Our Favorite Gumbo Recipes To Get You Through Winter

These Gumbo Recipes are the Best of the Best

Shrimp And Okra Gumbo

This family recipe comes to us from Jessica Dupuy's cookbook United Tastes of Texas and is loaded with okra, fresh chopped vegetables, and shrimp. "Because it doesn't have a roux, many may contend that it isn't true gumbo," she says. "I'm not one to argue with my elders, so I'm sticking to what my grandmother calls this. But if you'd like to call it shrimp and okra stew, you're free to do so." After you taste this delicious dish, you may not care what it's called.

Gumbo-Style Turkey Soup

This quick recipe emphasizes mouthwatering gumbo flavor without the daylong cook time. Made with roasted turkey and andouille sausage, it's the ideal after-Thanksgiving meal. Cook the roux for a good 10 minutes to develop that deep caramel color.

Shrimp-And-Sausage Gumbo

Our Test Kitchen favorite, this Shrimp-and-Sausage Gumbo will warm you from the inside out. Complete with traditional ingredients like fresh okra, celery, and bell pepper, this Louisiana-approved dish is satisfying and robust. We added a few extras, like diced tomatoes for a touch of acidity.

Chicken-And-Sausage Gumbo

While you may be most familiar with seafood gumbo, we're making the case for the chicken and sausage variety. It's a hearty combination that'll leave you feeling satisfied. This recipe using bone-in chicken breasts may take four hours to prepare, but sometimes the best things take patience.

Leah Chase's Gumbo Z'Herbes

Leah Chase's Gumbo Z'Herbes is a welcome departure from most classic gumbo recipes. Every year before Easter, she used to cook up to 100 gallons of this gumbo, and all of New Orleans flocked to eat it. Made with nine different types of greens, this dish is all things fresh and flavorful, and now you can try it too.

Seafood Gumbo

It doesn't get much more authentic than this recipe with chocolate-colored roux and the holy trinity of Cajun vegetables. Packed with fresh ingredients like lump crabmeat, peeled shrimp, and juicy oysters, this recipe will keep you coming back for more. Thicken with okra as it simmers or toss in some filé at the finish.

Smoked Turkey-and-Andouille Gumbo

This award-winning gumbo from the New Iberia Kiwanis Club is well worth the lengthy cook time. You'll love the flavor from the 10-pound smoked turkey. Serve it alongside garlic bread and potato salad for a second-serving-worthy dinner.

Chicken-Andouille Gumbo With Roasted Potatoes

You can't go wrong with this classic Southern dish to fill you up on chilly nights. We made it even heartier by the traditional stew over roasted potatoes instead of rice. Add a half pound of shrimp if you're craving a more briny flavor.

Rasberry Family Shrimp-And-Sausage Gumbo

This family recipe follows the Creole tradition of tomato-based gumbo. Karen Clark Raspberry recommends minding your roux closely and cooking until it turns the color of an old copper penny. Her family prefers a hickory-smoked sausage like Conecuh Original for its rich flavor.

Savory Crab-And-Shrimp Gumbo Exotica

With such a glorious name, we're chomping at the bit to taste this Florida recipe from Marsha Dean Phelts' cookbook. In addition to sweet seafood and tangy tomatoes, the recipe includes a seasoning mix for incredible flavor. Add the shellfish at the end to avoid overcooking.

Lucy Buffett's Winter Gumbo

The proprietor of the LuLu's restaurants shares her recipe starting with a whole chicken and ending with fresh-caught shrimp and oysters. For a bit of bite, she uses scallions and a good dose of hot sauce (LuLu's Perfect Pepper Hot Sauce preferred).

Andouille Sausage And Smoked Chicken Gumbo

This classic recipe calls for andouille sausage and rotisserie chicken. If you can't find andouille sausage, any smoked sausage or kielbasa will do. The simple and rustic gumbo is also a great make-ahead dish—just prepare a pot of fluffy white rice and you're ready to serve.