All 161 gumbo recipes
Grouped by the kind of cookie they actually make.
Every recipe we could resolve to grams, from 38 sites, sorted by how many cooks have rated it. The group is measured from the formula, not read off the title — which is why a few sit somewhere their own name would not suggest. Back to the recipe and the tweaks →
Oven roux, stovetop pot · 84
Flour and oil baked in a dish instead of stirred in a pot — the oven's ambient heat colors the roux slowly and hands-off while the trinity is built separately on the stove.
Stovetop, in the pot · 64
Roux built in the same pot, in fat, over direct heat, then thinned with stock and simmered for the trinity and aromatics to bloom. The one route that lets you smell and see the roux the instant before it scorches.
Slow cooker · 9 thin evidence
Chicken and sausage go in for hours on low, sealed, while the roux is still made separately in a pan first — a slow cooker has no dry-heat stage of its own to build one.
Pressure cooker · 4 thin evidence
Chicken and sausage tenderize fast under pressure; the roux is still built in a separate sauté step before or after, since pressure cooking is a sealed, liquid environment with no dry-fat stage.
Every recipe is its author's work and links to their page. Want the underlying table? Take the JSON.