gumbo new orleans recipe

Written ByJenny Smyth Posted on
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The Best gumbo new orleans recipe

I’m thrilled to share with you my family’s favorite Gumbo New Orleans recipe, a dish that has been passed down for generations. This hearty stew is a staple of Louisiana cuisine, and its rich flavors and textures will transport you to the vibrant streets of New Orleans.

The key to a great gumbo lies in its roux, a mixture of flour and fat that serves as the foundation for the entire dish. A good roux is crucial, as it gives the gumbo its distinctive flavor and color.

I like to use a combination of vegetable oil and butter to create a smooth, velvety texture that coats the tongue. Once the roux is made, it’s time to add in the ‘holy trinity’ of Cajun cooking: onions, bell peppers, and celery.

These aromatics form the base of the gumbo, adding depth and complexity to the dish. I like to sauté them until they’re soft and translucent, then add in some ground beef or pork for added protein.

Next, I add in a combination of chicken broth and tomatoes for moisture and acidity. The result is a rich, flavorful stew that’s perfect for any occasion.

My family loves it when I serve it over rice or with some crusty French bread on the side. It’s also great for meal prep, as it freezes beautifully and can be reheated for a quick lunch or dinner.

New Orleans Gumbo

4.9 from 1150 votes

A traditional New Orleans gumbo recipe featuring a rich roux, chicken, andouille sausage, and shrimp. This hearty stew is perfect for a comforting meal.

Prep Time30 mins
Cook Time90 mins
Resting Time0 mins
Total Time2 hours 30 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup vegetable oil
1 cup all-purpose flour

For the Gumbo

1 large onion
1 large bell pepper
2 stalks celery
4 cloves garlic
1 lb andouille sausage
1 lb boneless, skinless chicken thighs
1 lb shrimp
6 cups chicken stock
2 tbsp Cajun seasoning
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 can (14.5 oz) diced tomatoes
1 cup sliced okra
1/4 cup chopped green onions
1/4 cup chopped fresh parsley

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2Add the flour and stir continuously until the mixture turns a deep brown color, similar to chocolate, about 15-20 minutes.
3This is your roux.
4Keep a close eye on it to prevent burning.
5If it starts to smoke, reduce the heat slightly.
6Once the roux is ready, add the chopped onion, bell pepper, and celery.
7Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
8This is known as the holy trinity in Cajun cooking.
9Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
10Add the andouille sausage and cook until browned, about 5 minutes.
11Remove the sausage from the pot and set aside.
12Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.
13Remove the chicken from the pot and set aside.
14Stir in the Cajun seasoning, salt, black pepper, thyme, and oregano.
15Cook for 1 minute, stirring constantly.
16Gradually add the chicken stock, stirring continuously to combine with the roux.
17Bring the mixture to a boil.
18Reduce the heat to medium-low, add the diced tomatoes and bay leaf.
19Stir well to combine.
20Simmer for 30 minutes, stirring occasionally.
21If the gumbo becomes too thick, thin it out with a little water.
22Add the sliced okra and cook for an additional 10 minutes.
23Stir in the chopped green onions and parsley.
24Add the shrimp and cook until they turn pink and are cooked through, about 3-5 minutes.
25Return the cooked sausage and chicken to the pot.
26Stir well to combine all the ingredients.
27Cook for an additional 5 minutes.
28Taste and adjust the seasoning if necessary.
29Remove the bay leaf.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 25g

📝Notes

Tips: Serve the gumbo over steamed rice or with crusty French bread for a complete meal. You can also add other seafood like crawfish or oysters if desired. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.

This Gumbo New Orleans recipe is always a hit at family gatherings or potlucks – everyone loves its rich flavors and hearty portions!

It’s also incredibly easy to reheat; simply thaw it overnight in the fridge or reheat it on the stovetop with some added broth if needed.

For serving ideas, consider pairing it with crusty French bread or over steamed rice – both options complement its bold flavors perfectly.

❓ Frequently Asked Questions About New Orleans Gumbo

Q1: What is gumbo?

Gumbo is a traditional Louisiana stew that combines ingredients such as meat or seafood, vegetables, and a thickening agent like okra or filé powder.

Q2: What is the difference between gumbo and jambalaya?

Jambalaya is another popular Louisiana dish that typically consists of rice, meat or seafood, and vegetables. While both dishes are spicy and flavorful, jambalaya tends to be more one-pot-style with rice being an integral part.

Q3: What is filé powder?

Filé powder is made from ground sassafras leaves and serves as a thickening agent in gumbo.

Q4: Can I make gumbo without okra?

Avoid using okra if you don’t like its slimy texture or if you have okra sensitivity.

Q5: How do I store leftover gumbo?

You can store leftover gumbo in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.

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