When I first made this Authentic New Orleans Style Gumbo Recipe, I knew I had stumbled upon something truly special. The rich flavors of a dark roux, savory sausage, tender chicken, and fresh shrimp over fluffy rice were simply magical. It’s one of those dishes that fills your kitchen with an irresistible aroma and leaves everyone with smiles and full bellies. Trust me, you don’t need to be from Louisiana to appreciate the deep, comforting flavors of this dish.
What I love most is how it brings people together. Every bowl tells a story of Southern tradition, patience, and love. After perfecting the roux, everything else comes together beautifully, creating a gumbo that’s hearty, flavorful, and oh-so-satisfying. Whether it’s for a cozy family dinner or a special celebration, this recipe is a showstopper every single time.
Why You’ll Love This Recipe?
Here’s why this gumbo will win your heart!
Packed with Authentic Flavor
This gumbo stays true to its roots with its dark, nutty roux and bold Cajun spices. Every bite is a perfect balance of smoky, savory, and slightly spicy flavors.
A One-Pot Crowd-Pleaser
You’ll only need one large pot to whip up this delicious meal. It’s ideal for busy days when you don’t want a huge cleanup later.
Versatile and Customizable
Whether you swap proteins, throw in more shrimp, or add okra, this recipe can be tailored to match your taste preferences and dietary needs.
Perfect for Leftovers
Gumbo tastes even better the next day after the flavors have had time to meld. It’s a meal you’ll look forward to reheating and enjoying all over again.
A Feast Worth Sharing
Whether it’s a weeknight dinner or a larger gathering, this recipe produces enough hearty servings to satisfy everyone at the table.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients
- All-purpose flour
- Vegetable or canola oil
- Celery
- Green bell pepper
- Yellow onion
- Green onions
- Parsley
- Garlic
- Cajun seasoning
- Chicken broth
- Andouille sausage
- Rotisserie chicken
- Shrimp
- Cooked white rice
Variations
- Okra Twist: Add some chopped okra for extra texture and a more traditional Creole touch to your gumbo.
- Gluten-Free Option: Replace the all-purpose flour in the roux with gluten-free flour to make it gluten-friendly.
- Spicy Upgrade: Add more Cajun seasoning or even a splash of hot sauce to turn up the heat.
- Seafood-Only: Skip the chicken and sausage, adding crabmeat along with the shrimp for an all-seafood gumbo.
Equipment You’ll Need
- Heavy-bottomed Stockpot: Essential for preparing the roux and cooking the gumbo evenly.
- Wooden Spoon: Perfect for stirring the roux without scratching your pot.
- Knife and Cutting Board: For chopping all those fresh veggies.
- Measuring Cups and Spoons: To get just the right amounts of flour, oil, and seasonings.
How to Make Authentic New Orleans Style Gumbo?
Creating this gumbo from scratch might sound intimidating, but I promise you it’s a labor of love that pays off in every bite. Follow these steps to bring some Louisiana charm to your table!
Make the Perfect Roux 
Start by combining the flour and oil in your stockpot over medium-low heat. Stir constantly with a wooden spoon for 30-45 minutes until the roux turns dark brown, like melted chocolate. Don’t rush this step; patience is key to build the deep, signature flavor of gumbo.
Prepare the Vegetables 
While the roux is coming along, dice your celery, green bell pepper, yellow onion, and parsley. Once the roux is ready, add these chopped veggies directly to the pot. Stir them in and cook until softened and aromatic.
Brown the Sausage 
Slice your andouille sausage into coin-shaped pieces and brown them on both sides in a separate skillet. This step caramelizes the sausage and deepens the flavors of the dish.
Combine Everything in One Pot 
Add chicken broth to the pot along with the cooked veggies, parsley, garlic, and browned sausage. Sprinkle in Cajun seasoning to taste, stirring everything together. Bring the mixture to a boil and skim off any foam that rises to the top.
Add the Meats 
Now it’s time to stir in the shredded rotisserie chicken and pre-cooked shrimp. Taste-test as you go and adjust the seasonings with more salt, pepper, or Cajun spices. Simmer everything for 10-15 minutes to allow the flavors to meld beautifully.
Serve and Savor 
Spoon the gumbo over steaming, cooked white rice in each individual bowl. Garnish with sliced green onions or more parsley, and enjoy this true taste of New Orleans!
Tips for Making the Recipe
- When making the roux, keep the heat low to avoid burning it. Stir constantly and patiently until it’s perfectly dark and thick.
- For the best broth, use a homemade chicken stock made from the rotisserie chicken carcass. It elevates the flavor significantly.
- Adding the shrimp at the end ensures it stays tender and doesn’t overcook.
- If you prefer a thicker consistency, simmer the gumbo uncovered for a few extra minutes to reduce the liquid slightly.
How to Serve Authentic New Orleans Style Gumbo?
Serve your gumbo in wide bowls over hot, freshly cooked rice. A sprinkle of green onions or extra parsley on top will add a pop of freshness and color. Pair it with warm crusty bread or a side of potato salad for an authentic Southern meal. A dash of hot sauce on the side is always a great way to personalize each serving.
Nutritional Information
This gumbo is as nutritious as it is hearty! Here’s a quick breakdown per serving (based on approximately 10 servings):
- Calories: 462
- Protein: 35g
- Carbohydrates: 14g
- Fat: 30g
Make Ahead and Storage
This gumbo is perfect for meal prepping or saving for later. After it cools down, transfer it to an airtight container and store it in the fridge for 3-4 days. Just keep the rice separate to prevent it from soaking up all the liquid.
If you’d like to freeze it, wait until it cools completely, then store it in a freezer-safe container. Frozen gumbo can last up to 2-3 months without compromising its flavor. When you’re ready to reheat, thaw it overnight in the fridge and warm it gently on the stovetop, stirring occasionally.
This Authentic New Orleans Style Gumbo brings a piece of Louisiana right to your kitchen. Rich, hearty, and utterly comforting, it’s a recipe worth sharing and savoring. Enjoy!
For a visual guide, watch the full recipe video here:
Authentic New Orleans Style Gumbo Recipe
Ingredients
For the Roux:
- 1 heaping cup all-purpose flour
- 2/3 cup vegetable 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
- 2-3 cloves garlic minced
- 1-2 tablespoons Cajun seasoning
- 6-8 cups chicken broth
- 12 ounces andouille sausage sliced into coins (or Polska Kielbasa as a substitute)
- Meat from one rotisserie chicken
- 2 cups pre-cooked shrimp
- Cooked rice for serving
Instructions
- Make the Roux: In a large, heavy-bottomed stockpot, combine the flour and oil over medium-low heat. Stir constantly for 30-45 minutes until the roux turns a deep chocolate brown and reaches a soft, cookie dough-like consistency. Be patient and avoid burning—adjust with a little more flour or oil if needed.
- Brown the Sausage: Heat a skillet over medium-high heat and arrange the sausage slices in a single layer. Cook for 2-3 minutes until well-browned on one side, then flip and brown the other side. Transfer to a plate.
- Cook the Vegetables in Broth: Pour ½ cup of chicken broth into the hot skillet to deglaze, scraping up any flavorful bits. Transfer the broth and drippings to the stockpot. Add the remaining 5 ½ cups of chicken broth, along with the celery, bell pepper, onion, green onions, parsley, garlic, and roux. Stir well, bring to a boil over medium heat, and cook for 5-7 minutes until the vegetables are slightly tender. Skim off any foam that rises to the top. Stir in Cajun seasoning to taste.
- Add the Meat: Stir in the cooked sausage, shredded chicken, and shrimp.
- Taste and Serve: Adjust the seasoning with salt, pepper, chicken bouillon paste, or additional Cajun seasoning as needed. Serve hot over rice. (This dish tastes even better the next day!)
Notes
- Make-Ahead Roux: Prepare the roux 3-5 days in advance and store it in a resealable bag in the fridge.
- Add Okra (Optional): If using okra, add it along with the other vegetables.
- Cajun Seasoning: Joe’s Stuff is a great option, but any brand works—adjust to taste or make your own.
- Best Chicken & Broth: For the richest flavor, use a rotisserie chicken and make homemade broth from the carcass.
