Authentic New Orleans Style Gumbo Recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the roux

Step 2

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour and stir constantly. Continue stirring for 20–30 minutes, or until the roux turns a deep chocolate brown.

Step 3

2. Sauté the sausage and chicken

Step 4

Once the roux is dark and aromatic, add the sausage slices and cook for 3–4 minutes until lightly browned. Then add the chicken and cook until lightly seared, about 5 minutes. The meat will finish cooking later, so no need to fully cook it now.

Step 5

3. Build the flavor base

Step 6

Stir in the onion, bell pepper, celery, and garlic. Cook for 5–7 minutes until softened and fragrant. If using tomatoes, add them at this stage and let them break down slightly.

Step 7

4. Add stock and simmer

Step 8

Slowly pour in the chicken stock, stirring to deglaze the pot and incorporate the roux. Add Cajun seasoning, thyme, bay leaves, salt, and pepper.

Step 9

Bring to a boil, then reduce the heat and simmer uncovered for 45 minutes to develop deep flavor.

Step 10

5. Finish with shrimp

Step 11

Add the shrimp and simmer for 5–7 minutes more, just until the shrimp are pink and opaque. Stir in parsley and adjust seasoning to taste. Remove the bay leaves before serving.

Step 12

Let it rest Like most stews, gumbo tastes even better the next day after the flavors meld. Make it ahead if possible.

Step 13

Garnish with sliced green onions and a sprinkle of chopped parsley

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