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.

Gumbo with sausage and shrimp in a bowl with white 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!

Before and after of a roux uncooked in a saucepan, and then cooked to dark brown.

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.

Chopped bell pepper, onion and celery next to a pot of browned andouille sausages.

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.

A pot with the broth for gumbo and spices added on top and then everything mixed together.

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.

Cooked chicken, sausages and shrimp added to a pot of gumbo.

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.

A stockpot full of gumbo with chicken, sausage and shrimp in it and a wooden spoon.

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Recipe

Gumbo with sausage and shrimp in a bowl with white rice.
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
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Equipment

Ingredients
 
 

For the Roux:

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

*Rice is not included in nutritional information.
Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
Okra: you can add chopped okra, if you want. Add it at the same time as the other vegetables
Cajun seasoning: My preferred brand is Joe's Stuff Cajun Seasoning but I can usually only find it online. You could use any brand, but may need to adjust the amount added, to taste. You can also make your own cajun seasoning.
Chicken and broth: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 broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch.
Storing Instructions:  Store Gumbo covered in the refrigerator for 3-4 days.  
Freezing Instructions: This recipe makes quite a lot, so save leftovers for another day!  To freeze gumbo, 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.

Nutrition

Calories: 462kcalCarbohydrates: 14gProtein: 35gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 166mgSodium: 1073mgPotassium: 390mgFiber: 1gSugar: 2gVitamin A: 928IUVitamin C: 19mgCalcium: 59mgIron: 2mg

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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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Authentic New Orleans Style Gumbo | Tastes Better from Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Tatiana Townsend
4 months ago

5 stars
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.

EclecticNyla
1 year ago

5 stars
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

Dem
1 year ago

5 stars
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.

Richard R Pickett
5 years ago

5 stars
I’m Richard from new Orleans and there’s 3 kinds of Gumbo (1) chicken and sausage (2) seafood (3) creol witch has chicken/ sausage/ shrimp / crawfish/ crabs and okra

Joyce
4 years ago

5 stars
Then I’m making creole gumbo!

Adam from Houston
5 years ago

4 stars
Made this awesome recipe for Super Bowl Sunday. I’m calling it Super Bowl Gumbo. #perfectrecipe #fundaysunday #supergreattimes #superbowlgumbo Let’s get some!! Thank for sharing your recipe.

Kyle J
5 years ago

5 stars
Very good recipe, very easily made vegan 🙂

Erin
5 years ago
Reply to  Kyle J

Have you tried it? I hope you get it vegan if that’s what you want, but it’s going to be hard getting the flavor without the meat. The roux takes on the flavor of whatever meat you put in it.

Lacy Brown Power
5 years ago

What if my gumbo is too salty? Is there anything I can do to fix that?

Heather
5 years ago

Would you use fresh or frozen okra if adding?

khalil shahyd
5 years ago

This recipe is all wrong. Did you know that gumbo is a word that actually means okra? So okra is not optional in a real gumbo.

Roux was developed to replace okra and later filé when the latter two (in that order) were not available and because many french slaveholders didn’t like okra.

If you use okra, roux is not needed and actually it just makes an otherwise hearty meal very unhealthy.

For a healthier, tastier version, skip the french roux and use okra for a real traditional gumbo.

J.R.
5 years ago

Once your roux is about the color of milk chocolate add the onion, turn up heat to medium high and continue like a sauté until the sugars in the onion turn the roux the color of dark chocolate. Add other veggies and continue to cook, then slowly add your stock.
The recipe could use more stock…gumbo is a soup with good body, not a gravy/thick stew…though personal preference should certainly come to play.

Lifetime south Louisiana resident.

Ava
5 years ago

5 stars
Absolutely OUTSTANDING!!! one of the most delicious gumbos I’ve ever eaten.

Nancy
5 years ago

In New Orleans we don’t put sausage in our seafood gumbo!

Chris
5 years ago
Reply to  Nancy

It’s in our red beans!

COLIN SANDT
5 years ago
Reply to  Nancy

Nancy is correct, unless doing a frogmore stew.
Also using a cooked asian white shrimp is an odd choice, and if doing so, you might as well take off the tails. I would expect shell -on guld browns or whites or at least ez-peels would be a better choice to add more authenticity and better flavor

Cindy Naquin
5 years ago
Reply to  Nancy

You are right we don’t Put sausage in my seafood gumbo. I live in the bayou country of Louisiana and we don’t put shrimp in our chicken gumbo either!! And add some water to your gumbo, that’s too thick, it looks more like a stew.

Shelia
5 years ago
Reply to  Nancy

We love sausage in our gumbo and we put it our red beans in baton rouge

Erin
5 years ago
Reply to  Nancy

I’m also from New Orleans, and both sides of my family are from near Lafayette, and if you grew up there then you know that everyone’s gumbo is a little different. I prefer a chicken and sausage gumbo, and it’s true, I’ve never had seafood mixed with it, but some may do it. The main thing I judge an “authentic” gumbo on is whether or not it has tomatoes. Tomatoes do not belong in gumbo, so props for that.

Kay
5 years ago
Reply to  Nancy

Can’t call it authentic if you don’t use file’!!

Cheryl
5 years ago

We love Gumbo .

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