NEW ORLEANS GUMBO
New Orleans Gumbo is a rich, flavorful stew with a blend of meats, seafood, and vegetables in a spiced, hearty broth.
Known for its depth and soul-warming taste, this dish captures the essence of Creole and Cajun cooking.
Each bowl of gumbo delivers a unique mix of ingredients, making it an iconic dish in New Orleans cuisine.
Why This Recipe
This gumbo recipe is a true taste of New Orleans, packed with a mix of shrimp, sausage, and vegetables in a savory, spiced broth.
Perfect for anyone who loves hearty, flavorful stews, this gumbo is satisfying and comforting.
While it takes some time to prepare, the flavors develop beautifully, making it well worth the effort for any occasion.
About This Recipe
New Orleans Gumbo is a delicious blend of meats and seafood, traditionally seasoned with a flavorful roux, spices, and the “holy trinity” of onions, bell peppers, and celery.
This recipe lets you enjoy authentic Creole flavors with customizable ingredients, from spicy sausage to tender shrimp, for a rich, warming meal.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups okra, sliced (optional)
- 2 tsp Cajun seasoning
- Salt and pepper, to taste
- 3 green onions, chopped (for garnish)
- Cooked white rice (for serving)
Prep Time and Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Estimated Calories
- Serving Size: 1 bowl
- Calories per Serving: Approximately 450 calories
Cooking Instructions
- Make the Roux
In a large pot, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, about 10-15 minutes. - Add Vegetables
Add the onions, bell pepper, celery, and garlic to the roux. Sauté until vegetables are tender, about 5 minutes. - Add Meat and Broth
Add the sausage and chicken, stirring to combine. Pour the chicken broth, diced tomatoes, Cajun seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour. - Add Shrimp and Okra
Add the shrimp and okra to the pot, cooking for 15 minutes until the shrimp are pink and cooked. - Serve
Ladle the gumbo over cooked rice, garnish with green onions, and enjoy this hearty New Orleans favorite.
FAQs
Yes! Gumbo is versatile. You can use crab, crawfish, or even omit meat for a vegetarian version.
You can make your own by mixing paprika, garlic powder, onion powder, cayenne, thyme, and oregano.
Absolutely. Gumbo freezes well and can be reheated in a pot or microwave for an easy meal later.
No, it’s optional. Okra adds thickness, but you can leave it out or substitute it with more vegetables if desired.
Conclusion
New Orleans Gumbo is a soul-warming, rich stew that’s perfect for any occasion. From its spiced, flavorful broth to its tender meat and seafood, this gumbo brings a taste of the bayou right to your table!
NEW ORLEANS GUMBO
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 lb smoked sausage sliced
- 1 lb shrimp peeled and deveined
- 6 cups chicken or seafood stock
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp Creole seasoning
- 2 bay leaves
- Salt and pepper to taste
- Cooked white rice for serving
- Green onions and parsley chopped, for garnish
Instructions
- In a large pot, heat vegetable oil over medium heat. Stir in flour and cook, stirring constantly, until the roux turns a dark brown color, about 10-15 minutes.
- Add onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes.
- Stir in sausage, stock, tomatoes, Creole seasoning, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add shrimp and cook for another 5-10 minutes, until the shrimp are pink and cooked through.
- Ladle gumbo over rice and garnish with green onions and parsley. Enjoy!
