Louisiana Gumbo Recipes

Learn to make one of Louisiana's most beloved dishes

Whether thickened by a tomato-and-okra base or a rich and nutty dark roux, gumbo is one of Louisiana's most beloved dishes—and one of the world's most versatile comfort foods. Once you've got the trinity of celery, bell peppers, and onions, all sorts of ingredients can be added. From classic smoked turkey and andouille gumbo to a refined foie gras version, we've rounded up our favorite gumbo recipes. Take a minute to go over our quick gumbo tips, then get cooking.

Smoky andouille sausage is a gumbo standby. We use it in a lot of our gumbos, including versions with smoked turkey and shredded chicken. It complements smoked duck in a rich gumbo from Prejean's restaurant in Lafayette, Louisiana and is part of our rustic, spicy fried chicken gumbo.

You can make gumbo with whatever meat you have on hand. We combine several cheap cuts of meat, including oxtail and turkey neck, to make our oxtail gumbo. Despite its humble ingredients, it's an extraordinary recipe.

Many gumbos are thickened with a flour-based roux, but in Creole country another thickener is more popular: okra. Our Creole gumbo with chicken and tasso differs from other recipes in another major way—it uses tomatoes, which are as unwelcome in Cajun gumbo as beans in Texas chili.

Gumbo is simple comfort food, but we have some delicious fancy variations. The New Orleans icon Commander's Palace gave us a recipe for a white-tablecloth gumbo made with smoky goose meat, rich foie gras, and a variety of mushrooms.

Find all these dishes and more in our collection of our favorite gumbo recipes.

Smoked Turkey and Andouille Gumbo

Smoked Turkey and Andouille Gumbo

Located in a Lafayette, Louisiana farmhouse from the 1830s that has served as both a Confederate Army headquarters and, during the city's 1980s oil boom, a singles bar, Café Vermilionville smokes the turkey for this luxurious gumbo right out back in a makeshift smoker. The resulting dish embodies the rich flavors of dark roux and barbecued meat.Ingalls Photography
Fried Chicken and Andouille Gumbo

Fried Chicken and Andouille Gumbo

New Orleans chef Donald Link was born and raised in the Cajun town of Lake Charles, Louisiana, and this rustic gumbo, which is often served at his St. Charles Avenue restaurant Herbsaint, always reminds him of home. To give the gumbo added flavor, Link makes his roux with the same oil he uses to fry the chicken, which he later shreds and adds to the pot, along with his homemade andouille sausage. The result is a dark, thick, rustic stew with just the right amount of heat.Chris Granger
Creole Okra Gumbo

Creole Okra Gumbo

Most gumbos begin with a roux—a flavorful thickener made by cooking fat with flour. But there are as many ways to make a gumbo as there are cooks in Louisiana. Many versions of the dish, especially those of Creole origin, are made without a roux, including this recipe from The Times Picayune's Creole Cookbook (Random House, 1989), which uses a combination of tomatoes and okra as a thickener. While adding tomatoes to gumbo is heresy in many Cajun kitchens, Creole cooks are fans of the bright, sweet complexity they add to the dish—and so are we.Ingalls Photography
Oxtail Gumbo

Oxtail Gumbo

One of the best things about gumbo is that it's a truly imaginative dish—one that can be made with whatever happens to be in your kitchen at any given time. This recipe—based on a hand-written version given to us by Barbara Sias, a cook at the Rice Palace restaurant, in Crowley, Louisiana—combines inexpensive cuts of meat, including oxtail, ground sausage, and turkey necks, yielding a rich, hearty gumbo that, despite its humble ingredients, is nothing short of extraordinary.Ingalls Photography
Seafood Gumbo

Seafood Gumbo

Abbeville, Louisiana native Janice Macomber, who teaches Cajun-style cooking at the New Orleans Food Experience, gave us the recipe for this seafood-laden, subtly spicy gumbo made from the bounty of Louisiana’s waters. Into the pot go blue crabs, shrimp, and delicious chunks of lump crabmeat, resulting in a dish that's reminiscent of the bayous of south Louisiana. No matter where you live, be sure to use the freshest seafood available.Chris Granger
Mr. B's Gumbo Ya-Ya

Mr. B's Gumbo Ya-Ya

This dark-roux gumbo originates in Cajun countryTodd Coleman

Smoked Duck Gumbo

Smoked Duck Gumbo
Prejean's restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage.Chris Granger
Smoked Goose and Foie Gras Gumbo

Smoked Goose and Foie Gras Gumbo

Opened in 1880, the iconic New Orleans restaurant Commander's Palace is known for its refined versions of classic Creole dishes, such as pecan-crusted Gulf fish served with sweet corn, Gulf crab, and spiced pecans, quail lacquered with chicory-style coffee, and this elegant gumbo from chef Tory McPhail, made with rich, smoky goose meat, foie gras, and a variety of mushrooms.Ingalls Photography
Stuffed Quail Gumbo

Stuffed Quail Gumbo

This dish is sort of a gumbo in reverse: quail, roasted to a deep golden brown, is stuffed with dirty rice and smothered in a chocolate-colored purée of roux, andouille, duck, and vegetables. As you slice the quail, the dirty rice falls out, spilling into the bowl and mixing with the sauce.Chris Granger