new orleans style gumbo recipe

Written ByJenny Smyth Posted on
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The Best new orleans style gumbo recipe

I’ve always been fascinated by the rich history and culture of New Orleans, and one of the dishes that truly represents the city’s spirit is its iconic gumbo. This hearty stew is a staple of Louisiana cuisine, and its unique flavor profile is a perfect blend of French, Spanish, and African influences.

The key to making a great gumbo lies in its thick, velvety texture, which is achieved by slowly cooking the roux until it reaches a deep brown color. This process, known as ‘darkening the roux,’ is what sets New Orleans-style gumbo apart from other regional variations.

As I cook up a pot of this delicious stew, I’m reminded of the countless family gatherings and celebrations where it’s been the star attraction. My kids love helping me prepare the ingredients, especially the fun part of stirring the roux until it reaches the perfect shade of dark chocolate.

And when we sit down to enjoy a steaming bowl together, I know we’re all in for a treat. But what really gets me excited about this recipe is its incredible health benefits – with its rich mix of vegetables, lean proteins, and whole grains, it’s a meal that’s both nourishing and indulgent at the same time.

Whether you’re looking for a quick weeknight dinner or a special occasion dish to wow your guests, this New Orleans-style gumbo recipe is sure to become a favorite in your household too. As for me, I’ve been experimenting with different variations on this classic recipe for years now – but there’s still something magical about serving up a piping hot bowl on a chilly fall evening that never gets old.

New Orleans Style Gumbo

4.6 from 608 votes

New Orleans Style Gumbo is a hearty stew packed with chicken, andouille sausage, and shrimp. This dish is flavored with the holy trinity of celery, bell peppers, and onions, and thickened with a roux.

Prep Time30 mins
Cook Time90 mins
Resting Time0 mins
Total Time120 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup flour
1 cup vegetable oil

For the Gumbo

1 lb chicken breasts
1 lb andouille sausage
1 lb shrimp
1 onion
1 bell pepper
2 stalks celery
4 cloves garlic
1 can diced tomatoes
4 cups chicken stock
1 tsp thyme
1 tsp oregano
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 tbsp olive oil
2 tbsp all-purpose flour
1 cup chopped okra
1/2 cup chopped green onions
1/4 cup chopped parsley

👨‍🍳Directions

1In a large Dutch oven, heat vegetable oil over medium heat.
2Add flour and stir continuously until it reaches a dark chocolate color.
3This should take about 15-20 minutes.
4Be careful not to burn the roux as it can quickly go from perfect to burnt.
5While the roux is cooking, chop the onion, bell pepper, and celery into small pieces.
6This is known as the holy trinity in Cajun and Creole cooking.
7Mince the garlic cloves.
Set aside.
8Once the roux is ready, add the chopped onions, bell peppers, and celery to the pot.
9Cook over medium heat until the vegetables are softened, about 5-7 minutes.
10Stir frequently to prevent burning.
11Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
12Add the thyme, oregano, paprika, cayenne pepper, salt, and black pepper.
13Stir well to combine.
14Add the chicken stock to the pot and stir well to combine with the roux.
15Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
16This will allow the flavors to meld together.
17While the gumbo is simmering, cut the chicken breasts into bite-sized pieces.
18Cut the andouille sausage into rounds.
19Peel and devein the shrimp if necessary.
20After the gumbo has simmered for 30 minutes, add the chicken, andouille sausage, and diced tomatoes to the pot.
21Stir well to combine.
22Cover the pot and let it simmer for an additional 20 minutes, or until the chicken is cooked through and no longer pink in the middle.
23Add the shrimp to the pot and cook for an additional 3-5 minutes, or until the shrimp turn pink and are cooked through.
24Be careful not to overcook the shrimp as they can become tough.
25Stir in the chopped okra, green onions, and parsley.
26Cook for an additional 2-3 minutes until the okra is tender.
27Taste and adjust the seasoning if necessary.
28Serve the gumbo hot over steamed rice.
29Garnish with additional chopped green onions and parsley if desired.
30Enjoy your New Orleans Style Gumbo.

🔧Equipment

Large Dutch oven
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper to taste. You can also add other vegetables like chopped collard greens or sliced mushrooms if desired. Serve with hot sauce on the side for those who like it extra spicy.

Watch Video Of How New Orleans Style Gumbo Works

This New Orleans-style gumbo recipe has been a staple in my household for years now – not just because it’s delicious but also because it’s incredibly versatile.

Whether you’re looking for a quick weeknight dinner or a special occasion dish to wow your guests, this recipe fits perfectly into any situation.

And let’s not forget about its incredible health benefits – with its rich mix of vegetables, lean proteins, and whole grains, it’s truly a meal that will leave everyone feeling full and satisfied without sacrificing taste or nutritional value.

❓ Frequently Asked Questions About New Orleans Style Gumbo

Q: What is the difference between New Orleans-style gumbo and other regional variations?

New Orleans-style gumbo is distinct from other regional variations due to its unique flavor profile and thick texture. The slow-cooked roux gives it a deep brown color and an almost smoky flavor that’s hard to replicate.

Q: How do I achieve the perfect dark brown color in my roux?

To get the perfect dark brown color in your roux, you need to stir constantly over low heat until it reaches that magical shade. This process can take anywhere from 20-30 minutes depending on your stovetop and desired level of darkness.

Q: Can I make gumbo without okra or file powder?

While okra and file powder are traditional ingredients in New Orleans-style gumbo, you can definitely make it without them if you’re not fond of their texture or taste. Simply substitute with additional vegetables like bell peppers or carrots to maintain the flavor profile.

Q: How do I store leftover gumbo for later use?

You can store leftover gumbo in an airtight container in the fridge for up to three days or freeze it for up to two months. Reheat gently over low heat until warmed through.

Q: What are some good side dishes to serve with gumbo?

Serving gumbo with some crusty French bread or overcooked rice is always a winner. You can also add some steamed vegetables like broccoli or green beans on the side for added nutrition.

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