Description
Learn how to make a classic New Orleans gumbo, a flavorful and iconic dish from Louisiana. This recipe guides you through creating an authentic gumbo experience at home, perfect for any occasion. Discover the history and cultural significance of this beloved New Orleans staple.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 lb andouille sausage, sliced
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1/2 lb crab meat (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Cooked white rice, for serving
- Chopped fresh parsley, for garnish
- Chopped green onions, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux is a deep brown color, about 20-25 minutes. Be patient; this step is crucial for the authentic New Orleans gumbo flavor.
- Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, whisking to combine with the roux and vegetables. Bring the mixture to a simmer.
- Add the sliced andouille sausage and chicken pieces to the pot. Stir in the dried thyme, cayenne pepper, salt, and black pepper.
- Reduce the heat to low, cover, and simmer for at least 1 hour, stirring occasionally. This allows the flavors to meld together for a truly authentic New Orleans gumbo.
- Add the shrimp and crab meat (if using) to the gumbo. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Taste and adjust seasonings as needed.
- Serve the New Orleans gumbo hot over cooked white rice. Garnish with fresh parsley and green onions.
Notes
- For a spicier gumbo, add more cayenne pepper or a dash of hot sauce.
- If you prefer a seafood gumbo, omit the chicken and sausage and add a variety of seafood like oysters, crawfish, and more shrimp.
- The darker the roux, the richer the flavor of your New Orleans gumbo.
- This New Orleans gumbo recipe can be made ahead of time and reheated. The flavors often improve the next day.
- Ensure your ingredients are fresh for the best New Orleans gumbo taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg
Keywords: New Orleans gumbo, authentic New Orleans gumbo, chicken and sausage New Orleans gumbo, seafood New Orleans gumbo, Creole gumbo, Louisiana gumbo, how to make gumbo, gumbo recipe