Southern Gumbo


There are many ways to make gumbo depending on your preferences.  This recipe is adapted from Southern Living Recipes and is by far my favorite gumbo recipe and I probably make it different each time depending on what I have on hand and what I’m in the mood for.  You can add any kind of meat that you like but what makes this gumbo so wonderful is the dark roux, so be patient because it is a lot of stirring and stirring and stirring….and it gets pretty hot in the kitchen.  But oh so worth it.

Andouille sausage is a bit spicy so if you don’t like the spice you may want to stick with your favorite link sausage.


  • 1 pound andouille sausage, sliced
  • 4 boneless skinless chicken breasts, cut into thin strips
  • 1/4 to 1/3 cup vegetable oil
  • 3/4 cup all purpose flour
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced celery
  • 2 quarts chicken broth
  • 3 cloves garlic, minced
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon dried whole thyme
  • 1 tablespoon Worcestershire sauce
  • 1/2 to 1 teaspoon hot sauce
  • 1/2 cup sliced green onions
  • 1/4 teaspoon salt, optional
  • 2 pounds shrimp, tails removed, peeled and deveined
  • 12 ounces craw-fish
  • Hot cooked rice
  • Gumbo file, optional


  1. Brown sausage in a pan over medium heat; remove to paper towels, leaving drippings in the pan.
  2. Brown chicken in drippings; remove to paper towels, reserving drippings.
  3. Measure drippings, adding enough vegetable oil to measure 1/2 cup.
  4. Heat the oil in your pan over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).
  5. Add onion, green pepper and celery; cook until vegetables are tender, stirring often.
  6. Pour your chicken broth to a Dutch oven and slowly add your roux mixture; bring to a boil.
  7. Add the chicken back into your gumbo mixture. Add garlic and next 4 ingredients.
  8. Reduce heat; simmer, uncovered for about 1 hour.
  9. Add in the sausage and cook for another 30 minutes.
  10. Stir in green onions, shrimp and craw-fish and cook for another 30 minutes.
  11. Add salt if desired.
  12. Serve gumbo over rice and sprinkle gumbo file if used.

Yield: 8 servings

The shrimp and craw-fish are extra meats that I added.  If your gumbo seems too thick due to the extra meats, just add a little water.  Your gumbo will be fine.