Deep in the heart of Louisiana, this Authentic New Orleans Gumbo brings soul-warming comfort in just 80 minutes. A harmonious blend of protein-rich ingredients and aromatic spices creates this hearty one-pot wonder that delivers 35g of protein per serving. Perfect for family gatherings or a cozy weekend meal, this classic Cajun dish balances rich flavors with nutritious components – offering the ideal mix of tradition and wholesome eating. At 462 calories per serving, it’s a satisfying meal that stays true to its cultural roots.
Ingredients for Classic New Orleans Gumbo
- For the Roux:
- 1 cup all-purpose flour (slightly heaping) – Base for the perfect roux
- 2/3 cup vegetable or canola oil – For achieving that rich, dark color
- For the Gumbo Base:
- Holy Trinity (celery, bell pepper, onion) – Diced, fresh for authentic flavor
- Green onions & parsley – Finely chopped for garnish and flavor
- 2-3 garlic cloves – Fresh for best results
- 1-2 Tbsp Cajun seasoning – Adjust to your heat preference
- 6-8 cups chicken broth – Use homemade if possible
- Proteins:
- 12 oz andouille sausage – Sliced into coins for even cooking
- 1 rotisserie chicken – Meat removed and chunked
- 2 cups pre-cooked shrimp – Cleaned and ready to add
Step-by-Step Instructions
- Perfect Your Roux: Combine flour and oil in heavy pot, stirring constantly for 30-45 minutes until chocolate-colored. Keep patience, it’s worth it!
- Sausage Time: Brown andouille coins in skillet until golden on both sides (2-3 minutes per side)
- Build Your Base: Deglaze sausage pan with broth, combine with remaining broth, vegetables, and roux
- Simmer & Season: Boil for 5-7 minutes until veggies soften, add Cajun seasoning to taste
- Add Proteins: Incorporate chicken, sausage, and shrimp, letting flavors meld together
- Final Touch: Adjust seasonings to your preference, serve hot over fresh rice
Mastering the Roux
Making a dark roux is the heart and soul of great gumbo! The secret is patience and constant stirring. Your arm might get tired, but watching the flour and oil mix turn from pale to peanut butter to chocolate brown is pure kitchen magic. Keep the heat on medium-low – this lets you develop those rich flavors without burning. If you notice any black specks, that means it’s burned, and you’ll need to start over. Don’t worry though – even experienced New Orleans cooks sometimes need a few tries to get it just right!
Variations & Substitutions
While andouille sausage gives the most authentic flavor, regular kielbasa works great too. You can swap the rotisserie chicken for raw chicken thighs – just cook them in the pot until done. If you’re not a fan of shrimp, crawfish tails or crabmeat make tasty alternatives. For a vegetable boost, try adding okra – it’s actually traditional and helps thicken the gumbo naturally. Some folks like to add filé powder at the end for extra thickness and flavor.
Serving & Presentation
Ladle your hot gumbo over a scoop of fluffy white rice – the rice soaks up all that amazing gravy! Add a dash of hot sauce if you like extra heat. Some crusty French bread on the side is perfect for soaking up every last drop. In New Orleans, many people also sprinkle extra chopped green onions and parsley on top for color and fresh flavor. Remember to serve it piping hot!
Storage Tips
Gumbo tastes even better the next day after all the flavors have mixed together! Let it cool completely, then store in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months – just leave out the shrimp and add fresh cooked shrimp when you reheat it. When warming up leftover gumbo, heat it slowly on the stovetop and add a splash of chicken broth if it’s too thick.
Authentic New Orleans Gumbo
Equipment
- Large heavy bottom stock pot
- Skillet
Ingredients
For the Roux
- 1 cup all-purpose flour heaping
- 2/3 cup oil vegetable or canola oil
For the Gumbo
- 1 bunch celery diced, leaves and all
- 1 whole 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 andouille sausages sliced into coins
- 1 whole rotisserie chicken meat removed
- 2 cups shrimp pre cooked
Instructions
- Make the Roux: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes until dark as chocolate with a soft, ‘cookie dough’ like consistency.
- Brown the sausage in a separate skillet on medium-high heat, 2-3 minutes per side. Remove to a plate.
- Add ½ cup chicken broth to the hot skillet to deglaze. Pour into soup pot with remaining broth, vegetables, parsley, garlic and roux. Bring to boil for 5-7 minutes.
- Stir in cajun seasoning, then add chicken, sausage, and shrimp.
- Adjust seasonings to taste and serve warm over rice.
