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Gumbo

Gumbo

Main dishes

A signature dish of Louisiana, rich in flavor and slow-cooked for an intense taste.

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Recipe from ARI, Mehedi Abedin (Wikibooks), adapted by Recette de cuisine · · updated on

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Gumbo is a specialty of Louisiana cuisine, particularly popular along the Gulf Coast. Its base is a thick paste made from flour and oil, and it traditionally contains a trio of essential ingredients: onion, celery, and bell pepper.

Ingredients and directions

  • Prep time30 min
  • Cook time3 hr
  • Total3 hr 30 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$11.24 $2.81 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.16
  • $0.37
  • $0.15
  • $0.12
  • $3.16
  • $3.02
  • $2.65
  • $0.10
  • $1.36
  • $0.15

Ingredients for thickening

Prices from US supermarkets for 8 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Once the dough is ready, add the finely chopped onions, celery, and chili peppers. ≈ 3 min
  2. Return to the vegetables until they are tender.
  3. Next, add the chopped garlic and pieces of sausage, and gently mix for a few minutes. ≈ 4 min
  4. In a separate bowl, lightly coat the chicken pieces with a pinch of salt and pepper, then add them to the main dish.
  5. In a pot, slowly pour in the meat or fish broth, stirring constantly to allow the rice to absorb the flavors well.
  6. Add bay leaves, red chili powder, and salt. ≈ 3 min
  7. Reduce the heat and let it simmer, covered, for at least 2 to 3 hours, on low heat.
  8. Allowing the mixture to simmer for a long time will allow the flavors of all the ingredients to meld together and create a delicious aroma.
  9. During the last 20 minutes of cooking, add the chopped onions (if using) and the cleaned shrimp. ≈ 3 min
  10. Shrimp become tough if overcooked, so it’s best to add them towards the end of the cooking process. ≈ 3 min
  11. When the shrimp turn pink and the sauce thickens, turn off the heat.

The bill

Gumbo

  • 120 ml of flour to make bread$0.16
  • butter or vegetable oil paint (neutral): 1/2 cup$0.37
  • Three medium-sized onions, finely chopped$0.15
  • 3-4 stalks of celery, finely chopped$0.12
  • Green bell peppers (about 1 pepper), chopped into small pieces$3.16
  • Andouillettes (or other smoked sausages) – 250 grams$3.02
  • Medium-sized shrimp (without shells), 250 grams$2.65
  • Spices and chopped garlic: 4 to 5 cloves of garlic$0.10
  • Meat or fish broth: 1.5 to 2 litres$1.36
  • Dried red hot pepper powder (Cayenne pepper): 1 teaspoon$0.15

Total$11.24

that's $2.81 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 120 ml of flour to make bread
  • butter or vegetable oil paint (neutral): 1/2 cup
  • Three medium-sized onions, finely chopped
  • 3-4 stalks of celery, finely chopped
  • Green bell peppers (about 1 pepper), chopped into small pieces
  • Meat and fish: Chicken (pieces with bones), 500 grams
  • Andouillettes (or other smoked sausages) – 250 grams
  • Medium-sized shrimp (without shells), 250 grams
  • Spices and chopped garlic: 4 to 5 cloves of garlic
  • Meat or fish broth: 1.5 to 2 litres
  • Dried red hot pepper powder (Cayenne pepper): 1 teaspoon
  • 2-3 leaves of tej (or tea leaves)
  • Salt and pepper, to taste
  • Chopped spinach (optional): 1 cup

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