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Authentic New Orleans Gumbo

The Best Authentic New Orleans Gumbo Recipe You’ll Crave

Experience the comforting, rich flavors of Authentic New Orleans Gumbo bursting with spices and seafood.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Creole, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1 cup all-purpose flour The foundation for that signature gumbo thickness and nutty flavor.
  • 1 cup vegetable oil Use a neutral oil to create a smooth, dark roux without overpowering taste.
For the Holy Trinity
  • 1 large onion Adds sweetness and depth; finely chopped for even cooking.
  • 1 large green bell pepper Bringing a slight bitterness that balances spices.
  • 2 stalks celery Provides aromatic crunch and earthy notes essential to gumbo's character.
For the Protein
  • 1 pound andouille sausage Smoked and spicy, adds bold flavor to the gumbo.
  • 2 pounds chicken thighs Tender and juicy; bone-in enhances richness.
  • 1 pound shrimp Fresh or frozen, peeled and deveined; added near the end.
For the Seasoning & Broth
  • 6 cups chicken stock Rich and flavorful base; homemade enhances authenticity.
  • 2 tablespoons Cajun seasoning Adjust heat to taste.
  • 2 leaves bay leaves Infuse subtle herbal notes.
  • 4 cloves garlic Minced for aromatic warmth.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Optional Garnishes
  • 2 stalks green onions Thinly sliced for a fresh finish.
  • 1/4 cup fresh parsley Adds color and brightness.
  • 2 cups cooked white rice The perfect bed to soak up the gumbo.

Equipment

  • Heavy Dutch oven

Method
 

How to Make Authentic New Orleans Gumbo
  1. Whisk flour and oil in a heavy Dutch oven over medium-low heat until a deep chocolate color forms, about 20 minutes.
  2. Add chopped onion, bell pepper, celery, and garlic to the roux; cook for 5–7 minutes until softened and translucent.
  3. Stir in sliced andouille sausage and chicken thighs; cook for about 5 minutes, browning meat edges.
  4. Pour in chicken stock, scraping up browned bits; add bay leaves and Cajun seasoning, then bring to a gentle boil.
  5. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally until broth thickens.
  6. Add peeled shrimp to the pot and cook for 3–4 minutes until they turn pink and develop a firm texture.
  7. Taste the gumbo and season with salt and freshly ground black pepper.
  8. Ladle hot gumbo over steamed white rice, then sprinkle sliced green onions and parsley on top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1500mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Serve optional crusty French bread on the side. Store leftovers in an airtight container for up to 3 days.

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