19 Spicy Gumbo Recipes Delicious

Dive into the heartwarming world of Southern cuisine with our roundup of 19 Spicy Gumbo Recipes Delicious! Whether you’re craving a quick weeknight dinner or looking to spice up your comfort food game, these mouthwatering recipes promise to deliver bold flavors and soul-satisfying warmth. Perfect for home cooks across North America, each dish is a celebration of tradition and taste. Keep reading to find your next kitchen adventure!

Classic Chicken and Sausage Gumbo

Preparing a Classic Chicken and Sausage Gumbo is a rewarding experience that brings the heart of Southern cooking into your kitchen. This dish, with its rich flavors and comforting warmth, is perfect for any season.

Ingredients

• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 lb smoked sausage, sliced into rounds
• 4 cups chicken stock (low sodium preferred)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 bay leaves
• Salt and pepper (adjust to taste)
• Cooked white rice, for serving
• Green onions, sliced, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Gradually whisk in the flour to create a roux, stirring constantly until it reaches a dark chocolate color, about 20-25 minutes. Tip: Keep the heat medium to avoid burning.
3. Add the diced onion, bell pepper, celery, and minced garlic to the roux, cooking until softened, about 5 minutes.
4. Stir in the chicken chunks and sausage slices, browning lightly, about 5 minutes. Tip: Browning adds depth to the gumbo’s flavor.
5. Pour in the chicken stock, then add the thyme, smoked paprika, and bay leaves. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: Simmering melds the flavors together beautifully.
7. Season with salt and pepper to taste, then remove the bay leaves before serving.
8. Serve the gumbo over cooked white rice, garnished with sliced green onions.

The gumbo should have a velvety texture with a smoky, savory flavor that’s both hearty and comforting. For a creative twist, try serving it with a side of crusty bread to soak up the rich sauce.

Seafood Gumbo with Shrimp and Crab

You’re about to embark on a culinary journey that brings the vibrant flavors of the coast right into your kitchen. This Seafood Gumbo with Shrimp and Crab is a hearty, flavorful dish that’s perfect for any occasion, combining the richness of the sea with the warmth of Southern cooking.

Ingredients

• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken stock (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 lb shrimp, peeled and deveined
• 1/2 lb crab meat
• 2 green onions, sliced
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Once hot, gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a deep brown color, about 20-25 minutes. Tip: Be patient; the roux is the base of your gumbo’s flavor.
2. Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Slowly pour in the chicken stock, stirring to combine with the roux and vegetables. Bring to a simmer.
5. Add the diced tomatoes, Worcestershire sauce, smoked paprika, and cayenne pepper. Simmer uncovered for 30 minutes, stirring occasionally. Tip: This allows the flavors to meld together beautifully.
6. Gently stir in the shrimp and crab meat. Cook until the shrimp are pink and opaque, about 5 minutes. Tip: Avoid overcooking the seafood to keep it tender.
7. Season with salt to taste and garnish with sliced green onions before serving.

Rich in flavor and texture, this Seafood Gumbo is a delightful mix of tender shrimp and sweet crab, all swimming in a thick, aromatic broth. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its deliciousness.

Vegetarian Gumbo with Okra and Tomatoes

Today’s recipe brings a taste of the South to your kitchen with a vegetarian twist on a classic. This Vegetarian Gumbo with Okra and Tomatoes is a hearty, flavorful dish that’s perfect for any season, combining fresh vegetables with rich spices for a comforting meal.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced bell peppers (any color)
• 1 cup sliced okra (fresh or frozen)
• 2 cups diced tomatoes (canned or fresh)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 cup long-grain rice
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onions and bell peppers, sautéing until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in sliced okra and diced tomatoes, cooking for another 5 minutes until the okra starts to soften.
4. Add minced garlic, smoked paprika, and cayenne pepper, stirring for 1 minute until fragrant.
5. Pour in vegetable broth and bring to a boil. Tip: Use a wooden spoon to scrape any bits off the bottom of the pot for extra flavor.
6. Add rice, reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. Tip: Avoid lifting the lid to keep the steam in.
7. Season with salt to taste before serving.

Mouthwatering and satisfying, this gumbo boasts a perfect balance of spicy and savory flavors, with the okra adding a delightful texture. Serve it with a side of crusty bread or over a bed of greens for a complete meal.

Spicy Andouille Sausage Gumbo

Gumbo is a hearty, flavorful dish that’s perfect for any season, and this Spicy Andouille Sausage Gumbo is no exception. Let’s break down the process into manageable steps to ensure your gumbo turns out perfectly every time.

Ingredients

• 1 lb Andouille sausage, sliced into 1/2-inch pieces (smoked sausage can be substituted)
• 1/2 cup all-purpose flour (for roux, spooned and leveled)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced (adjust to taste)
• 4 cups chicken stock (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp dried thyme
• 2 bay leaves
• 1 lb shrimp, peeled and deveined (optional for seafood lovers)
• 2 cups cooked white rice (for serving)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat for 2 minutes until shimmering.
2. Gradually whisk in the flour to create a roux, stirring constantly for 15-20 minutes until it reaches a dark chocolate color. Tip: Keep the heat medium to avoid burning the roux.
3. Add the diced onion, green bell pepper, and celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken stock and diced tomatoes, stirring to combine with the roux and vegetables.
6. Add the Cajun seasoning, dried thyme, and bay leaves. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes. Tip: Skim off any foam that forms on the surface for a clearer gumbo.
7. Add the sliced Andouille sausage to the pot and simmer for another 15 minutes.
8. If using shrimp, add them in the last 5 minutes of cooking to prevent overcooking.
9. Remove the bay leaves before serving. Serve the gumbo hot over cooked white rice, garnished with sliced green onions. Tip: Let the gumbo sit for 10 minutes after cooking to allow flavors to meld.

Perfectly balanced with a spicy kick and smoky depth, this gumbo’s rich texture is complemented by the tender shrimp and hearty sausage. Try serving it with a side of crusty bread to soak up every last drop of the flavorful broth.

Creole Gumbo with Chicken and Shrimp

Building a flavorful Creole Gumbo with Chicken and Shrimp starts with understanding the basics of layering flavors. This dish combines tender chicken, succulent shrimp, and a rich, aromatic broth thickened with a dark roux, offering a taste of Louisiana in every spoonful.

Ingredients

• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 lb shrimp, peeled and deveined
• 4 cups chicken stock (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes
• 2 tsp Creole seasoning (adjust to taste)
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux turns a dark chocolate color, about 20-25 minutes. Tip: Be patient; the darker the roux, the deeper the flavor.
2. Add the onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables soften, about 5 minutes.
3. Stir in the chicken chunks, coating them well with the roux and vegetable mixture. Cook until the chicken is no longer pink on the outside, about 5 minutes.
4. Pour in the chicken stock and diced tomatoes, then add the Creole seasoning and bay leaf. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Tip: Skim off any foam that rises to the surface for a clearer broth.
5. Add the shrimp to the pot and cook until they turn pink and opaque, about 5 minutes. Tip: Overcooking shrimp makes them tough, so watch closely.
6. Remove the bay leaf. Season with salt and pepper to taste. Serve the gumbo hot over cooked white rice, garnished with fresh parsley.

Creole Gumbo with Chicken and Shrimp is a harmonious blend of textures, from the tender chicken and shrimp to the slightly thickened, flavorful broth. For a festive touch, serve with a side of crusty French bread to soak up every last drop of the delicious broth.

Slow Cooker Gumbo for Busy Weeknights

Now, let’s dive into making a comforting Slow Cooker Gumbo that’s perfect for those hectic evenings. This recipe simplifies the traditional process without sacrificing flavor, ensuring you can enjoy a hearty meal with minimal effort.

Ingredients

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 lb andouille sausage (sliced into rounds, or any smoked sausage)
• 1/2 cup all-purpose flour (for roux, or gluten-free alternative)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 large onion (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 4 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes (undrained)
• 2 tsp Creole seasoning (adjust to taste)
• 1 tsp dried thyme
• 1 bay leaf
• 1 lb frozen okra (thawed, or fresh if available)
• Cooked white rice (for serving)
• Green onions (sliced, for garnish)

Instructions

1. In a large skillet over medium heat, combine the flour and oil to make the roux. Stir constantly for 20-25 minutes until it reaches a dark chocolate color. Tip: A wooden spoon works best for stirring.
2. Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Transfer the vegetable mixture to the slow cooker. Add chicken, sausage, chicken broth, diced tomatoes, Creole seasoning, thyme, and bay leaf. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Avoid opening the lid frequently to maintain temperature.
5. Add the okra in the last 30 minutes of cooking. Tip: This prevents the okra from becoming too slimy.
6. Discard the bay leaf. Serve the gumbo over cooked white rice, garnished with green onions.

The gumbo should have a rich, slightly thick broth with tender chicken and sausage. For a twist, try serving it with a side of crusty bread to soak up the flavorful sauce.

Easy Roux-Free Gumbo

You might think making gumbo without a roux is impossible, but this easy roux-free version delivers all the depth and flavor you crave with half the effort. Perfect for busy weeknights or when you’re craving comfort food without the fuss.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced green bell peppers
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb andouille sausage, sliced (substitute with any smoked sausage)
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 lb frozen okra, thawed
• Salt and black pepper to taste
• Cooked white rice, for serving
• Chopped green onions, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, bell peppers, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add andouille sausage and chicken pieces. Cook until chicken is no longer pink, about 5 minutes.
5. Pour in chicken broth and diced tomatoes with their juices. Stir to combine.
6. Add thyme, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
7. Stir in thawed okra and simmer for an additional 10 minutes, or until okra is tender.
8. Season with salt and black pepper to taste.
9. Serve hot over cooked white rice, garnished with chopped green onions.

This roux-free gumbo is surprisingly rich and hearty, with a perfect balance of smoky, spicy, and savory flavors. For an extra kick, serve with a side of hot sauce or a sprinkle of extra cayenne pepper.

Duck and Sausage Gumbo

Gumbo is a hearty, flavorful dish that’s perfect for any occasion, and this Duck and Sausage Gumbo is no exception. Let’s dive into making this comforting classic with a twist, step by step.

Ingredients

• 1 cup all-purpose flour (for roux, sifted)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 lb duck meat, cubed (skin-on for extra flavor)
• 1 lb smoked sausage, sliced (andouille preferred)
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken stock (low sodium recommended)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp thyme, dried
• 2 bay leaves
• 1/2 tsp black pepper
• 1 cup okra, sliced (optional for thickening)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat oil in a large pot over medium heat. Gradually whisk in flour to make a roux. Cook, stirring constantly, until the roux turns a deep brown color, about 20-30 minutes. Tip: A darker roux adds more flavor but be careful not to burn it.
2. Add duck meat to the pot. Sear until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add sausage, onion, bell pepper, and celery. Cook until vegetables are soft, about 5 minutes. Tip: This step builds the flavor base, so don’t rush it.
4. Stir in garlic, Cajun seasoning, thyme, bay leaves, and black pepper. Cook for 1 minute until fragrant.
5. Slowly pour in chicken stock, stirring to combine with the roux. Bring to a simmer.
6. Return duck to the pot. Add okra if using. Simmer uncovered for 1.5 hours, stirring occasionally. Tip: The gumbo will thicken as it cooks, so adjust heat to maintain a gentle simmer.
7. Remove bay leaves. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with green onions. Enjoy with rice or crusty bread.

Key to this gumbo’s appeal is its rich, smoky depth from the duck and sausage, balanced by the holy trinity of onions, bell peppers, and celery. The okra adds a subtle thickness, making each spoonful satisfyingly hearty.

Turkey Gumbo with Smoked Sausage

Starting with a rich roux is the secret to a flavorful Turkey Gumbo with Smoked Sausage. This dish combines tender turkey, smoky sausage, and a medley of vegetables in a thick, savory broth that’s perfect for any season.

Ingredients

• 1/2 cup all-purpose flour (for the roux)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced green bell peppers
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1 lb cooked turkey, shredded
• 6 cups chicken stock (low sodium preferred)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional for heat)
• 2 cups cooked white rice (for serving)
• 2 tbsp chopped green onions (for garnish)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a deep brown color, about 20-25 minutes. Tip: Be patient; a dark roux adds depth of flavor but can burn easily.
2. Add the onions, bell peppers, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables soften, about 5 minutes.
3. Stir in the smoked sausage and cook for another 5 minutes to lightly brown the sausage.
4. Add the shredded turkey, chicken stock, Cajun seasoning, bay leaf, thyme, oregano, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally. Tip: Skim off any fat that rises to the surface for a clearer broth.
5. Remove the bay leaf and adjust the seasoning if necessary. Serve the gumbo hot over cooked white rice, garnished with chopped green onions. Tip: Let the gumbo sit for 10 minutes after cooking to allow the flavors to meld.

Now, this Turkey Gumbo with Smoked Sausage offers a hearty texture with a balance of smoky, spicy, and savory flavors. For a creative twist, serve it with a side of cornbread or a crisp green salad to complement the richness of the gumbo.

Low-Carb Gumbo with Cauliflower Rice

Discover how to make a comforting Low-Carb Gumbo with Cauliflower Rice that doesn’t skimp on flavor. This dish is perfect for those looking to enjoy a classic comfort food while keeping carbs in check.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced green bell peppers
• 2 cloves garlic, minced
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb andouille sausage, sliced (adjust to taste)
• 4 cups chicken broth (low-sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 bay leaf
• 4 cups cauliflower rice (fresh or frozen)
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, celery, and bell peppers to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add chicken pieces to the pot. Cook until no longer pink on the outside, about 5 minutes.
5. Add sliced andouille sausage to the pot. Cook for another 2 minutes to lightly brown the sausage.
6. Pour in chicken broth and diced tomatoes with their juices. Stir to combine.
7. Add Cajun seasoning and bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
8. Stir in cauliflower rice. Continue to simmer until the cauliflower rice is tender, about 5 minutes.
9. Remove the bay leaf. Stir in green onions and parsley just before serving.

Vibrant and hearty, this Low-Carb Gumbo with Cauliflower Rice offers a satisfying texture with a spicy kick. Serve it with a sprinkle of extra green onions on top for a fresh contrast to the rich flavors.

Gluten-Free Gumbo with Quinoa

Understanding the basics of gluten-free cooking can transform your kitchen into a haven for delicious, health-conscious meals. Today, we’re diving into a comforting bowl of gluten-free gumbo, with quinoa adding a nutritious twist to this classic dish.

Ingredients

• 1 cup quinoa, rinsed (for a fluffier texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced onions (yellow or white for sweetness)
• 1/2 cup diced celery (adds crunch)
• 1/2 cup diced green bell pepper (for a mild, sweet flavor)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp dried thyme (or fresh if available)
• 4 cups gluten-free chicken broth (vegetable broth for a vegetarian option)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 lb chicken breast, cubed (or shrimp for a seafood version)
• 1/2 cup sliced okra (fresh or frozen)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat (about 350°F).
2. Add onions, celery, and bell pepper. Cook until soft, about 5 minutes, stirring occasionally.
3. Stir in garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
4. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to simmer.
5. Add quinoa to the pot. Cover and simmer for 15 minutes, or until quinoa is tender.
6. While quinoa cooks, season chicken with salt and pepper. In a separate pan, cook over medium heat until no longer pink, about 5-7 minutes.
7. Add cooked chicken and okra to the gumbo. Simmer for another 5 minutes.
8. Adjust seasoning with salt and pepper if needed. Serve hot.

Perfectly cooked quinoa absorbs the rich flavors of the gumbo, offering a satisfying bite alongside the tender chicken and crisp vegetables. For an extra kick, serve with a dash of hot sauce or a sprinkle of fresh parsley on top.

Spicy Vegan Gumbo with Kidney Beans

First, let’s dive into creating a hearty Spicy Vegan Gumbo that’s packed with flavor and perfect for any season. This dish combines the richness of kidney beans with a kick of spice, making it a satisfying meal for vegans and meat-lovers alike.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1/2 cup diced green bell peppers
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 cup okra, sliced (fresh or frozen)
• 1/2 cup uncooked long-grain white rice
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, green bell peppers, and celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic, Cajun seasoning, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add kidney beans, diced tomatoes with their juice, and vegetable broth to the pot. Bring to a boil.
5. Reduce heat to low and simmer, uncovered, for 20 minutes to allow flavors to meld.
6. Add okra and rice to the pot. Cover and simmer for another 20 minutes, or until rice is tender.
7. Season with salt to taste before serving.

Rich in texture and bursting with flavors, this Spicy Vegan Gumbo is a comforting dish that’s even better the next day. Serve it over a bed of quinoa for an extra protein boost or with a side of crusty bread to soak up the delicious broth.

Cajun Gumbo with Alligator Meat

Alligator meat might not be your usual grocery list item, but this Cajun Gumbo will make you wonder why it isn’t. A rich, flavorful stew that’s as hearty as it is unique, combining the bold spices of Cajun cuisine with the tender, slightly sweet taste of alligator.

Ingredients

• 1 lb alligator meat, cut into 1-inch pieces (thaw if frozen)
• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken stock (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 lb andouille sausage, sliced
• 1 cup okra, sliced (fresh or frozen)
• Salt to taste
• Cooked white rice, for serving
• Green onions, sliced for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Gradually whisk in the flour to create a roux, stirring constantly until it reaches a dark chocolate color, about 20-25 minutes. Tip: Keep the heat medium-low to prevent burning.
3. Add the onion, bell pepper, and celery to the roux, cooking until softened, about 5 minutes.
4. Stir in the garlic, Cajun seasoning, thyme, and bay leaf, cooking for another minute until fragrant.
5. Pour in the chicken stock and diced tomatoes, stirring to combine with the roux and vegetables. Bring to a simmer.
6. Add the alligator meat and andouille sausage to the pot, simmering uncovered for 45 minutes. Tip: Stir occasionally to prevent sticking.
7. Add the okra and continue to simmer for another 15 minutes. Tip: If using frozen okra, there’s no need to thaw it first.
8. Season with salt to taste, then remove the bay leaf before serving.
9. Serve the gumbo hot over cooked white rice, garnished with sliced green onions.

With its rich, velvety texture and layers of spicy, smoky flavors, this Cajun Gumbo is a conversation starter. Try pairing it with a crisp, cold beer to balance the heat.

Okra-Free Gumbo for Haters

Let’s tackle a classic dish with a twist for those who can’t stand okra but still crave the heartiness of gumbo. This Okra-Free Gumbo is packed with flavor, easy to follow, and perfect for beginners.

Ingredients

• 1/2 cup all-purpose flour (for roux, sifted)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 cup diced onions (yellow, for sweetness)
• 1/2 cup diced green bell peppers
• 1/2 cup diced celery
• 1 tbsp minced garlic (adjust to taste)
• 6 cups chicken stock (low sodium, for better control)
• 1 lb smoked sausage, sliced (andouille preferred)
• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• Salt and black pepper to taste
• 1/4 cup chopped green onions (for garnish)
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a deep brown color, about 15-20 minutes. Tip: Keep the heat medium to avoid burning.
2. Add the diced onions, green bell peppers, celery, and minced garlic to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
3. Slowly pour in the chicken stock, stirring continuously to combine with the roux and vegetables. Bring to a simmer.
4. Add the sliced sausage, chicken pieces, dried thyme, paprika, cayenne pepper, and bay leaves to the pot. Stir well to incorporate all ingredients.
5. Reduce the heat to low, cover, and let the gumbo simmer for 1 hour, stirring occasionally. Tip: Skim off any fat that rises to the surface for a clearer broth.
6. After simmering, remove the bay leaves and season the gumbo with salt and black pepper to taste. Tip: Taste and adjust the seasoning before serving.
7. Serve the gumbo hot, garnished with chopped green onions and parsley. For an extra touch, serve over a scoop of steamed white rice.

Hearty and flavorful, this Okra-Free Gumbo offers a rich broth with tender chicken and smoky sausage. The absence of okra doesn’t detract from its authenticity, making it a perfect dish for those who prefer their gumbo without the slimy texture. Enjoy it with a side of crusty bread to soak up every last drop of the delicious broth.

Quick 30-Minute Gumbo

Very few dishes bring the comfort and flavor of the South to your table as quickly as this 30-minute gumbo. Perfect for busy weeknights, this recipe simplifies the classic without sacrificing depth or taste, guiding you through each step to ensure a delicious result.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup chicken broth (low sodium preferred)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 lb andouille sausage, sliced (substitute with any smoked sausage)
• 1/2 lb shrimp, peeled and deveined
• 1 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional for heat)
• 2 cups cooked rice (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, bell peppers, and celery to the pot. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the vegetables and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
5. Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.
6. Add diced tomatoes, andouille sausage, Cajun seasoning, thyme, and cayenne pepper. Bring to a simmer.
7. Reduce heat to low and let the gumbo simmer for 15 minutes, stirring occasionally.
8. Add shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
9. Serve the gumbo hot over cooked rice.

You’ll love the rich, smoky flavors melding with the slight heat from the Cajun seasoning, all balanced by the freshness of the vegetables. For an extra touch, garnish with chopped green onions or a squeeze of lemon juice to brighten the dish.

Gumbo Z’herbes (Green Gumbo)

Unveiling the rich tradition of Louisiana cooking, Gumbo Z’herbes, or Green Gumbo, is a vibrant, herb-packed dish that’s as nourishing as it is flavorful. This meatless version, often served during Lent, showcases the deep, earthy tones of greens simmered to perfection.

Ingredients

• 1/2 cup vegetable oil (or any neutral oil)
• 1 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 bunch collard greens, chopped (stems removed)
• 1 bunch mustard greens, chopped (stems removed)
• 1 bunch turnip greens, chopped (stems removed)
• 6 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper (adjust to taste)
• Cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Gradually whisk in the flour to form a roux, stirring constantly until it reaches a dark chocolate color, about 20-25 minutes. Tip: Keep the heat medium to avoid burning.
3. Add the onion, bell pepper, and celery to the roux, cooking until softened, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add all the chopped greens to the pot, stirring to coat them in the roux mixture.
6. Pour in the vegetable broth, then add the bay leaves, thyme, and smoked paprika. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally. Tip: The greens should be very tender.
8. Season with salt and pepper to taste. Tip: Start with 1/2 tsp of each and adjust as needed.
9. Remove the bay leaves before serving over cooked white rice.

Just as the variety of greens meld together in the pot, the final dish offers a harmonious blend of textures, from the silky greens to the hearty roux. Serve it with a sprinkle of filé powder on top for an authentic Creole touch or alongside a piece of crusty bread to soak up the rich broth.

Southern Gumbo with Ham Hocks

Today we’re diving into the heart of Southern cooking with a classic gumbo that’s rich in flavor and history. This dish, featuring ham hocks, is a testament to the slow-cooked, deeply layered tastes that define Southern cuisine.

Ingredients

• 2 ham hocks (smoked for deeper flavor)
• 1/2 cup all-purpose flour (for roux, adjust thickness as needed)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 6 cups chicken stock (homemade preferred for best flavor)
• 1 tsp thyme (dried or fresh)
• 1 tsp smoked paprika (for a subtle smokiness)
• 2 bay leaves
• Salt and pepper (adjust to taste)
• 2 cups okra, sliced (fresh or frozen)
• 1 lb andouille sausage, sliced (substitute with any smoked sausage)
• Cooked white rice (for serving)
• Green onions, sliced (for garnish)

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering.
2. Gradually whisk in the flour to form a roux, stirring constantly until it reaches a dark chocolate color, about 20-30 minutes. Tip: Keep the heat medium to avoid burning.
3. Add the diced onion, bell pepper, and celery to the roux, cooking until softened, about 5 minutes.
4. Stir in the minced garlic, thyme, smoked paprika, and bay leaves, cooking for another minute until fragrant.
5. Pour in the chicken stock, stirring to combine with the roux and vegetables. Bring to a simmer.
6. Add the ham hocks to the pot, cover, and simmer on low heat for 2 hours, or until the meat is tender and falls off the bone. Tip: Skim off any fat that rises to the surface for a clearer broth.
7. Remove the ham hocks from the pot, shred the meat, and return it to the gumbo.
8. Add the sliced okra and andouille sausage, simmering for another 30 minutes. Tip: Okra acts as a natural thickener, so add it towards the end to maintain its texture.
9. Season with salt and pepper to taste, then remove the bay leaves before serving.
10. Serve the gumbo hot over cooked white rice, garnished with sliced green onions.

One bite of this gumbo and you’ll be transported to the South, with its hearty texture and smoky, savory flavors. For a creative twist, try serving it with a side of cornbread to soak up every last drop of the rich broth.

Gumbo with Fresh Corn and Bell Peppers

Venturing into the world of Southern cuisine, this Gumbo with Fresh Corn and Bell Peppers is a vibrant dish that combines rich flavors and textures. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken stock (low sodium preferred)
• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 cups fresh corn kernels (about 3 ears)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 4 green onions, sliced

Instructions

1. Heat the vegetable oil in a large pot over medium heat for 2 minutes until shimmering.
2. Whisk in the flour to create a roux, stirring constantly for 15-20 minutes until it reaches a dark chocolate color. Tip: Keep stirring to prevent burning.
3. Add the onion, bell pepper, celery, and garlic to the roux, cooking for 5 minutes until softened.
4. Pour in the chicken stock gradually, stirring continuously to combine with the roux.
5. Add the andouille sausage, chicken thighs, Cajun seasoning, thyme, and bay leaves. Bring to a boil, then reduce to a simmer for 30 minutes. Tip: Skim off any fat that rises to the surface.
6. Stir in the fresh corn and simmer for an additional 10 minutes until the chicken is cooked through and the corn is tender.
7. Season with salt and pepper to taste, then remove the bay leaves.
8. Garnish with fresh parsley and green onions before serving. Tip: Serve over steamed rice for a complete meal.

The gumbo boasts a thick, velvety texture with a smoky depth from the andouille sausage, balanced by the sweetness of fresh corn. For a twist, try serving it with a side of crusty bread to soak up the rich broth.

Spicy Miso Gumbo with Tofu

Our Spicy Miso Gumbo with Tofu is a hearty, flavorful dish that combines the rich traditions of Louisiana gumbo with the umami depth of miso. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 cup diced firm tofu
• 1 cup sliced okra
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onions, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
4. Sprinkle the flour over the vegetables, stirring constantly to form a roux. Cook for 2 minutes until the roux is lightly browned.
5. Gradually whisk in the vegetable broth, ensuring no lumps remain. Bring to a simmer.
6. Dissolve the miso paste in a small amount of the hot broth before stirring it back into the pot.
7. Add the smoked paprika, cayenne pepper, tofu, and okra. Simmer for 20 minutes, stirring occasionally.
8. Season with salt to taste before serving.

With its silky texture and a balance of spicy and savory flavors, this gumbo is a comforting meal on its own or served over steamed rice for extra heartiness.

Conclusion

Mouthwatering and packed with flavor, these 19 spicy gumbo recipes are sure to spice up your mealtime. Whether you’re a seasoned chef or a cooking newbie, there’s a gumbo here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow gumbo enthusiasts to discover. Happy cooking!