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Authentic New Orleans Gumbo Recipe

Authentic New Orleans Gumbo

Devashish
A classic Louisiana stew made with a dark roux base, featuring andouille sausage, chicken, shrimp, and vegetables.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish, Soup
Cuisine Creole, Louisiana
Servings 10
Calories 462 kcal

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.

Notes

Tastes even better the next day!

Nutrition

Calories: 462kcalCarbohydrates: 14gProtein: 35gFat: 30gSaturated Fat: 6gCholesterol: 166mgSodium: 1073mgPotassium: 390mgFiber: 1gSugar: 2gVitamin A: 928IUVitamin C: 19mgCalcium: 59mgIron: 2mg
Keyword gumbo, seafood, stew
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