Voodoo Gumbo Recipe

This Voodoo Gumbo Recipe is rich, bold, and deeply comforting. I make it with a dark roux, chicken, sausage, and classic Louisiana seasoning for a gumbo that tastes even better the next day. It’s hearty, soulful, and perfect for sharing.

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Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings: 4 People

Course: Main Course

Cuisine: Cajun, Creole, Louisiana

Calories: 400

Ingredients Equipment Method Notes

Ingredients

For the Roux

½ cup Vegetable oil Neutral oil
½ cup All-purpose flour For dark roux

For the Gumbo

1 large Yellow onion Finely chopped
1 large Green bell pepper Chopped
2 stalks Celery Chopped
4 cloves Garlic Minced
12 oz Andouille sausage Sliced
1 lb Chicken thighs Boneless cubed
6 cups Chicken stock Warm
1 cup Okra Optional sliced
1 cup Canned tomatoes Optional
2 Bay leaves Crushed
1 tsp Dried thyme
1 tsp Smoked paprika
1 tsp Cajun seasoning Adjust to taste
to taste Salt
to taste Black pepper
cooked White rice For serving

Equipment

1 Large Dutch oven Heavy-bottomed works best
1 Wooden spoon For stirring the roux
1 Chef’s knife Sharp for clean prep
1 Cutting board Stable surface
1 Measuring cup set For oil, flour, stock
1 Ladle For serving

Method

Step 1:

I heat the oil in a large Dutch oven over medium heat, then slowly stir in the flour. I keep stirring constantly for about 25–30 minutes until the roux turns deep brown and smells nutty.

Step 2:

Once the roux is ready, I add the onion, bell pepper, and celery. I stir well and cook for about 5 minutes until the vegetables soften and release their aroma.

Step 3:

I stir in the garlic, bay leaves, thyme, smoked paprika, Cajun seasoning, salt, and black pepper. I let everything cook for about 1 minute so the spices bloom.

Step 4:

Next, I add the sausage and chicken pieces. I cook them for 5–7 minutes, stirring and scraping the bottom of the pot to build flavor.

Step 5:

I slowly pour in the warm chicken stock while stirring. Once combined, I bring the gumbo to a gentle simmer and lower the heat.

Step 6:

I let the gumbo simmer uncovered for about 40 minutes, stirring occasionally so nothing sticks.

Step 7:

If I’m using tomatoes and okra, I add them now and simmer for another 15 minutes until the gumbo thickens.

Step 8:

I taste the gumbo and adjust seasoning if needed, then remove the bay leaves.

Step 9:

I serve the gumbo hot over steamed white rice and enjoy it right away.

Notes

This gumbo always tastes better the next day, so I often make it ahead. I store leftovers in the fridge for up to 4 days or freeze without rice for up to 3 months. I reheat gently on the stovetop with a splash of broth if needed.