Authentic New Orleans Style Gumbo Recipe

Hearty, smoky, and packed with layers of flavor, this Authentic New Orleans Style Gumbo captures the soul of Louisiana cuisine.

A rich, dark roux forms the foundation, followed by the “holy trinity” of Cajun vegetables, tender chicken, spicy andouille sausage, and plump shrimp. Served over fluffy white rice and garnished with scallions, this gumbo is comfort food at its finest.

Ingredients

For the Roux

• ½ cup vegetable oil

• ½ cup all-purpose flour

For the Gumbo

• 1 lb andouille sausage, sliced

• 1 lb boneless, skinless chicken thighs or breast, cut into bite-size pieces

• 1 lb shrimp, peeled and deveined

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 (10 oz) can diced tomatoes with juices (optional for Creole-style)

• 6 cups chicken stock

• 1 tablespoon Cajun seasoning

• 1 teaspoon dried thyme

• 2 bay leaves

• Salt and pepper to taste

• 2 tablespoons chopped fresh parsley

• 2 green onions, thinly sliced

For Serving

• Cooked white rice

• Hot sauce (optional)

Instructions

1. Make the roux

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour and stir constantly. Continue stirring for 20–30 minutes, or until the roux turns a deep chocolate brown.

Be patient and don’t walk away—the roux can burn quickly and needs constant attention.

2. Sauté the sausage and chicken

Once the roux is dark and aromatic, add the sausage slices and cook for 3–4 minutes until lightly browned. Then add the chicken and cook until lightly seared, about 5 minutes. The meat will finish cooking later, so no need to fully cook it now.

3. Build the flavor base

Stir in the onion, bell pepper, celery, and garlic. Cook for 5–7 minutes until softened and fragrant. If using tomatoes, add them at this stage and let them break down slightly.

4. Add stock and simmer

Slowly pour in the chicken stock, stirring to deglaze the pot and incorporate the roux. Add Cajun seasoning, thyme, bay leaves, salt, and pepper.

Bring to a boil, then reduce the heat and simmer uncovered for 45 minutes to develop deep flavor.

5. Finish with shrimp

Add the shrimp and simmer for 5–7 minutes more, just until the shrimp are pink and opaque. Stir in parsley and adjust seasoning to taste. Remove the bay leaves before serving.

Cooking Tips

• Roux depth is everything: The darker the roux, the richer the flavor. Be patient and stir constantly. A burnt roux will ruin the dish.

• Customize the protein: While chicken, sausage, and shrimp are classic, you can also use crab meat, crawfish tails, or even duck.

• Cajun vs. Creole: Leaving out the tomatoes gives you a more traditional Cajun gumbo, while including them leans toward a Creole profile.

• Let it rest: Like most stews, gumbo tastes even better the next day after the flavors meld. Make it ahead if possible.

Serving Suggestions

• Serve over a bed of hot white rice for classic comfort

• Offer hot sauce on the side for guests who want extra kick

• Garnish with sliced green onions and a sprinkle of chopped parsley

• Pair with crusty French bread or warm cornbread for soaking up the broth

• Add a side of potato salad—some Louisianans even plop it right in their bowl of gumbo

Rich, spicy, and loaded with flavor, this gumbo brings the taste of the Big Easy to your kitchen. Whether it’s Mardi Gras or a cozy night in, it’s always a good time for a bowl.