Gumbo New Orleans
Dive into the rich flavors of the South with this authentic Gumbo New Orleans recipe, a hearty and soul-warming dish that captures the essence of Louisiana cuisine. Featuring a dark, velvety roux as its foundation, this recipe combines tender chicken, smoky andouille sausage, succulent shrimp, and sweet crab meat with vibrant vegetables like okra, celery, and bell peppers. Infused with fragrant spices such as thyme, smoked paprika, and cayenne pepper, and simmered to perfection, each spoonful delivers a depth of flavor that's sure to impress. Served over fluffy white rice and topped with fresh green onions and parsley, this gumbo is the ultimate comfort food for celebrations or cozy nights in. Perfect your weeknight menu or wow guests with this iconic dish steeped in Creole tradition!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 12 oz andouille sausage, sliced
- 1 lb chicken thighs, cut into bite-sized pieces
- 6 cups chicken stock
- 14.5 oz canned diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1 lb okra, sliced
- 1 lb shrimp, peeled and deveined
- 8 oz crab meat
- 1 tbsp file powder (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups white rice, cooked
- 0.25 cup green onions, sliced (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a roux. Cook the roux, stirring constantly, for about 20-25 minutes or until it turns a dark caramel color. Be patient and vigilant to avoid burning.
Once the roux reaches the desired color, add the diced onion, green bell pepper, celery, and garlic. Stir to coat the vegetables in the roux, and cook for 5-7 minutes until they soften.
Add the andouille sausage and chicken pieces. Stir and cook for another 5 minutes to slightly brown the meat.
Pour in the chicken stock and add the canned diced tomatoes, bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer and reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally to prevent sticking.
Add the sliced okra to the pot and continue to simmer for an additional 15 minutes.
Stir in the shrimp and crab meat. Cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
If using, stir in the file powder to thicken the gumbo and add an extra layer of flavor. Remove the bay leaves and adjust seasoning with additional salt and pepper, if needed.
Serve the gumbo hot over cooked white rice. Garnish with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
