Authentic New Orleans Style Gumbo

Bring the bold, soulful flavors of Louisiana to your kitchen with this Authentic New Orleans Style Gumbo. Made with a rich, dark roux, smoky sausage, tender chicken, and shrimp, this comforting dish is packed with depth, spice, and true Southern tradition.

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Ingredients

For the Roux

• 1 cup all-purpose flour (heaping)
• ⅔ cup oil (vegetable or canola)

For the Gumbo

• 1 bunch celery, diced (include the leaves)
• 1 green bell pepper, diced
• 1 large yellow onion, diced
• 1 bunch green onions, finely chopped
• 1 bunch fresh parsley, finely chopped
• 2–3 cloves garlic, minced
• 1–2 Tbsp Cajun seasoning* (to taste)
• 6–8 cups chicken broth*
• 12 oz Andouille sausage, sliced into rounds (Polska Kielbasa works if unavailable)
• Meat from 1 rotisserie chicken, shredded*
• 2 cups cooked shrimp
• Hot cooked rice, for serving

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Instructions

1. Make the Roux:
   In a large, heavy-bottomed stock pot, combine the flour and oil. Cook over medium-low heat, stirring constantly for 30–45 minutes, until the mixture turns dark brown — the color of chocolate — and reaches a soft, cookie dough–like consistency. Tip: Patience is key! Keep stirring and watch closely to avoid burning. Add a touch more flour or oil if needed to maintain texture.
2. Brown the Sausage:
   In a separate skillet, cook the sausage slices over medium-high heat in a single layer. Brown well on both sides (about 2–3 minutes per side). Remove and set aside on a plate.
3. Deglaze the Pan:
   Pour ½ cup chicken broth into the hot skillet to deglaze, scraping up the flavorful browned bits. Add this liquid and drippings to your large gumbo pot.
4. Cook the Vegetables:
   Add the remaining 5½ cups chicken broth to the pot along with celery, bell pepper, onion, green onions, parsley, garlic, and the roux. Stir until well combined.
5. Simmer:
   Bring the gumbo to a gentle boil over medium heat and cook for 5–7 minutes, or until vegetables are slightly tender. Skim off any foam that rises to the top. Stir in Cajun seasoning to taste.
6. Add the Meats:
   Stir in the shredded chicken, browned sausage, and shrimp. Let simmer for a few more minutes to heat through and allow flavors to meld.
7. Taste and Adjust:
   Taste your gumbo and adjust the seasoning as desired — add salt, pepper, more Cajun seasoning, or even a spoonful of chicken bouillon paste for depth.
8. Serve:
   Spoon the gumbo over bowls of hot cooked rice. It’s even better the next day once the flavors have deepened!

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Why You’ll Love This Recipe

• Authentic Louisiana flavor: Rich, smoky, and spicy — a true taste of New Orleans.
• Hearty and comforting: Packed with meat, seafood, and the signature “holy trinity” of Cajun cooking.
• Customizable: Perfectly adaptable to your spice level and preferred proteins.
• Crowd-pleaser: Ideal for gatherings, game nights, or cozy family dinners.

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Tips

• Don’t rush the roux: The deep color gives gumbo its signature flavor — stir patiently and don’t walk away.
• Use a heavy pot: A cast iron or enameled Dutch oven distributes heat evenly and prevents scorching.
• Season gradually: Cajun seasoning blends vary in saltiness — taste as you go.
• Make it ahead: Gumbo tastes even better the next day as the flavors develop overnight.
• Serve fresh rice: Light, fluffy rice complements the thick gumbo perfectly.

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Variations and Substitutions

• Seafood Gumbo: Omit chicken and sausage, and add crab meat, oysters, or crawfish for a full seafood version.
• Chicken & Sausage Gumbo: Skip the shrimp for a simpler, budget-friendly variation.
• Vegetarian Option: Use vegetable broth and skip the meat; add okra, mushrooms, and beans for texture.
• Different proteins: Turkey or duck also work beautifully in gumbo.
• Spice level: Adjust Cajun seasoning or add a dash of hot sauce for extra heat.

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FAQs

Can I make gumbo ahead of time?
Yes! Gumbo actually improves after sitting overnight. Store in an airtight container in the fridge for up to 4 days.

Can I freeze it?
Definitely. Freeze gumbo (without rice) for up to 3 months. Thaw in the refrigerator and reheat gently on the stove.

My roux burned — what can I do?
Unfortunately, burnt roux will give your gumbo a bitter taste. It’s best to start over — next time, lower the heat and stir constantly.

Do I have to use Andouille sausage?
Andouille is traditional for its smoky spice, but Polish sausage or smoked sausage work in a pinch.

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Serving and Suggestions

Serve your gumbo hot over white rice with a sprinkle of chopped green onions and parsley. Pair it with:

• Cornbread or crusty French bread for dipping.
• A side of collard greens or okra fries.
• Louisiana-style hot sauce on the table for those who like it extra spicy.

Finish the meal with pecan pie or bread pudding for a true Southern feast.