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Gumbo LaLa

Discover how to make the perfect gumbo with our step-by-step guide. Packed with bold flavors, hearty ingredients, and traditional Cajun spices, this one-pot meal is perfect for any occasion.
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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

The longer you cook it, the better. Cooking the day before is even better!
Roux Sizes:
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