New Orleans Pork Gumbo
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!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 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
Cut the pork shoulder into bite-sized cubes and slice the smoked sausage into 1/4-inch rounds. Set aside.
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.
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.
Slowly pour in the chicken broth while stirring to combine. Bring the mixture to a simmer.
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.
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.
Taste and adjust the seasoning as needed. Remove the bay leaves before serving.
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
Calories |
4539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.1 g | 337% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 71.1 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 13427 mg | 584% | |
| Total Carbohydrate | 324.6 g | 118% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 34.8 g | ||
| Protein | 214.0 g | 428% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 860 mg | 66% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 6519 mg | 139% | |
*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.
