This Authentic New Orleans Gumbo is a rich, deeply flavorful stew made with a dark homemade roux, tender chicken, smoky sausage, and juicy shrimp. Loaded with the classic “holy trinity” of vegetables and served over warm rice, this comforting Southern favorite is perfect for cozy dinners and special gatherings alike.
Why You’ll Love This Recipe
This gumbo delivers bold, authentic flavor thanks to its slow-cooked dark roux, which creates a deep, nutty base that sets it apart from ordinary soups and stews.
It’s hearty and satisfying, packed with protein from chicken, sausage, and shrimp.
The recipe makes a generous batch, making it perfect for feeding a crowd or enjoying leftovers throughout the week.
It tastes even better the next day, as the flavors continue to develop and blend beautifully.
You can customize it easily by adding okra or adjusting the spice level to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Roux:
1 cup all-purpose flour
2/3 cup vegetable oil or canola oil
For the Gumbo:
1 bunch celery, diced (including leaves)
1 green bell pepper, diced
1 large yellow onion, diced
1 bunch green onions, finely chopped
1 bunch fresh parsley, finely chopped
3 cloves garlic, minced
1 to 2 tablespoons Cajun seasoning, adjusted to taste
8 cups chicken broth (up to 10 cups as needed)
12 ounces andouille sausage, sliced into coins
Meat from 1 rotisserie chicken, shredded (about 3 to 4 cups)
2 cups shrimp, peeled and deveined (uncooked or pre-cooked)
1 cup chopped okra (optional)
Salt and black pepper, to taste
Cooked white rice, for serving
Directions
Make the roux. In a large heavy-bottomed stockpot, combine the flour and oil over medium-low heat. Stir constantly for 30 to 45 minutes until the mixture turns a deep brown color similar to chocolate and reaches a thick, dough-like consistency. Do not stop stirring, as the roux can burn easily.
Brown the sausage. In a separate skillet over medium-high heat, arrange the sausage slices in a single layer. Cook for 2 to 3 minutes on one side until browned, then flip and brown the other side. Remove and set aside.
Deglaze the pan. Pour 1/2 cup of the chicken broth into the hot skillet to loosen any browned bits. Stir and pour this flavorful liquid into the pot with the roux.
Add broth and vegetables. Stir the remaining chicken broth into the pot. Add celery, bell pepper, onion, green onions, parsley, garlic, and optional okra. Mix well to combine with the roux.
Simmer. Bring the mixture to a gentle boil over medium heat. Reduce slightly and simmer for 5 to 7 minutes, or until the vegetables begin to soften. Skim off any foam that rises to the surface.
Season. Stir in Cajun seasoning. Taste and adjust with salt, pepper, or additional seasoning as desired.
Add protein. Stir in the shredded chicken and browned sausage. If using uncooked shrimp, add them now and cook for about 2 minutes, or until pink and opaque. If using pre-cooked shrimp, add them at the end and heat just until warmed through.
Final taste. Adjust seasoning if needed, adding a bit more broth if you prefer a thinner consistency.
Serve. Spoon the hot gumbo over freshly cooked white rice and serve immediately.
Calories: Approximately 465 calories per serving (without rice)
Variations
Seafood gumbo: Replace the chicken with additional shrimp or add crab and firm white fish for a seafood-focused version.
Okra gumbo: Increase the okra to 2 cups for a thicker texture and more traditional flavor.
Spicier gumbo: Add a pinch of cayenne pepper or extra Cajun seasoning for additional heat.
Turkey gumbo: Substitute cooked turkey for the chicken, especially during holiday seasons.
Lighter version: Use skinless chicken breast and reduce the oil slightly in the roux, though this may affect depth of flavor.
Storage/Reheating
Store leftover gumbo in an airtight container in the refrigerator for up to 4 days. Keep the rice stored separately to prevent it from absorbing too much liquid.
To freeze, allow the gumbo to cool completely. Transfer to freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much. It can also be reheated in the microwave in short intervals, stirring between each.
FAQs
What makes gumbo different from jambalaya?
Gumbo is a thick stew made with a roux and served over rice, while jambalaya is a rice-based dish cooked together with meats and vegetables.
How dark should the roux be?
The roux should be a deep brown color, similar to chocolate. The darker it becomes (without burning), the richer and more complex the flavor.
Can I make the roux ahead of time?
Yes, the roux can be prepared up to 5 days in advance and stored in the refrigerator in a sealed container.
Can I use store-bought broth?
Yes, but homemade chicken broth provides a deeper and more authentic flavor.
Is okra necessary in gumbo?
No, okra is optional. It adds thickness and a traditional flavor, but the roux alone will thicken the gumbo.
Can I use only shrimp?
Yes, you can make a seafood-only gumbo by omitting the chicken and sausage and increasing the seafood.
Why does gumbo taste better the next day?
As it rests, the flavors have more time to meld together, resulting in a richer and more balanced taste.
How do I prevent the roux from burning?
Cook it over medium-low heat and stir constantly. Patience is key to achieving the perfect consistency and color.
Can I make gumbo less spicy?
Yes, reduce the Cajun seasoning and avoid adding extra cayenne or spicy sausage.
What type of rice should I serve with gumbo?
Long-grain white rice is traditional because it stays fluffy and absorbs the flavorful broth beautifully.
Conclusion
Authentic New Orleans Gumbo is a true comfort dish that brings warmth and bold Southern flavor to your table. With its rich dark roux, hearty mix of meats, and aromatic vegetables, this recipe delivers depth and tradition in every bite. Whether served for a family dinner or shared at a gathering, it’s a timeless meal that only gets better with time.
Authentic New Orleans Gumbo is a rich Southern stew made with a deep, dark roux, tender shredded chicken, smoky andouille sausage, and juicy shrimp simmered with the classic holy trinity of vegetables and served over fluffy white rice.
Author:Sophia
Prep Time:30 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 45 minutes
Yield:8–10 servings
Category:Main Course
Method:Stovetop
Cuisine:Southern
Diet:Halal
Ingredients
1 cup all-purpose flour
2/3 cup vegetable oil or canola oil
1 bunch celery, diced (including leaves)
1 green bell pepper, diced
1 large yellow onion, diced
1 bunch green onions, finely chopped
1 bunch fresh parsley, finely chopped
3 cloves garlic, minced
1 to 2 tablespoons Cajun seasoning
8 to 10 cups chicken broth
12 ounces andouille sausage, sliced
Meat from 1 rotisserie chicken, shredded (about 3 to 4 cups)
2 cups shrimp, peeled and deveined
1 cup chopped okra (optional)
Salt and black pepper, to taste
Cooked long-grain white rice, for serving
Instructions
In a heavy-bottomed stockpot over medium-low heat, whisk together flour and oil. Stir constantly for 30–45 minutes until the roux turns deep chocolate brown and thick.
In a separate skillet, brown sausage slices over medium-high heat for 2–3 minutes per side. Remove and set aside.
Deglaze the sausage pan with 1/2 cup chicken broth, scraping up browned bits. Pour into the roux.
Gradually stir remaining chicken broth into the pot. Add celery, bell pepper, onion, green onions, parsley, garlic, and optional okra. Stir well.
Bring to a gentle boil, then reduce heat and simmer 5–7 minutes until vegetables begin to soften. Skim foam if needed.
Stir in Cajun seasoning and adjust with salt and pepper to taste.
Add shredded chicken and browned sausage. Simmer 10 minutes.
Add shrimp and cook 2–3 minutes until pink and opaque (if pre-cooked, add at the end just to warm).
Adjust consistency with additional broth if desired.
Serve hot over cooked white rice.
Notes
Stir the roux constantly to prevent burning.
The darker the roux (without burning), the deeper the flavor.
Gumbo tastes even better the next day as flavors develop.
Store rice separately to prevent it from absorbing too much liquid.
