~1540 cal · 107g protein · 126g carbs · 63g fat (estimated, per serving)
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Dark gumbo with sausage and chicken over white rice
🇺🇸 Louisiana
Gumbo is Louisiana's whole history in a pot: a West African okra stew (the word comes from ki ngombo, okra) layered with French roux technique and Choctaw filé powder. Every family's roux is a point of pride — the darker you dare to take it, the deeper the gumbo.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1.5 lbs chicken thighs
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12 oz andouille sausage, sliced
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2/3 cup all-purpose flour (for the roux)
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2/3 cup neutral oil
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1 large yellow onion, diced
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1 green bell pepper, diced
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3 stalks celery, diced
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1 cup okra, sliced
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6 cups chicken or vegetable stock
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1 tbsp Cajun seasoning
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2 bay leaves
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a handful + optional scallions and filé powder, to finish
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4 cups cooked white rice
Instructions
1
Make the roux: whisk oil and flour in a heavy pot over medium-low, stirring near-constantly, 25–40 minutes until it reaches the color of dark chocolate. Do not walk away.
2
Add the onion, pepper, and celery straight into the hot roux — it will sizzle and stop the browning. Cook 5 minutes.
3
Whisk in the stock gradually. Add the seasoning, bay leaves, sausage, and chicken (or beans).
4
Simmer uncovered 45 minutes, skimming. Add the okra for the last 20.
5
Pull and shred the chicken, return it, and season. Serve over rice with scallions and a dust of filé.
South Louisiana Cajun home cooking.
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🌏 While it simmers — know your destination
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Louisiana. Creole and Cajun kitchens built on the holy trinity and roux.
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United States. Regional cooking shaped by migration and the land.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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