The Best Gumbo Recipe I've Ever Had! _ Chef Jean-Pierre Today, we’re going to embark on a culinary journey to the heart of Louisiana, as we create an absolutely delicious gumbo recipe that’s sure to impress your family and friends!

Gumbo is a rich and hearty stew that’s deeply rooted in the Southern United States, particularly in Louisiana. With its unique blend of French, Spanish, African, and Native American influences, this dish is a true testament to the melting pot that is American cuisine. I also have a recipe for a Hungarian dish that is similar, a delicious Chicken Paprikash recipe you may also enjoy.

But today’s Gumbo Recipe, This Gumbo Recipe is a symphony of flavors – we’re talking juicy chicken, succulent shrimp, spicy andouille sausage, all simmering together with a melody of veggies and spices. The end result? A bowl of Gumbo that’s so delicious, so comforting, you’ll swear you’re sitting in a bustling New Orleans eatery!

Whether you’re a seasoned home cook or just starting to explore the world of culinary delights, this Gumbo Recipe is for you. With my step-by-step guidance, you’ll be able to master this dish in no time, and believe me, your friends and family will be lining up for seconds!

So, grab your apron, and let’s dive into this amazing gumbo recipe!

Best Gumbo I've Ever Had!

The Best Gumbo Recipe I've Ever Tasted!

chef jean pierre 200x200 1Chef Jean-Pierre
Hello There Friends, Gumbo is one of my favorite dishes to make and of course to EAT as well! This recipe was inspired by my late friend Paul Prudhomme who taught me all about Louisiana cuisine. I am excited to be able to teach you all about this recipe and help you cook it just like Paul did! This recipe goes out to Paul. We love and miss you. ❤️
4.79 from 23 votes

Recipe Video

Recipe Ingredients

For the Creole Seasoning:

  • 3 tablespoons Smoked Paprika
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder
  • 1 teaspoon Cayenne Pepper
  • 2 tablespoons dried Leaf Oregano
  • 2 tablespoons dried Thyme
  • 2 tablespoons dried Sage
  • 2 tablespoons Salt
  • 2 tablespoons Black Pepper

For the Gumbo:

  • 3 approx. cups All Purpose Flour
  • 5 tablespoons Creole Seasoning (See recipe below or you can purchase this from Chef Jean-Pierre)
  • 1 Chicken cut up into 8 pieces, 2 legs, 2 tights, 2 breasts cut in half
  • ½ cup Clarified Butter
  • ¾ cup Flour
  • 1 large Onion diced (about 2 cups)
  • 1 Green Bell Pepper diced
  • 2 cups of Celery diced
  • 4 cups Chicken Stock
  • 4 cloves Garlic finely chopped
  • ¼ teaspoon Cayenne Pepper (optional)
  • 1 dash Louisiana Hot Sauce (optional)
  • 1 pound mixed smoked or cured Sausages, such as Andouille and Kielbasa, sliced 1/4 inch thick
  • ¾ pound Large Shrimp cut in half lengthwise
  • 1 teaspoon Gumbo File Powder (grounded Sassafras leaves)
  • 2 tablespoons Parsley chopped

Recipe Instructions

Make the Creole Seasoning:

  • In a mixing bowl mix all ingredients together.

Make the Gumbo:

  • In a mixing bowl, mix the flour and 3 tablespoons of seasoning and dredge each chicken piece.  In a large frying pan or an enamel cast iron pot, heat the clarified butter, and then add the chicken and sauté until golden brown.  Remove the chicken from the pot and reserve.
  • In the same pot, scrape the burnt bits into the bottom of the pot and mix well with the butter.  Add the flour and mix well to make the roux.  At medium heat, keep cooking the roux to a dark chocolate color this could take 30 to 40 minutes depending on your heat source.
  • Add the onion, bell pepper, and celery, cook for a couple of minutes and add the stock, garlic, and cayenne and cook for 5 to 7 minutes.  Add the chicken and the remaining 2 tablespoons of Creole seasoning and adjust the seasoning with salt and pepper.  Cook for another 15 minutes.  Add the sausage cook for another 3 minutes and add the sausages and cook another 5 minutes.
  • Add the shrimp, scallion, and Gumbo file, 2 tablespoons chopped parsley, and cook for a few more minutes just enough to make sure the shrimp are cooked through.

Frequently Asked Questions About Gumbo

1) Can I make a vegetarian Gumbo?

Absolutely! While traditional Gumbo recipes often include meat or seafood, you can easily make a vegetarian or even vegan version. Simply substitute the meat with hearty vegetables like zucchini, squash, or mushrooms, and use vegetable stock instead of chicken or seafood stock.

2) What’s the difference between Cajun and Creole Gumbo?

While both types of Gumbo originate from Louisiana, Cajun Gumbo typically has a darker roux and often contains chicken and sausage. Creole Gumbo, on the other hand, traditionally includes tomatoes and a wider variety of seafood.

3) How do you serve Gumbo?

Gumbo is traditionally served over a bed of rice. Some people also like to serve it with a side of cornbread to sop up the delicious juices.

4) Can I freeze leftover Gumbo?

Yes, Gumbo freezes well. Just let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to six months. When you’re ready to eat it, thaw it in the fridge overnight and then reheat it on the stovetop.

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