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).

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)

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

Scale

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