08/01/2025
Gumbo is one of the most iconic dishes from New Orleans, and even though it’s a world away, many South Africans have heard of it! This rich, hearty stew brings together flavours and traditions from West African, French, Spanish, and Native American cultures—similar to how our South African cuisine blends diverse influences. Like a good potjie, gumbo is all about layering flavours and simmering to perfection!
Gumbo typically starts with a deep, dark roux made by slowly cooking flour and oil together, giving the stew its rich colour and thick texture. It’s then loaded with a mix of seafood, sausage, chicken, or sometimes all three, and seasoned with the “holy trinity” of Creole cooking: onions, celery, and bell peppers. Traditionally served over rice, gumbo is warming, filling, and packed with soul.
Here’s a delicious gumbo recipe that you can make:
Ingredients:
For the Roux:
• 125ml vegetable oil
• all-purpose flour
For the Gumbo:
• large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 litre chicken stock
• 200g smoked sausage (like chorizo or boerewors), sliced
• 2 large chicken breasts, dice
• 200g prawns, peeled and deveined
• 3 bay leaves
• 1 can (400g) chopped tomatoes
• 5ml (1 tsp) paprika
• 5ml (1 tsp) dried thyme
• 5ml (1 tsp) dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Cooked white rice, for serving.
Instructions:
1. In a large, heavy pot over medium heat, combine the oil and flour. Stir constantly for 15-20 minutes, until the roux turns a deep brown colour (be careful not to burn it—slow and steady wins here!).
2. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook, stirring often, until the vegetables are softened, about 5-7 minutes.
3. Slowly pour in the chicken stock while stirring. Add the bay leaves, chopped tomatoes, paprika, thyme, and oregano. Stir to combine.
4. Add the sliced sausage and chicken to the pot. Bring the gumbo to a simmer, then reduce heat to low and cook for 30 minutes, stirring occasionally.
5. In the last 10 minutes of cooking, add the prawns to the gumbo and cook until they are pink and cooked through.
6. Remove the bay leaves and season the gumbo with salt and pepper to taste. Serve hot over cooked white rice, garnished with fresh parsley.
Enjoy a bowl of gumbo and experience a bit of New Orleans right from your kitchen!
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