After listening to your feedback and learning what makes a great New Orleans gumbo, I made some changes. This version is richer, more balanced, and way closer to the real deal, without being overwhelming to make at home.
How This Gumbo Stays Classic
- Big Flavor! A dark roux and a longer cook time give this gumbo a rich, deep flavor.
- Classic Style: Made with the holy trinity (onions, celery, and bell pepper), no tomatoes, and optional okra, so it tastes like New Orleans gumbo.
- Easy to Follow: Clear measurements and clear steps make this recipe doable at home.
New Orleans Gumbo Ingredients
- Veggies: Add more vegetables if you want.
- Shrimp: Use medium or large shrimp; small and jumbo don’t work. You can leave tails on or remove them for easier eating.
- Easy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!
- Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thick.
- Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!
- Spices swap: You can use either Cajun or Creole.
- Need More Heat? Use a spicy sausage, add extra Cajun seasoning, give it a pinch of cayenne pepper, or hot sauce on top.
How to Make New Orleans Gumbo
I wanted to update my New Orleans Gumbo to be more like the real deal! I made some slight changes to the ingredient measurements and removed some items that didn’t belong. Make it and let me know what you think!
- Make Roux: Combine the vegetable oil and flour in a large 6 to 8-quart pot, then cook over medium low heat. Cook for 30-45 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
- Add Sausage & Veggies: Increase the heat to medium and add the sausage, onion, bell pepper, and celery. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
- Add: Slowly stir in the chicken broth.
- Season & Simmer: Add the bay leaves, Cajun or Creole seasoning, thyme, and salt and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
- Add Chicken: Add the chicken and continue to simmer for another 45-60 minutes.
- Add Shrimp & Serve: About 15 minutes before serving, stir the shrimp into the New Orleans gumbo and simmer until they are pink and cooked through. Discard the bay leaves before serving and garnish with green onions. Serve with white rice.
Alyssa’s Pro Tips
- Quick Roux Hack: Microwave oil + flour 7–8 minutes, stirring 2–3 times, until brown. Be careful, it gets hot! Use right away or keep in the fridge.
- Adjust Thickness: Thin with broth, 1 cup at a time, or thicken by stirring in a slurry of 1–2 tablespoons cornstarch mixed with 2 tablespoons water when you add the shrimp.
New Orleans Gumbo
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Equipment
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1 large 6 to 8-quart pot or dutch oven
Ingredients
- 12 ounces sliced Andouille sausage ½-inch pieces
- 3 cups shredded cooked chicken
- 1 pound peeled and deveined raw shrimp
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 ½ cups chopped yellow onion aboud 1 medium onion
- 1 ½ cups chopped green bell pepper about 1 large bell pepper
- 1 cup chopped celery about 3-4 large ribs
- 2 tablespoons minced garlic about 6 cloves
- 6 cups chicken broth
- 3 bay leaves
- 2 teaspoons Cajun or Creole seasoning more or less to taste
- ¼ teaspoon dried thyme
- salt to taste
- ground black pepper to taste
- 3-4 chopped green onions optional garnish
Instructions
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Combine 1 cup vegetable oil and 1 cup all-purpose flour in a large 6 to 8-quart pot, then cook over medium-low heat for 30-45 minutes, whisking occasionally, until the roux is brown.
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Increase the heat to medium and add 12 ounces sliced Andouille sausage, 1 ½ cups chopped yellow onion, 1 ½ cups chopped green bell pepper, and 1 cup chopped celery, and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
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Slowly stir in 6 cups chicken broth before adding 3 bay leaves, 2 teaspoons Cajun or Creole seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
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Add 3 cups shredded cooked chicken and continue to simmer for another 45-60 minutes.
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About 15 minutes before serving, stir 1 pound peeled and deveined raw shrimp into the gumbo and simmer until the shrimp is pink and cooked through.
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Discard the bay leaves before serving and garnish with 3-4 chopped green onions. Serve with white rice.
Notes
- Fridge: Store leftovers in the fridge for up to 5 days.
- Reheating: Reheat on the stovetop over medium heat, or in the microwave in 30-60 second increments until heated through and steaming.
- Freezer: Store the cooked gumbo in an airtight freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
- Make Ahead: You can make the roux a few days ahead of time. Keep it in an airtight container in the refrigerator until you are ready to make your gumbo.
Nutrition
More Southern Comforts
Every region of the country has its signature dish, and Gumbo is the star of Louisiana. For more southern favorites, try my Chicken & Sausage Gumbo, Beignets, Southern Hush puppies, and Shrimp Creole.
