Gumbo is a thick Louisiana stew-style soup made with a roux-based broth, meat or seafood, vegetables, and bold Creole or Cajun seasoning. Rooted in Creole and Cajun cuisine, this iconic dish is known for its deep flavor and hearty texture, which often leads people to wonder what type of soup gumbo really is.
If you’ve ever asked what is in gumbo soup, whether gumbo is a soup or a stew, or how it develops such bold flavor, this guide gives clear and practical answers. The way gumbo builds depth through roux, seasoning, and slow cooking follows the same principles explained in What Gives Soup the Best Flavor.
Whether you’re cooking a small batch or planning a large pot for family and guests, this article breaks down the key ingredients, traditional methods, and simple techniques that make gumbo thick, satisfying, and unmistakably Louisiana-style.
🥘 What Is Gumbo Soup? A Taste of Louisiana in Every Bite
Gumbo soup, or gombo, is a thick, flavorful stew that combines meats, seafood, vegetables, and a seasoned broth. Originating from Louisiana, it reflects a blend of West African, French, Spanish, and Native American influences — a true symbol of multicultural cooking.
There are two main types of gumbo soup:
- Creole Gumbo – Includes tomatoes, often enjoyed in New Orleans.
- Cajun Gumbo – Has no tomatoes and features a darker roux for a smoky flavor.
Whether you’re making American gumbo soup with chicken and sausage or a seafood variation, the result is always comforting, spicy, and delicious. Serve it with rice, cornbread, or French bread for a complete Southern meal.
🥘 Is Gumbo a Soup or a Stew?
Gumbo is often called a soup, but it is technically closer to a stew because of its thick, roux-based broth, hearty proteins, and long simmering process.
It is labeled as a soup largely because it is served in a bowl and eaten with a spoon, often over rice. In Louisiana cuisine, many slow-simmered dishes with broth are traditionally referred to as soups, even when they are quite thick.
What truly sets gumbo apart is its structure. A dark roux, okra, or filé powder gives gumbo a rich, almost gravy-like consistency, while generous portions of meat or seafood make it far more filling than a typical soup.
So, is gumbo a soup? Culturally, yes. Technically, it behaves more like a stew. This unique balance is exactly what makes gumbo one of Louisiana’s most iconic and comforting dishes.
🔥 What Makes a Soup a Gumbo?
What makes a soup a gumbo is its unique combination of a roux-based broth, the Louisiana holy trinity of vegetables, and bold Cajun or Creole seasoning. Unlike regular soups, gumbo is thickened with a dark roux, okra, or filé powder and always includes hearty proteins such as chicken, sausage, or seafood.
🍲 Gumbo vs Jambalaya: What’s the Difference?
Gumbo and jambalaya are both Louisiana classics, but they are very different dishes. Gumbo is a thick soup or stew served over rice, while jambalaya is a rice-based dish cooked with the ingredients mixed in. Gumbo relies on a roux for thickness, whereas jambalaya does not.
🌶 Is Gumbo Soup Spicy?
Gumbo soup can be mildly spicy or quite bold, depending on the amount of Cajun seasoning and cayenne used. The spice level is easy to adjust, making gumbo suitable for both mild and spicy food lovers.
🧄 The Key Components of a Perfect Gumbo Soup Recipe
Gumbo soup is made with a roux, protein (chicken, sausage, or seafood), the Louisiana “holy trinity” vegetables, broth, and bold spices.
Every homemade gumbo soup starts with the right balance of ingredients that give it depth and texture.
1. Proteins & Meats
- Chicken gumbo soup – Rich and hearty using thighs or shredded chicken.
- Andouille sausage – Adds a smoky, spicy kick.
- Shrimp gumbo – Sweet and briny for seafood lovers.
- Seafood gumbo – Combines shrimp, crab, or crawfish for luxury flavor.
- Turkey gumbo – Perfect for using leftover turkey.
2. Vegetables & Aromatics
No gumbo soup recipe is complete without the Holy Trinity: onion, celery, and bell pepper. Add garlic for warmth and okra for thickness. Creole-style versions also include diced tomatoes for tang.
3. Broth & Liquids
- Chicken broth or seafood stock create the base.
- Worcestershire sauce adds umami.
- Season generously with salt, black pepper, and Cajun spices.
4. Thickening Agents
A true gumbo soup needs body:
- Roux (flour + fat) – Gives color and richness.
- Filé powder – Ground sassafras, added before serving.
- Okra – Natural plant-based thickener.
5. Seasonings & Spices
Classic Cajun and Creole seasoning, paprika, cayenne, bay leaves, and white pepper give gumbo its unforgettable depth.
If your roux or broth needs a boost, these tips will help: How to Make Soup Thick and Creamy and Why Do Chefs Put Vinegar in Soup?.
👩🍳 How to Make Gumbo Soup Step by Step
🍲 Quick Gumbo Soup Recipe Overview
- Total time: About 1 hour
- Difficulty level: Intermediate
- Servings: 4–6 people
- Style: Creole or Cajun (depending on ingredients)
Gombo Soup Recipe: How to Make a Traditional New Orleans Classic
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This authentic gombo soup recipe is a flavorful, hearty Louisiana classic packed with chicken, andouille sausage, okra, and a rich Cajun-spiced broth. Whether you love Creole gumbo or Cajun gumbo, this dish brings the taste of New Orleans right into your kitchen. Serve it over white rice with a side of cornbread for the ultimate Southern comfort meal.
Ingredients
Proteins & Meats:
- 1 lb boneless chicken thighs, diced
- 1 lb andouille sausage, sliced
- ½ lb shrimp (optional, for seafood gumbo)
Vegetables & Aromatics:
- 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)
Broth & Liquids:
- 6 cups chicken broth (or seafood stock)
- 1 tbsp Worcestershire sauce
Thickening Agents:
- ½ cup flour
- ½ cup vegetable oil (or butter)
- 1 tsp filé powder (optional, for thickening)
Seasonings & Spices:
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp dried thyme
- 2 bay leaves
- Salt & black pepper to taste
Serving & Garnishes:
- 3 cups cooked white rice
- ¼ cup chopped green onions (for garnish)
- French bread or cornbread (optional)
Instructions
1. Prepare the Roux:
- In a large pot, heat ½ cup oil or butter over medium heat.
- Slowly whisk in ½ cup flour, stirring continuously.
- Cook until the roux turns a deep brown color (about 15-20 minutes).
2. Sauté the Vegetables:
- Add onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened.
- Stir in garlic and cook for another minute.
3. Add Broth and Meats:
- Slowly pour in chicken broth, stirring as you go.
- Add chicken and andouille sausage, then mix well.
4. Add Spices and Simmer:
- Stir in Cajun seasoning, paprika, cayenne, thyme, bay leaves, and Worcestershire sauce.
- Let the soup simmer for 45 minutes, stirring occasionally.
5. Add Okra and Tomatoes:
- Stir in okra and diced tomatoes. Simmer for another 15 minutes.
6. Finish and Serve:
- Remove bay leaves. If using filé powder, stir it in just before serving.
- Serve over cooked white rice, garnished with green onions.
Notes
- For seafood gumbo, add shrimp in the last 5 minutes of cooking.
- If you prefer a thicker gumbo, add more roux or filé powder.
- For a spicier flavor, increase the cayenne pepper.
- This dish freezes well—store leftovers in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Cajun, Southern
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Gombo soup, gumbo soup, traditional gumbo recipe, homemade gumbo, Creole gumbo, Cajun gumbo
Step 1 – Make the Roux
In a large pot, heat ½ cup of oil or butter. Whisk in ½ cup of flour, stirring constantly until the roux turns dark brown (about 20 minutes). This step defines the flavor of your gumbo soup base.
- 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 – Add the Holy Trinity
Stir in chopped onion, bell pepper, and celery. Cook for 5 minutes, then add garlic.
Step 3 – Add Broth and Proteins
Slowly pour in 6 cups of chicken broth. Add andouille sausage, chicken, Worcestershire sauce, bay leaves, and cayenne pepper.
Step 4 – Add Vegetables and Simmer
Add diced tomatoes (for Creole gumbo) and sliced okra. Reduce heat and simmer for 30–40 minutes.
Step 5 – Season and Serve
Adjust seasoning with Cajun spices, salt, and pepper. Optionally, add a teaspoon of filé powder before serving. Serve your homemade gumbo soup hot over rice with cornbread or crusty bread.
Love hearty bowls like gumbo? Try our Louisiana-style cousin next: Easy Swamp Soup Recipe and learn What Is Swamp Soup.
🍚 Best Sides to Serve with Gumbo Soup
Gumbo soup is traditionally served over rice, but the right side dishes can elevate the entire meal.
White or brown rice – The classic base that absorbs the rich, flavorful broth.
Cornbread – A Southern favorite that adds contrast and balances the spice.
French bread – Perfect for soaking up every drop of gumbo.
Gumbo pairs especially well with authentic Southern cornbread or fluffy white rice, making it a complete and comforting Louisiana-style meal.
How to Store and Reheat Gumbo Soup
- Refrigerate for up to 3 days in a sealed container.
- Freeze for up to 3 months (without rice).
- Reheat on the stove over low heat, stirring often.
Gumbo soup actually tastes even better the next day, as the flavors deepen overnight!
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.
If you enjoy soups that store well and taste even better the next day, hearty options like black bean soup follow similar meal-prep principles.
Meal-prep fans: get faster weeknights with Instant Pot Black Bean Soup (Fix Bitter Taste).
Frequently Asked Questions About Gombo Soup
What type of soup is gumbo?
Gumbo is a thick, hearty Louisiana soup that sits between a soup and a stew. It uses a roux-based broth, vegetables, and meat or seafood, which gives it a rich texture unlike most traditional soups.
What is gumbo soup made of (ingredients list)?
Gumbo soup typically contains chicken, sausage, shrimp, onions, celery, bell peppers, okra, and a rich roux. These gumbo soup ingredients create the dish’s hearty and smoky flavor.
How do I make one gallon of gumbo soup?
For a 1 gallon gumbo soup recipe, use around 16 cups of broth and 4 pounds of protein. Multiply other ingredients accordingly to maintain the same flavor balance.
What allergens are present in gumbo soup?
Common allergens include shellfish, gluten (from the roux), and dairy (if butter is used). Always adjust the recipe if you have dietary restrictions.
What does gumbo taste like?
Gumbo has a smoky, spicy, and savory taste with layers of rich, earthy flavors from the roux and Cajun spices.
Can I buy gumbo soup ready-made?
Yes, you can buy gumbo soup in specialty stores or online, but nothing beats making your own homemade gumbo soup with fresh ingredients!
Is gumbo soup gluten-free?
Gumbo soup is not naturally gluten-free because it is traditionally thickened with a roux made from wheat flour. However, it can be made gluten-free by using a gluten-free flour blend for the roux or by thickening the gumbo with okra or filé powder instead.
Can gumbo soup be made without okra?
Yes, gumbo soup can be made without okra. Many traditional Cajun gumbo recipes do not use okra and rely on a dark roux or filé powder for thickness. The flavor remains rich and authentic even without okra.
Can I make gumbo soup in advance for a crowd?
Yes, gumbo soup is an excellent make-ahead dish for large groups. It can be prepared one or two days in advance and reheated gently before serving. Making gumbo ahead of time often improves the flavor as the ingredients have more time to meld.
Is gumbo soup better the next day?
Yes, gumbo soup is often better the next day. After resting overnight, the spices deepen, the broth becomes more balanced, and the overall flavor is richer. This makes leftover gumbo especially popular for meal prep and gatherings.
🌶 Final Thoughts
This gumbo soup recipe brings the warmth and heritage of Louisiana right to your kitchen. Whether you choose a Creole or Cajun version, gumbo is a dish that celebrates flavor, culture, and comfort. Serve it with rice, share it with family, and enjoy one of the South’s most iconic meals.