo is the ideal evening meal choice because it is fulfilling, healthy, and quick. Both roux and okra are used as thickeners in this dish. Green onions, celery, and bell peppers, considered the holy trinity of Cajun cooking, give Chicken Gumbo its distinctive flavor. Add your choice of chicken pieces after starting with your gumbo mixture.

What Meat or Seafood Is Typically in Gumbo?

  • Chicken
  • Andouille sausage
  • Shrimp
  • Crab legs
  • Oysters
  • Hearty greens in place of meats in the vegetarian version, Gumbo Z’Herbes

How to Serve Gumbo

Gumbo is a delicious and spicy soup that you can enjoy with white rice, scallion garnish for texture, filé powder to give it more flavor than just pepper alone if it is cooked using the best pots for gumbo. You might want some hot sauce on top too.!

Gumbo Recipe

First of all, Ingredients.


  • 1 medium green bell pepper
  • 1 medium yellow onion
  • 3 stalks celery
  • 6 cloves garlic
  • 1/2 bunch fresh parsley (optional)
  • 2 to 3 tablespoons salt-free Cajun seasoning (see Recipe Notes), divided
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken thighs, or 1 rotisserie chicken
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper
  • 14 ounces andouille sausage
  • 1/4 cup plus 1 tablespoon neutral cooking oil, such as canola or vegetable, divided
  • 6 cups (48 ounces) low-sodium chicken broth, at room temperature
  • 2 teaspoons filé powder (optional, see notes below)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup all-purpose flour


  1. Mince the following, placing each in a medium bowl before you finish it: 1 green bell pepper (1 3/4 cups), onion(2 cups), and celery stalks.
  2. The following is a list of ingredients you will need to prepare your delicious Cajun-style gumbo: 6 garlic cloves, 1/2 bunch fresh parsley leaves if using it along with 2 tablespoons salt-free cayenne pepper and 2 teaspoons dried thyme. To get started simply stir all these goods together until combined well in one bowl!
  3. Dicing raw chicken can be tricky, so I recommend using a pound of boneless and skinless thighs. Season with 1 1/2 teaspoons kosher salt plus another tablespoon each for the Cajun spice mix or 2tsp if you’re cooking up some rotisserie birds that are ready to use in their own right!
  4. If you are using raw chicken, diced 1 pound boneless and skinless thighs into 1 inch pieces. Season with 2 teaspoons of kosher salt, 2 teaspoons black pepper plus an extra tablespoon for cajun flavor if desired! If using rotisserie birds pick out any meat from the bones before shredding about 4 cups worth onto your cooking surface (or 5/6ths )to ensure noointainsdseasoningsoil soils evenly throughout.
  5. To cook the perfect chicken and sausage pasta, first brown both types of meat in a pot of cooking oil. Add salt according to preference after adding cooked ingredients from step one so they don’t get too dry while boiling on top of each other before being combined later with the remaining sauce during the last five minutes or so of cooking time in the end!
  6. Reduce the heat to medium. Use a wooden spoon to scrape any brown debris from the bottom of the pan. Add 4 tablespoons of unsalted butter, the remaining 1/4 cup of neutral oil, and 1/2 cup of all-purpose flour. Boil, stirring constantly, scraping the bottom of the pan with a wooden spoon, until the batter resembles the color and texture of melted milk chocolate, 10 to 20 minutes. It will range from smelling like flour to roasted popcorn to nutty coffee. Don’t refuse the batter or it will burn!
  7. Lower the heat to medium and add the pepper mixture. Stir to spread the flour. Cook, stirring frequently, until the garlic smells, for 2 to 3 minutes.
  8. Add 6 cups of low sodium chicken broth. Turn up the heat and bring it to a boil. Reduce heat to medium and boil until the gums are a little thicker and the flavors are mixed with 45 minutes for 35. Meanwhile, cut 1/2 a bunch of onion into thin slices and cook the white rice for a walk.
  9. Seasonal and seasonal retail sales are much needed. (If you start with grilled chicken, you need to add more salt.) Gumbo immediately or the next day (this is when it tastes best). You need to put in a spoonful of cooked white rice, spring onions, hot ice sauce, and flaky powder. File powder adds flavor to herbs and thickens bhindi.

Storage: Coarse soup left in the refrigerator can be stored in a closed container for up to 5 days.

Seafood Creole Gumbo image
By Elliot – originally posted to Flickr as Seafood Creole Gumbo, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=10486587

What are the Nutritional Benefits of Gumbo Dishes

Gumbo can be a healthy food depending on the ingredients and serving size. It is packed with vitamins, minerals, antioxidants, and fiber abundant in veggies, lean meats, and shellfish used in gumbo. You may also make it gluten-free using cassava flour instead of refined wheat flour. Here are some health benefits that one can get from gumbo.

1. It is a dietary powerhouse

The delectable recipe contains healthy vegetables, including tomatoes, okra, and other spices. Gumbo is a fantastic source of vitamins A, C, and B6 and iron, zinc, and magnesium. With these vitamins and minerals, you can boost your energy levels throughout the day and maintain a healthy immune system.

2. Includes Healthy Antioxidants

Polyphenols, antioxidants that shield the body from free radicals which harm cells and bring on disease, are also abundant in gumbo. In addition to improving brain function and lowering the risk of heart disease, antioxidants help reduce inflammation in the body. According to studies, regularly consuming antioxidants lowers the risk of developing cancer. Okra, a common ingredient in gumbo, contains a lectin that has been demonstrated to stop the development of human breast cancer cells.

3. Diabetes-friendly

Low in calories, carbohydrates, and sugars, gumbo is a nutritious food that has no adverse effects on blood sugar levels. It contains dietary fiber, which is great for keeping your digestive system in good shape and keeping you fuller longer so you can avoid harmful snacking and keep your weight in check. This means that it can also aid in lowering the risk of obesity and other conditions that might be harmful to persons with diabetes, such as hypertension and stroke. In addition, studies reveal that okra, one of the main components of gumbo, aids in lowering blood sugar in those with type 2 diabetes.

4. Excellent Protein Supply

Gumbo with seafood is a fantastic source of protein. They serve as the building blocks of your muscles and serve to restore any harm done to them. Also, it oversees the proper operation of important bodily organs, including the heart and brain.

5. Low in Saturated Fat and Rich in Iron

Gumbo is a great method to consume protein without gaining weight or raising harmful cholesterol levels because it is low in saturated fat. Your cells receive energy from this mineral, which also aids in the production of red blood cells. Anemia, a condition in which your body lacks adequate red blood cells, can result from an iron deficit, which can be avoided with the help of this dish.