We listen to your feedback and tell you what Great New Orleans GumboWe made a few changes: This version richer and more balancedIt’s much closer to the real deal without being too daunting to make at home.
How This Gumbo Stays Classic
- great taste! The dark roux and long cooking time give this gumbo a rich, deep flavor.
- Classic Style: made with trinity (onions, celery, green peppers), no tomatoes, and optional okra, so it tastes like New Orleans gumbo.
- Easy to follow: With clear measurements and clear steps, you can execute this recipe at home.
New Orleans Gumbo Ingredients
- vegetable: Add more vegetables if desired.
- shrimp:Use medium or large shrimp. Small and large don’t work. You can leave the tail on or remove it to make it easier to eat.
- Easy Protein:Pre-cooked sausages and shredded rotisserie chicken make your life easier!
- Concentration Options:After cooking, stir in ½ to 1 teaspoon of gumbo filet (fillet powder). Boil until thickened.
- Okra options:If you like okra, add 10 to 12 chopped fresh or frozen okra during the last 15 to 20 minutes!
- Spice Exchange:You can use Cajun or Creole.
- Need more heat?Use spicy sausage, add Cajun seasoning, and a pinch of cayenne pepper or top with hot sauce.
How to Make New Orleans Gumbo
I wanted to update the New Orleans Gumbo to resemble the real deal! I changed the ingredient measurements slightly and removed some items that didn’t belong. Try it out and let me know what you think!
- Make a roux: Combine vegetable oil and flour in a large 6- to 8-quart pot and cook over medium heat. Cook, stirring occasionally, until the roux turns a deep chocolate brown color, 30 to 45 minutes.
- Add sausage and vegetables: Increase heat to medium-high and add sausage, onion, bell pepper, and celery. Cook until vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- add: Slowly stir in the chicken broth.
- Season & Seamer: Add bay leaves, Cajun or Creole seasoning, thyme, and salt and pepper to taste. Reduce heat to medium-low and simmer, uncovered, for about 1 hour.
- Add chicken: Add the chicken and simmer for another 45 to 60 minutes.
- Add shrimp and serve: About 15 minutes before serving, add shrimp to New Orleans gumbo and simmer until pink and cooked through. Discard the bay leaves and garnish with green onions before serving. Eat with white rice.
Alyssa’s Expert Tips
- Quick Ru Hack: Place oil + flour in microwave and stir 2-3 times until browned, 7-8 minutes. Be careful, it’s hot! Use right away or store in the refrigerator.
- Thickness adjustment: Thicken the broth, 1 cup at a time, or add 1 to 2 tablespoons cornstarch and 2 tablespoons water as you add the shrimp.
New Orleans Gumbo
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equipment
- One large 6- to 8-quart pot or Dutch oven.
ingredient
- 12 oz. Thinly sliced Andouille sausage ½ inch piece
- 3 cup shredded chicken
- 1 pound Raw shrimp, peeled and deveined
- 1 cup vegetable oil
- 1 cup all purpose flour
- 1 ½ cup chopped yellow onion About 1 medium onion
- 1 ½ cup chopped green bell pepper About 1 large pepper
- 1 cup chopped celery About 3-4 large ribs
- 2 tablespoon Minced garlic About 6 cloves
- 6 cup chicken broth
- 3 bay leaves
- 2 teaspoon Cajun or Creole seasoning some taste
- ¼ teaspoon dried thyme
- salt gustation
- ground black pepper gustation
- 3-4 chopped green onions optional decoration
guideline
- combine 1 cup vegetable oil and 1 cup all-purpose flour Cook roux in a large 6- to 8-quart pot over medium heat for 30 to 45 minutes, stirring occasionally, until browned.
- Increase heat to medium and add 12 ounces thinly sliced andouille sausage, 1 ½ cups chopped yellow onion, 1 ½ cups chopped green bell peppersand 1 cup chopped celeryCook until vegetables are tender, about 5 minutes. add 2 tablespoons minced garlic Cook 1 more minute until fragrant.
- stir slowly 6 cups chicken broth before adding 3 bay leaves, 2 teaspoons Cajun or Creole seasoning, ¼ teaspoon dried thymeand salt and ground black pepper gustation. Reduce heat to medium-low and simmer, uncovered, for about 1 hour.
- add 3 cups chopped chicken Then boil for another 45 to 60 minutes.
- Stir about 15 minutes before serving. 1 pound raw shrimp, peeled and deveined Add to gumbo and simmer until shrimp are pink and cooked through.
- Before serving, discard the bay leaves and garnish with: 3-4 chopped green onions. Eat with white rice.
memo
- refrigerator: SI shred leftovers in the fridge for up to 5 days.
- Reheat: Reheat the stovetop over medium heat or place in the microwave and heat in 30 to 60 second increments until heated through and steaming.
- Freezer: Store cooked gumbo in an airtight freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
- Stay ahead: You can make the roux a few days ahead. Store in an airtight container in the refrigerator until ready to make the gumbo.
nutrition
More Southern Comforts
Every region in the United States has its signature dish, and gumbo is Louisiana’s star. For more Southern favorites, try Chicken & Sausage Gumbo, Beignets, Southern Hush Puppies, and Shrimp Creole.
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