Gombo Soup Recipe: How to Make a Traditional New Orleans Classic

Name: Gombo Soup Recipe: How to Make a Traditional New Orleans Classic
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Creole
Ingredients: 1 lb boneless chicken thighs, diced; 1 lb andouille sausage, sliced; ½ lb shrimp (optional, for seafood gumbo); 1 large onion, diced; 1 green bell pepper, diced; 2 stalks celery, chopped; 4 cloves garlic, minced; 1 cup fresh okra, sliced (or frozen okra); 1 cup diced tomatoes (for Creole gumbo); 6 cups chicken broth (or seafood stock); 1 tbsp Worcestershire sauce; ½ cup flour; ½ cup vegetable oil (or butter); 1 tsp filé powder (optional, for thickening); 1 tbsp Cajun seasoning; 1 tsp paprika; ½ tsp cayenne pepper; 1 tsp dried thyme; 2 bay leaves; Salt & black pepper to taste; 3 cups cooked white rice; ¼ cup chopped green onions (for garnish); French bread or cornbread (optional)

Gombo soup is a rich, flavorful dish deeply rooted in Louisiana cuisine. Whether you’re craving a homemade gumbo soup or looking for a traditional gumbo recipe, this guide will teach you everything you need to know.

If you’ve ever wondered what is in gombo soup or how to make a traditional gumbo recipe, this article has all the answers. You’ll learn about the key gumbo soup ingredients, how to prepare the best gumbo soup base, and why this dish is loved in New Orleans cuisine. By the end of this guide, you’ll have all the knowledge you need to whip up a perfect pot of homemade gumbo soup that’s bursting with flavor.

If you’re wondering what makes a great soup, gumbo is the perfect example of a dish where technique meets tradition.

What Is Gombo Soup? A Taste of Louisiana in Every Bite

Gombo soup, often called gumbo soup, is a traditional dish that originates from Louisiana. It is a rich, flavorful, and thick soup made with a combination of meats, seafood, vegetables, and a well-seasoned broth. This dish has deep historical roots, drawing influences from West African, French, Spanish, and Native American cooking.

There are two major styles of gumbo soup:

Creole Gumbo – Features tomatoes and is commonly associated with New Orleans cuisine.
Cajun Gumbo – Does not contain tomatoes and has a darker roux, giving it a richer taste.

This dish is often served with white rice, cornbread, or French bread, making it a satisfying meal perfect for lunch or dinner. If you’re wondering what makes gumbo authentic, it’s all about the ingredients, the slow cooking process, and the perfect blend of spices that create its signature depth of flavor.

The Key Components of a Perfect Gombo Soup

To make the best homemade gumbo soup, you need the right ingredients. Every component plays a crucial role in building the flavors, textures, and heartiness that define this dish.

Fresh ingredients for gombo soup including vegetables, spices, chicken, and andouille sausage neatly arranged on a cutting board.

1. Proteins & Meats

The protein choices in gumbo soup can vary based on personal preference and tradition. Some of the most popular options include:

Chicken gumbo soup – Uses boneless chicken thighs or rotisserie chicken for a rich taste.
Andouille sausage – A spicy, smoked sausage that adds a bold, deep flavor.
Smoked sausage – Can be substituted for andouille if you prefer a milder taste.
Shrimp gumbo – A great option for seafood lovers, adding a sweet and briny taste.
Seafood gumbo – Combines shrimp, crab, crawfish, and sometimes even oysters for a luxurious twist.
Turkey gumbo – A fantastic choice for using up leftover turkey from holidays.

2. Vegetables & Aromatics

No classic gumbo ingredients list is complete without vegetables that form the backbone of the dish:

Onion, celery, and bell pepper (Holy Trinity) – This trio of vegetables is essential for Creole and Cajun cooking.
Garlic cloves – Adds depth and warmth to the dish.
Green bell pepper & red bell pepper – Offer sweetness and a mild crunch.
Tomatoes in gumbo – Only used in Creole-style gumbo, adding tanginess and brightness.
Fresh okra or frozen okra – Helps naturally thicken the soup while adding a unique taste.

3. Broth & Liquids

The broth is the foundation of gumbo soup and needs to be flavorful and well-seasoned. Options include:

Chicken broth – A must for chicken-based gumbo soup recipes.
Seafood stock – Used for seafood gumbo, enhancing the oceanic flavors.
Vegetable stock – A great alternative for vegetarian versions.
Worcestershire sauce – Adds umami depth to the broth.

4. Thickening Agents

A properly thickened broth is essential to achieving an authentic gumbo soup base. The main thickening agents include:

Roux for gumbo – A mixture of fat and flour cooked until golden brown or dark brown.
Filé powder (ground sassafras) – Traditionally used as a final thickener before serving.
Okra as a thickener – Provides a natural, plant-based thickening effect.

5. Seasonings & Spices

A great gumbo soup recipe needs the perfect blend of spices. Common seasonings include:

Cajun seasoning – A bold mix of paprika, cayenne, garlic powder, and more.
Creole seasoning – Slightly milder than Cajun seasoning, often with more herbs.
Bay leaves – Infuse the broth with subtle aromatic notes.
Paprika, cayenne pepper, black pepper, and white pepper – Essential for heat and complexity.

Step-by-Step Guide to Making Gombo Soup from Scratch

Step 1: Prepare the Roux

The roux is the foundation of traditional gumbo soup and determines the depth of flavor.

A deep brown roux being stirred in a cast-iron skillet, an essential step for making traditional gombo soup.

Heat ½ cup of oil or butter in a large pot over medium heat.
Slowly whisk in ½ cup of flour, stirring continuously.
Keep stirring until it turns a deep brown color (this takes 15-20 minutes).

Step 2: Sauté the Holy Trinity

Add 1 chopped onion, 1 diced bell pepper, and 2 celery stalks to the roux.
Stir and cook for about 5 minutes until softened.
Add 4 minced garlic cloves and sauté for another minute.

Step 3: Add the Broth and Proteins

Gradually pour in 6 cups of chicken broth, stirring constantly.
Add 1 pound of andouille sausage and 1 pound of cubed chicken thighs.
Stir in 1 tablespoon Worcestershire sauce, 2 bay leaves, and a pinch of cayenne pepper.

A pot of gombo soup simmering on the stove, with chicken, sausage, and okra floating in the thick, flavorful broth.

Step 4: Add Vegetables and Simmer

Stir in 1 cup of diced tomatoes (for Creole gumbo) and 1 cup of sliced okra.
Reduce heat and let the gumbo soup simmer for at least 30 minutes.

Step 5: Adjust Seasoning and Serve

A ladle of gombo soup being poured over a bowl of white rice, with steam rising from the hearty dish.

Taste and adjust seasoning with salt, pepper, and Cajun seasoning.
If desired, stir in 1 teaspoon filé powder before serving.
Serve hot over steamed white rice, with cornbread or French bread on the side.

Best Sides to Serve with Gombo Soup

Pairing your gumbo soup with the right side dishes enhances the meal. Some great options include:

A bowl of gombo soup served with cornbread and French bread on a rustic wooden table.

White or brown rice – The classic way to enjoy gumbo soup over rice.
Cornbread – Adds a slight sweetness to balance the spice.
French bread – A crusty loaf to soak up the flavorful broth.

Gumbo pairs beautifully with a side of authentic Southern cornbread or over fluffy white rice. Want to learn more about what makes cornbread truly Southern? Check out this guide for the perfect pairing.

How to Store and Reheat Gombo Soup

Gombo soup tastes even better the next day! Here’s how to store and reheat it properly:

Leftover gombo soup stored in an airtight container, ready to be refrigerated for later enjoyment.

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze for up to 3 months without the rice for the best texture.
Reheat: Warm on the stove over low to medium heat, stirring occasionally.

Whether you make it thick and rich or light and brothy, gumbo is a dish that brings people together. If you love unique Southern soups, you might also enjoy this Swamp Soup recipe, which has similar bold flavors with a twist.

Frequently Asked Questions About Gombo Soup

What Makes a Soup a Gumbo?

A soup is considered gumbo when it contains a thick, flavorful broth, a rich combination of proteins and vegetables, and is served over rice. What sets gumbo apart from other soups and stews is its unique thickening agents—traditionally, a dark roux, filé powder (ground sassafras), or okra. Gumbo also relies heavily on Creole and Cajun seasonings, giving it a deep, bold flavor.

What Is Gumbo in Africa?

The word “gumbo” originates from the West African Bantu word “ki ngombo,” meaning okra. In many African countries, okra-based stews and soups are common, often featuring a thick, rich consistency similar to Louisiana gumbo. These dishes are typically made with meat, fish, or shellfish, along with okra as a natural thickener. When enslaved Africans were brought to Louisiana, they introduced okra, which became a key ingredient in the development of modern gumbo.

What Are the 2 Rules of Gumbo?

Never rush the roux – The roux (a mixture of flour and fat) is the heart of gumbo. It must be slowly cooked to a deep brown color to develop the dish’s signature depth of flavor. A rushed or burnt roux can ruin the entire dish.
Gumbo takes time – A proper gumbo needs to simmer for at least an hour to allow all the flavors to blend. The longer it cooks, the richer the taste.

What Does Gumbo Taste Like?

Gumbo has a rich, smoky, and savory taste with layers of spices, aromatics, and umami flavors. The broth is thick, hearty, and well-seasoned, balancing flavors from the roux, proteins (chicken, sausage, seafood), and the “Holy Trinity” of vegetables (onion, celery, bell pepper). Depending on the style, gumbo can have a mild or spicy kick, with a deep earthy, smoky, and slightly tangy undertone from ingredients like smoked sausage, filé powder, or tomatoes (in Creole gumbo).

This gombo soup recipe brings the warmth and tradition of New Orleans straight to your kitchen. Try it today, and enjoy a true Southern classic!