Gumbo LaLa
Gumbo is a soulful, rich stew that hails from Louisiana. Packed with bold flavors and hearty ingredients, it’s a dish that speaks to community and comfort. Whether you’re cooking for a small family gathering or a large festive crowd, this gumbo recipe ensures everyone leaves the table satisfied.
This recipe highlights the magic of making a roux, the heart of any good gumbo, alongside fresh vegetables, savory meats, and spices that define Cajun and Creole cuisine. The best part? The longer it cooks, the better it tastes, making it perfect for those who love cooking ahead!
Why You’ll Love Gumbo
- Authentic Flavors: Embrace traditional Cajun seasonings for a genuine taste of Louisiana.
- Versatile Serving Sizes: Adjust the recipe easily for small dinners or grand parties.
- Comforting and Hearty: A one-pot wonder that warms both the heart and the stomach.
- Make-Ahead Friendly: Tastes even better the next day!
What You Need to Make Gumbo
Ingredients
While ingredient amounts can be found in the recipe card, here’s a quick overview of what you’ll need:
- Roux Basics: All-purpose flour and vegetable oil.
- The Trinity: Diced onions, bell pepper, and celery—known as the “Holy Trinity” in Cajun cooking.
- Meats: Chicken thighs and breasts, plus a variety of sausages (Andouille, hot sausage, etc.).
- Seasonings and Herbs: Cajun seasoning, gumbo file, garlic powder, onion powder, fresh thyme, rosemary, and bay leaves.
- Broth: Chicken broth to form the base.
- Rice: Perfect for serving underneath the gumbo.
How to Make Gumbo
1
Prepare the Roux
– Preheat the oven to 350°F. Whisk together oil and flour in a Dutch oven on medium heat for five minutes.
– Transfer the pot to the oven, checking and whisking the roux every 20 minutes until it reaches a rich, chocolate brown color.
2
Cook the Vegetables and Seasonings
– Back on the stovetop over medium heat, add the trinity mix (onions, bell pepper, celery) along with onion powder, garlic powder, gumbo file, and Cajun seasoning.
– Sauté for about 20 minutes until the onions are translucent.
3
Combine Ingredients
– Stir in tomato paste and the prepared roux, letting the flavors meld together.
– Add cubed chicken and cook thoroughly, then mix in sausage varieties. Simmer for 20-30 minutes.
4
Build the Flavor
– Pour in chicken broth and add bay leaves, fresh thyme, and rosemary. Bring the pot to a boil, then reduce to low-medium heat. Let it cook for at least three hours.
5
Serve and Enjoy
– Serve the gumbo over rice, garnish as desired, and savor every bite. Pro tip: Cooking the day before allows the flavors to deepen even further!
Commonly Asked Questions
What is a roux, and why is it important in gumbo?
A roux is a mixture of flour and fat (in this case, oil) cooked to varying degrees of brownness. It thickens the gumbo and adds a deep, nutty flavor that’s key to its authentic taste.
Can I substitute any ingredients in this gumbo recipe?
Absolutely! You can swap out meats for shrimp or crab for a seafood version. Vegetarians can use mushrooms and plant-based sausage alternatives. Adjust spices for your preferred heat level.
How long does gumbo last in the fridge?
Gumbo can be refrigerated for up to 3-4 days and freezes well for up to three months. The flavors improve with time!
What is gumbo file, and is it necessary?
Gumbo file is a seasoning made from ground sassafras leaves. It thickens the stew and adds an earthy flavor, but if unavailable, it can be omitted or substituted with okra.
Gumbo LaLa
Ingredients
Roux:
- ¾ Cup of Vegetable Oil
- 1 Cup of All-purpose Flour
Holy Trinity:
- 2 Yellow Onions diced
- 1 Bunch Green Onions
- 1 Green Bell Pepper
- 8 Stalk Legs of Celery
- 4 Garlic Cloves minced
- ¼ Can of 6oz Tomato Paste
Meats:
- 1 pkg DD Hot Sausage
- 1 pkg Green Onion Sausage
- 1 pkg Richard’s Andouille Sausage
- 1 pkg Chicken Thighs
- 1 pkg Chicken Breast
Broth and Seasoning:
- 32 oz Chicken Stock
- 16 oz Bone Broth
- 1 cup hot water mixed with 1 tbsp chicken bouillon
- Garlic Powder
- Onion Powder
- Fresh Thyme
- Fresh Rosemary
- Gumbo File
- Bay Leaves
Instructions
- Heat oven to 350°F. Whisk together oil and flour in a cast iron skillet on medium heat for 5 minutes. Put the pot into the oven. Set a timer to check the roux and whisk every 20 minutes until you reach a rich chocolate brown color. Should take about 40 minutes.
- Once your roux is done, in a Dutch oven and over medium heat, add in your trinity mix, onion powder, gumbo file, garlic powder, and Cajun seasoning. Cook down for about 20 minutes until the onions are translucent.
- Add in tomato paste and roux. Let them cook together.
- Add in cubed chicken, and let it cook fully through. Then add in your sausage and let it all cook together for 20-30 minutes.
- Add in chicken broth, bay leaves, fresh thyme, and rosemary. Bring it to a boil and cook on low-medium heat for at least 3 hours.
- Serve over rice and enjoy!
Notes
Small Pot (4-8 people)
1 Cup Flour
¾ Cup Vegetable Oil
¼ Tomato Paste Medium Pot (8-15 people)
2 Cups Flour
1½ Cups Vegetable Oil
½ Tomato Paste
2 Guidry Mix Large Pot (15-30 people)
3¼ Cups Flour
2¼ Cups Vegetable Oil
½ Tomato Paste
3 Guidry Mix
Gumbo LaLa – Smaller Batch
Ingredients
Roux (choose one)
Option 1:
- 1 cup all-purpose flour
- ¾ cup vegetable oil
Option 2:
- ½ jar pre-made roux
Holy Trinity + Flavor Base
- 1 yellow onion diced
- 1 bunch green onions sliced (white & green parts)
- 1 green bell pepper diced
- 4 celery stalks diced
- 3 garlic cloves minced
- ¼ cup tomato paste from a 6-oz can
Meats
- 1 lb hot sausage sliced
- 1 lb andouille sausage sliced
- 6 chicken thighs or 4 chicken breasts cubed
Liquids
- 2 32-oz cartons chicken stock
- 1 Tbsp Better Than Bouillon Roasted Chicken
Seasonings
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 2 –3 Tbsp Creole Trinity & Herb seasoning to taste
- 2 –3 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 2 bay leaves
Instructions
Make the Roux (if homemade)
- In a heavy-bottom pot or Dutch oven, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until the roux reaches a deep peanut-butter to chocolate color (15–25 minutes).
- If using jar roux, add it directly to the pot and warm through.
Build the Flavor
- Stir in onion, bell pepper, celery, and green onions. Cook 5–7 minutes until softened.
- Add garlic and tomato paste; cook 1–2 minutes until fragrant.
Brown the Meats
- Add hot sausage and andouille; cook 3–4 minutes to release flavor.
- Stir in chicken and lightly brown.
Create the Gumbo
- Slowly pour in chicken stock, stirring well to keep it smooth.
- Add Better Than Bouillon, garlic powder, onion powder, Creole seasoning, thyme, rosemary, and bay leaves.
Simmer
- Bring to a gentle boil, then reduce to low and simmer uncovered for 4-5 hours, stirring occasionally. (Time is your friend to build flavor)
Finish & Serve
- Taste and adjust seasoning. Remove herb stems and bay leaves.
- Serve hot over rice or enjoy just as is.
