Homemade Gumbo Recipe

Serves about 4 adults (feel free to double recipe)


• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1.5 pounds chicken breast, boneless and skinless, cut into bite-sized pieces
• thyme 
• paprika
• oregano
• cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• Cooked white rice for serving


1. In a large pot, make a dark roux by whisking together oil and flour over medium heat until it turns deep brown.

2. Add onions, bell pepper, celery, and garlic. Cook until vegetables are softened.

3. Stir in andouille sausage, chicken breast (be sure to season chicken first), thyme, paprika, oregano, cayenne pepper. Cook for a few minutes.

4. Add diced tomatoes and chicken broth. Season with salt and pepper. Bring to a simmer and let it cook for about 20-25 minutes or until chicken is cooked through.

5. Add shrimp and cook until they turn pink.

6. Stir in fresh parsley. Adjust seasoning if needed.

7. Serve gumbo over cooked white rice.

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