americandinner
Louisiana Gumbo with Okra
Rich, spicy stew with roux, sausage and okra over rice.
Prep
20 min
Cook
50 min
Servings
6
Difficulty
Medium
★★★★★
4.8(2,200 ratings)#gumbo#louisiana#cajun#okra#spicy
About This Recipe
A true Louisiana classic — a dark roux-based stew loaded with spicy sausage, okra and a trinity of aromatics. Served over rice, it's the essence of Cajun cooking.
Ingredients
Serves 6
- 4 tbspflour
- 4 tbspoil
- 1 largeonion(diced)
- 3 ribscelery(diced)
- 1 largebell pepper(diced)
- 300 gandouille sausage(sliced)
- 6 cupschicken broth
- 250 gokra(sliced)
- 2 tbsptomato paste
- 1 tbspcajun seasoning
- 2 cupscooked rice
Instructions
- 1
Make roux
Heat oil, whisk in flour constantly over medium heat until dark brown, 10-15 minutes. Stir constantly to avoid burning.
- 2
Add trinity
Add onion, celery and bell pepper to roux. Cook 5 minutes until soft.
- 3
Add sausage
Add sausage and cook 5 minutes.
- 4
Add broth
Gradually add broth, stirring constantly.
- 5
Simmer
Add tomato paste, cajun seasoning and okra. Simmer 20-30 minutes until okra is tender. Serve over rice.
Pro Tips
- →
Don't rush the roux — dark roux is essential flavor.
- →
Keep oil temperature consistent to prevent burning
- →
Stir the roux constantly without distraction
Variations
- •
Add shrimp or crab for seafood gumbo.
- •
Make it with chicken and sausage for land-based version.
- •
Use filé powder instead of okra for different thickening.
- •
Add extra spice with more Cajun seasoning and hot sauce.
Storage
Keeps 4 days refrigerated. Freezes well.
History & Origin
Louisiana Gumbo represents the ultimate culinary melting pot — combining West African okra traditions, French roux technique, Spanish peppers, and Choctaw filé powder. Born in New Orleans during the 18th century, gumbo became the soul of Louisiana Creole cooking, telling the story of cultural fusion.
Frequently Asked Questions
What's the difference between gumbo and jambalaya?
Gumbo is a soup/stew served over rice with thickening agents (roux, okra, or filé). Jambalaya has rice cooked directly into the dish. Gumbo is soupier and requires serving over rice.
What's the trinity and why is it important?
The trinity is onion, celery and bell pepper — it's the foundation of Louisiana cooking, similar to mirepoix in French cuisine. These three aromatics build the flavor base.
Can I skip the okra?
Yes, use filé powder instead (2 tbsp added at end) or make a simpler gumbo with just a dark roux base. Okra adds authentic flavor and slight thickening.
How dark should my roux be?
Dark brown (chocolate color) is ideal for maximum flavor development. It takes 15-20 minutes of constant stirring. Too light and you lose depth; too dark and it burns.
Nutrition Facts
Per serving (350g) · 6 servings total
Calories420kcal
Protein22g
Carbohydrates32g
Fat22g
Fiber2g
Protein22g
Carbs32g
Fat22g
Time Summary
Prep time20 min
Cook time50 min
Total time70 min
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