• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Browse Recipes
  • Resources
  • subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Life Currents
Home » Dan’s World Famous Gumbo

Gumbo

January 25, 2016 by Debi 26 Comments

  • Share
Jump to Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Dan’s World Famous Gumbo is a delicious and filling traditional Southern dish that is sure to please.

Dan has been making and perfecting his New Orleans Gumbo recipe for years now. I don’t even remember when he first started to love Gumbo, but I do know that once he set his mind to it, he created the most amazing Gumbo ever. Dan’s World Famous Gumbo may have been because we honeymooned in New Orleans that he got his first taste of gumbo.

Experience the real taste of New Orleans with a bowl of our delicious traditional gumbo. Our fresh, savory ingredients will take you straight to the heart of the city.

a bowl of gumbo next to some Mardi Gras beads.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Traditional and perfected recipe

Come experience a taste of true New Orleans comfort food with Dan’s World Famous Gumbo! Our traditional recipe has been perfected for years and now you can bring that same great flavor to your kitchen! Grab the recipe and start cooking up a delicious and hearty gumbo!

Dan's World Famous Gumbo could also be called "As you like it Gumbo" because it starts with a delicious vegetarian Gumbo base, and you can add in whatever you like, shrimp, chicken, Andouille sausage, or veggie sausage.

Making it vegetarian

One thing I can tell you about his gumbo is that years ago he realized he could make it vegetarian so that I could enjoy it as well.

So now he makes the base vegetarian and he might add in the chicken and Andouille later.

Or, we may just serve it as a vegetarian main dish, and let any guests add in their own meaty (or non-meaty) ingredients.

Last time he made his Gumbo was at our New Year’s eve party.

He Brined and Roasted Chicken, which we put in a separate chafing dish so that people could add the chicken to their gumbo, or they could eat the chicken plain.

We made smoky shrimp, and again placed them in a chafing dish.

The sausage was also placed in a separate dish.

I’ll post the recipes and methods for the chicken and the shrimp separately.

Dan's World Famous Gumbo: Dan has been making and perfecting his gumbo recipe for years now. I don't even remember when he first started to love Gumbo, but I do know that once he set his mind to it, he created the most amazing Gumbo ever.

Favorite sausage

One thing I really like about this vegetarian method is that you  can add in your favorite sausage.

I like the vegetarian tofurkey Kielbasa ones.

And, I try to get pork Andouille sausage for Dan and the meat eaters in the house.

Sometimes I have a hard time finding the pork ones, in which case I’ll get chicken Andouille, but it isn’t quite as good as the pork one (from what I hear), but will do in a pinch.

This way everyone is happy!

A bowl of stew with red peppers on top.

Mix ins

Here’s what we serve for the mix-ins

  • 1 package (12 oz.) Andouille sausage, sliced thin (1/4 inch)
  • 1 package veggie links, Tofurkey Kielbasa is my favorite
  • 1.5 – 2 pounds of chicken bone-in thighs, cooked and shredded
  • 2 – 2.5 lbs boneless skinless breasts chicken, cooked and shredded
  • 2 pounds of jumbo shrimp

collage of three gumbo pictures with title in the middle.

Let’s connect

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Recipe

Dan’s World Famous Gumbo

Debi
Dan's World Famous Gumbo! A great vegetarian base that you can add in your favorite Andouille sausage, chicken, and/or shrimp to.
5 from 2 votes
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Prep Time 30 minutes mins
Cook Time 2 hours hrs 10 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Main Course
Cuisine American, Cajun
Servings 8 servings
Calories 366 kcal

Ingredients
  

  • 2 ½ quarts vegetable broth or 2 ½ quarts water and 5 tablespoons Better than Bouillion paste
  • 1 tablespoon Cajun Creole, or Gumbo Seasoning
  • ½ teaspoon coarse cracked black pepper
  • ½ teaspoon crushed red pepper
  • ½ teaspoon chili powder
  • ½ teaspoon ground thyme
  • 3 large cloves garlic pressed
  • 1 bay leaf
  • 1 cups unsalted butter
  • 2 cups all-purpose flour
  • 2 large yellow onions diced
  • 3 red bell peppers diced
  • 2 green bell peppers diced
  • 4 stalks celery
  • ¼ cup uncooked rice optional

Instructions
 

  • Place the broth in a pot and bring to a simmer. Add all the spices (Creole seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, and bay leaf), and simmer for 10-15 minutes. Reduce heat to low to keep it hot until you are ready to use it.
  • While the broth is heating up, make the roux. Melt the butter in an 8 qt. stockpot on medium heat. Whisk in the flour a little at a time making sure to keep the mixture smooth. Continue stirring and heating until the mixture is foamy at the edges and then reduce heat to the lowest possible setting. Continue cooking the roux, stirring every couple of minutes until dark mahogany, about 1 hour.
  • Add the broth mix to the roux in small amounts, stirring constantly to keep it smooth. Bring to a boil and then reduce to a simmer.
  • Caramelize onions in a large stockpot. Once browned, add the peppers & celery and continue cooking until soft. Add the cooked veggies to the roux / broth mix.
  • Add uncooked rice to the pot (optional). Bring the gumbo to a boil, lower heat, and simmer. Cook, skimming fat as necessary, an additional 45 minutes.
  • Taste for salt and pepper. The vegetarian gumbo is ready at this point. You may add the Andouille sausage, chicken, and/or shrimp at this point, or leave them on the side for each person to add in if they wish.

Notes

We serve the “meat” on the side to use as mix-ins
1 package (12 oz.) Andouille sausage, sliced thin (1/4 inch)
1 package veggie links, Tofurkey Kielbasa is my favorite
1.5-2 pounds of chicken bone-in thighs, cooked and shredded
2-2.5 lbs boneless skinless breasts chicken, cooked and shredded
2 pounds of jumbo shrimp

Nutrition

Calories: 366kcalCarbohydrates: 35gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 1197mgPotassium: 257mgFiber: 3gSugar: 7gVitamin A: 3365IUVitamin C: 83mgCalcium: 29mgIron: 2mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword Creole, gumbo
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
  • Share

Filed Under: Main Dish, Pork, Soups & Stews Tagged With: butter, Cajun, Cooking, flour, Food, main dish, onions, recipe, red pepper, vegetarian

You May Also Like

square crop of a bowl of cookie dough ice cream.
Cookie Dough Ice Cream
square crop of a sliced loaf of bread on a cutting board with a bread knife to the right.
Cottage Cheese Dill Bread
square crop of a slice of cake with a fork in front of the whole cake.
Coconut Almond Torte
about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Provencal Vegetable Stew
Next Post: Fried Rice »

Reader Interactions

Comments

  1. Kaitie Creator of Fuchisa Freezer

    January 27, 2016 at 7:18 am

    This looks amazing! I just got back from New Orleans about two weeks ago (I live in Canada) and am still craving the food… it think this will have to make an appearance on our table soon!!

  2. Angela

    January 27, 2016 at 12:57 pm

    Hearty and so flavorful! I love this recipe!!!

  3. pattyanderson54

    January 27, 2016 at 4:11 pm

    What a great idea to have the ingredients for seafood or meat separate!

  4. Platter Talk

    January 27, 2016 at 5:26 pm

    This gumbo looks AMAZING and coming from a guy named Dan, it has to be wonderful! Love the photos as well, they make me want to jump in and bath in this stuff (please don’t judge me.) Great job!!!

  5. Kavey

    January 30, 2016 at 5:38 am

    I’ve never made a gumbo and I’m not sure I’ve even tasted one. To add to the list!

  6. Lisa

    December 23, 2016 at 9:22 am

    We honeymooned in New Orleans as well, 42 years ago! We have been back many times since then. You just can’t beat the food or music!

« Older Comments
5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

Most Popular Recipes

square crop of a glass of iced coffee with a mocha drizzle and a cloth napkin behind it.
square crop of a bowl of lemon cottage cheese pudding with a spoon on the side.
square crop of creamy dressing in a glass jar with fresh cilantro and limes around it.
looking down on a bowl with two scoops of coconut sorbet in it.
square crop looking down on a small white bowl filled with ranch and surrounded by vegetables and a lemon wedge.
a Chocolate Cream Cheese Cupcakes with a bite missing so you can see the filling.
A chip that's been dipped in cheese and the bowl of cheese is behind it.
looking fown in a cast iron skillet filled with White Bean Sun-Dried Tomato Gnocchi and a wooden spoon sticking out.
a white bowl filled with rice pudding that's topped witha s prinkle of cinnamon and there's a spoon in the pudding.

Footer

SEEN ON

as seen on

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This month’s featured recipes: Bourbon Banana Bread, Crescent Roll Chicken Squares, Pecan Pie Muffins, and Flourless Chocolate Cookies.

Want to tip me? You can Buy Me a Coffee! And thanks!

© 2025 lifecurrentsblog.com. All rights reserved. Find my Privacy Policy Here.

  • Pinterest
  • Facebook
  • Flipboard
  • Mix
  • Threads
  • X
  • Email

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.