authentic new orleans gumbo recipe

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The Best authentic new orleans gumbo recipe

I’ve been making this authentic New Orleans gumbo recipe for years, and it’s always a hit with my family. It’s a classic dish that’s rich in history and flavor. The origins of gumbo date back to the 18th century, when French and African cooks combined their traditions to create a unique stew that was hearty and satisfying.

Over time, the recipe has evolved, but its core remains the same: a dark roux made from flour and fat, served with a variety of meats and seafood. My family loves it when I make this gumbo for special occasions or just for a weeknight dinner. The key to making a good gumbo is in the roux – it’s what gives the dish its characteristic flavor and color.

I use a combination of all-purpose flour and vegetable oil to make my roux, and I cook it until it’s dark brown and fragrant. This process takes patience, but it’s worth it in the end. Once the roux is done, I add in my choice of meats – usually chicken, sausage, and shrimp – along with some vegetables like onions, bell peppers, and celery.

The beauty of gumbo is that you can customize it to your taste by adding your favorite ingredients. I like to serve mine over cooked rice, which helps to soak up all the flavorful juices. Gumbo is more than just a meal – it’s an experience that brings people together.

Whether you’re hosting a big gathering or just cooking for your family, this recipe is sure to be a crowd-pleaser. And the best part? It’s relatively healthy compared to other comfort foods.

With all the vegetables and lean protein sources, you can feel good about serving it up to your loved ones.

Authentic New Orleans Gumbo

4.5 from 836 votes

A hearty and flavorful stew featuring a rich roux, the holy trinity of vegetables, and a variety of meats and seafood. This traditional New Orleans gumbo is a comfort food classic.

Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup all-purpose flour
1 cup vegetable oil

For the Vegetables

1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced

For the Meat and Seafood

1 lb andouille sausage, sliced
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb shrimp, peeled and deveined
1 lb crab meat

For the Seasoning

2 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp paprika
1 bay leaf

For the Stock

6 cups chicken stock
2 cups water

For the Okra

1 lb fresh okra, sliced

For the Rice

4 cups cooked white rice

For the Garnish

Chopped fresh parsley
Green onions

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, combine flour and vegetable oil over medium heat.
2Stir constantly until the mixture turns a dark brown color, similar to chocolate.
3This process should take about 20-25 minutes.
4Be careful not to burn the roux, as it can become bitter.
5Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery.
6Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
7This is known as the holy trinity in Cajun and Creole cooking.
8Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
9The garlic should become fragrant.
10Add the andouille sausage to the pot and cook until browned, about 5 minutes.
11Stir frequently to combine with the roux and vegetables.
12Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5-7 minutes.
13Stir occasionally to ensure even cooking.
14Stir in the salt, black pepper, thyme, oregano, cayenne pepper, paprika, and bay leaf.
15Cook for 1-2 minutes, stirring constantly to combine the seasonings with the other ingredients.
16Gradually add the chicken stock and water to the pot, stirring constantly to combine with the roux.
17Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 45 minutes, stirring occasionally.
18Add the sliced okra to the pot and cook for an additional 10-15 minutes, until the okra is tender and the gumbo has thickened slightly.
19Stir in the shrimp and crab meat.
20Cook for 3-5 minutes, until the shrimp turn pink and are cooked through.
21Be careful not to overcook the shrimp, as they can become tough.
22Taste and adjust the seasoning if needed.
23Remove the bay leaf.
24Serve the gumbo hot over cooked white rice, garnished with chopped fresh parsley and green onions.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Sauté pan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper to taste. You can also add additional seafood, such as oysters or crawfish, if desired.

Watch Video Of How Authentic New Orleans Gumbo Works

Gumbo is a dish that’s perfect for any occasion. It can be made ahead of time and reheated for a quick and easy meal. The dish is also freezer-friendly, making it a great option for meal prepping.

Serve the gumbo over steamed rice to soak up all the delicious flavors and enjoy it with your family. The flavors of gumbo only get better with time, so don’t be afraid to make a big batch and freeze the leftovers for later. It’s a dish that’s perfect for family gatherings, potlucks, or a simple weekday dinner.

The possibilities are endless, and the result is always a delicious and satisfying meal. The rich, savory flavor and hearty texture of gumbo make it a dish that’s sure to be a hit with everyone at the table. I hope you enjoy making this authentic New Orleans gumbo recipe as much as I do.

It’s a dish that’s full of love, history, and tradition, and it’s a dish that’s sure to be a hit with everyone at the table. It’s a dish that’s perfect for any occasion, whether it’s a family gathering or a simple weekday dinner.

❓ Frequently Asked Questions About New Orleans Gumbo

Q1: What is the secret ingredient in traditional New Orleans gumbo?

The secret ingredient in traditional New Orleans gumbo is okra. Okra adds thickness and body to the dish without making it too starchy.

Q2: Can I use store-bought roux instead of making my own?

No, you should not use store-bought roux instead of making your own. While store-bought roux can save time, homemade roux has a richer flavor that makes all the difference in this dish.

Q3: How long does gumbo take to cook?

Gumbo can take anywhere from 30 minutes to several hours to cook, depending on how complex you make your recipe.

Q4: Can I make gumbo without okra?

Yes, you can make gumbo without okra. In fact, many variations of this dish omit okra altogether or substitute it with other thickening agents.

Q5: Is gumbo suitable for vegetarians?

No, traditional gumbo recipes include meat such as sausage and chicken.

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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