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Authentic New Orleans Style Gumbo

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Authentic New Orleans Style Gumbo with a dark roux, vegetables, chicken, sausage, and shrimp!  Served warm over rice.

A bowl filled with Authentic New Orleans Style Gumbo and white rice.

We lived by some really fun neighbors in the first house we lived in in Park City. The Dad was from New Orleans and you always knew a special occasion was coming when he started preparations for a big pot of gumbo!  The day my mom got the recipe from him was a life changing day for our family!

A large pot filled with a New Orleans Style Gumbo soup mixture and a ladle holding a scoop of the gumbo.

Seriously, this Gumbo is definitely in my top 3 favorite meals my mom makes. And this recipe is totally authentic. Nothing tastes better on a cold winter day. We make a huge pot and enjoy it for days!

What’s the difference between gumbo and jambalaya?

Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood.

Make the roux first.

The key to a great gumbo is the roux! With only two ingredients–flour and oil– you probably have everything you need. The important part is to cook it, stirring constantly, until it becomes dark, dark brown almost like mud, or chocolate.

You have to be careful to stir it constantly, on medium low heat, so that you don’t burn it. It’s easy, but takes patience. The darker the roux, the richer the flavor!

A diagram showing the start of a roux mixture and the end result.

To make this recipe even easier, you can make the roux several days in advance. Allow it to cool, put it in a large ziplock bag, and refrigerate it for a few days.

When you’re ready to make your gumbo, start by chopping all the vegetables. As you probably have gathered, I love making recipes that use lots of fresh produce and real ingredients!

Three small white bowls filled with celery, onion, and bell pepper along with parley and green onion on a cutting board.

I love the freshness from the green bell pepper, onion, celery and parsley. You can also add okra, if you want. Add it at the same time as the other vegetables.

A large frying pan filled with sausage coins. Next, brown the andouille sausage in a large skillet.

I lay them in a single layer and flip each one over individually, to make sure they all get nice and brown on both sides.

An overhead view of a bowl filled with shrimp, sausage, and chicken gumbo served over rice.

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4.5 from 6 votes
Authentic New Orlean's Style Gumbo | Tastes Better From Scratch
Authentic New Orleans Style Gumbo
Print Recipe

Authentic New Orleans Style Gumbo with vegetables, chicken, sausage, and shrimp!  Served warm over rice.

Unit: bunch, clove, cup, heaping cup, large, ounce package, Tablespoon
Servings: 6
Calories: 464 kcal
Author: Lauren Allen
Ingredients
For the Roux:
  • 1 heaping cup all-purpose flour
  • 2/3 cup oil (vegetable or canola oil)
For the Gumbo:
  • 1 bunch celery , diced, leaves and all
  • 1 green bell pepper , diced
  • 1 large yellow onion , diced
  • 1 bunch green onion , finely chopped
  • 1 bunch fresh parsley leaves , finely chopped
  • 2-3 cloves garlic
  • 1-2 Tablespoons Cajun seasonings (*see note)
  • 6-8 cups Homemade chicken broths
  • 12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
  • Meat from 1 Rotisserie Chicken*
  • 2 cups Shrimps , pre cooked
  • cooked white rice for serving
Instructions
For the Roux*:
  1. In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
  2. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

  3. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. 

  4. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. 

  5. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add chicken, sausage, and shrimp.

  6. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Recipe Notes

*I like to make the roux a day or two in advance to cut down on prep time!

*Joe's Stuff Cajun Seasoning--this is my favorite cajun seasoning to use, but I can usually only find it online. You could use another brand.

*The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

Authentic New Orleans Style Gumbo | Tastes Better from Scratch

Authentic New Orleans Style Gumbo with vegetables, chicken, sausage, and shrimp!  Served warm over rice. | tastesbetterfromscratch.com #recipe #sausage #chicken #easy
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      • This gumbo is awesome. I used the rotisserie chicken carcus and bones to make broth. Just boil in pot of water with leftover chicken and skin and then strain before you add to gumbo pot. Buy a few cans of chicken broth just In case you need more. I also lightly stir fried shrimp in small amount of butter in the same pan I cooked the sausage in. I also deglazed pan with 1/2 c broth after I stir fried shrimp and added that to gumbo pot. Could not find Joes Cajun Seasoning so I used Zatarins and it worked great. Also I would suggest cutting up all veggies the day before to cut down on time. Rue is tricky so I would make it the day of after you cook shrimp and sausage….stirring it constantly with a wooden spoon is a trick I learned from my grandma.
        I served this with garlic bread, fresh fruit salad and strawberry shortcake for dessert. Happy Fourth a Of July!!

        Reply

        • Sounds wonderful! Love all of your adaptions. And Homemade broth is the way to go! I always buy a rotisserie chicken and do it that way as well 🙂 Thanks so much for sharing!

          Reply

      • I’m from New Orleans and this is a nice recipe. There is no one way to cook gumbo, as we say , your Mama cooks it different from my Mama.
        I like my veggie seasoning cooked down a bit more but that’s ok too. Thanks for sharing!

        Reply

      • Adding okra is an old fashioned idea, my grandma did that. I think okra and tomatoes make it more of a creole gumbo.

        Reply

        • Not exactly authentic but probably tastes great. The word, ‘gumbo’ means ‘okra’ in an African language, so the original Louisiana gumbo was an African dish named after the prominent ingredient. Really, try adding some. It thickens the soup and makes the flavor. I’m from above the lake (with decades in NOLA) and my mother taught me to add (horrors) a can of tomatoes. For me, the roux makes it a truly NOLA dish – a bit of adventure with hot oil, and the only way not to burn it is to make that whisk dance. La bonne vie!

          Reply

      • I ALWAYS add okra ’cause I don’t like the stock to be too thin. The easy, year-round way is to buy a package of frozen sliced okra in the microwave for about 3 minutes, and dump it into the bacon fat. In a skillet (NOT cast-iron, which turns okra an ugly, ghastly black) I melt some bacon fat and dump in the defrosted, partly cooked okra. I cook the slices, stirring and mashing constantly to reduce the slices to seeds & fibers. This cooks the “slime” and turns it into thickener. It’s done when it stops “roping.” Then I stir in two TB tomato paste and combine it well before adding it to the pot. Continue according to these great instructions.

        Reply

    • There are 2 different types of gumbo. What this lady made was considered a file’ gumbo without okra. When you use okra that is cooked down to make your rue. Delish either way. Old Cajun river boat captain taught me how to make gumbo.

      Reply

      • This wouldn’t be a file gumbo at all as there is no file in the recipe. There are many more than just two ways to make gumbo. Most gumbo that I know of is made by using roux as a thickening agent for improved flavor and mouth feel. Otherwise you’d use boiled okra or a ton of file (dried sassafras leaves that are then ground into a fine powder) the later produces file gumbo. I think everyone agrees that roux is by far the best route for flavor. Thanks for trying though.

        Reply

        • I have often heard gumbo referred to as-Filet gumbo or Okra gumbo. The real magic of any gumbo is that you can put whatever you want into your pot and let the flavors combine. Some folks add filet during the cooking process while others sprinkle it on their serving bowl .
          While roux is used the majority of the time there are many gumbos that do not require a roux. All delicious.
          I am a chef from NOLA with cajun roots.
          Love me some gumbo!

          Reply

        • Agreed my friend😉. I prefer a roux with okra cooked down. I let each individual add gumbo file’ if desired. I also add 2 small bottles of snow clam juice, this really enhances the flavor.

          Reply

    • I meant the African word for okra is gumbo!! My grandson said at the age of 10, “how can it be gumbo if there is no okra”…out of the mouths of babes.

      Reply

  2. This is very close to my family gumbo recipe passed down from my great grandma from South Louisiana. One thing you should try: experiment with getting the roux even darker–almost black, but be careful not to scorch it. To me, it makes the gumbo just a bit richer.

    Reply

  3. I made this today for my family on this dreary, cold Indiana day. To say it was a hit would be an understatement! It is seriously the best gumbo I’ve ever eaten! We’ll be enjoying this recipe for years to come. Thanks for sharing.

    Reply

  5. I darkened my roux more, used 1/2 wine and 1/2 chicken broth, added shrimp and okra, Louisiana hot sauce and Tony Chacheres. It was awesome!

    Reply

  6. Ok so I’ve been making this and was working out my arm stirring the roux but now I think I possibly burned it and I thought at first thats the smell but then I added it to the mixture and I think I ruined it and I’m so upset bc it did look delicious! Is there anything to do to fix this so I don’t have to throw it out! I swear this is why I never cook just but thought to be nice to the fam!

    Reply

  7. I love this recipe! I was born and raised in southern Louisiana so I know a good gumbo when I see one. I am going to use your recipe the next time I make gumbo.

    Reply

  8. Was super excited to try this tonight, but I scorched the roux. Smelled like burnt popcorn about half way through, but I continued as I thought it may end up turning out OK in the end. The entire dish tastes scorched–will have to try making the roux again at a lower temp.

    Reply

  9. Low and slow, always, when making roux. Add a little tomato paste to counteract the bitter burnt taste if it isn’t extremely burnt.

    Reply

  10. That’s a pretty good basic recipe.

    There are a lot of regional variations in gumbo, even within Cajun Country and within New Orleans. And then there’s Low Country (Carolina) gumbo that has no roux and is nothing like what you find in south Louisiana (it’s more a tomato and okra based stew than a roux based soup).

    The main difference I’ve noticed between Cajun gumbos (which this recipe appears to be closest to, there are plenty Cajuns in New Orleans) and Creole/New Orleans gumbos is the presence of tomato and the thickness of the gumbo. Cajuns make a soup. They add rice to it, but it’s still a soup and the texture is similar to something like a beef and vegetable soup – thin-ish, with bite sized bits of tasty things in it. Creole/New Orleans style tends to be thicker (more like a thick cream soup or pumpkin soup in density, not quite a stew, but definitely thicker than Cajuns make it) and is more likely to have tomatoes in it in some form. Low Country gumbos, aside from having no roux, tend to have a lot more vegetables (as opposed to aromatics) than Louisiana gumbos. I’ve seen them with things like squash and corn in them and I’ve never in my 45 years living in south Louisiana and New Orleans seen those things in a Louisiana gumbo.

    Shrimp is not necessary, nor is okra, depending on what style you’re making. Common combinations for a Cajun gumbo would be duck & andouille, chicken & sausage, shrimp & sausage, shrimp & okra, and seafood (shrimp, oyster, & crab). There are areas of Cajun Country where people will put pretty much anything in gumbo, from boiled eggs to chicken livers to boulettes (a sort of Cajun meatball that can be made of pork or chicken or shrimp and is held together with mashed potato and egg) to balls of fresh Cajun sausage to whatever they trapped or shot in the swamp or field that day. You will also find in the south-central parts of Cajun Country, that Cajuns like to have gumbo with potato salad on the side, and many of them will even put a scoop in their gumbo. Not even kidding, it’s delicious. Just your basic potato, egg, mayo, & mustard style picnic potato salad.

    A gumbo without okra requires file (pronounced fee-lay), which is dried ground sassafras leaves. So if you can’t buy file, you may be able to source ground sassafras from an organic herb supplier.

    One thing I would advise for making the roux is to not use a nonstick pan or a nylon stirrer, or even a silicone one. You want a thick, flat-bottomed, even heating pan and a metal or wooden stirrer that can scrape every nook and cranny. After that it’s just a bit tedious and time consuming – you stand there stirring constantly over a low to low-medium flame until you get to just before the shade you want. To stop it cooking, throw your aromatics in (onions, celery, & peppers, but not the garlic or green onion, put the garlic in once it’s cooled some or your garlic will burn). This has the bonus effect of infusing the roux with the flavor of the aromatics, and adding a bit of caramelization, which adds flavor.

    Different shades of roux are used for different things – the darker it is, the less it thickens, so if you want to make a thick Cajun style stew, you make a medium roux, which is more milk chocolate or dark peanut butter colored than the darker roux you would use for gumbo. And you do need to be careful not to burn it. A burnt roux makes the gumbo bitter, but if it’s not dark enough the gumbo won’t have much flavor. It’s a fine line and takes a some practice, which is why Cajuns put their kids stirring the roux as soon as they think they’re big enough – so they can learn.

    If you find making roux difficult, you can find online a recipe for making it in the oven. That’s easier because it doesn’t require constant stirring. It’s not the traditional way, but it tastes the same. I believe the blog with the recipe is Deep South Dish.

    And finally, re Cajun seasoning: it isn’t necessary. Cajun seasoning didn’t exist before the 1980’s, when it appeared as a product. One of the most popular brands, Slap Ya Mama! is made up of salt, black pepper, red pepper (cayenne), and garlic (probably in the form of garlic oil). That’s it. There are loads of different Cajun seasonings on grocery store shelves now, and none of them are the same. So you can easily make your own, or just season with salt, black and red peppers, and garlic. Bay leaf and thyme are also very common in gumbos, and Cajuns always have hot sauce or pickled peppers of some kind on the table to go with whatever they’re eating, including gumbo.

    I think I’ve rambled enough, but hopefully that will help you and your readers. 🙂

    Reply

    • You also forgot that fresh uncooked shrimp is a must. After the shrimp is peeled, the hauls (shrimp heads and shells) are added to a pot of water and boiled and strained twice before using it as stock.

      File’ is only added to each bowl of gumbo and not to the whole pot; adding it to the pot will spoil the Gumbo and that would be a waste of time and money.

      I also added a recipe for Gumbo that is made by New Orleans residents which is also made at Dookey Chase restaurant:

      Creole Gumbo also know as File’ Gumbo

      Ingredients:

      4 hard-shell crabs
      1/2 pound chicken necks
      1/2 pound smoked sausage
      1/2 tablespoon paprika
      1/2 pound chicken gizzard
      1/2 cup vegetable oil
      4 tablespoons flour
      1/2 pound Creole hot sausage
      3 cloves garlic, chopped fine
      1/4 cup chopped parsley
      1 teaspoon ground thyme
      1 teaspoon salt
      1 pound shrimp
      1 cup chopped onion
      4 quarts shrimp water
      1 1/2 pounds smoked ham
      1 tablespoon file’ powder

      Directions:
      Rinse the shells briefly under cold water and drain well. Add to cold water, and bring to a boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly in a china cap or strainer layered with cheesecloth. Cool the stock completely in an ice-water bath and use, refrigerate or freeze immediately.

      Remove the Creole hot sausage from its casing (if purchased as links) and roll into small balls. Place crabs, hot sausage, smoked sausage cut into bite-sized pieces and gizzards in a 6-quart pot over medium heat. Cover and let cook in own fat and juices for 30 minutes. Heat oil in skillet and add flour to make roux. Stir constantly until very brown. Lower heat, add onions and cook over low heat until onions wilt. Pour onion mixture over meat in pot. Slowly add shrimp water, stirring constantly. Bring to a boil. Add chicken wings cut in half, necks skinned and cut, ham cubed, shrimp peeled and deveined, paprika, salt, garlic, parsley and thyme. Let simmer for 30 minutes. Remove from heat

      Reply

    • So amazing!! My Mama lives in NOLA, but I’m always looking for recipes… and hints and secrets from others! Thank you for you rambling!!!

      Reply

    • I truly enjoyed reading your comments. Your incite into the true taste of gumbo is very interesting and informative. It motivated me to try a more authentic recipe than I currently use . Thanks for your expertise.

      Reply

  11. When you say one whole bunch/stock celery chopped leaves and all, do you mean a whole entire bunch, or just one stalk of celery? It’s confusing, one seems too little, a whole bunch seems like too much. Want it to come out right!

    Reply

      • Thanks! I figured it was a whole bunch. I measured instead (3 cups celery and 3 cups onion, and 1-1 1/2 bell pepper). I needed more chicken broth so I added that. First time making a roux, it turned out great. Love this recipe so much! I adapted it to be my own with adding dry spices (extra garlic powder, thyme, marjoram, next time I’ll add bay leaves too), and lots of cayenne! I also added only half the chopped parsley and saved the other half and all the green onions for topping the bowls. It was so so good!

        Reply

  12. Made this last night and it was good! The flavor was perfect, but the gumbo itself was just so thick. I doubled the amount of chicken stock and it was still very thick. That is something that is easily adjusted with more chicken stock. The only thing I did differently to this recipe was the additional chicken stock, and I added crab meat. Also added a few pinches of gumbo file powder at the end. Delicious!! Thank you for a great recipe that can be easily adjusted to fit needs and tastes!!

    Reply

  13. You can easily make a Cajun seasoning with some common ingredients (Paprika, onion powder, garlic powder, oregano, cayenne, and salt) if you don’t want to buy one. Also used one large frozen chicken breast with bones attached to make the broth then tore the meat up to add to the soup. I like it with okra too but didn’t miss it this time, great recipe, thanks!!

    Reply

  15. Oh My Gosh…this Gumbo was really good. Followed recipe as written ….added extra seasoning to my liking as it suggested. It made a huge pot…..it was just my boyfriend and I ( which I was already thinking about freezing the rest) I cooled the pot down in a sink filled with ice, start filling bowl size amounts in FREEZER qt size bags and then put all the bags in a gallon FREEZER bag. In the freezer in went. THREE WEEKS LATER…..Out came one of the qt size bags with the gumbo…. on the stove it went. While simmering, I cooked a cup of rice. Just as I remembered. Delicious!!

    Reply

  16. This gumbo was awesome! The roux took about 30 minutes on my stove. I did add extra chicken stock (about 9 cups total) since we like gumbo a little more soupy since its served over rice. I also added 2 1/2 TBSP of Cajun seasoning, just because of the extra broth. I used all 3: chicken, andouille, and shrimp. I used raw shrimp, peeled and deveined and added it at the same time as the other meats. I just let it cook on low for about 15 minutes longer. The shrimp took on the Cajun seasoning really well. Otherwise I followed this recipe exact. It was fabulous!!!

    Reply

  18. I learned to make Gumbo from my New Orleans raised mother. This is virtually identical to what I do. However, mine has never had celery, and always has okra and file. I make my own stock from chicken carcasses that remain from grilling whole chickens. It adds a very nice, low level of smokiness. I’ve used chicken cooked many different ways (grilled, baked, boiled, etc.) You can’t go wrong really. It always turns out very tasty. Nice post!

    Reply

  20. I didn’t have everything on hand – shrimp, fresh parsley, enough homemade chicken broth, Andouille sausage, or cajun seasoning. But… I had enough to make substitutions. As a college aged girl who works part time and her roommate works full time, we don’t have the money (or time!) to go grab everything…that being said…

    I omitted the shrimp, because we had MORE than enough chicken. I uses a hot chorizo sausage instead, and that added a good level of heat and depth of flavor. I used parsley that I had personally dried and tossed the veggies in it beforehand and let them sit. Used peppers and onion that I had on hand. Used 2 cups of AMAZING chicken broth I had made about 6 months ago, and then used some chicken bullion cubes and hot water instead. I made my own cajun type seasoning with chili powder, paprika, garlic powder, salt, and pepper. And added a decent bit of hot sauce (like Frank’s) to the soup base.

    With all those substitutions, I was a little worried it wouldn’t turn out very good. So, fast forward a few hours, some dark nutty roux-inspired anxiety and a lot of tasting and substitutions later…and I was right. It didn’t turn out good. It turned out AMAZING. I was a little heavy handed on the hot sauce since I forgot the chorizo was hot, so we had to grab sodas to cool it down…but dang. This was so good. I am REALLY thankful I stumbled across this because we had most things on hand and could make do with what we had. I had previously made a whole young chicken, and needed to use that, so this helped a lot.

    Long story short: I had to use a few substitutions, but it still turned out great. In my eyes, as someone who cooks a lot with what she has, if something can still turn out relatively authentic tasting and delicious with a bunch of substitutions, it’s a good recipe. Thanks for sharing, definitely a recipe I’ll be keeping around. 🙂

    Reply

  22. This recipe is amazing!! I’ve never made gumbo before, and needed to make it on the fly, so I used Tony chacheres instant roux mix, and added a can of Trappeys creole okra gumbo. Followed everything else as directed and was so good! Thank you for sharing!

    Reply

  23. Look, I have no problem with you excluding okra from YOUR recipe provided you share THIS tidbit of info with your subscribers: okra comes from Africa. And over there they call okra “GUMBO.” Go figure.

    Reply

  24. Being a Louisiana girl (now a NC transplant) I know good Gumbo and this recipe is spot on! Made it last night and it was amazing.

    Love your blog! 🙂

    Reply

  25. I just made this & the gumbo was extremely dark, & tasted like the roux. After talking to some people, I found you should add the roux a little at a time. This was never specified per your recipe. I’m so upset my gumbo is ruined. Especially because it takes so long to make. Also, my roux looked just like yours(after 40 min), so I’m sure that wasn’t the problem…

    Reply

  26. This was delicious! I looked at a couple recipes before settling on this one. It was easy, not as intimidating as I’ve always imagined, and came out with such good flavor! This will be a new staple meal at our house. Thank you so much for sharing!

    Reply

  27. Cut Off, LA is where I’m from. This is a great starting recipe for someone’s first time making gumbo but Kielbasa is not an acceptable substitute for andouille, the taste is entirely different. People would do better using Old Smokies cocktail sausages, they’re closer to the flavor (at least they’re smoked). Do your roux peanut butter colored so it still has some thickening agent left in it (darker the roux the less it will thicken your food), saute your veggies in the roux before adding your chicken stock. And those of us down the bayou do poultry/andouille gumbo or a seafood gumbo, we don’t tend to mix them. Interesting.

    Reply

  28. A couple things I do a bit different. I’ll boil my chicken (I add a handful of it to the actual pot of gumbo upfront so it gets stringy and the rest at the end) with a few chicken bullion cubes till it’s fall off the bone tender and use that broth as a base. I purée the celery and one of the bellpeppers (I use a few since I make a huge pot). In Louisiana alot of people swear by Tony cachere’s seasoning which is what I use. I also use multiple pounds of sausage (like I said, I make a massive pot) normally 2lb of spicy sausage and 1lb of mild. If you can’t find a local brand that seems Cajun enough try Savoie’s sausage. Good stuff.

    Reply

  29. I want to try this. I have chickens (roosters) from our flock that we packaged to sell with the eggs at local butcher shop(fresh is the best). Could I cut up a whole chicken and boil it to make the broth?

    Reply

  30. Please tell me where I went wrong. Ended up with a green creamy soup. Not a rich dark broth that I wanted.

    Reply

  32. I’m making this tonight. I’m using a homemade venison kailbasi so I hope it doesn’t throw off the taste. I don’t think it will, it’s a delish sausage. I saw a recipe that included okra and no rue but this one seemed more authentic to me. So now I’m confused..lol
    I have some photography hanging in a Creole restaurant and at the opening night they had samples bowls if gumbo and my husband couldn’t stop talking about how good it was. There’s was not thick like a stew it was a brown but clear broth. Does that mean it was not roux based?

    Reply

    • You could definitely add Okra to this recipe 🙂
      I’m not sure about the gumbo you tried. The broth in this recipe isn’t thick–it’s not completely thin like a chicken broth either. The rue gives it a deep flavor that makes gumbo so deliciously unique. I’d love to hear how like it!

      Reply

  34. Question?? I have never ever heard of putting raw eggs in gumbo in my 55 years. Why am i seeing videos on social media showing people putting/eating eggs in gumbo. It appears that they gently drop the entire raw egg(s) into the gumbo as not to scramble or separate it, so it cooks whole. PLEASE EXPLAINS THIS METHODOLOGY.. Thank you!

    Reply

  35. Hello Lauren,
    Thank you for sharing your Gumbo recipe. I made this the other night, for my Husband and I. We followed the directions step by step.We just left out the shrimp and added extra chicken and sausage. It was awesome! It wasn’t easy, but worth the extra effort.

    Reply

  36. I have smoked Turkey legs and wings, can I use those instead of chicken? Or will it contradict the flavor of the andouille sausage?

    Reply

  37. I am Old School New Orleans. Knowledge from my ancestors since 1810 and before then, there were only 2 original types of gumbo back in the days, FILE and OKRA! The only difference between the 2 is that OKRA is added along with all the ingredients as the file! True that everyone have their own spin on it now since then, so how ever you make it, it’s your Style!!!
    P.S.
    Don’t forget to add Crabs also!

    Reply

  38. Roux is the key to these recipes. I do an etouffee that also starts with the roux. It is based on a Paul Prudhomme recipe. I like to mix my own spices so I can balance the hotness without losing flavor to heat. It gives you more control over how spicy the dish is…and we do like it spicy.

    Reply

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