gumbo new orleans recipe

Written BySheba G Updated On
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The Best gumbo new orleans recipe

I’m so excited to share my favorite Gumbo New Orleans recipe with you all today. This dish has been a staple in our household for years, and I’m not sure what we’d do without it. My kids love helping me in the kitchen, and this recipe is always a hit with them.

It’s a hearty, comforting stew that’s perfect for a chilly fall or winter evening, or even for a special occasion like Mardi Gras. The best part? It’s ridiculously easy to make and is packed with nutrients thanks to the rich flavors of the onions, garlic, and okra.

I love that this recipe is a true representation of the city’s culinary heritage, and it’s a testament to the power of food to bring people together. I’ve made this dish for countless family gatherings, potlucks, and even just for a quick weeknight dinner, and it never fails to impress. My family requests it often, and I’m happy to oblige because it’s just that good.

Whether you’re a seasoned cook or a novice in the kitchen, this Gumbo New Orleans recipe is sure to become a new favorite in your household too. So go ahead, grab some ingredients and get cooking – your taste buds will thank you! The rich history of gumbo is rooted in Louisiana’s Acadian culture, where African slaves combined their own culinary traditions with those of European colonizers to create something entirely new.

This unique fusion resulted in the signature flavor profile we associate with gumbo today – spicy from the cayenne pepper or hot sauce added by some cooks; earthy from the dark roux; savory from the combination of meat or seafood; and slightly bitter from the okra.

New Orleans Gumbo

4.9 from 530 votes

A hearty and flavorful stew from New Orleans, featuring a rich roux, chicken, andouille sausage, and shrimp. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup all-purpose flour
1 cup vegetable oil

For the Gumbo

1 lb andouille sausage, sliced
1 lb boneless, skinless chicken thighs, cut into chunks
1 lb shrimp, peeled and deveined
1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
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
2 tbsp chopped green onions
2 tbsp chopped fresh parsley

For the Filé Powder

2 tbsp dried sassafras leaves
1/2 cup chopped onions

For the Rice

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

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat.
2Gradually add flour, stirring constantly with a wooden spoon to form a roux.
3Cook, stirring constantly, until the roux turns a dark brown color, about 20-25 minutes.
4Be careful not to burn it.
5It will smell nutty when done.
6Add andouille sausage to the roux and cook until browned, about 5 minutes.
7Remove sausage from the pot and set aside.
8Add chicken to the roux and cook until browned on all sides, about 5-7 minutes.
9Remove chicken from the pot and set aside.
10In the same pot, add onion, bell pepper, and celery.
11Cook, stirring occasionally, until softened, about 5-7 minutes.
12Add garlic and cook for an additional 1 minute.
13Stir in diced tomatoes, chicken broth, thyme, oregano, paprika, cayenne pepper, salt, and black pepper.
14Bring to a boil, then reduce heat to low, cover, and let it simmer for 1 hour, stirring occasionally.
15Add the bay leaves to the pot.
16Add the cooked sausage and chicken back into the pot.
17Cover and simmer for an additional 30 minutes.
18Add shrimp and cook until they turn pink and are cooked through, about 5-7 minutes.
19While the gumbo is cooking, prepare the filé powder.
20Grind the dried sassafras leaves with chopped onions in a spice grinder or mortar and pestle until finely ground.
Set aside.
21Prepare the rice.
22Rinse the rice under cold water until the water runs clear.
23In a medium saucepan, combine rice, water, and salt.
24Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
25Fluff with a fork and set aside.
26Stir in chopped parsley and green onions to the gumbo.
27Taste and adjust seasoning if needed.
28Sprinkle filé powder over each serving of gumbo.
29Serve hot over cooked rice.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Skillet
Tongs
Measuring cups and spoons

📊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: 25g

📝Notes

Tips: You can substitute andouille sausage with smoked sausage or kielbasa. For a spicier gumbo, add more cayenne pepper. Serve with hot sauce on the side for added heat.

I love how versatile this Gumbo New Orleans recipe is – it’s perfect for serving at any occasion from casual weeknight dinners to special events like Mardi Gras parties. And don’t even get me started on how well it reheats!

Simply refrigerate leftovers overnight then reheat gently over low heat until warmed through – your guests will never know you took shortcuts when prepping ahead of time. As an added bonus this stew freezes beautifully too so feel free to double batch portions whenever making extra batches becomes convenient.

❓ Frequently Asked Questions About New Orleans Gumbo

Q: What is gumbo?

Gumbo is a stew-like dish that originated in Louisiana as a result of cultural exchange between French colonizers, enslaved West Africans, and Native Americans.

Q: What are the key ingredients in Gumbo New Orleans?

The basic ingredients include meat or seafood (such as chicken, sausage, or shrimp), vegetables (like onions and bell peppers), okra (a key component), rice flour or cornstarch as thickening agents, spices (including cayenne pepper), herbs (like thyme), and filé powder.

Q: How long does it take to make Gumbo New Orleans?

The prep time for this recipe can be around 30 minutes; however, cooking takes approximately 45 minutes if using chicken; an hour if using sausage; and up to two hours if using seafood.

Q: Can I make Gumbo New Orleans without okra?

No – okra is essential to creating that signature texture found in traditional gumbo recipes.

Q: Is Gumbo New Orleans gluten-free?

Yes – but only if you use gluten-free filé powder; otherwise be mindful of cross-contamination during preparation.

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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