Authentic New Orleans Style Gumbo Recipe

Introduction

Authentic New Orleans Style Gumbo is a rich and hearty stew bursting with bold flavors from a deeply browned roux, smoky sausage, tender chicken, and succulent shrimp. This classic Creole dish is perfect for gathering around the table and savoring a taste of Louisiana.

Ingredients

• 1 cup all-purpose flour (heaping)
• 2/3 cup oil (vegetable or canola oil)
• 1 bunch celery, diced including leaves
• 1 green bell pepper, diced
• 1 large yellow onion, diced
• 1 bunch green onions, finely chopped
• 1 bunch fresh parsley, finely chopped
• 2-3 cloves garlic
• 1-2 tablespoons Cajun seasoning
• 6-8 cups chicken broth
• 12 ounce package andouille sausages, sliced into coins (Polska Kielbasa can be substituted)
• Meat from 1 rotisserie chicken
• 2 cups pre-cooked shrimp
• Hot cooked rice, for serving

Instructions

1. Step 1: Make the roux by combining the flour and oil in a large, heavy-bottom stock pot over medium-low heat. Stir constantly for 30-45 minutes until the mixture is as dark as chocolate and has a soft, cookie dough-like consistency. Be careful to avoid burning, and add a bit more flour or oil if needed to maintain texture.
2. Step 2: Brown the sausage slices in a separate skillet over medium-high heat, cooking them in a single layer for 2-3 minutes per side until well browned. Remove the sausage and set aside.
3. Step 3: Deglaze the skillet with 1/2 cup of chicken broth, scraping up browned bits. Transfer the broth and drippings to the large pot with the roux.
4. Step 4: Add the remaining 5 1/2 cups of chicken broth, diced celery, bell pepper, yellow onion, green onions, parsley, garlic, and stir well to combine.
5. Step 5: Bring the mixture to a boil over medium heat and cook for 5-7 minutes until the vegetables begin to soften. Skim off any foam that forms on the surface. Stir in Cajun seasoning to taste.
6. Step 6: Add in the rotisserie chicken meat, browned sausage, and pre-cooked shrimp to the pot. Stir gently to combine and heat through.
7. Step 7: Taste the gumbo and adjust seasonings as needed with salt, pepper, chicken bouillon paste, garlic, or additional broth. Serve warm over hot cooked rice. The flavors develop even more the next day.

Tips & Variations

• Use low and slow heat to avoid burning the roux; patience is key for that deep, authentic flavor.
• Substitute andouille sausages with Polska Kielbasa if unavailable, but try to get smoky sausage for best flavor.
• For extra heat, add cayenne pepper or hot sauce alongside the Cajun seasoning.
• Leftovers taste better after resting overnight as the flavors meld beautifully.

Storage

Store gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it becomes too thick. Gumbo also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gumbo without andouille sausage?

Yes, you can substitute andouille with other smoked sausages like Polska Kielbasa or even chorizo for a different flavor. The smoky element is important, so choose a sausage with bold seasoning.

Do I have to use shrimp in gumbo?

Shrimp is traditional in many gumbo recipes, but you can omit it or replace it with other seafood like crab or crawfish. Alternatively, make a chicken and sausage gumbo without seafood for a different but still delicious version.

Authentic New Orleans Style Gumbo Recipe

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★★★★★

5 from 81 reviews

• Author: Charlotte
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

Experience the rich, hearty flavors of Authentic New Orleans Style Gumbo, a classic Cajun stew combining a deeply browned roux, smoky andouille sausage, tender chicken, succulent shrimp, and vibrant vegetables simmered in flavorful chicken broth. Served over hot cooked rice, this dish delivers a perfect balance of spice, texture, and comfort.

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Ingredients

Scale 1x2x3x

Roux Ingredients

• 1 cup all-purpose flour (heaping)
• 2/3 cup oil (vegetable or canola)

Vegetables & Herbs

• 1 bunch celery (diced, leaves and all)
• 1 green bell pepper (diced)
• 1 large yellow onion (diced)
• 1 bunch green onions (finely chopped)
• 1 bunch fresh parsley (finely chopped)
• 2–3 cloves garlic (minced)

Seasonings & Broth

• 1–2 Tablespoons Cajun seasoning
• 6–8 cups chicken broth

Proteins

• 12 ounce package andouille sausages (sliced into ‘coins’; substitute Polska Kielbasa if needed)
• Meat from 1 rotisserie chicken (shredded)
• 2 cups shrimp (pre-cooked)

Serving Suggestion

• Hot cooked rice (for serving)

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Instructions

1. Make the Roux: In a large, heavy-bottom stock pot, combine the flour and oil. Cook over medium-low heat, stirring constantly for 30-45 minutes. The roux should develop a dark chocolate color and achieve a soft, cookie dough-like consistency. Take care not to burn it. Add a bit more flour or oil if necessary to maintain this texture.
2. Brown the Sausage: In a separate skillet over medium-high heat, arrange the sausage slices in a single layer. Brown them on one side for 2-3 minutes, then flip using a fork to brown the other side. Once browned, remove the sausage to a plate.
3. Deglaze the Sausage Pan: Add 1/2 cup chicken broth to the hot skillet with sausage drippings to deglaze. Stir and scrape up any browned bits, then pour this broth and drippings into the large stock pot with the roux.
4. Add Remaining Broth and Vegetables: Pour in the remaining 5 1/2 cups of chicken broth. Add diced celery, green bell pepper, yellow onion, green onions, chopped parsley, minced garlic, and the roux to the pot. Stir well to combine all ingredients thoroughly.
5. Simmer the Vegetables: Bring the mixture to a boil over medium heat. Allow it to boil for 5-7 minutes until the vegetables soften slightly. Skim off any foam that rises to the surface. Stir in 1-2 tablespoons of Cajun seasoning to taste.
6. Add the Meats and Seafood: Incorporate the shredded rotisserie chicken, browned sausage slices, and pre-cooked shrimp into the pot. Stir gently to combine all ingredients evenly.
7. Final Tasting and Serving: Taste the gumbo and adjust seasonings with salt, pepper, chicken bouillon paste, garlic, extra Cajun spices, or additional chicken broth as preferred. Serve the gumbo warm over hot cooked rice. For best flavor, enjoy leftovers the next day when the spices meld more deeply.

Notes

• Patience is key when making the roux; stirring constantly prevents burning and develops deep flavor.
• If andouille sausage is unavailable, Polska Kielbasa is a suitable substitute.
• Pre-cooked shrimp helps prevent overcooking during the final step.
• Gumbo tastes even better when reheated the next day after flavors meld.
• You can customize Cajun seasoning level to adjust spice intensity.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Cajun, Creole, Southern United States

Keywords: New Orleans gumbo, Cajun gumbo, andouille sausage gumbo, shrimp gumbo, chicken gumbo, creole stew, southern comfort food, classic gumbo recipe