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New Orleans Gumbo

A rich, hearty New Orleans–style gumbo made with a dark roux, the holy trinity, and classic flavors.
Prep Time30 minutes
Cook Time3 hours
Total Time1 hour 50 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American, comfort food, New Orleans, Southern
Keyword: authentic gumbo, cajun gumbo, creole gumbo, gumbo, Gumbo recipe, louisiana gumbo recipe, New Orleans Gumbo, new orleans gumbo recipe, shrimp and sausage gumbo, shrimp gumbo, southern gumbo recipe
Servings: 8 People
Author: Alyssa Rivers

Equipment

  • 1 large 6 to 8-quart pot or dutch oven

Ingredients

  • 12 ounces sliced Andouille sausage ½-inch pieces
  • 3 cups shredded cooked chicken
  • 1 pound peeled and deveined raw shrimp
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 ½ cups chopped yellow onion aboud 1 medium onion
  • 1 ½ cups chopped green bell pepper about 1 large bell pepper
  • 1 cup chopped celery about 3-4 large ribs
  • 2 tablespoons minced garlic about 6 cloves
  • 6 cups chicken broth
  • 3 bay leaves
  • 2 teaspoons Cajun or Creole seasoning more or less to taste
  • ¼ teaspoon dried thyme
  • salt to taste
  • ground black pepper to taste
  • 3-4 chopped green onions optional garnish

Instructions

  • Combine 1 cup vegetable oil and 1 cup all-purpose flour in a large 6 to 8-quart pot, then cook over medium-low heat for 30-45 minutes, whisking occasionally, until the roux is brown.
  • Increase the heat to medium and add 12 ounces sliced Andouille sausage, 1 ½ cups chopped yellow onion, 1 ½ cups chopped green bell pepper, and 1 cup chopped celery, and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
  • Slowly stir in 6 cups chicken broth before adding 3 bay leaves, 2 teaspoons Cajun or Creole seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
  • Add 3 cups shredded cooked chicken and continue to simmer for another 45-60 minutes.
  • About 15 minutes before serving, stir 1 pound peeled and deveined raw shrimp into the gumbo and simmer until the shrimp is pink and cooked through.
  • Discard the bay leaves before serving and garnish with 3-4 chopped green onions. Serve with white rice.

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store leftovers in the fridge for up to 5 days.
  • Reheating: Reheat on the stovetop over medium heat, or in the microwave in 30-60 second increments until heated through and steaming.
  • Freezer: Store the cooked gumbo in an airtight freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
  • Make Ahead: You can make the roux a few days ahead of time. Keep it in an airtight container in the refrigerator until you are ready to make your gumbo.

Nutrition

Calories: 600kcal | Carbohydrates: 20g | Protein: 32g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 151mg | Sodium: 1374mg | Potassium: 536mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 3mg

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