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Authentic New Orleans Style Gumbo Recipe
Ash Tyrrell

Authentic New Orleans Style Gumbo Recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.