Prep Time 25 mins
Cook Time 1 hr
Rest Time 10 mins
Total Time 1 hr 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 6
Best Season: Fall, Winter
Description

A rich and flavorful New Orleans gumbo made with a dark roux, tender chicken, smoky andouille sausage, and the holy trinity of Cajun cuisine. This hearty Southern classic is perfect for cold weather or anytime you're craving soul-satisfying comfort food.

Ingredients
    For the Roux:
  • 0.75 cup vegetable oil
  • 1 cup all-purpose flour
    • For the Gumbo Base:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper (adjust to taste)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 6 cups chicken stock (low sodium, warm)
    • For the Proteins:
  • 2 tbsp vegetable oil
  • 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 lb andouille sausage (sliced into coins)
  • 1 cup okra (fresh or frozen, sliced)
    • Optional Add-ins:
  • 0.5 lb shrimp (peeled and deveined, added during the last 5 minutes of cooking)
  • 2 tsp hot sauce (to taste)
    • For Serving:
  • 3 cups cooked white rice
  • Chopped green onions (for garnish)
  • Fresh parsley (for garnish)
  • Filé powder (optional)
Instructions
    Make the Roux
  1. 1
    In a large heavy-bottomed pot or Dutch oven, combine vegetable oil and flour over medium heat. Stir continuously for 20–25 minutes until the roux turns a deep chocolate brown (but not burnt). Be patient—this step builds the foundation of flavor.
    2. Sauté the Holy Trinity
  2. 2
    Immediately after the roux is ready, add the diced onion, bell pepper, and celery. Stir and cook for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
    3. Season the Base
  3. 3
    Add salt, pepper, smoked paprika, cayenne, bay leaves, thyme, and oregano. Stir to coat the vegetables evenly with spices.
    4. Add the Stock
  4. 4
    Gradually pour in the warm chicken stock while stirring to avoid lumps. Bring the mixture to a simmer.
    5. Cook the Chicken and Sausage
  5. 5
    In a separate pan, heat 2 tablespoons of oil over medium heat. Brown the chicken pieces for 4–5 minutes and then remove. Brown the sausage in the same pan. Add both to the gumbo pot and let everything simmer for 45 minutes, uncovered, stirring occasionally.
    6. Add Okra and Optional Shrimp
  6. 6
    Add sliced okra to the gumbo and continue to simmer for 10–15 minutes. If using shrimp, add them during the last 5 minutes of cooking. Taste and adjust seasoning if needed.
    7. Rest and Serve
  7. 7
    Turn off the heat and let the gumbo rest for 10 minutes. Serve hot over white rice and garnish with chopped green onions and parsley. Sprinkle with filé powder if desired.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Gumbo tastes even better the next day.

Freezing: Freeze for up to 3 months without rice. Thaw and reheat slowly on the stove.

Variations: Use crab, crawfish, or turkey for different regional styles.

Vegetarian Option: Replace meat with mushrooms, smoked tofu, and vegetable broth.

Keywords: authentic gumbo, Cajun recipe, New Orleans cuisine, hearty stew, Southern comfort food
Read it online: https://petitepanini.com/recipe/authentic-new-orleans-gumbo-recipe/