Gumbo is synonymous with Louisiana cuisine, but its roots trace back to West Africa. The name “gumbo” comes from the West African word for okra, ki ngombo, highlighting the dish’s signature ingredient. Okra’s natural thickening properties make it a staple in soups and stews across many cultures, and while French cooks later introduced roux—a flour-and-fat blend—to thicken dishes, okra alone often provides enough richness.
This gumbo recipe celebrates the harvest, combining fresh vegetables like tomatoes, peppers, celery, onions, okra, and corn with a mix of land and sea proteins—sausage, chicken, fish, and shrimp. Here in North Carolina, you can put a local twist on this classic dish by incorporating seasonal vegetables like butternut squash or pumpkin, using sausage from local farmers, pasture-raised chicken, or shrimp harvested from our coast. The result is a true North Carolina gumbo, honoring the bounty of our land, air, and sea.
Ingredients
(Serves 6–8 as a side dish or 4 as a main course)
3 Tbsp extra virgin olive oil
2 large yellow or white onions, diced
2 stalks celery, diced
3–5 garlic cloves, minced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
6–8 cups chicken broth or bone broth
1 tsp thyme
2 bay leaves
1 tsp dried basil or 1/4 cup fresh basil
1/2 tsp cayenne pepper (optional)
Salt (try Hatteras salt)
Sausage, chicken, fish, shrimp, and optional seasonal veggies like butternut squash or pumpkin
Instructions
1. Brown the sausage
Heat a large, heavy-bottomed stockpot over medium-high heat. Add sliced sausage in a single layer and cook 1–2 minutes per side until lightly browned. Transfer to a plate and set aside.
2. Sauté the vegetables
In the same pot, add a little olive oil over medium heat. Sauté onions, garlic, celery, and bell peppers for 5–6 minutes, until fragrant and softened.
3. Add broth and tomatoes
Pour in the chicken broth and add tomatoes (fresh or canned) and chicken. Bring to a boil.
4. Season and simmer
Reduce to a simmer. Add salt, bay leaves, thyme, and basil. Simmer for 1 hour.
5. Add okra, sausage, chicken, fish, and shrimp
Add proteins and okra, cooking until shrimp is done and all ingredients are heated through.
Optional: Make chicken broth from scratch
Place a whole chicken or 6 drumsticks in a large pot with 1 gallon of water. Simmer until fully cooked, then use the broth for your gumbo base.
Tips for a Perfect NC Gumbo
More protein: Add ham, extra sausage, or other favorite meats.
Spice it up: Include a jalapeño or your favorite chilis.
Storage: Keep leftovers in a tight-lid container in the refrigerator for up to 2 days.
This gumbo is a vibrant, hearty celebration of local produce and seafood. It’s a dish that invites creativity, encourages seasonal cooking, and showcases the best of North Carolina’s farms and coast. Whether you’re serving it as a main course or a side, it’s sure to be a crowd-pleaser.