Louisiana-Style Gumbo with Dark Roux and Kidney Beans
This hearty Louisiana gumbo builds its deep, complex flavor from a traditional dark roux made with flour and oil, cooked slowly until rich and chocolatey. The holy trinity of onions, celery, and bell pepper forms the aromatic base, while fire-roasted tomatoes, kidney beans, okra, and collard greens add substance and authentic Southern character. Smoky paprika and Creole seasoning bring the signature spice blend that makes this gumbo sing. Perfect for feeding a crowd on cold evenings or when you want to bring the warmth of New Orleans to your table. The long, slow cooking process allows all the flavors to meld into a satisfying one-pot meal that gets even better the next day.
Ingredients
- 1 cup vegetable oil
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use certified gluten-free blend
- 2 cups onions, finely diced
- 1 cup celery, finely diced
- 1 cup green bell pepper, finely diced
- 4 cups vegetable stock
- 4 large cloves garlic, minced
- 1 14.5-ounce can diced fire-roasted tomatoes, with liquid
- 2 tsp dried thyme
- 2 cups cooked Camellia Brand Red Kidney Beans
- 2 cups okra, cut into rounds, fresh or frozen
- ⅓ bunch fresh collard greens, washed and cut into thin ribbons to make 2 cupskale1:1convenience
Easier to find, similar nutrition
- 1 tsp Creole seasoning
- 2 Tbsp pimenton de la vera
- 1 cup scallions, thinly sliced, green parts only
- 5 cups hot cooked rice
Instructions
- 1
Heat vegetable stock to a rolling simmer, cover and set aside
- 2
Set out onions, celery and green bell pepper to allow them to reach room temperature
- 3
Heat oil in a large cast-iron pot or Dutch oven over medium-low heat until it reaches the smoking stage
- 4
Sift flour into the hot oil, whisking constantly, until flour is completely dissolved and mixture becomes consistency of cake batter
- 5
Switch to a flat-edged wooden roux spoon and stir constantly until mixture is deep, dark brown color
- 6
Add room-temperature onions and cook until they soften, turn translucent, and start to caramelize
- 7
Add room-temperature celery and bell pepper, increase heat to medium and cook until soft
- 8
Add hot vegetable stock, stirring to combine, increase heat to medium-high and bring to a boil
- 9
Add garlic, tomatoes, thyme, beans, okra, collard greens, Creole seasoning, and smoked paprika
- 10
Bring to a boil, cover, reduce heat to medium-low and cook until thickened and vegetables are soft
- 11
Remove from heat and add green onions
- 12
Cover and let stand
- 13
Serve over hot cooked rice and season to taste with hot sauce
Tips
Make sure your roux reaches a deep chocolate brown color for the best flavor - this takes patience and constant stirring but is crucial for authentic gumbo taste.
Have all vegetables prepped and at room temperature before starting the roux, as you'll need to add them quickly once the roux is ready.
The gumbo tastes even better the next day as flavors continue to develop, so consider making it ahead for entertaining.
Good to Know
Refrigerate up to 4 days in airtight container. Freezes well for up to 3 months.
Can be made 1-2 days ahead. Flavors improve overnight. Reheat gently and add fresh scallions when serving.
Serve immediately over hot rice with Louisiana-style hot sauce on the side. Provide additional Creole seasoning for individual taste preferences.
Common Mistakes
Stir roux constantly to avoid burning - burnt roux must be discarded and restarted.
Don't rush the roux-making process or it won't develop proper flavor and color.
Add vegetables at room temperature to prevent roux from seizing up.
Substitutions
Gluten-Free Swaps
Use certified gluten-free blend
General Alternatives
FAQ
Can I make this gumbo without okra?
Yes, though okra adds traditional thickening and flavor. You can substitute with green beans or simply omit, though the texture will be less authentic.
What if my roux burns while cooking?
Unfortunately, burnt roux cannot be salvaged as it will make the entire gumbo bitter. Discard it and start over with fresh oil and flour.
How long will leftover gumbo keep in the refrigerator?
Properly stored gumbo will keep for 3-4 days refrigerated. The flavors actually improve overnight, making it perfect for meal prep or entertaining.