New Orleans gumbo is a deeply savory Louisiana stew built on dark roux, the aromatic holy trinity of onion, celery, and bell pepper, plus chicken, sausage, and seafood.
Take time with the roux, then let the vegetables and stock simmer until the flavors deepen. Add shrimp near the end so it stays tender instead of turning rubbery.
Keep the heat moderate while making the roux and stir constantly. If it smells burnt or shows black specks, discard it and start again because the bitterness will carry through the whole pot.
Serving Suggestions
Ladle the gumbo over white rice and finish with scallions, parsley, hot sauce, and a small scoop of potato salad if desired.
Recipe Notes
Gumbo keeps refrigerated for up to three days and freezes well without the rice. Reheat gently and add a splash of stock if it thickens too much.
New Orleans Chicken and Shrimp Gumbo
Equipment
- Large Dutch oven
- Wooden spoon
- Chef’s knife
- Ladle
Ingredients
Roux and Aromatics
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium yellow onion diced
- 2 stalks celery diced
- 1 large green bell pepper diced
- 4 cloves garlic minced
Gumbo
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 12 oz andouille sausage sliced
- 6 cups chicken stock
- 1 cup crushed tomatoes
- 2 cups sliced okra fresh or frozen
- 2 tsp Creole seasoning
- 1 tsp dried thyme
- 1 lb large shrimp peeled and deveined
- 1 tbsp Worcestershire sauce
- 1 tsp fine salt or to taste
To Serve
- 3 cups cooked white rice
- 1/4 cup scallions sliced
- 1/4 cup fresh parsley chopped
Instructions
Make the Roux:
- Heat the oil in a Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, until the roux becomes the color of dark peanut butter, 20 to 30 minutes.
- Add the onion, celery, and bell pepper carefully. Stir until softened, about 5 minutes, then add the garlic for 30 seconds.
Simmer the Gumbo:
- Add the chicken and sausage, then slowly stir in the stock. Add the tomatoes, okra, Creole seasoning, thyme, Worcestershire sauce, and salt.
- Bring to a gentle simmer and cook uncovered for 60 minutes, stirring occasionally, until the chicken is tender and the broth is rich.
Finish and Serve:
- Stir in the shrimp and cook for 5 to 7 minutes, until pink and just cooked through.
- Spoon rice into bowls, ladle the gumbo over it, and finish with scallions and parsley.
Notes
- A dark roux brings the characteristic flavor, but never leave it unattended while it cooks.
- For a seafood-forward version, replace the chicken with crab or add oysters with the shrimp.