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Authentic New Orleans Gumbo

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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

  1. 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.
  2. In a separate skillet, brown sausage slices over medium-high heat for 2–3 minutes per side. Remove and set aside.
  3. Deglaze the sausage pan with 1/2 cup chicken broth, scraping up browned bits. Pour into the roux.
  4. Gradually stir remaining chicken broth into the pot. Add celery, bell pepper, onion, green onions, parsley, garlic, and optional okra. Stir well.
  5. Bring to a gentle boil, then reduce heat and simmer 5–7 minutes until vegetables begin to soften. Skim foam if needed.
  6. Stir in Cajun seasoning and adjust with salt and pepper to taste.
  7. Add shredded chicken and browned sausage. Simmer 10 minutes.
  8. Add shrimp and cook 2–3 minutes until pink and opaque (if pre-cooked, add at the end just to warm).
  9. Adjust consistency with additional broth if desired.
  10. 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.
  • Freeze gumbo without rice for best results.

Nutrition

Find it online: https://savorymomskitchen.com/authentic-new-orleans-gumbo/