Go Back
Roadhouse Gumbo with a Scoop of Rice

Gumbo Recipe

The following recipe is approachable for anyone to make at home. We’ve included roux, filé, and okra to offer a trifecta of incredible flavor.
Course Main Course, Soup
Cuisine American, Creole
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people


For the roux:

  • ½ cup unsalted butter
  • ½ cup all-purpose flour

For the gumbo:

  • 1 medium Spanish onion, diced
  • 3 stalks celery, diced
  • 1 each green bell pepper, diced
  • 1 each red bell pepper, diced
  • 1 lb Andouille sausage, cut into half moons, 1/4" thick
  • 3 large cloves of garlic, minced
  • 1 small can of tomato paste
  • 1 can of diced tomatoes
  • 1 T dried oregano
  • 1 T dried thyme
  • 2 bay leaves
  • 3 T creole seasoning , Tony Chachere's works great!
  • 1/4-1/2 T crushed red pepper flakes, depends on how hot you want it!
  • 2 T gumbo file powder
  • 3 - 8 oz bottles of clam juice, chicken stock is a good substitute
  • 1 cup red wine
  • 1 lb smoked or cooked chicken in large chunks
  • 1 lb raw peeled & deveined shrimp, thawed
  • 1 lb frozen okra


Roux Instructions

  • Combine the butter and flour in a saucepan and cook over medium high heat until it becomes the color of milk chocolate (about 8-12 minutes or so).
  • Stir frequently as it cooks, particularly as it starts to darken because it will do so quickly.
  • The roux can be made 2 days in advance, just keep it at room temperature until ready to use.

Gumbo Instructions

  • In a large pot over medium heat, drizzle in olive oil. Add the vegetables and Andouille sausage.
  • Sauté until the veggies are softened and the sausage is lightly browned.
  • Add the garlic and sauté for a minute.  
  • Add the roux, tomato paste, diced tomatoes, oregano, thyme, filé, Creole spice, pepper flakes, and bay leaves. Stir until combined.
  • Next, add the clam juice (or chicken stock), red wine, chicken, shrimp, and okra.
  •  Bring up to a boil. Stir vigorously to ensure full incorporation of the roux without any lumps.
  • Allow to simmer for approximately 10 minutes, or until the shrimp are cooked through, the gumbo is thickened, and the starchy taste of the flour is cooked out.
  • Serve over cooked rice.


Yield: 1½ gallons, enough for 8 people with leftovers.