new orleans gumbo recipe

Written ByJenny Smyth Posted on
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The Best new orleans gumbo recipe

I’ve been making this New Orleans gumbo recipe for years, and it’s always a crowd-pleaser. My kids love the combination of spicy andoulette sausage, chicken, and shrimp in a rich dark roux.

The flavors are deep and complex, with a perfect balance of sweetness from the onions and bell peppers. My husband is a big fan of the way the okra thickens the stew, making it feel hearty and satisfying.

This recipe is perfect for a cold winter’s night or a special occasion. I’ve served it at family gatherings and potlucks, and it’s always the first dish to disappear.

My grandmother used to make gumbo when I was growing up, but I never got the recipe from her – this one I found online is just as good if not better. I love that it’s easy to make ahead of time and refrigerate or freeze for later use.

The best part is that it’s actually pretty healthy, considering all the veggies and lean protein sources. My kids complain about eating too much seafood, but they don’t mind when it’s mixed with other ingredients like this gumbo.

New Orleans Gumbo

4.7 from 1326 votes

A rich and flavorful stew from Louisiana, packed with andouille sausage, chicken, and shrimp in a dark roux-based broth. This hearty dish is served over rice and embodies the soul of Creole cooking.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Roux

1 cup vegetable oil
1 cup all-purpose flour

For the Gumbo

1 lb andouille sausage, sliced into 1/2-inch rounds
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt, plus more to taste
1 lb large shrimp, peeled and deveined
1 cup frozen okra, sliced (optional)
2 tablespoons filé powder (optional)
Cooked white rice, for serving
Sliced green onions and hot sauce, for garnish

👨‍🍳Directions

1In a large heavy-bottomed pot, heat the vegetable oil over medium heat.
2Gradually whisk in the flour to form a smooth paste.
3Continue stirring constantly with a wooden spoon, reducing heat to medium-low, until the roux turns a deep chocolate brown color, about 20 to 25 minutes.
4Be careful not to let it burn; the roux should smell nutty and have a rich, dark color.
5While the roux cooks, brown the andouille sausage in a large skillet over medium-high heat until lightly browned on both sides, about 5 minutes.
6Transfer the sausage to a plate.
7In the same skillet, brown the chicken pieces on all sides until golden, about 6 to 8 minutes.
8Set aside with the sausage.
9Once the roux reaches the desired color, add the diced onion, bell pepper, and celery to the pot.
10Cook over medium heat, stirring often, until the vegetables soften, about 5 to 7 minutes.
11Add the minced garlic and cook for 1 minute more until fragrant.
12Stir in the diced tomatoes with their juices, chicken broth, bay leaves, thyme, smoked paprika, cayenne, black pepper, and 1 teaspoon of salt.
13Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
14The gumbo should thicken slightly and the flavors will meld.
15Add the browned sausage and chicken to the pot, along with the frozen okra if using.
16Continue to simmer for another 20 minutes, until the chicken is cooked through and tender.
17The gumbo should be thick and rich, with a deep brown color.
18Stir in the shrimp and cook until they turn pink and opaque, about 3 to 4 minutes.
19Remove the bay leaves.
20Taste and adjust seasoning with additional salt and cayenne if desired.
21If using filé powder, stir it in just before serving, then remove the pot from heat immediately.
22Serve the gumbo over a scoop of cooked white rice in large bowls.
23Garnish with sliced green onions and a dash of hot sauce.
Enjoy hot.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon or whisk
Cutting board
Chef’s knife
Measuring cups and spoons
Large skillet (optional, for browning sausage and chicken)

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 145mg🧂Sodium: 1450mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

For an authentic roux, be patient and stir constantly to avoid burning. Filé powder adds a unique earthy flavor and thickens the gumbo, but it should be added after cooking to prevent stringiness. Gumbo tastes even better the next day as flavors continue to develop.

Watch Video Of How New Orleans Gumbo Works

This New Orleans gumbo recipe is perfect for any occasion – whether you’re looking for a comforting meal on a cold night or something new to serve at your next family gathering.

It’s easy to make ahead of time and refrigerate or freeze for later use.

You can also serve it over rice or with some crusty bread for a satisfying meal.

❓ Frequently Asked Questions About New Orleans Gumbo

Q: What type of roux is best for gumbo?

The best type of roux for gumbo is a combination of all-purpose flour and oil or fat – such as vegetable oil or pork drippings.

Q: Can I use different types of protein?

Yes, you can use different types of protein in your gumbo – such as chicken, beef, pork, or seafood combinations.

Q: How do you thicken gumbo?

You can thicken gumbo with okra or filé powder – both work well.

Q: Can I make gumbo in advance?

Yes, you can make gumbo in advance – just refrigerate or freeze it until you’re ready to serve.

Q: What are some variations on traditional gumbo?

There are many variations on traditional gumbo – you can try adding different spices, herbs, or ingredients like okra or eggplant.

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