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    Home » Recipes » Soups & Stews

    Gumbo from Scratch with a Roux

    Published: Dec 10, 2024 by Fox Valley Foodie · This post may contain affiliate links

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    Cajun Gumbo from Scratch Recipe

    If you want to make Gumbo from scratch, this authentic recipe will compete with the best on Bourbon Street! Using a roux and okra for thickening, this hearty stew will give you a taste of the Big Easy!

    Gumbo is a traditional Louisiana stew served with rice. To make a gumbo from scratch you must understand how to thicken it properly. After all, who wants to eat a runny gumbo? Traditionally gumbo is thickened with a roux, file powder, or okra. This authentic recipe calls for a roux and okra, giving it great thickening power and rich flavor.

    Gumbo from scratch viewed from above.

    Ingredients & Substititons

    • Skinless chicken thighs (deboned) - You can substitute chicken breasts, but dark meat works best when cooked for longer periods.
    • Andouille sausage - Substitute smoked sausage for less heat.
    • Vegetable oil - Olive oil is perfect.
    • All-purpose flour
    • Butter
    • Holy Trinity - Authentic creole or Cajun cuisine requires onion, bell peppers, and fresh celery.
    • Garlic cloves - You can substitute two teaspoons of garlic powder.
    • Worcestershire sauce
    • Bay leaves
    • Fresh thyme
    • Paprika - Cayenne pepper can be added for additional heat.
    • Beef Stock - You can substitute beef broth or chicken stock and broth.
    • Canned diced tomatoes
    • Sliced okra - Frozen okra is easiest since it is often out of season, but fresh okra is great when you can get it.
    • Green onions
    • Fresh parsley
    • Small shrimp - Optional, but recommended.
    Cajun gumbo recipe.

    How to make it

    To make this sausage gumbo recipe from scratch, first brown the sausage and raw chicken in a large pot with oil. Then remove the browned meat with a slotted spoon and set aside.

    Now create your gumbo roux (also called "Cajun napalm") by adding the remainder of the oil, two tablespoons of butter, and flour. Whisk continuously over medium heat to avoid scorching the flour. Continue to cook until you have a nutty brown dark roux.

    Tip: The perfect roux is essential for a good gumbo. The nutty flavor of a dark brown roux will permeate through the entire stew. A lighter roux will lack flavor.

    Add three tablespoons of butter to the roux along with the onion, celery, green pepper, and garlic. Cook the vegetable mixture in the roux for ten minutes, or until softened.

    Next, return the meat to the pot, along with Worcestershire sauce, beef stock, fresh thyme, paprika, and bay leaves. Stir everything together well with a wooden spoon, then bring to a simmer, cover the pot with a lid and cook for 45 minutes.

    Add the okra and tomatoes then simmer an additional hour. Then the bay leaves and thyme sprigs can be removed. Finally, add the green onion, shrimp, and fresh parsley. Taste for salt and black pepper and adjust to taste. Then serve over hot cooked rice.

    Gumbo made with a roux, served with rice.

    Storing & Reheating Leftovers

    Gumbo stew is great to make in advance because it stores well and the flavors continue to meld overnight. Cool the soup quickly and keep it in an airtight container in your refrigerator for up to one week. The leftovers are easily reheated in the microwave or on the stovetop.

    Gumbo featured

    Gumbo from Scratch with a Roux

    If you want to make Gumbo from scratch, this recipe will compete with the best on Bourbon street! Using a gumbo roux and okra for thickening, this hearty stew will give you a taste of the Big Easy!
    4.23 from 9 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 8
    Calories: 435kcal
    Author: Fox Valley Foodie

    Equipment

    • Dutch oven

    Ingredients

    • 3 boneless skinless chicken thighs (chopped)
    • 1 pound Andouille sausage (halved lengthwise and cut into ¼-inch slices)
    • ¼ cup vegetable oil
    • ½ cup all-purpose flour
    • 5 tablespoons butter (divided)
    • 1 large yellow onion (chopped)
    • 6 cloves garlic (minced)
    • 1 green bell pepper (seeded and chopped)
    • 3 ribs celery (chopped)
    • ¼ cup Worcestershire sauce
    • 2 bay leaves
    • 1 bunch fresh thyme
    • 1 tablespoon paprika
    • 6 cups Beef Stock
    • 14 ounces diced tomatoes with juice
    • 2 cups frozen sliced okra
    • 4 sliced green onions
    • ¼ cup chopped parsley
    • ½ pound small shrimp (optional, peeled, deveined)
    • salt and pepper to taste

    Instructions

    • Heat a small amount of oil in heavy-bottomed pot, such as a large Dutch Oven. Add the sausage and cook until browned, then remove. Quickly brown the chicken and remove.
    • Add rest of oil and sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. Cook until brown (peanut butter colored), about 10 minutes (roux will appear chunky at first but it will thin out as it cooks). Adjust oil as needed to make roux. Let the roux cool (i.e. stop it from cooking further) by removing it from heat.
    • Add the remaining 3 tablespoons butter and the onion, garlic, green pepper, and celery then cook for 10 minutes.
    • Add Worcestershire sauce, stock, chicken, sausage, thyme, paprika, and bay leaves, whisking constantly. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
    • Add tomatoes and okra; cover and simmer for an additional 1 hour.
    • Remove bay leaf and bunch of thyme. Add the green onions, shrimp, and chopped parsley. Add salt and pepper to taste.
    • Serve over white rice.

    Notes

    This is great to make in advance because the flavors will intensify when stored overnight.

    Nutritional Information

    Calories: 435kcal | Carbohydrates: 14g | Protein: 26g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 739mg | Potassium: 625mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1240IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 3mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

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      Authentic Chicken and Sausage Jambalaya
    • Jambalaya Soup recipe
      Jambalaya Soup
    • Cajun crab dip recipe.
      Cajun Crab Dip

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    Reader Interactions

    Comments

    1. Sherry Dillon

      June 07, 2022 at 10:38 pm

      5 stars
      The best recipe I've had yet. Outstanding!

      Reply
    2. Mark

      January 31, 2022 at 11:10 pm

      5 stars
      I made this a while back, and loved it! Since then, I started the Atkins diet, which is basically a modified Keto diet. What would you guess the quantity of 1 serving is? A cup, maybe 2? I now serve it with riced cauliflower, instead of rice, and it’s still damn good. Also, does the Nutrition info include the shrimp, or does that need to be added? Thanks for a great reciepe!

      Reply
    3. Susan Frendak

      August 30, 2021 at 11:30 am

      I have been making your recipe now for 2 years and it is delicious! I use gluten free flour for a family member and it works great. Thanks very much.

      Reply
    4. CLESTE ST. AMANT

      November 22, 2020 at 6:50 pm

      SORRY IM NOT SURE WHAT PART OF LOUISIANA THIS MESS IS FROM!!! DAMM SURE NOT NEW ORLEANS!!! OR OTHER CPARISHSES THAT I KNOW OF!! UGGGHHHHH!!!!

      Reply
      • Deb

        March 18, 2024 at 7:18 pm

        I agree, my husband is from Louisiana, the roux is always dark brown otherwise you won’t get the right flavor and never ever have I had tomatoes in a gumbo.

        Reply
    5. Maria Hunt

      July 21, 2019 at 9:26 pm

      I'm going to try your recipe this up coming week, to have when we go camping, ill pre make it at home.

      Question, I hate okra, hoe much gumbo feli should i use? For the thickening?

      Thank you for sharing.
      Maria

      Reply
    6. Jesse cooper

      December 19, 2018 at 3:13 pm

      This recipe I getting very close to mine. I can't get fresh spices so I use dried. I know your recipe is a good one 😋

      Reply
    7. Kara

      November 25, 2018 at 4:14 pm

      4 stars
      Should shrimp be raw or cooked when you add it?

      Reply
      • Fox Valley Foodie

        November 26, 2018 at 8:18 am

        They should be raw

        Reply
    8. Christopher Vezina

      October 30, 2018 at 1:08 pm

      3 stars
      Baw, did you put tomatoes in the gumbo? That's sacrilegious! Roux looked amazing, though.

      Reply
    9. Michelle

      October 14, 2018 at 11:08 pm

      5 stars
      This was a great recipe and my gumbo turned out great. I was having an issue with my roux until this recipe. Thank you so much.!

      Reply
    10. Kathy

      December 21, 2017 at 7:14 am

      This recipe is absolutely delicious! Easy simple and delicious. Please try this one because I am Cajun and this is better than I have ever tried before ! So much more natural flavor. Simply magnificent!

      Reply
      • Fox Valley Foodie

        December 21, 2017 at 8:30 am

        That's what I like to hear! Thanks so much!

        Reply
      • David Shade

        June 13, 2021 at 8:03 pm

        Totally too runny and lacks heat. Not authentic.

        Reply
    11. Lynn

      December 09, 2017 at 11:49 pm

      1 star
      Please please please do not take this recipe as cajun! This is a recipe that is more New Orleans based. Do not believe ANY RECIPE that claims CAJUN based out of New Orleans. Trust recipes from Lafayette, Breaux Bridge, St. Martinville, Arnoudville, Port Barre, Ville Platte, Opelousas, Crowley. Pisses me off that television claims New Orleans as Cajun, can't be no further from the truth! Not saying they don't cook good food, just not Cajun!

      Reply
      • Oma

        February 05, 2020 at 12:13 am

        Exactly. This recipe is wrong in so so many ways. My heart rate ran rapid just reading the ingredients. NOOOOO! Straight outta Lafayette, many generations. My grandmother would turn over in her grave if I ever made gumbo like this.

        Reply
      • Cookie

        October 07, 2020 at 4:50 pm

        I agree, I’m from Rayne, and it totally different. But if people don’t know they just don’t want to know !
        It’s good, and it better than they’ve ever experienced, so if they like it it, let them love it!
        They are just missing out on Cajun Gumbo, it’s New Orleans Gumbo!

        Reply
    12. Big Tom

      May 18, 2017 at 9:12 am

      5 stars
      I am from New Orleans, and this recipe is the real deal!

      Reply
    13. Marisa Franca @ All Our Way

      March 30, 2017 at 7:35 pm

      Awwww! Wasn't that kind of the IRS to make the corrections and adjustments for you?? They are so kind-hearted always willing to help. NOT!!!!! I'm so sorry you didn't make it to NOLA. We do love our Cajun/Creole food, also. We'll have to try your recipe! Love spicy.

      Reply
    14. Susan Gough

      March 30, 2017 at 3:02 pm

      Oh my, I was going to make Gumbo on Fat Tuesday then I totally forgot. Thank you for this post, I'm going to try yours next week. The recipe I have I got from Emilio the chef . I can't remember his last name right now but he is on Food Network. I love cooking and have for many years , I thought about blogging about it but I'm so busy homeschooling my granddaughter and taking care of our horses that I can barley keep up. I followed you and signed up for your newsletter and I'm looking forward to scavenge ring your blog. It is a creative outlet for me too. By the way, I love your corny jokes! Blessings, Susan

      Reply
      • Fox Valley Foodie

        March 30, 2017 at 3:15 pm

        Haha, thanks for the comment! I hope you love the Gumbo as much as I do. I'll keep the corny jokes coming!

        Reply
        • Kathy

          December 21, 2017 at 7:10 am

          Thanks for the refreshing recipe, my family loved it! Best ever!

          Reply
        • Latinapepper

          September 14, 2020 at 11:33 am

          Hello. I'm making this gumbo today. I can't wait!!! Thank you for sharing the recipe. Many Blessings to you ❤️

          Reply
    4.23 from 9 votes (2 ratings without comment)

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