There’s something deeply comforting about a steaming bowl of gumbo served with fluffy rice.
This gumbo and rice recipe is hearty, flavorful, and layered with Cajun spices, smoky sausage, and tender vegetables—perfect for cozy dinners or gatherings.
Why You’ll Love This Recipe
It’s rich, smoky, and packed with bold Cajun flavors.
The dark roux gives depth and authenticity to the dish.
Okra and tomatoes add a classic Southern touch.
Perfectly served with rice for a complete, satisfying meal.
What You’ll Need (Ingredient Highlights)
Andouille sausage provides smoky, savory richness.
Cajun seasoning delivers bold, spicy flavor.
Onions, bell peppers, and celery form the “holy trinity” of Cajun cooking.
Okra adds authentic texture and a slight earthiness.
Chicken broth and canned tomatoes create a flavorful base.
Pro Tips Before You Start
Take your time with the roux—it should be dark brown but not burnt.
Slice vegetables evenly so they cook consistently.
Add the okra near the end to prevent it from becoming too slimy.
Taste and adjust seasoning before serving.
How to Make Gumbo and Rice
Step 1 – Prep the ingredients
Chop onions, bell peppers, celery, and slice the sausage into rounds.
Step 2 – Make the roux
In a large pot, combine equal parts vegetable oil and flour.
Stir continuously for 15–20 minutes until it turns dark brown.
Step 3 – Cook the vegetables
Add the chopped onion, celery, and peppers.
Sauté for about 5 minutes until softened.
Step 4 – Add sausage and seasoning
Stir in sliced sausage, minced garlic, and Cajun seasoning. Cook another 5 minutes.
Step 5 – Build the gumbo base
Pour in chicken broth and canned tomatoes.
Bring to a boil, then reduce heat to low and simmer for 30 minutes.
Step 6 – Finish with okra
Add okra in the last 10 minutes of cooking until tender.
Step 7 – Serve
Ladle gumbo over fluffy rice and enjoy.
What to Serve Them With
Serve over white rice or brown rice for a classic pairing.
Add crusty bread or cornbread to soak up the sauce.
Pair with coleslaw or a fresh salad for balance.
Variations / Substitutions
Add shrimp or chicken for extra protein.
Use turkey sausage instead of andouille for a lighter option.
Spice it up with cayenne or hot sauce.
Storage & Leftovers
Store gumbo in an airtight container in the fridge for up to 3 days.
Freeze for up to 2 months—thaw overnight and reheat gently.
Best served fresh over freshly cooked rice.
FAQs
Can I make gumbo ahead of time?
Yes, it actually tastes better the next day as flavors deepen.
Do I have to use andouille sausage?
No, you can substitute with smoked sausage or even chicken sausage.
What kind of rice works best?
White rice is traditional, but brown rice or even quinoa can be used.
How do I keep the roux from burning?
Stir constantly and keep heat on medium—patience is key.
Can I make this gumbo vegetarian?
Yes, skip the sausage and use vegetable broth instead.
Is okra necessary?
It’s traditional, but you can leave it out or replace it with filé powder for thickness.
Can I use fresh tomatoes instead of canned?
Yes, just chop them finely and cook them down a bit longer.
Final Thoughts
This gumbo and rice recipe is soulful, rich, and deeply satisfying.
It’s the kind of dish that warms you from the inside out and brings a taste of Louisiana right to your kitchen.
