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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Recipe
Authentic New Orleans Style Gumbo
Equipment
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 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 *
- 6-8 cups 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 , 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 meat. Add chicken, sausage, and shrimp.
- 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
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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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This recipe was the bomb, my family loved it. They literally said this was the best thing I’ve ever made them. It was also so easy & quick to make as well. It didn’t have a bunch of ingredients. It was literally perfect. 1000/10 highly recommended.
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.
Great recipe and easy to follow. I did use okra because in my world it is not Gumbo if it does not use okra. I also cooked chicken thighs rather than use rotisserie chicken and the juices from that added to the flabor.. I did not see where you used the green onions, but I chopped them for garnish at the end. I used avocado oil since it has a high smoke point and my roux was beautiful. It did take about 45 minutes to come to its final color and I did have to add more flour periodically to get the texture I wanted.
I just made this. Will let it sit in the fridge or on the front porch until tomorrow night when I will add raw shrimp to cook in the gumbo. I cooked a small chicken to make stock. Added okra. Didn’t have scallions. We’ll live. Think it needs more spice than the recipe calls for. I had some Canjun spice from Penzey’s that I threw in. Added bay leaf and a sprinkle of brown sugar. More salt and pepper. Also gave it a shot of ACV for a bit of acid. Hoping that it matures overnight.
I agree with some of the comments that it’s not truly a traditional gumbo. Now I know plenty of Cajuns from down da bayou that don’t use okra. I can’t hate on the rotisserie chicken, you can use it as a shortcut but make sure you use stock and pretty much any smoked sausage works. The issues I have are with the thickness, the fact that the sausage is browned in a separate skillet, lack of file and an entire bunch of celery next to a single onion and bell pepper. I don’t think I’d even call it gumbo tbh. You may want to consult whatever friend taught you how to cook this.
OK!! Im sorry, but this is not an “Authentic” gumbo!! FIRST of all, no authentic gumbo uses kielbasa or however you spell it. If you’re in a pinch, you at least use Hillshire farm smoked sausage, but NEVER kielbasa. Also, NEVER use a rotisserie chicken!!! WTAF?!!!! You use a whole chicken that you use to make the stock, but never rotisserie. That’s just lazy. Gumbo should never be thick, because that’s more of a fricassee. I am sorry to say, but this recipe isn’t a gumbo. I will give accolades for not using tomato. I am so
Lauren, Research shows that Gumbo means Okra You are making shrimp and chicken stew if you dont incorporate the quintessential ingredient,Okra, in your Gumbo recipe
Was VERY concerned that my roux was burned. While it had a very slightly burnt flavor, it sure worked in the dish! It was also nutty!
I also added oysters. Love this dish!
Don’t make the mistake I made and use the HOT version slap yo mama – at least not 2 tbsp of it – it’s a bit intense.
Pretty easy to make and really delicious
great recipe, was loved by all. Only substitution was to use butter instead of vegetable or canola oils. Besides the fact that traditional recipes didn’t have vegetable oils (they weren’t available until mid 20th century), they are toxic when heated and shouldn’t be consumed if you want to be healthy.
Made this evening. Was amazing! I’m not a pro by any means, but was able to follow the recipe and it turned out delicious! Thank you for sharing the recipe and the video. I kept doubting myself on how long the roux was going, but got it right. It’s awesome!
Someone was fussing that it wasn’t, real (quote) ‘gombo’. This was ‘kick butt’ recipe.. authentic or not! Thank you! Loved it!