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Louisiana Gumbo Recipe

*Disclaimer* I am not a food blogger, but I did go to culinary school.  My photos may not be pretty, but only good recipes belong on my blog. 

I think it is time for a trip to Louisianna to eat some gumbo and beignets!

I was introduced to Cajun food from my roommate’s Mom.  She came to stay with us from Louisianna for a few weeks and we were blessed to have her cook a few meals.  Her gumbo, Jambalaya, and sweet potatoes changed my life.  

Here is a classic recipe for Louisianna Gumbo. I do not like my food to be too spicy, but if you do feel free to add hot sauce or cayenne pepper.  Also, when I made this for the images, I only made a 1/4 of the recipe since my wife and I were leaving out of town the next day. Following this recipe will get you a much larger yield then what it looks like in the image. 


  • 1 tbsp vegetable oil 
  • 1 onion, diced 
  • 2 bell peppers, diced 
  • 2 celery stalks, diced 
  • 4 chicken breast, diced 
  • 1 lb sausage, sliced 
  • 1/4 c flour 
  • 1 lb okra 
  • 1 can diced tomato 
  • 1 can tomato sauce 
  • 2 tsp creole seasoning 
  • 1 bayleaf 
  • 1 tsp salt 
  • 4 cups chicken stock


1. Heat a heavy cast-iron skillet and saute the diced onion, bell peppers and celery until tender.

2.In a separate pan, saute chicken and sausage. Once cooked, add to sauteed vegetables.

3. Add flour and stir, cooking for a few minutes.

4. Add chicken broth, tomatoes, okra and seasonings and allow to simmer for at least 15 minutes. Season and serve over cooked rice.

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