The Best Ever Gumbo

    3 hours 45 min

    This is a hearty stew that's packed full of flavour. Chicken is simmered with prawns, smoked sausage and okra is a spicy sauce. Serve over freshly cooked rice.

    76 people made this

    Serves: 10 

    • 30g butter
    • 2 cloves garlic
    • 325g chopped onion
    • 75g chopped green pepper
    • 60g chopped celery
    • 450g okra, chopped
    • 4 tablespoons rapeseed oil
    • 4 tablespoons plain flour
    • 450g chicken thighs
    • 450g smoked sausage, such as Mattessons, thickly sliced
    • 475ml water
    • 1.5 litres chicken stock
    • 900g fresh prawns, peeled and deveined
    • 1 sprig fresh thyme
    • 3 teaspoons chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon hot pepper sauce, such as Tabasco
    • 1/2 teaspoon file powder (optional)

    Prep:45min  ›  Cook:3hr  ›  Ready in:3hr45min 

    1. Melt the butter in a large frying pan over medium heat. Add the garlic, onion, pepper, celery and okra; cook and stir until golden brown. Remove from the frying pan and set aside.
    2. Brown the sausage in the frying pan over medium heat. Remove from the pan to drain on kitchen towels. Drain the sausage fat from the frying pan and pour in the vegetable oil to heat. Place the chicken in the frying pan and cook for about 20 minutes, turning frequently. Remove chicken from the pan and place on kitchen towels to drain, leaving the oil in the pan.
    3. Reduce the heat to low and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown colour. This should take about 30 minutes.
    4. Stir 475ml water into the roux and add the onion, garlic and peppers. Set the heat to medium and bring to the boil. Stir in the chicken stock and simmer over low heat. Cut the chicken into cubes and add to the stock along with the sausage. Simmer for about 1 hour.
    5. Meanwhile, combine rice and 475ml of water in a saucepan. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until rice is tender.
    6. Add the prawns to the gumbo and season with thyme, parsley, salt, cayenne pepper and hot pepper sauce. Cook for another 20 minutes. Remove from the heat and stir in the file powder.


    File powder is also known as sassafras leaves. It can be purchased in Hispanic speciality stores or online.

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    Reviews & ratings
    Average global rating:

    Reviews in English (66)


    also as I dont eat pork I used a turkish beef spicey sausage, it was yummy!!!  -  17 Dec 2012


    Lovely! I used sunflower oil instead of rapeseed, and next time I may put okra in later so it doesnt disintegrate into stew, I like mine with some bite! all in all a really tasty gumbo! thank for the recipe  -  17 Dec 2012


    I gave this only three stars because while I enjoyed it... it didn't knock my socks off like other gumbos I've had in the past. Here are some things I'd like to note about this recipe: 1. This recipe has okra in it, which is actually considered a thickening agent. (Not just a vegetable.) File (Fee-lay) powder is supposed to be a replacement for okra in the off season. It isn't bad that this recipe has both... just something I thought I'd note. BTW I'm no expert on gumbo I just read this info on several websites while trying to find a recipe. 2. You can't really make the vegetables "golden brown" as the recipe states. This might be obvious to some, but I found it irritating. You just cook the veggies until they're soft, or when the onions are all translucent. 3. I prefer a darker roux but I'm not sure how to make it darker. Some of the other recipes call for 2 cups of beef broth, and only 4 of chicken. Maybe this makes the broth darker the way I liked it when I had it before. 3. Part of what I like about traditional gumbo is that the chicken is usually on the bone, and there are still tails on the shrimp... I recommend buying a big bag of wings and using that in the recipe instead of boneless thighs. (Which I assume is what the recipe wanted but didn't clarify.) Mini drumsticks would be good too. 4. If you're worried about not having enough fat for the roux... don't drain the sausage fat and just add a little more flour. It says 1/4 cup of flour, but you can just eyeball  -  19 Dec 2007  (Review from Allrecipes US | Canada)