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This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian.
As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients. This gumbo is no exception, and if you like this then I know you'll love Jambalaya and Instant Pot Red Beans and Rice.
We had a really fun neighbor growing up who was from New Orleans and made a fantastic homemade Gumbo! I'm so thankful my Mom took him up on his offer to teach her how to make a true, authentic Gumbo! Decades later it is a beloved recipe that has become a staple in our family and we have made it hundreds of times! It is definitely in my top favorite meals of all time! Nothing tastes better on a cold winter day.
Gumbo vs. 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. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different. Here is my favorite Jambalaya recipe!
The key to this recipe is the Roux!
A “roux” is made with two ingredients; flour and oil, and it's the key to any great gumbo recipe! The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. The roux is what adds the deep, rich flavor to the gumbo, and it gives it it's thick texture. Make a good roux is a labor of love, but but one that totally pays off, and you can make it ahead of time!
Step-by-step Authentic Gumbo:
1. Make the roux. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. 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!
2. Chop the veggies. When you're ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. 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.
3. Brown the sausage. Spread the sausage in a single layer on a hot, large skillet. Once browned, flip each one over individually, to make sure they all get nice and brown on both sides.
4. Add to large pot. Add chicken broth veggies, parsley, and roux to the pot and stir well. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
5. Add meat. Add chicken, sausage, and shrimp and taste. 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.
6. Serve warm over hot cooked rice. This recipe tastes even better the next day as the flavors have a chance to blend. If you're really wanting to go all out, serve it with a side of homemade potato salad!
Make ahead, Storing and Freezing Instructions:
Store Gumbo covered in the refrigerator for 3-4 days. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
This recipe makes quite a lot but it also freezes really well. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Consider trying these similar recipes:
- One Pan Jambalaya
- Caribbean Jerk Chicken Bowls
- Mongolian Beef
- BBQ Ranch Grilled Chicken and Veggie Bowls
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Authentic New Orleans Style Gumbo
Equipment
Ingredients
For the Roux:
- 1 cup all-purpose flour, , a little more may be needed
- 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 onions, , finely chopped
- 1 bunch fresh chopped parsley, , finely chopped
- 2-3 cloves garlic
- 1-2 Tablespoons Cajun seasoning, *
- 8-10 cups chicken broth, *, you can add a little chicken bouillon paste to enhance the flavor of your chicken broth.
- 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 Shrimp, , uncooked or pre-cooked
- hot cooked rice, for serving
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. 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.
- Brown the sausage. 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.
- Cook the vegetables in broth. Add ½ 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.
- Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.
- 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 uncooked shrimp, if using and cook 2 minutes.
- Add meat. Add chicken, sausage, and pre-cooked shrimp, if using.
- Taste and serve. 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!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe in 2015 but updated it in November 2017 and again in December 2019 with process photos and step-by-step instructions.
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Best Gumbo I’ve ever had. I’ve made it several times. It’s my new Christmas dinner (the last 3 years). I made two batches today for a church potluck in South Dakota (where casseroles are king) and all of it was eaten. Really great recipe. Thank you.
Best Gumbo I’ve ever had. I’ve made it several times. It’s my new Christmas dinner (the last 3 years). I made two batches today for a church potluck in South Dakota (where casseroles are king) and all of it was eaten. Really great recipe. Thank you.
This is one of my go to recipes. Yes, add your choice of things but as long as it’s followed Gumbo will be 10/10
I’m from California, raised in the Midwest, lived in the deep south and this is an awesome gumbo recipe. It came together in the time allotted, beautiful dark brown roux smooth as silk and looked like a page out of a cookbook when I was done. Added a few more seasonings, lump crab meat, and a little extra dash of chicken stock and buddy she’s singing. Thanks for a great recipe.
Holy hell this recipe was wonderful!! Initially I tried to make this without flour, as I like to watch my carbs… however the roux with actual flour is the heart of this dish and cannot be substituted or omitted. After I, very patiently, made a nice brown roux, it completely transformed the gumbo into a dish that warms your soul from the inside out. The kids were silent as they treasured this gumbo. I’m saving this recipe in my collection because it was just so special. Thank you so much!!!
WhT about okra. When I lived in New Orleans I remember it having okra in it
Right. I just asked this question before I saw your post. I’m Cajun, okra has always been tossed in.
I’ve made this gumbo at least 5 times since last year and it turns out fabulous every time!! Have been asked to share recipe as well. Thanks for sharing. 🤩
Great recipe, I followed the directions and it turned out wonderful and tasted great. I have a food service background but never made gumbo. My daughter asked if I could make some gumbo while I was visiting her while I was visiting her – came across your recipes and thanks again it turned out great.
Turned out great, we loved it! If you’re not familiar with how to make a roux, it can be difficult to get right. The directions were very clear and helpful. Thanks Lauren!!
I’ve made this recipe before and LOVED IT. I’m making again for Christmas Eve dinner. However, one person does not eat pork. Would chicken andoullie sausage work as a substitute, or will the flavor suffer?
This recipe was absolute shit! It wouldn’t darken and the end product tasted like flour and I put in and followed the directions to a T! Not only that wasted ingredients and also other spices to try to “fix” this recipe. Gumbo shouldn’t taste like flour nor should the color look like gravy! I tried to recuse it by adding two can of fire roasted tomatoes and letting them simmer into the gumbo- hoping to get that rich red color as well as the authentic new Orlando gumbo flavor. This recipe is absolute trash! This is not authentic New Orleans gumbo by any means! Whoever came up with this recipe needs to go back to
Cooking school! I’d give this 0 starts if possible. Whole pot of gumbo went straight to the trash!
Hi Kristy, It sounds like you had trouble with the roux. It shouldn’t taste like flour, and it needs to be babysat for a quite awhile to achieve the color change. It’s not a “trash recipe” (as you can see by the hundreds of commenters who have had great success with it), and it was created by a native New Orleanian.
The recipe was pretty good. I added file and gave it time and it all came together.
Perhaps some of the people that saw this recipe were looking for something easier? However, I do think that if it doesn’t work for some people, they have a great opportunity to do some research and make their own. It they can start with some research. I don’t know maybe I’m making it to simple. Or, one could critique others and place blame. I fail to see how tomatoes would help a dish that never has tomatoes in it. I would recommend a book called, How to Cook Without a Cookbook. Or use the same device they use to criticize someone for actually doing something. Each is a choice…
Thank you for your guidance in making this dish.
You can choose to go to cooking school too! Perhaps a better choice than adding tomatoes and criticism to someone’s work.
Don’t trash other people’s recipe because you failed to do it the right way. Flour when fully cooked to the right consistency with the right color should not taste like flour. Either you didn’t fully cooked the flour, put too little oil, didn’t stir it evenly creating lumps with big pieces of flour not cooked, then it would taste like flour. All famous New Orleans Chefs make their roux the same way. Watch Kevin Belton on channel 8.2. I wish onions and garlic were thrown in right after the brown sausages, then veggies. It would create it own flavor when stir fried rather than adding into broth. Broth should be poured in when stir fried is done so it would deglaze the brown stuff at the bottom where all the flavor is. Then roux is finally introduced into the pot.
Kristy, your language is unacceptable. You may not like a recipe and still state it respectfully. Insulting someone who put time and effort into being creative is uncalled for. Take your anger out elsewhere. Don’t pollute a positive platform like this with your foul language.
That’s because you didn’t make the roux correctly. Sounds like the oil wasn’t hot enough and you didn’t go long enough. A dark roux takes like an hour and it’s definitely a labor of love.
First time making gumbo and I am very pleased. The flavor is great! Big hit with my family and co-workers. Yummy!!! Will definitely make again.
My first time making gumbo, and I’m in awe. It’s delicious! Earthy, complex flavors with just the right textures and just the right amount of heat. Today is rainy and cold – an absolutely perfect day to enjoy a bowl. Will make it again for sure.
Sounds like it will be great
This recipe is suspect. I’m from LA, and I’ve NEVER used garlic in gumbo.
Well, if you have ever used Cajun seasoning, then you’ve use garlic powder, garlic powder or fresh garlic pretty much as a staple of Cajun cuisine
Dat’s right. Da trinity wit da pope.
Had never made gumbo before but thought it was a good idea to try and feed 40+ at a tailgate. The positive reviews from all who ate it were amazing. Several people said this was the best gumbo they have ever ate, and quite a few people that were nervous to try absolutely loved it.