How to Thicken Gumbo with Flour for a Perfect Taste and Presentation

Gumbo is one of the most popular dishes in Southern cuisine, but one of its downfalls can be its runny consistency. To thicken your gumbo with flour, you need to follow these simple steps.


  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 6 cups chicken broth or vegetable broth
  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • Salt and pepper to taste

  • Optional:

    Andouille sausage, shrimp, or other protein of your choice


  1. In a large pot or Dutch oven over medium heat, melt the butter until it begins to foam. Add the onion, garlic, and bell pepper, and sauté until they are softened, about 5-7 minutes.
  2. Stir in the flour and cook for an additional 2-3 minutes, stirring constantly. This will help to avoid lumps.
  3. Add the chicken broth slowly, whisking as you go to incorporate the flour mixture. Bring to a simmer.
  4. Season with salt and pepper to taste. If using other proteins such as sausage or shrimp, add them now. Cook for an additional 10-15 minutes, until the chicken is cooked through and the sauce has thickened.
  5. Serve hot and enjoy your delicious gumbo!


  • What type of flour should I use?

    All-purpose flour works best.

    * How much flour do I need to use?

    Start with 1 cup and adjust as needed for desired thickness.

  • Can I use cornstarch instead of flour?

    Yes, but use a smaller amount (1/4 cup) and stir well.

    * How long does gumbo need to cook?

    For best results, allow it to simmer for at least 30 minutes.

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