New Orleans-style gumbo is more than just a dish; it’s a rich, flavorful tribute to the deep-rooted culinary traditions of Louisiana. This rich, flavorful stew is a perfect blend of spices, vegetables, and meats, often served with rice. Below is an authentic recipe that serves ten, ensuring there’s plenty to share with family and friends.
1. Authentic New Orleans Style Gumbo Recipe
Ingredients
For the Roux
- 1 cup all-purpose flour (heaping)
- 2/3 cup oil (vegetable or canola oil)
For the Gumbo
- 1 bunch celery, diced (including leaves)
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 1 bunch green onions, finely chopped
- 1 bunch fresh parsley, finely chopped
- 2-3 cloves garlic, minced
- 1-2 tablespoons Cajun seasoning
- 6-8 cups chicken broth (use low-sodium if you prefer)
- 12-ounce package andouille sausages, sliced into ‘coins’ (you can substitute with Polska Kielbasa if andouille is unavailable)
- Meat from 1 rotisserie chicken, shredded
- 2 cups pre-cooked shrimp
- Hot cooked rice (for serving)
Instructions
Prepare the Roux
Start by making the roux, a foundational component of gumbo. In a large, heavy-bottomed pot, heat the oil over medium heat. Gradually add the flour, stirring constantly to avoid burning. The roux is ready when it takes on a rich brown color, similar to chocolate.
This process can take up to 20-30 minutes, so be patient and keep stirring—this step is crucial for the depth of flavor in your gumbo. Once the roux has reached the desired color, lower the heat to prevent it from cooking further.
Sauté the Vegetables
To the pot with the roux, add the diced celery, bell pepper, and onion. These vegetables are called the “holy trinity” in Creole cooking and form the base of many New Orleans dishes.
Stir well to combine with the roux and sauté for about 5 minutes until the vegetables begin to soften. Then, add the garlic and cook for another 2-3 minutes, making sure it doesn’t burn.
Add the Seasonings and Broth
Now, it’s time to add the Cajun seasoning and mix it in thoroughly. Follow this by adding the chicken broth, a little at a time, to avoid lumps. Bring the mixture to a gentle boil, stirring occasionally. Once the gumbo reaches a boil, reduce the heat to a simmer.
Add the Meats and Simmer
To your simmering pot, add the andouille sausage, shredded rotisserie chicken, and shrimp. Continue to simmer the gumbo for about 30 minutes, allowing the flavors to meld together.
If needed, adjust the seasoning with salt, pepper, or additional Cajun seasoning. During the final 5 minutes of cooking, stir in the fresh parsley and green onions.
Serve
To serve, place a scoop of hot cooked rice into each bowl and ladle the gumbo over the top. The rice will absorb the delicious, flavorful broth and enhance the dish’s richness. Garnish with extra green onions or parsley if desired.
2. Tips for Perfect New Orleans Style Gumbo
Don’t Rush the Roux: The key to authentic gumbo is a properly made roux. Slow-cooking it to a rich brown color gives the gumbo its signature flavor. Don’t skip this step, and don’t be tempted to rush it with higher heat. The dark color of the roux translates to a deep, nutty flavor that is essential in gumbo.
Balance the Seasoning: Cajun seasoning can be strong, so add it slowly and taste as you go. You can always adjust with salt and pepper toward the end of cooking, but it’s easier to add more seasoning than to remove it.
Customize Your Meat: While the classic gumbo calls for andouille sausage, feel free to use Polska Kielbasa if andouille isn’t available. Additionally, if you like seafood, consider adding more shrimp or even crab meat to elevate the dish.
Simmer, Don’t Boil: After adding the broth, let your gumbo simmer gently, not boil, to allow the flavors to blend and the gumbo to thicken. Patience is important!
Serve with Plenty of Rice: Gumbo is traditionally served over rice, which soaks up the flavorful broth. Be sure to have plenty of hot rice on hand to balance the dish’s richness.
3. What to Eat with New Orleans Style Gumbo
Gumbo is a meal in itself, but it’s always great when paired with complementary sides. Here are some popular choices:
Cornbread: A perfect side for soaking up the broth. You can make it sweet or savory, depending on your taste.
French Bread: New Orleans is known for its crusty French bread. Serve it warm alongside your gumbo to dip into the rich stew.
Collard Greens: A traditional side dish in Southern cuisine, collard greens add a fresh, slightly bitter contrast to the gumbo’s richness.
Fried Okra: For an extra touch of Southern flair, fried okra makes a crunchy and tasty accompaniment.
4. How to Store & Reheat Leftovers:
Gumbo actually tastes better the next day as the flavors have had time to meld and deepen.
To store leftovers, let the gumbo cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
When reheating, you may notice the gumbo has thickened. Simply add a bit of water or more chicken broth to reach your desired consistency. Heat it over low to medium heat, stirring occasionally, until it’s hot throughout.
You can also freeze gumbo for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
For me, making gumbo is a labor of love. It’s a dish that truly embodies the heart and soul of New Orleans. Every ingredient, from the roux to the fresh herbs, plays a role in creating something rich and flavorful. There’s no shortcut to making a good gumbo—take your time, adjust seasonings to your taste, and enjoy the process. Happy cooking!
