New Orleans Pork Gumbo

Nutriscore Rating: 68/100

Experience the rich, bold flavors of the Bayou with this authentic New Orleans Pork Gumbo. Loaded with tender pork shoulder, smoky sausage, and a medley of vibrant vegetables like okra, bell peppers, and celery, this dish is a comforting classic of Creole cuisine. The secret to its depth lies in the perfectly crafted dark roux, simmered to create a luxurious base that infuses every bite with warmth and complexity. Aromatic spices—paprika, thyme, and a hint of cayenne—elevate this hearty stew, while fluffy white rice makes it a satisfying meal for any occasion. Perfect for a crowd, this soulful gumbo is deliciously versatile, with optional garnishes like scallions and hot sauce for an extra kick. Create an irresistible bowl of Southern comfort that will transport your taste buds straight to the vibrant streets of New Orleans!

Recipe Information

• Prep Time: 25 min
• Cook Time: N/A
• Total Time: 25 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 1 lb pork shoulder
• 12 oz smoked sausage
• 0.75 cup all-purpose flour
• 0.5 cup vegetable oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 cup okra, sliced
• 14 oz canned diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• 0.5 tsp cayenne pepper
• 1.5 tsp salt
• 0.5 tsp black pepper
• 4 cups cooked white rice
• 2 scallions, sliced (optional garnish)
• to taste hot sauce (optional)

📝 Instructions

8 steps

1. Cut the pork shoulder into bite-sized cubes and slice the smoked sausage into 1/4-inch rounds. Set aside.

2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour to make a roux. Cook the roux, stirring constantly, for 20-30 minutes or until it turns a dark chocolate brown color without burning.

3. Add the diced onion, bell pepper, and celery to the roux. Stir and cook for 5 minutes until the vegetables are softened. Add the minced garlic and cook for 1 more minute.

4. Slowly pour in the chicken broth while stirring to combine. Bring the mixture to a simmer.

5. Add the cubed pork, smoked sausage slices, sliced okra, diced tomatoes (with their juices), bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper. Stir to combine.

6. Reduce the heat to low, cover, and simmer the gumbo for 90 minutes, stirring occasionally, until the pork is tender and the flavors have melded.

7. Taste and adjust the seasoning as needed. Remove the bay leaves before serving.

8. Serve the gumbo hot over a scoop of cooked white rice. Garnish with sliced scallions and a splash of hot sauce if desired.

Nutrition Facts

1 serving (712.4g)

Calories		780
% Daily Value*
Total Fat		48.4 g	62%
	Saturated Fat	12.8 g	64%
	Polyunsaturated Fat	12.1 g
Cholesterol		88 mg	29%
Sodium		1959 mg	85%
Total Carbohydrate		55.6 g	20%
	Dietary Fiber	5.0 g	18%
	Total Sugars	6.4 g
Protein		32.1 g	64%
Vitamin D		0.3 mcg	2%
Calcium		139 mg	11%
Iron		5.0 mg	28%
Potassium		1066 mg	23%

*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.

Source of Calories

Fat: 2631 cal (55.7%%)

Protein: 762 cal (16.1%%)

Carbs: 1327 cal (28.1%%)