How to Make Gumbo

Gumbo is a traditional Louisiana dish, an assortment of various ingredients slow cooked in a thick stew and served over a bed of rice. Recipes vary across the Bayou State, with some regions adding seafood, and others using wild fowl and pork. You’ll seldom run across a fixed recipe - every Cajun has his or her own variation and favorite way to cook the dish. You can learn how to make gumbo with this easy-to-follow, basic recipe as a guide.




Tony Chachere’s seasoning
Cayenne pepper
Olive oil
Vegetable oil
Cajun smoked sausage
Cajun smoked tasso
Andouille sausage (optional)
1 Can of chicken broth
2 Onions
1 Green bell pepper
5 Cloves of garlic
1 Rabbit
2 Pheasants


1. Cover the bottom of a 5-quart Dutch oven with a thin layer of olive oil. Bring to medium-high heat.
2. Cook two links of Cajun smoked sausage and one pack of tasso (andouille is optional). Once cooked, remove and set aside for later, leaving the drippings.
3. Add two onions, one green bell pepper and five cloves of garlic, chopped. Sauté until soft and brown.
4. Liberally apply Cajun seasoning and cayenne pepper to a quartered rabbit and two pheasants (or wild game of your choice. Squirrel works well too.)
5. Add the wild game to the sautéd vegetables and brown it well. Then, add the sausage and tasso back to the pot.
6. Pour one can of chicken broth, and fill with water until it covers all of the contents in the pot. Cover and bring to a boil.
7. While the stew boils, prepare a roux. Mix vegetable oil with flour in a saucepan on low heat until you have a paste. Stir continuously, taking care not to let the contents burn. Once it turns dark brown (about the color of chocolate), it’s ready.
8. Add the roux to the gumbo until the stew becomes thicker. The more roux you add, the thicker it will become.
9. Let simmer for two to three hours until all of the roux has melted and mixed with the stew, stirring occasionally. When the meat begins to fall off the bone, it’s ready.
‚Äč10. Serve over rice and enjoy.