This gumbo recipe is simple and delicious. Made traditionally starting with a slow roux, The Holy Trinity (onions, peppers and celery) chicken breast, andouille sausage and shrimp. Serve with a scoop of rice for the ultimate cajun experience.

Gumbo Recipe with chicken, shrimp, anduili sausage and a slow roux
There ain’t no time to stash the Gumbo


With summer tour behind us and fall tour one month away, it’s comfort food season and this recipe is inspired by the song: Gumbo!

I am not cajun nor have I been anywhere close to the origin of this recipe, yet! It is on my bucket list! New Orleans, it’s culture, the people, the JAZZ! I cannot wait to experience it and all its Glory. I’m sure once I do there will be a head in hand about this recipe, and I will update it when the time comes. And if you know about this cuisine, please school me! The world is my oyster and I want to eat them all.

With all the recipes here, I find inspiration with one ingredient…… and that ingredient is: Celery.

I have a beautiful pot of celery growing near the garden that I trim for fresh juices and recipes like this one. As you know, I am a Costco shopper. Therefore I don’t always get what I want, like a bag of organic celery for $4….. so having a stash in the garden is wonderful!

I noticed the big stalk in the center of the plant was going into seed…. I was also craving a good hearty dish to get this fall scene on the road.

A pot of homegrown celery next to my dog.
Homegrown Celery + Akamai, my dog.


  • ½ cup butter
  • 1 ½ cups flour
  • 2 tbsp olive oil
  • 1 small onion
  • 1 green bell pepper
  • 4-6 pieces celery
  • 5 cloves garlic
  • 2 lbs chicken breast 
  • 1 tbsp sea salt
  • 1 tbsp old bay seasoning
  • 3 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 10 oz andouille sausage
  • 4 cups chicken stock
  • 4 cups water
  • 14 oz diced tomatoes
  • 1/2 lb okra chopped
  • 4 bay leaves
  • ¼ cup oregano fresh chopped
  • ¼ cup parsley fresh chopped
  • ½ lb shrimp chopped
  • 2 tsp red wine vinegar

This site contains affiliate links. If you happen to click on a photo below and purchase any of the items here I could make a small commission…. best part, there is no additional cost to you! Cheers!

The Process

I started this gumbo recipe at about 4 o’clock. We eat like old folks here, between 5 and 6, and this meal was ready at 5:45.

I spent the whole time in the kitchen, carefully chopping and whisking my roux. I enjoyed every minute of it. Maybe it’s the fact that I have no southern skills, so I have to try extra hard to get it right, or maybe “Everything’s Right!”

The whole house smelled like butter. The recipe starts with what I’ve been told to be the most important part of cajun cuisine, next to the Holy Trinity of onions, bell pepper and celery….. The Roux!

Slow Your Roux

Butter and flour to make a roux
Slow Your Roux

Start the roux in a small sauce pan over low heat. Let the butter melt before adding the flour. Whisk it together into a smooth paste and move on.

I let my roux slowly come together while I prepared the rest of the dish in my big soup pot.

After dicing the onion, I whisked the roux. After dicing the bell pepper, I whisked my roux. You get the point. Keep the roux on low and whisk it evert time you get a chance.

Once I had everything but the roux in the pot and the roux had my full attention, I turned the heat up and whisked constantly until I accomplished a beautiful and fragrant dark brown roux.

There ain't no time to stash the Gumbo

Back to The Process

Holy Trinity of onions, celery, bell pepper and garlic
Holy Trinity Y’all

Now that my roux is responsibly brewing on it’s own, I pull out The Pot! My go to pot until I gift myself this dream dutch oven.

Add some olive oil and turn the burner to medium heat.

Add the diced onions, celery and bell pepper. Stir together and get the garlic ready.

My go to number, apparently, is 5 cloves of garlic. Chopped as small as I want, not as I can. Add your desired amount of garlic and carry on.

Andouille sausage going into a pot of Gumbo
Andouille Sausage

Next add chopped chicken breast and cover with spices. Stir together and carry on.

Slice Andouille Sausage and add to the pot. Stir again and ….. you know.

Now add chicken stock, water, diced tomatoes, okra, bay leaves and fresh herbs.

Simmer Down

Gumbo Recipe about to simmer
Simmer Down

This is that moment of full attention to the roux I talked about earlier. Now is the time to increase the heat and whisk that roux constantly as long as you can. The darker the better….. My roux could have been darker, but patience is not my strong suit.

Once you reach your desired beautiful brown roux, stir it in the pot of simmering gumbo.

Now is a good time to make a pot of rice…. I made 2 cups of rice that was the perfect ratio for this recipe.

Let the gumbo simmer for a good half hour at least before finally adding some shrimp and red wine vinegar.

I add the shrimp about 5-10 minutes before serving.

Serve with a scoop of rice, Tabasco sauce and a dollop of sour cream.

Gumbo with celery leaf and fresh oregano garnish

M⭕️RE one pot RECIPES TO ENJ⭕️Y:

Corn Chowder 🌽

Golden Potato Soup

Chicken Curry

Gumbo Recipe


A thick and flavorful cajun stew with chichen breast, Andouille sausage and shrimp.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dinner, Main Course, Soup
Cuisine American, Cajun, Southern
Servings 8
Calories 544 kcal


  • ½ cup butter
  • 1 ½ cups flour
  • 2 tbsp olive oil
  • 2 cups onion 1 small onion diced
  • 2 cups green bell pepper 1 bell pepper diced
  • 2 cups celery 4-6 pieces diced
  • 2 tbsp garlic about 5 cloves minced
  • 2 lbs chicken breast cubed
  • 1 tbsp sea salt
  • 1 tbsp old bay seasoning
  • 3 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 10 oz Andouille sausage chopped
  • 4 cups chicken stock
  • 4 cups water
  • 14 oz diced tomatoes
  • 1/2 lb okra chopped
  • 4 bay leaves
  • ¼ cup oregano fresh chopped
  • ¼ cup parsley fresh chopped
  • ½ lb shrimp chopped
  • 2 tsp red wine vinegar


  • Melt butter in a small sauce pan over low heat.
  • Add flour to butter and whisk into a smooth paste.
  • Cook butter and flour over low heat, stirring occaionally for about an hour while preparing the the rest of the ingredient.
  • In a large pot or dutch oven over medium heat add olive oil, onions, bell pepper, celery and garlic.
  • Cook for about 15 minutes stirring occaionally.
  • Add chicken breast, salt, Old Bay, smoked paprika, cayenne pepper, and black pepper. Let cook for about 10 minutes, stirring occasionaly.
  • Add sausage, tomaotes, okra, water, chicken stock and herbs.
  • Simmer for 15 minutes, stirring occasionally.
  • Add the roux and mix well. Continue cooking for 30 minutes.
  • Add shrimp and red wine vinegar.
  • Simmer for 10 more minutes or until the shrimp is perfectly cooked.
  • Serve with a scoop of rice and Tabasco sauce.
  • Enjoy!


Serving: 1gCalories: 544kcalCarbohydrates: 32gProtein: 38gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 133mgSodium: 1496mgPotassium: 1084mgFiber: 5gSugar: 5gVitamin A: 1533IUVitamin C: 50mgCalcium: 126mgIron: 4mg
Keyword Gumbo
Tried this recipe?Let us know how it was!

You May Also Like

Leave a Reply

Recipe Rating