25 Easy Dutch Oven Gumbo Recipes for Every Occasion

Few dishes embody the warmth and soul of Southern cuisine quite like gumbo.

This rich, flavorful stew, originating from Louisiana, is a celebration of textures, tastes, and aromas.

Made with a perfect blend of meats, seafood, vegetables, and spices, gumbo is often the centerpiece of family dinners, holiday gatherings, or casual weekend meals.

Using a Dutch oven to prepare gumbo not only allows for even heat distribution but also enhances the deep, layered flavors that make this dish truly unforgettable.

From classic chicken and sausage to seafood extravaganzas and creative vegetarian options, there’s a gumbo for every palate.

In this guide, we present 25 Dutch oven gumbo recipes that cover traditional favorites, modern twists, and health-conscious variations.

Each recipe is crafted to bring authentic Cajun flavor right into your kitchen, ensuring your gumbo is rich, hearty, and utterly delicious.

25 Easy Dutch Oven Gumbo Recipes for Every Occasion

From classic Cajun combinations to inventive vegetarian and seafood options, Dutch oven gumbo is a dish that never fails to impress.

With these 25 recipes, you can explore the full spectrum of gumbo possibilities, whether you’re feeding a hungry family, hosting a festive gathering, or simply craving a hearty, flavorful meal.

Each recipe brings the warmth, spice, and comfort of Louisiana straight to your kitchen, ensuring your gumbo is always rich, satisfying, and memorable.

Classic Chicken and Sausage Gumbo

This hearty, soulful gumbo combines tender chicken, smoky andouille sausage, and the deep, rich flavor of a dark roux.

Simmered slowly in a Dutch oven, this dish captures the essence of Louisiana cooking and is perfect for family dinners.

Ingredients:

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• 3 cups cooked white rice
• ¼ cup chopped fresh parsley
• Hot sauce, for serving

Instructions:

1. Preheat your Dutch oven over medium heat. Combine the vegetable oil and flour, whisking constantly to create a dark roux, about 15–20 minutes. The roux should be a rich chocolate color.
2. Add the onion, bell pepper, and celery. Sauté for 5–7 minutes until the vegetables are softened. Stir in garlic, salt, black pepper, cayenne, paprika, and thyme.
3. Add the sausage and chicken pieces, cooking until lightly browned on all sides.
4. Pour in the chicken broth and diced tomatoes, stirring to combine with the roux. Add bay leaves. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
5. About 15 minutes before serving, add the okra. Continue to simmer until the gumbo thickens slightly and the flavors meld.
6. Serve hot over cooked rice, garnished with parsley and optional hot sauce.

This classic gumbo balances smoky, spicy, and savory flavors, creating a comforting and satisfying meal.

The Dutch oven ensures the roux and broth meld perfectly for a deeply flavorful experience.

Seafood and Shrimp Gumbo

A coastal twist on the traditional gumbo, this recipe features fresh shrimp, crab meat, and a medley of seafood simmered in a rich, dark roux.

It’s luxurious yet homey and ideal for seafood lovers.

Ingredients:

• ½ cup unsalted butter
• ½ cup flour
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon thyme
• 2 bay leaves
• 1 pound shrimp, peeled and deveined
• 1 cup lump crab meat
• 1 pound crab or crawfish stock (or seafood broth)
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• Cooked white rice
• Chopped green onions for garnish

Instructions:

1. In a Dutch oven over medium heat, melt butter and whisk in flour to form a roux. Cook, stirring constantly until it reaches a dark brown color (about 15 minutes).
2. Add onions, bell peppers, and celery, cooking until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Pour in seafood stock and diced tomatoes. Bring to a gentle simmer for 20 minutes.
4. Add shrimp, crab meat, Worcestershire sauce, and hot sauce. Simmer 10 minutes until shrimp is cooked through.
5. Stir in sliced okra and cook 5 more minutes. Remove bay leaves before serving.
6. Serve over cooked rice and garnish with green onions.

This seafood gumbo offers a rich, briny flavor with a silky texture from the dark roux.

Perfect for a weekend dinner, it showcases the best of Southern seafood cuisine.

Vegetarian Mushroom and Okra Gumbo

A vegetarian twist on gumbo, this recipe uses earthy mushrooms, fresh okra, and a medley of vegetables in a flavorful vegetable broth.

Hearty, filling, and entirely meat-free, it’s perfect for plant-based eaters.

Ingredients:

• ¼ cup olive oil
• ¼ cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups mushrooms, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 6 cups vegetable broth
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons soy sauce or tamari
• Cooked rice
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Stir in flour to make a roux, cooking until it turns a deep brown.
2. Add onions, bell peppers, and celery, cooking until softened. Stir in garlic, smoked paprika, cayenne, thyme, and bay leaves.
3. Add mushrooms, zucchini, and red bell pepper. Cook 5–7 minutes until vegetables begin to soften.
4. Pour in vegetable broth, diced tomatoes, and soy sauce. Simmer 25–30 minutes on low heat.
5. Add okra during the last 10 minutes of cooking. Taste and adjust seasoning as needed.
6. Serve over rice, garnished with fresh parsley.

This vegetarian gumbo is rich and deeply satisfying without meat.

The combination of mushrooms and okra creates a hearty texture, making it perfect for a cozy, wholesome meal.

Duck and Andouille Gumbo

This gumbo elevates traditional flavors by combining tender duck meat with spicy andouille sausage, simmered in a rich dark roux.

Perfect for special occasions or a decadent weeknight dinner.

Ingredients:

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound duck breast, skin removed and diced
• 1 pound andouille sausage, sliced
• 6 cups chicken or duck stock
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Cooked white rice
• Chopped parsley for garnish

Instructions:

1. Heat the Dutch oven over medium heat, add oil, and whisk in flour to create a dark roux (about 15–20 minutes).
2. Add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown duck and sausage pieces in the roux and vegetables for 5–7 minutes.
4. Add the stock and diced tomatoes. Reduce heat to low, cover, and simmer for 1–1.5 hours, stirring occasionally.
5. Add okra 15 minutes before the end of cooking. Adjust seasoning as needed.
6. Serve over rice, garnished with parsley.

Duck adds a rich, gamey flavor that pairs beautifully with smoky sausage and the classic gumbo base.

This dish is indulgent, warming, and perfect for gatherings.

Chicken, Shrimp, and Andouille Gumbo

This gumbo combines the best of land and sea: tender chicken, succulent shrimp, and spicy sausage in a deeply flavorful roux-based sauce.

It’s hearty, bold, and quintessentially Cajun.

Ingredients:

• ½ cup butter
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound chicken thighs, diced
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Hot sauce, to taste
• Cooked white rice
• Chopped green onions and parsley for garnish

Instructions:

1. In a Dutch oven, melt butter over medium heat. Whisk in flour to make a dark roux (about 15 minutes).
2. Add onion, bell pepper, and celery. Sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown chicken and sausage in the roux mixture for 5–7 minutes.
4. Pour in chicken broth and diced tomatoes. Reduce heat, cover, and simmer 45 minutes, stirring occasionally.
5. Add shrimp and okra in the last 10 minutes of cooking. Adjust seasoning with hot sauce.
6. Serve over rice, garnished with green onions and parsley.

This gumbo captures the best flavors of Cajun cooking.

The combination of chicken, shrimp, and sausage makes it deeply flavorful, hearty, and unforgettable.

Smoked Turkey and Vegetable Gumbo

Smoked turkey adds a rich, savory depth to this gumbo filled with fresh vegetables.

It’s a lighter alternative to traditional meat-heavy gumbos but still offers deep, satisfying flavors.

Ingredients:

• ¼ cup olive oil
• ¼ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups smoked turkey, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 6 cups vegetable or turkey stock
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons soy sauce or tamari
• Cooked rice
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven. Whisk in flour to make a roux, cooking until dark brown.
2. Add onions, bell peppers, and celery, cooking until softened. Stir in garlic, smoked paprika, cayenne, thyme, and bay leaves.
3. Add smoked turkey and vegetables, cooking 5–7 minutes.
4. Pour in stock, diced tomatoes, and soy sauce. Simmer for 25–30 minutes on low heat.
5. Add okra in the last 10 minutes. Adjust seasoning to taste.
6. Serve over rice and garnish with parsley.

This smoked turkey gumbo is savory, aromatic, and lighter than traditional gumbos, making it perfect for a comforting weeknight dinner or a health-conscious twist on a classic dish.

Crawfish and Andouille Gumbo

This Louisiana favorite features tender crawfish tails and smoky andouille sausage simmered in a deeply flavored dark roux.

A classic Cajun dish perfect for gatherings or weekend indulgence.

Ingredients:

• ½ cup vegetable oil
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound andouille sausage, sliced
• 1 pound crawfish tails
• 6 cups seafood or chicken stock
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• 3 cups cooked white rice
• Chopped parsley for garnish

Instructions:

1. Heat oil in a Dutch oven over medium heat. Whisk in flour to create a dark roux, about 15–20 minutes.
2. Add onion, bell pepper, and celery; sauté 5–7 minutes until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown sausage in the roux mixture for 5 minutes.
4. Add stock and diced tomatoes. Simmer for 45 minutes on low heat.
5. Stir in crawfish tails and okra, cooking an additional 10–15 minutes.
6. Serve over rice and garnish with parsley.

Crawfish and sausage create a flavorful, hearty gumbo that’s deeply satisfying and perfect for a taste of authentic Cajun cooking.

Spicy Chicken and Shrimp Gumbo

A fiery take on gumbo combining chicken and shrimp with bold spices in a rich, dark roux.

This dish is perfect for those who enjoy a little heat with their comfort food.

Ingredients:

• ½ cup butter
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound chicken thighs, diced
• 1 pound shrimp, peeled and deveined
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Hot sauce, to taste
• Cooked rice
• Chopped green onions for garnish

Instructions:

1. Melt butter in Dutch oven over medium heat. Whisk in flour to make a dark roux (15 minutes).
2. Add onion, bell pepper, and celery, sauté until softened. Stir in garlic, cayenne, paprika, thyme, and bay leaves.
3. Brown chicken for 5–7 minutes in the roux mixture.
4. Add broth and diced tomatoes. Cover and simmer 45 minutes.
5. Add shrimp and okra in the last 10 minutes. Adjust seasoning with hot sauce.
6. Serve over rice, garnished with green onions.

The bold spices combined with tender chicken and shrimp create a spicy, flavorful gumbo that warms the soul.

Vegetarian Cajun Gumbo

A rich, plant-based gumbo packed with vegetables, okra, and bold Cajun seasonings.

Perfect for vegetarian or vegan diets without sacrificing authentic flavors.

Ingredients:

• ¼ cup olive oil
• ¼ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup mushrooms, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 6 cups vegetable broth
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• Cooked rice
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in Dutch oven. Whisk in flour to create a dark roux (15 minutes).
2. Add onion, bell peppers, and celery. Sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Add mushrooms, zucchini, and red bell pepper; cook 5–7 minutes.
4. Pour in vegetable broth and diced tomatoes. Simmer 25–30 minutes.
5. Add okra in the last 10 minutes. Adjust seasoning as needed.
6. Serve over rice, garnished with parsley.

This vegetarian gumbo delivers all the deep, comforting flavors of traditional gumbo in a meat-free version that satisfies every palate.

Smoked Sausage and Kale Gumbo

A hearty gumbo featuring smoky sausage and nutrient-packed kale, simmered in a rich, flavorful roux.

This recipe adds a modern twist to the classic Cajun dish.

Ingredients:

• ½ cup vegetable oil
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon thyme
• 2 bay leaves
• 1 pound smoked sausage, sliced
• 4 cups chopped kale
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Cooked rice

Instructions:

1. Heat oil in Dutch oven, whisk in flour to make a dark roux (15–20 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown sausage for 5 minutes in the mixture.
4. Add broth, diced tomatoes, and simmer for 40 minutes.
5. Add kale and okra in the last 10 minutes.
6. Serve over rice.

The combination of smoked sausage and kale brings a smoky, earthy flavor that’s both comforting and nutritious.

Turkey and Andouille Gumbo

This gumbo uses roasted turkey for a lighter, yet flavorful twist.

Combined with andouille sausage and a rich roux, it’s perfect for post-holiday meals or anytime comfort food is needed.

Ingredients:

• ½ cup vegetable oil
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon thyme
• 2 bay leaves
• 2 cups roasted turkey, diced
• 1 pound andouille sausage, sliced
• 6 cups chicken or turkey stock
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Cooked rice

Instructions:

1. Heat oil in Dutch oven; whisk in flour to make a dark roux (15–20 minutes).
2. Add onions, bell pepper, celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Add turkey and sausage; brown lightly for 5 minutes.
4. Pour in stock and diced tomatoes; simmer 45 minutes.
5. Add okra in the last 10 minutes. Serve over rice.

A lighter gumbo option with the richness of roasted turkey, this dish is flavorful, satisfying, and ideal for family dinners.

Chicken, Sausage, and Spinach Gumbo

A spin on the classic gumbo with the addition of fresh spinach, giving it a vibrant, healthy twist while keeping the traditional smoky flavor intact.

Ingredients:

• ½ cup butter
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne
• 1 teaspoon thyme
• 2 bay leaves
• 1 pound chicken thighs, diced
• 1 pound smoked sausage, sliced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach
• 2 cups okra, sliced
• Cooked rice

Instructions:

1. Melt butter in Dutch oven; whisk in flour to form dark roux (15 minutes).
2. Add onion, bell pepper, celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown chicken and sausage for 5–7 minutes.
4. Add broth and tomatoes; simmer 45 minutes.
5. Add spinach and okra in the last 10 minutes. Serve over rice.

The fresh spinach adds color and nutrients while keeping the gumbo rich and hearty.

A perfect way to enjoy a classic dish with a green twist.

Crawfish and Andouille Sausage Gumbo

This flavorful gumbo combines tender crawfish tails and smoky andouille sausage simmered in a dark roux, creating a classic Louisiana dish bursting with authentic Cajun flavor.

Ingredients:

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound andouille sausage, sliced
• 1 pound crawfish tails
• 6 cups chicken or seafood stock
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Cooked white rice
• Chopped parsley for garnish

Instructions:

1. Heat oil in a Dutch oven over medium heat. Whisk in flour to create a dark roux, stirring constantly for 15–20 minutes.
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown sausage in the mixture for 5 minutes.
4. Add stock and diced tomatoes; cover and simmer 45 minutes.
5. Stir in crawfish tails and okra during the last 10–15 minutes.
6. Serve over rice, garnished with parsley.

Crawfish and sausage create a rich, smoky flavor that’s quintessentially Cajun, perfect for an authentic Louisiana-inspired meal.

Duck and Andouille Gumbo

Tender duck meat paired with smoky andouille sausage creates a luxurious gumbo with deep, complex flavors simmered in a dark roux.

Ingredients:

• ½ cup vegetable oil
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound duck breast, diced
• 1 pound andouille sausage, sliced
• 6 cups chicken or duck stock
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Cooked rice

Instructions:

1. Heat oil in Dutch oven and whisk in flour to make a dark roux (15–20 minutes).
2. Add onions, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown duck and sausage pieces for 5–7 minutes.
4. Add stock and tomatoes; simmer covered for 1–1.5 hours.
5. Add okra 15 minutes before serving. Serve over rice.

Duck brings a rich, gamey depth that pairs beautifully with sausage and the dark roux, making this gumbo indulgent and satisfying.

Seafood Medley Gumbo

A decadent gumbo featuring shrimp, crab, and crawfish simmered in a flavorful roux-based broth, perfect for seafood lovers.

Ingredients:

• ½ cup butter
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound shrimp, peeled and deveined
• 1 cup crab meat
• 1 cup crawfish tails
• 6 cups seafood stock
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Cooked rice
• Chopped parsley for garnish

Instructions:

1. Melt butter in Dutch oven and whisk in flour to make a dark roux (15 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Add seafood stock and diced tomatoes; simmer 20 minutes.
4. Stir in shrimp, crab, crawfish, and okra; cook 10 minutes until seafood is done.
5. Serve over rice and garnish with parsley.

This seafood gumbo offers a luxurious blend of flavors, showcasing the best of Louisiana’s coastal cuisine.

Chicken and Okra Gumbo

A classic chicken gumbo featuring tender chicken thighs, okra, and aromatic vegetables in a rich, dark roux-based broth.

Ingredients:

• ½ cup vegetable oil
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon thyme
• 2 bay leaves
• 1 pound chicken thighs, diced
• 2 cups okra, sliced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• Cooked white rice

Instructions:

1. Heat oil in Dutch oven; whisk in flour to make a dark roux (15–20 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown chicken for 5–7 minutes.
4. Add chicken broth and diced tomatoes; simmer covered for 45 minutes.
5. Add okra 10 minutes before serving. Serve over rice.

This simple yet flavorful chicken gumbo is hearty, comforting, and perfect for weeknight meals or family gatherings.

Smoked Turkey and Vegetable Gumbo

A lighter gumbo using smoked turkey and fresh vegetables, simmered in a dark roux for a savory, hearty meal without heavy meats.

Ingredients:

• ¼ cup olive oil
• ¼ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon thyme
• 2 bay leaves
• 2 cups smoked turkey, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 6 cups turkey or vegetable stock
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• Cooked rice

Instructions:

1. Heat olive oil in Dutch oven; whisk in flour to create a dark roux (15 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Add smoked turkey and vegetables; cook 5–7 minutes.
4. Pour in stock and tomatoes; simmer 25–30 minutes.
5. Add okra in the last 10 minutes. Serve over rice.

Smoked turkey and vegetables create a flavorful, lighter gumbo option that’s both hearty and satisfying.

Spicy Andouille and Sausage Gumbo

A bold gumbo featuring two types of sausage—smoky andouille and spicy smoked sausage—simmered in a dark roux for a rich and hearty meal.

Ingredients:

• ½ cup vegetable oil
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 2 bay leaves
• 1 pound andouille sausage, sliced
• 1 pound smoked sausage, sliced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 cups okra, sliced
• Cooked rice

Instructions:

1. Heat oil in Dutch oven; whisk in flour to create a dark roux (15–20 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, cayenne, paprika, thyme, and bay leaves.
3. Brown both sausages for 5–7 minutes.
4. Add broth and tomatoes; simmer 45 minutes on low heat.
5. Add okra in the last 10 minutes. Serve over rice.

This gumbo is spicy, smoky, and deeply flavorful—a sausage lover’s dream and a comforting Cajun classic.

Duck, Sausage, and Okra Gumbo

Tender duck and smoky sausage come together in this rich gumbo, enhanced by fresh okra and aromatic vegetables for a deeply flavorful Cajun dish.

Ingredients:

• ½ cup vegetable oil
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon thyme
• 2 bay leaves
• 1 pound duck breast, diced
• 1 pound andouille sausage, sliced
• 6 cups chicken or duck stock
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• Cooked white rice

Instructions:

1. Heat oil in Dutch oven and whisk in flour to make a dark roux (15–20 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown duck and sausage for 5–7 minutes.
4. Add stock and tomatoes; simmer 1–1.5 hours.
5. Add okra during the last 10–15 minutes. Serve over rice.

Duck adds a rich, savory depth that pairs perfectly with smoky sausage and the dark roux for an indulgent gumbo.

Crawfish and Chicken Gumbo

A hearty mix of tender chicken and sweet crawfish tails in a dark roux creates a classic Cajun gumbo that’s both comforting and flavorful.

Ingredients:

• ½ cup butter
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon cayenne
• 1 teaspoon thyme
• 2 bay leaves
• 1 pound chicken thighs, diced
• 1 pound crawfish tails
• 6 cups chicken stock
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• Cooked rice

Instructions:

1. Melt butter in Dutch oven; whisk in flour to form a dark roux (15 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown chicken for 5–7 minutes.
4. Add stock and tomatoes; simmer 45 minutes.
5. Add crawfish and okra in the last 10 minutes. Serve over rice.

The combination of chicken and crawfish gives this gumbo a sweet and savory depth, perfect for a Cajun feast.

Shrimp and Sausage Gumbo

A classic gumbo featuring plump shrimp and smoky sausage in a flavorful dark roux with aromatic vegetables and spices.

Ingredients:

• ½ cup butter
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne
• 1 teaspoon thyme
• 2 bay leaves
• 1 pound shrimp, peeled and deveined
• 1 pound smoked sausage, sliced
• 6 cups chicken or seafood stock
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• Cooked rice

Instructions:

1. Melt butter in Dutch oven; whisk in flour to make a dark roux (15 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown sausage for 5 minutes.
4. Add stock and tomatoes; simmer 30–40 minutes.
5. Add shrimp and okra in the last 10 minutes. Serve over rice.

Shrimp and sausage make this gumbo hearty and satisfying, a perfect combination of land and sea flavors.

Vegetarian Okra and Mushroom Gumbo

A rich, plant-based gumbo with earthy mushrooms, tender okra, and aromatic vegetables, perfect for a hearty vegetarian meal.

Ingredients:

• ¼ cup olive oil
• ¼ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne
• 1 teaspoon thyme
• 2 bay leaves
• 2 cups mushrooms, sliced
• 2 cups okra, sliced
• 1 zucchini, diced
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Cooked rice

Instructions:

1. Heat olive oil in Dutch oven; whisk in flour to create a dark roux (15 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Add mushrooms, okra, and zucchini; cook 5–7 minutes.
4. Pour in vegetable broth and tomatoes; simmer 25–30 minutes.
5. Serve over rice.

This vegetarian gumbo is hearty, flavorful, and satisfying, offering all the richness of traditional gumbo without meat.

Turkey and Andouille Sausage Gumbo

A post-holiday favorite, this gumbo combines roasted turkey with smoky andouille sausage for a lighter but deeply flavorful meal.

Ingredients:

• ½ cup vegetable oil
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne
• 1 teaspoon thyme
• 2 bay leaves
• 2 cups roasted turkey, diced
• 1 pound andouille sausage, sliced
• 6 cups chicken or turkey stock
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• Cooked rice

Instructions:

1. Heat oil in Dutch oven; whisk in flour to make a dark roux (15–20 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Add turkey and sausage; brown lightly for 5 minutes.
4. Add stock and tomatoes; simmer 45 minutes.
5. Add okra in the last 10 minutes. Serve over rice.

Smoky sausage and roasted turkey give this gumbo a lighter, yet robust flavor—perfect for family dinners.

Chicken, Shrimp, and Sausage Gumbo

This classic gumbo combines chicken, shrimp, and sausage in a dark roux with aromatic vegetables, offering a full-bodied, authentic Cajun flavor.

Ingredients:

• ½ cup butter
• ½ cup flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne
• 1 teaspoon thyme
• 2 bay leaves
• 1 pound chicken thighs, diced
• 1 pound shrimp, peeled and deveined
• 1 pound smoked sausage, sliced
• 6 cups chicken broth
• 2 cups okra, sliced
• 1 can (14 oz) diced tomatoes
• Cooked rice

Instructions:

1. Melt butter in Dutch oven; whisk in flour to make a dark roux (15 minutes).
2. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic, paprika, cayenne, thyme, and bay leaves.
3. Brown chicken and sausage for 5–7 minutes.
4. Add stock and tomatoes; simmer 45 minutes.
5. Add shrimp and okra in the last 10 minutes. Serve over rice.

This gumbo delivers a rich, hearty combination of chicken, shrimp, and sausage—classic Cajun flavors in every bite.