new orleans style gumbo recipe

Written BySheba G Updated On
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The Best new orleans style gumbo recipe

New Orleans style gumbo is a dish that has been a staple in my household for years. I love it because it’s a hearty, comforting meal that’s perfect for any occasion.

Whether I’m serving it to my family on a Tuesday night or to guests at a dinner party, it’s always a crowd-pleaser. The rich, velvety texture of the gumbo is achieved by slowly cooking the ingredients in a roux-based broth, which is then thickened with okra or filé powder.

This technique is key to making a great gumbo, and I’ve found that it’s essential to use a combination of meats and seafood to get the right depth of flavor. My kids love helping me prepare the ingredients, from chopping the onions and bell peppers to shucking the oysters and crab meat.

It’s a fun and interactive process that teaches them about the importance of using fresh, high-quality ingredients. As we cook, the aroma of the spices and seasonings fills our kitchen, making everyone’s mouth water in anticipation.

Once it’s all done, we serve it up over rice or noodles and enjoy every last bite. For me, New Orleans style gumbo is more than just a recipe – it’s a way to connect with my family and community through food.

New Orleans Style Gumbo

4.5 from 1870 votes

A hearty and flavorful New Orleans-style gumbo featuring a rich roux, tender chicken, smoked sausage, and the holy trinity of vegetables. This dish is a classic comfort food that warms the soul.

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

🥘Ingredients

For the Roux

1 cup all-purpose flour
1 cup vegetable oil

For the Gumbo

1 lb boneless skinless chicken breasts cut into bite-sized pieces
1 lb smoked sausage sliced into rounds
1 large onion chopped
1 large bell pepper chopped
2 celery stalks chopped
4 cloves garlic minced
1 can (14.5 oz) diced tomatoes
6 cups chicken stock
1 lb okra sliced
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 tbsp chopped fresh parsley
1/4 cup chopped green onions
1/4 cup chopped fresh parsley

For the Rice

2 cups long-grain white rice
4 cups water
1 tsp salt

👨‍🍳Directions

1In a Dutch oven or large heavy-bottomed pot over medium heat, combine flour and vegetable oil.
2Stir continuously with a wooden spoon until the mixture turns a dark chocolate brown color, about 20-25 minutes.
3This is your roux.
4Add onion, bell pepper, and celery to the roux.
5Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
6Add garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
7Add chicken and sausage to the pot.
8Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes.
9Stir in diced tomatoes, chicken stock, okra, thyme, oregano, paprika, cayenne pepper, salt, black pepper, and bay leaves.
10Bring the mixture to a boil.
11Reduce the heat to low, cover, and let the gumbo simmer for at least 1 hour, stirring occasionally.
12If the gumbo becomes too thick, thin it out with a little water.
13While the gumbo is simmering, prepare the rice.
14In a medium saucepan, combine rice, water, and salt.
15Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the water is absorbed.
16Once the gumbo has simmered for at least 1 hour, remove the bay leaves.
17Taste and adjust seasoning if necessary.
18Ladle the gumbo over cooked rice in bowls.
19Garnish with chopped green onions and fresh parsley.
20Serve hot and enjoy.

🔧Equipment

Dutch oven or large heavy-bottomed pot
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 25g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper to taste. You can also add other vegetables like sliced mushrooms or chopped spinach for added flavor and nutrition.

This New Orleans style gumbo recipe is a comforting and delicious dish that’s perfect for any occasion. It’s a versatile and flavorful meal that can be customized with your favorite proteins and vegetables.

The rich, velvety roux and the combination of the Holy Trinity of vegetables create a depth of flavor that’s unmatched. It’s a dish that brings everyone together, whether it’s a family gathering or a cozy weeknight dinner.

It’s always a good idea to have this recipe in your cooking repertoire. It’s a dish that’s loved by all and can be enjoyed by the whole family.

❓ Frequently Asked Questions About New Orleans Style Gumbo

Q: What is the difference between New Orleans style gumbo and other types of gumbo?

New Orleans style gumbo is distinct from other types of gumbo due to its unique blend of spices and seasonings, as well as its use of okra or filé powder to thicken the broth.

Q: Can I make this recipe without okra or filé powder?

Yes, you can make this recipe without okra or filé powder – simply omit them from the ingredient list and proceed with the rest of the recipe as instructed.

Q: How long does gumbo keep in the fridge?

Gumbo will keep in the fridge for 3-5 days when stored properly in an airtight container.

Q: Can I freeze this recipe?

Yes, you can freeze this recipe – simply portion out individual servings into freezer-safe bags or containers before freezing.

Q: What type of meat should I use in this recipe?

You can use any type of meat you like in this recipe – some popular options include chicken thighs, beef sausage, shrimp, or crawfish.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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