New Orleans Gumbo Recipe

Homemade Always Tastes Better

This chicken and sausage gumbo starts with a homemade dark roux made with oil but for extra flavor sometimes I’ll use bacon grease. Then we add our “holy trinity” of veggies which consists of bell peppers, onions, and celery, and then we add fresh meat, seafood, and some Cajun spice that you can add as little or as much of as you’d like.

Of course, there are a few extra steps to go along with that, but you get the idea! This one-pot New Orleans gumbo is easy to make with a prep time of just 20 minutes and even less if you made your roux ahead of time!

There is nothing more comforting than a bowl of this easy gumbo recipe served hot over white rice to soak up all that rich broth. Make a big batch of this because the whole neighborhood will be coming over for dinner!

What is Gumbo?

New Orleans gumbo is a thick soup or stew that has a broth almost like gravy. It usually contains sausage and either seafood or chicken, or both. It’s not overwhelmingly spicy, but has a kick, and has layers upon layers of complex flavors that come together so beautifully.

It is the official dish of the state of Louisiana and is very popular in New Orleans. It can be made Cajun style or Creole, or many ways in between, and is almost always served over rice.

There are so many ways to make a traditional gumbo recipe, from adding things like crab and oysters or making it with just meat or just seafood, or a combination of both.

Since it’s generally never too cold in New Orleans, you can assume gumbo can be eaten year-round.

Recipe Ingredients

If it looks like there are a lot of ingredients in New Orleans gumbo, you’d be right. Most you probably have on hand or can easily be found at most grocery stores. Trust me, there is a rhyme and reason for such rich, complex flavors of a really good gumbo!

Find the full printable recipe with specific measurements below.

• For the roux: Oil and all-purpose flour are cooked together to form a paste and then a gravy-like consistency. This is what thickens the broth.
• Veggies: Diced onion, bell pepper, and celery are known as the holy trinity of veggies. Together they add incredible aromatic flavor.
• Garlic: Minced garlic is another aromatic that always pairs well with anything that has onion in it!
• Protein: Sliced andouille sausage, boneless skinless chicken thighs, and shrimp peeled and deveined. Use any leftover shrimp for one of my favorite shrimp recipes!
• Fire-roasted tomatoes: A can of fire-roasted tomatoes gives the dish a fantastic smoky element without the usual highly acidic tomato flavor from regular tomatoes.
• Chicken broth: Store-bought or homemade broth can be used. It’s what provides the liquid that helps bring the stew together.
• Seasoning: Dried thyme, bay leaves, Cajun seasoning, salt, and pepper. Use as little or as much Cajun seasoning as you like depending on how much spice you and your family like.
• Sliced okra: Fresh or frozen okra is a vegetable that comes from a seed plant and is sometimes a bit slimy, which actually works in our favor as it helps to thicken the gumbo. When cooked just right it is delicious! And unlike other veggies it actually contains protein.
• Worcestershire sauce: A salty, savory flavor addition for an extra depth of flavor.

How to Make New Orleans Gumbo

The flavors marry even more as leftovers, so make a big batch on Sunday and have it throughout the week!

• Make a roux. In a large pot or Dutch oven, slowly whisk the flour into the heated oil over medium-low heat. Making a dark roux takes much longer than a light roux, it takes a bit of patience. You’ll be mixing for about 20 minutes until it turns a dark brown color with a nutty aroma.
• Add in the veggies. Stir the onions, bell peppers, celery, and garlic into the roux and cook for about 5-7 minutes until the vegetables have softened.
• Add the sausage and chicken. Rotate the chicken pieces as they cook until it’s browned on all sides. You can also brown the meat separately and then add it in, it’s up to you.
• Combine the remaining ingredients. Stir in the tomatoes, broth, and all the seasoning. Bring it to a boil and then reduce the heat, cover and simmer for 45 minutes, stirring occasionally. Then, add the shrimp, okra, and Worcestershire sauce and simmer for an additional 10-15 minutes.

Once the shrimp are cooked through and the okra is tender, season your New Orleans gumbo to taste and enjoy!

Expert Tips

• Be prepared! You can’t take your eyes off the roux or it might burn. However, once it’s ready you’ll want to continue with the recipe. If you have everything chopped, diced, and minced ahead of time, you won’t have to stop what you’re doing to catch up.
• Store any extra roux you’ve made for up to 1 month in the fridge.
• Follow directions carefully. Add the shrimp towards the end as it cooks faster than chicken or sausage. If you add it too early you risk overcooking it.

Serving Suggestions

White rice is the classic choice, but sometimes we’ll do black beans and rice which is also a fantastic combo. As long as there’s a starch underneath to soak up all the flavorful broth, we’re happy.

I also like to whip up a batch of cornbread muffins to complete the meal.

A lot is going on in a hearty New Orleans gumbo, so sometimes a simple side salad is the way to go.

Storing

Keep leftovers of gumbo in an airtight container in the fridge for up to 4 days. It’s great for making ahead and having dinner leftovers for days!

To freeze, allow the gumbo to cool completely and keep it frozen in a freezer-safe container for up to 2 months. Thaw gumbo in the fridge overnight then reheat on the stovetop or microwave.