Heard you found the ideal recipe for gumbo. But it doesn’t state anywhere which type of rice to use!
“Cook any type of white rice,” they say.
But where’s the fun in that?!
However, don’t worry–I got you. After pairing over a handful of rice varieties with gumbo…
I now have my holy trinity of rice to pair with the holy trinity of this Cajun and Creole dish!
Top Rice Variety for Gumbo: Long-Grain White Rice
Long-grain white rice is a staple of Louisiana cooking.
It’s often the locals’ go-to base for dishes like gumbo, Étouffée, and jambalaya!
Reasons to Use Long-Grain White Rice for Gumbo
Neutral Flavor: Gumbo, like many Creole and Cajun dishes, is relatively strong-flavored thanks to its complex blend of spices and ingredients. Pairing a neutral-flavored rice with it allows the bold flavors of the dish to stand out.
Texture Contrast: Gumbo’s stew-like thick sauce contrasts incredibly well with the fluffy texture of long-grain white rice. Every grain gets coated with the hearty sauce while avoiding mushiness!
Availability: This rice variety is very common not just in Louisiana but also across the USA. No need to look for specialty or Asian stores to find this grain!
Rice Runner-ups
Apart from long-grain white rice, you can pair your gumbo with the rice varieties below and still get a satisfyingly delicious meal!
Jasmine rice
Jasmine rice is another common rice variety that pairs well with gumbo.
Its innate floral aroma contrasts nicely with the robust flavors of the dish.
Plus, this variety’s soft texture allows it to absorb flavors well, giving every bite a satisfying taste of your gumbo’s rich flavors.
Now, you may have heard that this rice is sticky.
Well, sure, it’s indeed stickier than grains like long-grain white rice.
But when rinsed enough before cooking, Jasmine rice still comes out relatively fluffy!
Long-Grain Brown Rice
Not all dishes can pair well with brown rice.
But gumbo is one of the select few that still tastes great with this healthy grain!
So, if you want healthier alternatives and more complex flavors in your diet, you can totally opt for using brown rice with gumbo.
I personally use long-grain brown rice, as it’s the easiest to find.
However, feel free to use brown Jasmine rice or Basmati rice as well.
Here’s The Rice-Solution for Gumbo
Gumbo can be served with a wide variety of side dishes.
Some savor garlic bread, others enjoy vegetable salad, but for many gumbo aficionados like me, this savory dish is never complete without rice!
But don’t just use any rice, of course.
The best rice varieties for gumbo are undoubtedly long-grain white rice, Jasmine rice, and brown rice!
However, also note that this shortlist is just a shortened list of rice that pairs well with gumbo.
There are certainly others that pair well with this dish as well, so feel free to expand your search for the best rice for gumbo!
Hassle-free Chicken and Sausage Gumbo
Ingredients
- 2 tablespoons of vegetable oil
- 2 tablespoons of all-purpose flour
- 1 large onion (finely chopped)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves of garlic (minced)
- 6 ounces of andouille sausage (sliced into rounds)
- 3/4 pound of boneless, skinless chicken thighs (bite-sized)
- 3 cups of chicken broth
- 1 can (14 ounces) of fire-roasted diced tomatoes
- 1 bay leaf
- 3/4 teaspoon of dried thyme
- 3/4 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper (adjust to taste)
- Salt and pepper (to taste)
- 3/4 cup of frozen okra (sliced, optional)
- 3/4 pound of medium shrimp (peeled and deveined)
- Cooked white rice (for serving)
- Chopped green onions (for garnish)
Instructions
- Prepare the ingredients.
- Heat the vegetable oil in a large pot over medium heat.
- Make the roux by sprinkling flour into the oil and stirring continuously until it turns golden brown. This should take about 10-15 minutes.
- Add the chopped onion, bell pepper, celery, and garlic. Cook until they’re soft (about 5-7 minutes).
- Stir in the sliced sausage and chicken. Cook until the chicken pieces are browned on all sides.
- Pour in the chicken broth and diced tomatoes. Add the bay leaf, thyme, paprika, cayenne pepper, salt, and pepper. Stir well.
- Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- If you’re using okra, add it now and cook for an additional 10 minutes.
- Add the shrimp and cook until they turn pink (about 5 minutes).
- Remove the bay leaf. Taste and adjust the seasoning as needed.
- Serve the gumbo hot over cooked white rice.
- Garnish with chopped green onions before serving.
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