Authentic New Orleans Style Gumbo Recipe: You’ll Want to Make Again
When I made this Authentic New Orleans Style Gumbo for the first time, I couldn’t believe how good my kitchen smelled.
It reminded me of something you’d find at a street corner in New Orleans—warm, bold, and full of flavor.
From the rich, dark roux to the juicy sausage and tender shrimp, everything came together like magic.
I had so much fun watching it simmer and tasting every layer of flavor build over time. It’s one of those meals that feels like a celebration in a bowl.
Ingredients
Here’s what I used to create this bold and comforting gumbo. Don’t rush or swap certain ingredients—some things just make a huge difference!
- ¾ cup all-purpose flour – for that rich, nutty roux base. Avoid gluten-free flour unless you’re modifying the whole recipe.
- ¾ cup vegetable or canola oil – neutral oil works best to build a classic dark roux.
- 1 cup celery (chopped) – adds that essential Cajun crunch.
- 1 green bell pepper (diced) – gives the gumbo color and sweetness.
- 1 large yellow onion (chopped) – the foundation of all good Southern stews.
- ½ cup green onions (sliced) – I love using them for a fresh finish.
- ½ cup fresh parsley (chopped) – adds brightness right before serving.
- 4 garlic cloves (minced) – sharpens the base flavor.
- 2 tablespoons Cajun seasoning – spice levels may vary by brand, so taste as you go.
- 6 cups chicken broth – low sodium is best so you can control the salt.
- 12 oz andouille sausage (sliced and browned) – smoky and spicy, it’s a must!
- 2 cups rotisserie chicken (shredded) – super convenient and full of flavor.
- 1 lb shrimp (peeled and deveined) – added last so they stay tender.
- Cooked white rice – don’t skip this; gumbo without rice just isn’t the same.
Note: This recipe serves about 8–10 people based on the quantities listed above.
Variations
You can easily adjust this gumbo recipe depending on your dietary needs or flavor preferences.
- Dairy-Free: Great news—it already is! Just double-check your sausage ingredients.
- Gluten-Free Option: Use a gluten-free flour blend to make the roux if needed.
- Seafood Gumbo: Skip the chicken and sausage, and add crabmeat or crawfish tails.
- Add Okra: Throw in a cup of sliced okra for a more traditional texture and slight thickening.
- Spicy Boost: Add extra Cajun seasoning or a few dashes of Louisiana hot sauce.
Cooking Time
Here’s how long it’ll take to whip up this hearty Southern classic:
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Equipment You’ll Need
Gather your gear before you start so everything runs smoothly.
- Heavy-bottomed stockpot: Best for building the roux and simmering the gumbo evenly.
- Wooden spoon: Essential for stirring the roux without damaging your pan.
- Cutting board and sharp knife: For chopping the holy trinity and herbs.
- Measuring cups and spoons: Helps keep seasoning and liquid ratios accurate.
- Small skillet: For browning the sausage and adding extra flavor.
How to Make Authentic New Orleans Style Gumbo?
Making this gumbo from scratch is easier than you think. It just takes patience—especially when working on the roux. Once that’s right, everything else is smooth sailing. Don’t be afraid to taste as you go!
Make the Roux
In your large pot, combine the flour and oil over medium-low heat. Stir constantly with a wooden spoon for about 30–45 minutes. You’re aiming for a dark brown roux, something like melted chocolate. This is the backbone of your gumbo—be patient and don’t rush it.
Add the Veggies
Once the roux reaches the right color, add in your chopped celery, bell pepper, and onion. This “holy trinity” of Cajun cooking will start sizzling right away. Stir everything together and cook for about 5–7 minutes, until the vegetables soften and the mixture becomes fragrant.
Brown the Sausage
While the veggies are cooking, heat a small skillet and sear your sausage slices until golden brown on both sides. This extra step really brings out the smoky flavor and helps them hold their texture in the gumbo.
Build the Broth
Add your garlic and Cajun seasoning into the pot, stirring for a minute. Then pour in the chicken broth and toss in the cooked sausage. Bring everything to a gentle boil. You’ll probably see some foam rise—skim that off for a cleaner broth.
Add Chicken and Shrimp
Now stir in your shredded rotisserie chicken. Let it simmer for about 10 minutes. After that, add the shrimp and let it cook just until it turns pink and opaque. Don’t overcook the shrimp; they only need a few minutes.
Serve It Up
Scoop some fluffy white rice into serving bowls and ladle the gumbo right on top. Garnish with green onions and a sprinkle of parsley. If you like a little kick, add hot sauce at the table. It’s a flavor party!
Additional Tips for Making This Recipe Better
From one gumbo-lover to another, here are a few things I’ve learned from making this dish several times:
- Stir the roux constantly with a wooden spoon so it doesn’t burn. I never walk away from it!
- Make broth from the leftover chicken bones for a deeper, homemade flavor.
- Add shrimp at the very end—it cooks fast and stays tender this way.
- If you want a thicker gumbo, let it simmer uncovered for a few more minutes.
- Prep all your chopped ingredients before starting the roux to avoid stress.
How to Serve Authentic New Orleans Style Gumbo?
Serve this gumbo piping hot over a bed of steamed white rice. I like to use wide, shallow bowls to show off all the goodies inside. Garnish with a handful of green onions or fresh parsley for a pop of color. Crusty bread on the side makes a great scoop, and don’t forget a bottle of hot sauce to let folks customize the heat.
Nutritional Information
This gumbo isn’t just rich in flavor—it’s satisfying without being overly heavy.
- Calories: 462 per serving
- Protein: 35g
- Carbohydrates: 14g
- Fat: 30g
Make Ahead and Storage
This gumbo holds up beautifully when made ahead and stored properly.
Storing
Once the gumbo has cooled completely, store it in an airtight container in the fridge. It’ll stay good for up to 3–4 days. Keep the rice separate so it doesn’t soak up all the broth.
Freezing
Let the gumbo cool fully before freezing. I portion it into freezer-safe containers without rice. It’ll keep well in the freezer for 2–3 months.
Reheating
Thaw overnight in the fridge and warm on the stove over medium heat, stirring occasionally. You can also reheat in the microwave in short bursts, stirring in between.
Why You’ll Love This Recipe?
There are plenty of reasons this gumbo deserves a spot in your recipe rotation. Here’s why I think you’ll love it too:
- Deep, Authentic Flavor: The slow-cooked roux and Cajun spices create a bold, irresistible taste.
- Flexible and Customizable: You can swap ingredients or spice levels to suit your needs.
- Perfect for Leftovers: It’s even better the next day, making it great for meal prep.
- Feeds a Crowd: This recipe makes a generous batch perfect for gatherings.
- One-Pot Simplicity: Less cleanup means more time to enjoy with family or guests.
Authentic New Orleans Style Gumbo Recipe
Ingredients
Method
- In your large pot, combine the flour and oil over medium-low heat. Stir constantly with a wooden spoon for about 30–45 minutes. You’re aiming for a dark brown roux, something like melted chocolate. This is the backbone of your gumbo—be patient and don’t rush it.
- Once the roux reaches the right color, add in your chopped celery, bell pepper, and onion. This “holy trinity” of Cajun cooking will start sizzling right away. Stir everything together and cook for about 5–7 minutes, until the vegetables soften and the mixture becomes fragrant.
- While the veggies are cooking, heat a small skillet and sear your sausage slices until golden brown on both sides. This extra step really brings out the smoky flavor and helps them hold their texture in the gumbo.
- Add your garlic and Cajun seasoning into the pot, stirring for a minute. Then pour in the chicken broth and toss in the cooked sausage. Bring everything to a gentle boil. You’ll probably see some foam rise—skim that off for a cleaner broth.
- Now stir in your shredded rotisserie chicken. Let it simmer for about 10 minutes. After that, add the shrimp and let it cook just until it turns pink and opaque. Don’t overcook the shrimp; they only need a few minutes.
- Scoop some fluffy white rice into serving bowls and ladle the gumbo right on top. Garnish with green onions and a sprinkle of parsley. If you like a little kick, add hot sauce at the table. It’s a flavor party!
Notes
- Stir the roux constantly with a wooden spoon so it doesn’t burn. I never walk away from it!
- Make broth from the leftover chicken bones for a deeper, homemade flavor.
- Add shrimp at the very end—it cooks fast and stays tender this way.
- If you want a thicker gumbo, let it simmer uncovered for a few more minutes.
- Prep all your chopped ingredients before starting the roux to avoid stress.
