Skip to main content

The Manual may earn a commission when you buy through links on our site.

How to make the best gumbo, according to Chef Isaac Toups

Chef Isaac Toups shares his gumbo recipe

Isaac Toups Chef feature
Running out of recipes to cook? Tired of macaroni and cheese (even if you’re giving it a glow-up)? Does pork and beans turn your stomach? Well, it’s time to bust out those cooking skills of yours and try a new recipe. What are we suggesting this time around? Cajun cooking and, more specifically, gumbo.

As the official state cuisine of Louisiana, it is as much the epitome of everything that Cajun cuisine encompasses. You’ve got strong flavors, protein, and the Holy Trinity of onions, peppers, and celery. In other words, it’s the perfect Cajun dish.

Recommended Videos

Holding such a storied place in a certain cuisine, though, means that there have been and will continue to be many gumbos that are not shining examples, but rather poor knockoffs that use cheap ingredients or just go about things in the wrong way.

Having spent time in Louisiana, both in New Orleans and elsewhere, we wanted to find out what real gumbo was. Not the stuff you get served to tourists on Bourbon Street for too much money, but true Louisiana gumbo. To do that, we went to a chef who has become the flag-bearer for contemporary Cajun cuisine, Isaac Toups.

Toups (who came in third in season 13 of Top Chef and is a James Beard Award finalist, is a native of the Atchafalaya Basin in Louisiana and has been around Cajun cuisine for as long as he can remember. In his new book, Chasing the Gator, he documents the recipes he’s learned and created over time, harnessing his Cajun lineage. That – and the fact that he is lauded by none other than Emeril Lagasse himself – convinced us we were in the right hands for any gumbo-related questions and concerns.

To start, we had to know, what is gumbo to him?

“A good gumbo is always going to be a good concentration of flavors,” he said. “Gumbos are reserved for land animals. These are my family’s rules. I can’t speak for the rest of Cajun country, but I know a lot of people who would find it that way.”

You can use fish, he says, but a fish gumbo is just a fish stew.

For Toups, the first experience he had with land animal gumbos was at the hunting camps his family had, where they would make wild bird gumbos. The rich flavor, combined with the terroir qualities of a wild bird (hunted over grass and grain fields as opposed to over marshes), created unforgettable gumbos.

It’s one thing to eat someone else’s gumbo, but what about learning how to make gumbo? For Toups, there are a few keys.

Isaac Toups Chasing the Gator Book
Little, Brown, and Company

How to make gumbo

  • First, Toups said, if you’ve never made gumbo before, start with chicken and sausage. From there, you need to remember to have a good concentration of flavor. “To make a one chicken gumbo, two chickens have died. I take one and make a stock with it. I tear the meat up and use the jus and then I’ll put a whole other chicken in the gumbo while it’s cooking.” It doesn’t matter what you’re cooking, Toups adds, you need to have that concentration of flavors. “If you’re using beef, use a lot of beef. Reduce the stock down to concentrate the animal flavor.”
  • Second, you need to use a dark roux. “It’s essential. I don’t believe you can have gumbo without roux. Otherwise, you just have stew,” Toups said. To make that dark roux, he adds, you should use grapeseed oil or refined avocado oil instead of butter, “I know I’m going to ruffle some feathers. Don’t use butter for your dark roux. Butter has a very low smoke point. When roux gets dark, it goes over that point. [Grapeseed and avocado oil] have two of the highest smoke points in cooking. Therefore you can get your dark roux, which is extra toasted flour, and that’ll help get that deep, dark flavor.” To know how dark your roux should be, Toups suggested picking up a Hershey’s chocolate bar and opening it. When your roux matches that color, it’s ready. (Plus, you get to eat some chocolate!)
  • Third, you need the Holy Trinity of Cajun cooking: peppers, celery, and onions. You can’t forget the garlic, either. “If the Trinity is the Father, Son, and Holy Spirit, the garlic is the Pope.”
  • Finally, you have to remember not to mix your land and sea animals. Mixing will compromise the flavor of the gumbo and not allow the seafood to shine.

“Say, for instance, you were using andouille. It has a really smoky, really intense flavor. Then you add shrimp. You’re not going to taste the shrimp after you add the intense sausage flavors,” Toups said. “Seafood is very delicate. I keep my seafood flavors on one side and my land animals on the other. Smoked sausage and duck? Those are two flavors that are going to pair really well together.”

Need the TL;DR version?

Isaac Toups Chasing the Gator Book Chicken and Sausage Gumbo
Denny Culbert

Keys to making the perfect gumbo

  • Have a good concentration of flavor
  • Use a dark roux (made with oil, not butter)
  • Don’t forget The Holy Trinity (plus garlic)
  • Don’t mix land and sea animals

Now, to test out your gumbo-making skills, Toups provided his recipe for chicken and sausage gumbo. Just remember to invite us over when you decide to make it.

Chicken and Sausage Gumbo Recipe

(Serves 4)

“This is Gumbo 101: the first gumbo you learn in the Cajun kitchen. I couldn’t tell you the first time I made this with my mom because I’ve had my hands in it since I could walk. It’s the easiest one to find ingredients for and you can feed a bunch of people easily by doubling, tripling, or quadrupling the recipe. It’s surely the most popular gumbo on the planet. No matter how much you might be tempted to, do not skim the little oil slick of chicken fat off the top of your gumbo. Taste that! That’s what rice is for, to soak all that flavor up. My gumbo comes out rich, and God, it’s delicious.”

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 3 teaspoons kosher salt, divided
  • 2 teaspoons ground black pepper, divided
  • .5 cup grapeseed oil
  • .5 cup all-purpose flour
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 2 ribs celery, diced
  • 10 cloves garlic, crushed
  • 4 bay leaves
  • 1 (12-oz) bottle amber-style beer
  • 5 cups chicken stock
  • .5 tsp cayenne pepper
  • 1 lb andouille sausage (or your favorite smoked sausage), cut into bite-size pieces (.5-inch half-moons)
  • Louisiana jasmine rice, for serving
  • Sliced green onions, for garnish
  • Isaac’s Pepper Paste of Pain, optional*

Method:

  1. Preheat the oven to 400 degrees Fahrenheit. Season the chicken thighs with 2 teaspoons of salt and 1 teaspoon of black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside. Don’t throw that fat away; it’s going in the gumbo later.
  2. In a heavy Dutch oven over medium heat, make a dark roux, using the oil and flour, about 45 minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is extremely hot, so these vegetables are going to cook quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
  3. Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer. Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt and 1 teaspoon black pepper and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
  4. Do not skim that fat off the top.
  5. Serve with rice. I put the gumbo down in each bowl first and then put the rice on top. Garnish with sliced green onions. If you want to bump up the heat, add a little scoop of pepper paste.

Isaac’s Pepper Paste of Pain

(Makes about 5 cups)

Ingredients:

  • 1 qt fresh jalapeño or Serrano peppers, or your favorite local hot pepper
  • 10 garlic cloves, peeled
  • 1 qt white wine vinegar
  • 1 tsp kosher salt

Method:

  1. Remove the stems from the peppers (leave the seeds). In a food processor, buzz all the peppers and garlic together until it looks like a relish.
  2. In a 4-quart saucepan over high heat, bring the vinegar and salt just to a boil.
  3. Put the pepper-garlic mixture in a large nonreactive heatproof mixing bowl, and pour the hot vinegar on top.
  4. Let cool to room temperature. It will keep in an airtight container in the fridge for up to 6 weeks. Shake it up before you serve it.

Recipes and images reprinted with permission from Chasing the Gator by Isaac Toups and Jennifer V. Cole. Little, Brown, and Company, 2018.

chicken and sausage gumbo
Lauri Patterson/Getty Images

Cajun vs. Creole gumbo

Like many regional foods, gumbo is a subject that can cause passionate arguments in Louisiana and other places in the South. What causes all this strife? The simple tomato is to blame. As it turns out, the addition of tomatoes to a gumbo recipe is something that can cause fights around the dinner table, but why? It boils down to whether you’re making a Cajun gumbo (like Toups’ recipe above), which doesn’t use tomatoes, or a Creole gumbo, which does.

Creole food originated in the cities, especially New Orleans, and it has French, Spanish, African, and Caribbean influences. Cajun cooking hails more from the countryside, specifically southwest Louisiana. Cajun gumbo tends to be based on chicken and sausage, while the Creole version is often a shellfish-based recipe. The acidity of the tomatoes goes well with the shellfish in the Creole gumbo, which is why they still show up in Creole recipes. The tomatoes weren’t necessary in the Cajun gumbo, so they were left out. So next time you’re in New Orleans, you’ll be able to tell the difference: if you see tomatoes, it’s Creole. If there are no tomatoes, it’s Cajun. But no matter which version you have, it’s bound to be tasty.

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
This secret All-Clad site has massive savings on the best kitchen equipment on earth
All Clad is the best, and now it's less expensive
All-clad set

If you've spent any amount of time in a kitchen, be it professional or home, you know that All-Clad cookware is the best there is. This brand has been around since the 1970s and has royally reigned over the cookware world for its high-quality performance, durability, and sleek design. All-Clad's range of kitchen equipment cooks food evenly, provides wonderful temperature control, and surpasses even the highest standards with its top-quality, U.S.-sourced materials. Unfortunately, all of these incredible perks tend to come at a price. All-Clad cookware and kitchen supplies can be pretty pricy investments. And while those investments are always worthwhile, they aren't always something on which everyone wants to break the bank.

That's where Home & Cook comes in.

Read more
The easiest and best pickled red onion recipe we’ve ever seen belongs to Rick Bayless
The god of Mexican cuisine has the easiest and best recipe
Pickled onions

Pickled onions may just be the most underappreciated, underutilized, yet amazingly delicious condiment that exists. Sure, we love our onions raw and sliced paper thin on a sandwich or battered and fried with a perfect dipping sauce. We love them grilled, piled on our favorite steak, or charred and sandwiched in a chicken kabob. And, of course, onions are the start of almost any great recipe. But if you've never taken this humble but wonderful ingredient and pickled it, you're doing yourself (and your sandwiches) a great disservice. Pickled onions have a zippy, piquant sweetness that elevates any number of dishes. Put them in sandwiches, burgers, brats, and tacos. Mix them into salads and stir-fries, or pile them on top of your favorite snacks like avocado toast or deviled eggs. Their briny, bright tartness adds so much character and flavor to just about anything. And the truly marvelous thing about pickled onions is that they're ridiculously easy to make and have in your fridge at all times.

In the following video, the great Rick Bayless, famed chef and restaurateur, teaches his easy method for pickling red onions. He begins by simply covering a bowl of sliced onions with very hot water, which he explains will take the "power" out of them and soften their texture. After the onions have sat in the hot water for about 30 minutes, he drains them completely and covers them with freshly squeezed lime juice. To that mixture, he mixes in a teaspoon of salt, then presses the onions down firmly so that they are totally submerged in the lime juice. The next step is to simply set the bowl aside for about six hours, and that's when the magic happens. After the elapsed time, the onions are beautifully pink and perfectly pickled.

Read more
Study finds that labeling meals ‘vegan’ makes people less likely to choose them
It would appear that a vegan label is a pretty big turn off
Vegan sign behind food plate

Veganism is an ever-growing way of life that millions of people worldwide embrace. The choice to partake in only animal-free products in everything from food to clothing is admirable. Regarding the vegan diet, some choose it for dietary reasons, others for its health benefits, and many for any animal rights or environmental causes. Whatever the reason, a plant-based diet can be a very healthful way to eat. Vegan products are much more widely available now than they were even just a few years ago, and even products that were always naturally vegan are now being labeled and advertised as vegan products, specifically. But it would appear that while that may be convenient for some, a vegan label isn't always such a good thing.
A recent study conducted at the Massachusetts Institute of Technology (MIT) indicates that meat-eaters are far less likely to choose plant-based meals when they're described using the word "vegan."
The study was done twice on two different groups of college students at MIT. In each study, both groups of students were invited to dinner events and asked to pre-select a meal choice via the virtual invitation. The menu choices were A) A veggie hummus wrap and B) A Greek salad wrap. For both options, each ingredient was listed.
In both groups of students' invitations, the menus were identical except for one tiny difference. For the first group of students, the veggie hummus wrap was labeled as vegan, while the Greek salad wrap — which contained feta cheese — was not. The word "vegan" was left off in the second group's menus.

In the first group with the Vegan label included on their menus, 36 percent of students opted for the vegan dinner. And when the Vegan label was omitted, 60.7 percent of students chose the exact same menu item.
In the second group, 36 percent of students chose the known vegan option, and 63.8 selected the same item when it didn't have the word "vegan" attached.
It would appear that the word "vegan" is something of a repellant for most people, even if the food is otherwise something they would opt for and enjoy. We'd argue that this says more about the human mind than anything else. It could be that in discovering a product is vegan, some may automatically politely exclude themselves from the enjoyment of that food, saving it for those for whom it's intended. But the assumption that someone who eats meat can't enjoy a simple veggie wrap merely because it just so happens to be vegan is silly.
Fear of the unknown and a lack of education are also at work here. Unfortunately, there are people out there who refuse to acknowledge that new ideas are often good ideas and that food habits evolve over time, often for the future advancement of humanity. Even if it's only a few vegan or vegetarian meals per week, this really is a tremendously beneficial way to eat. There's no need to convert to an entire lifestyle change and start backpacking through Yosemite sporting Tevas and dreadlocks just because you ate a salad.
As for the vegan products on the shelf that aren't traditionally vegan, like yogurt or burger patties, some of them are actually remarkably tasty. After all, it's just plant-based food. There's no magical secret ingredient that automatically buys you a kayak and changes your voter registration to the green party.

Read more