This gumbo recipe is the most requested recipe that people have asked me for. 5 generations of cooking gumbo have gone into this one recipe. For the first time ever I’m going to show you exactly how to make this. The full recipe is below! Let’s dive in!
Family Style Gumbo:
Makes a 17qt magnalite pot
This chicken and sausage should be lighter in color than most gumbos but as hearty as you want to make it. The broth is barely thickened by the roux making this style of gumbo more on the “soup” side than a “stew” thickness, and therefore lighter by nature. Chef tip: make sure you buy the best smoked sausage available. The sausage is the main seasoning component in this gumbo.
– 10 leg and thigh quarters (post stock), pulled from the bone in large chunks and cooled
– 1.5 lb of cleaned cut chicken gizzards
– 1.5 lb smoked duck sausage
– 1.5 lb hog andouille
– 3/4 cup oil
– 1 cup AP flour
– 3 cups diced onion
– 2 cup diced green bell pepper
– 1 cup diced celery
– 4 cloves minced garlic
– 12 quarts of chicken stock (in this video I used homemade chicken broth fortified by homemade pork stock)
– 3 bay leaf
– 2 green onions, thinly sliced, greens and whites separated
– 1/2 cup of fine chopped Italian leaf parsley
– Salt and pepper to taste
– 1-2 eggs per person
– hot sauce (optional)
1. In a cast iron pot, heat oil over medium-high heat. Whisk in flour, stirring constantly (with a wooden roux paddle) on low heat until a brown cajun roux is achieved. The color is similar to peanut butter.
2. Add hog andouille to the hot roux and cook for 10 minutes on low heat
3. Stir in onions and garlic and cook for 10 minutes on low – medium or until onions begin to caramelize
4. Stir in bell peppers and celery and cook for an additional 10 minutes on medium heat
5. Add hot chicken stock slowly to the mixture stirring the entire time. Bring up to a simmer
6. Add clean gizzards, smoked duck sausage, whites of green onion and bay leaves
7. Keep on a simmer until the gizzards are fully tender
8. Once gizzards are tender, add pulled chicken meat and tops of green onions.
9. Taste for seasoning and adjust with salt and pepper.
10. Simmer mixture for another 30 minutes, stirring occasionally but being careful to to break up the chicken too much
11. Re- Season with salt and pepper if necessary, add your chopped parsley.
12. In a separate pot, transfer some of your gumbo so that you can cook eggs separate from the main batch of gumbo.
13. Bring the transferred gumbo to a simmer. Crack your eggs carefully into the simmering gumbo giving enough space for the gumbo to simmer around each egg.
14. Keep your gumbo at a low simmer and cover with a lid. After 6 minutes your eggs will be “soft poached” and at 10 minutes you eggs will be “hard poached”. Never stir during this duration
15. Once the eggs are cooked to your liking, serve immediately over white rice preferably with a side of potato salad.
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50 Comments
Potato salad with Gumbo that’s mostly in the heart of Cajun Country, places like Vermilion Parish.
I got have the recipe for that 🦆 sausage.
Sounds delicious ; thanks from old New Orleans 😇 😋
Okra gumbo requires no roux
Over rice and absolutely NO potato salad .
Would Avocado oil work?
Thank you for going against the grain on the social media chefs. Keep it simple.
Not sure where you are located but your gumbo recipe is very very close to how we make it in the River Parishes.
I have that same pepper grinder, I've had it probably 15 years and it still grinds like a beast. I think it's called Magnum.
I am a trained chef and have made gumbo many times. This video answers everything I’ve always wondered about but never had the time to answer. Thank you.
Baked sweet potato all the way!
Duck and Squirrel with deer sausage!
The Roux is the starting point
No okra, or maybe I missed it? The African name for okra is gumbo, which is where I thought the name originated, but I’m not from LA, just a fan of the cuisine. Great video and I’ma try the eggs! Thanks chef!
From San Antonio, Texas and I love Stir the pot!! Rice with my gumbo and I feel the most important part is the roux and the stock, but mostly the roux! I love the addition of gizzards! Will definitely add them to my next pot!!
Okra?….
lol, Great vid!!
Lots of great knowledge nuggets here even for seasoned cooks
Gumbo for me is a taste soup, a bit spice and a type of food that makes you feel satisfied after eating.
I like my gumbo all three ways re the potato salad. Since I'm going lower carbs, I quit making it. LOVE gumbo and I make mine very similarly to yours. I also add boiled egges into my gumbo. We call it sausage and egg gumbo (with chicken, too). Mom came from Vinton La. and They know gumbo. Took me years (now 75 years old). and I make it good, cher.
Well, the foam that forms when boiling meats is just protein being drawn out of the meat and jumbling all together and solidifying. Like when you beat egg whites.
Make the roux in the black pot.
the most important ingredient is the Soul of the Chef
The foam is protein.
Where's the filé ?
Potato salad inside the bowl of gumbo been eating my gumbo like that for 40 years
Potato salad in da gumbo no gizzards for Moi
I'm from Lake Charles (deep SW LA) and I just have to say that seeing you put eggs in just like my Dad has always done brought a smile to my heart as well as my face. Sadly my husband never really got into doing that, but doing it the same as you did here and putting it in a separate pot alongside, that's easy.
Yeah, there are all these 'THIS is the way gumbo is SUPPOSED to be done!' arguments across the state- I'm of the 'potato salad goes on the SIDE!' group (and yeah, you GOTTA have the potato salad with gumbo!), but hey, if YOU wanna put it in straight into the bowl, or if you want to grab a scoop with your spoon and then dip that spoon into the gumbo itself to grab some of that, by all means, do so! I might not do that, but I'll never say that it's wrong for YOU to do. It's just wrong for ME to do. 😛
Hopefully we'll actually get some winter weather again soon… maybe it will last longer than two days this time… yeah I know I can make gumbo all year round, and I do, but when it gets legitimately chilly is when for me gumbo goes from 'yeah sure gumbo' straight to 'HELL YEAH GUMBO TIME!'
I definitely use chicken gizzards in my gumbo and I make my chicken stock from the chicken gizzards.
No potato salad
I've never seen someone add eggs to their gumbo
Nice looking gumbo, but I get the heebie jeebies seeing it cooked out of an unanodized aluminum pot.
Celery all day…carrot made me cringe..stickin in tho
are going to drop merch?
Thank you for making an authentic cajun gumbo without all that cajun seasoning with paprika. Cajuns did not have paprika, not sure where that came about.
The best gumbo was my mama’s.😢❤
No Okra?
Dude, really? What is going on with this whole potato salad thing? My dads cajun, we live in Texas, but his 3 brothers and all my cousins all live in LA. We were in Baton Rouge at my cousins house and for the first time in 42 of my life they started talking talking about putting potato salad in their gumbo. I'm the only long hair in the family so I'm not exactly a stickler for rules, but when it comes to my gumbo I don't mess with perfection. I tried it, but personally, I don't get it. Not a fan. I don't want mustard and mayo or pickles dirtying up my gumbo. I will admit, I do think gumbo needs a bit vinegar, to balance all that fat – but that's what tabasco is for ( am I right, lol)? Anyways, we were visiting, my cousin who's close to age wanted to prove to our sweet aunt LeAnne that he could whoop up a good gumbo. It was the first time they let the young bucks handle things so it was fun. I'm not gonna lie the gumbo I had waiting in the freezer back home in Texas was better. So a few days before turkey day, my Pops had roasted a bird and it came out a little dry. I heard my mom huffing and saying its uneatable. It was little tough and pretty dry, but I was not gonna let her just toss that huge turkey, not happening. I told her don't even worry about it. I'll use it for the gumbo. I de deboned it, roasted the bones and made my stock like normal used the trinity. I had some killer andouille that I picked up in Louisiana a few months before that was super smokey. I pushed my roux and it was dark, but not burnt. Honestly, it was some of the best gumbo I've ever had.
I will say that egg trick, brilliant. Who said you can't have gumbo for breakfast, lunch, and dinner?
I really enjoyed your video. Very good camera work showing all the delicious fresh ingredients. I have never watched instructioin on gumbo before. This was beautiful. You really made my mouth water with anticipation of eating your gumbo. Thank you for the treat.
I want to give credit to you cameraman, editors, and all involved in such a very nice video. That was very beautiful workmanship you all.
Potato salad definitely in the bowl. Preferably mustardy and nearly whipped with a combo of dill and sweet relish.
I love that you're not adding all that extra mumbo jumbo in your gumbo
Definitely potato salad in the gumbo bowl.
Cold salad in Boul onside of Boul for cooling not to burn mouth haha 😊
No roux??? That AINT gumbo, darlin. That's SOUP.
The most important part of the gumbo is the cook.
I like gumbo with just rice and a piece of garlic bread. That might be my church upbringing. I don't mind a scoop of potato salad in my gumbo though. And I cook eggs in my gumbo all the time.
I love it classic with rice, but if I do potato salad and gumbo, it's in the bowl, without rice…???is that a Lake Charles thing? or a me with only one cajun parent thing?
Definitely put potato salad in the gumbo. Also love boiled eggs in the gumbo. Great job, buddy!!
I rather my gumbo and potato salad in separate bowls, but I take a 1/2 spoon of potato salad and dip in the gumbo get some of that gumbo juice with it. Also love gizzard in my gumbo just wish my family liked them. Back in the day mama would put the gizzard, liver and neck in the gumbo and you bet I was fishing for them!
Gumbo is a little blonde to my liking. Your attention to detail and everything else honestly, had my attention. I’ll probably make a gumbo this weekend following your recipe to a T. Love your thought process and approach to cooking
Potato salad inside
Where do I get great smoked sausage in Lafayette?