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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
