new orleans gumbo recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best new orleans gumbo recipe

I’m so excited to share my New Orleans Gumbo recipe with you all today. This dish has been a staple in our household for years, and I just can’t get enough of it.

There’s something about the combination of the rich, dark roux and the flavorful, spicy seasonings that just makes me feel like I’m in the heart of Louisiana. My kids love helping me make it from scratch, and we always have a blast stirring the pot together and watching the gumbo simmer on the stovetop.

But what I think I love most about this recipe is how versatile it is – whether we’re serving it up as a main course for a family dinner or as a hearty, comforting meal after a long day at work, it’s always a hit. And let’s not forget about the health benefits – with all those vegetables and lean proteins, this dish is basically a guilt-free pleasure.

So go ahead, give it a try, and let me know what you think!

New Orleans Gumbo

4.7 from 625 votes

A rich, dark roux-based stew from Louisiana, loaded with andouille sausage, chicken, and shrimp. This hearty gumbo is thickened with okra and served over white rice for a satisfying meal.

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

🥘Ingredients

For the Roux and Base

1 cup vegetable oil
1 cup all-purpose flour
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
6 cups chicken stock

For the Meat and Seafood

1 pound andouille sausage, sliced into 1/2-inch rounds
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 pound large shrimp, peeled and deveined
2 cups frozen sliced okra

Seasonings and Garnish

2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon smoked paprika
2 bay leaves
4 cups cooked white rice
2 tablespoons chopped fresh parsley
2 green onions, sliced

👨‍🍳Directions

1Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
2Gradually whisk in the flour and cook, stirring constantly with a wooden spoon, until the roux turns a deep chocolate brown color, about 20 to 25 minutes.
3Reduce heat if the roux begins to smoke or smell burnt, and continue stirring to prevent scorching.
4Add the diced onion, bell pepper, and celery to the roux and cook, stirring frequently, until the vegetables are softened and fragrant, about 5 minutes.
5Stir in the minced garlic and cook for 1 minute more until aromatic.
6Slowly pour in the chicken stock while stirring constantly to prevent lumps from forming.
7Add the salt, black pepper, cayenne pepper, dried thyme, smoked paprika, and bay leaves, then bring the mixture to a gentle boil over medium-high heat.
8Reduce the heat to low and stir in the sliced andouille sausage and chicken pieces.
9Let the gumbo simmer uncovered for 45 minutes, stirring occasionally, until the chicken is cooked through and tender and the flavors have melded together.
10Add the frozen okra and continue to simmer for 10 minutes, until the okra is heated through and has slightly thickened the gumbo.
11Stir in the peeled shrimp and cook for 3 to 4 minutes, just until the shrimp turn pink and opaque.
12Remove the bay leaves from the gumbo and discard them.
13Serve the gumbo immediately over a scoop of cooked white rice, garnished with chopped fresh parsley and sliced green onions.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For a deeper flavor, make the roux a day ahead and refrigerate it. You can substitute crab or crawfish for the shrimp if desired. Adjust the cayenne pepper to control the spice level.

Watch Video Of How New Orleans Gumbo Works

This New Orleans Gumbo recipe is one that I always come back to again and again – it’s just that good!

Whether you’re serving it up as a main course or using it as an ingredient in another dish, this recipe is sure to please even the pickiest eaters.

And don’t worry if you’re short on time – this recipe freezes beautifully, so feel free to make a big batch and stash some away for later.

❓ Frequently Asked Questions About New Orleans Gumbo

What is gumbo?

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

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

New Orleans-style gumbo is characterized by its use of dark roux, which gives it a distinctive flavor and color. This type of gumbo also often includes ingredients like oysters and shrimp, which are not typically found in other types of gumbo.

Can I make gumbo without okra?

Yes, you can make gumbo without okra by using filé powder as a thickening agent instead. Alternatively, you can also use cornstarch or flour to thicken the gumbo.

How do I store leftover gumbo?

Leftover gumbo can be stored in an airtight container in the refrigerator for up to three days or frozen for up to six months.

Can I reheat gumbo safely?

Yes, you can reheat gumbo safely by reheating it to an internal temperature of at least 165°F (74°C) before serving.

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.

Similar Posts