Authentic New Orleans Gumbo
🔥 If you’ve never made gumbo, THIS is the one. Deep, rich flavor from a dark roux + sausage, chicken, and shrimp… served over fluffy rice = pure comfort in a bowl 🥣✨
✅ Ingredients
✅ For the Roux
✅ 1 cup all-purpose flour (plus a little more if needed)
✅ 2/3 cup oil (vegetable or canola)
✅ For the Gumbo
✅ 1 bunch celery, diced (leaves and all)
✅ 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
✅ 1–2 Tbsp Cajun seasoning (to taste)
✅ 8–10 cups chicken broth (add bouillon paste if desired)
✅ 12 oz andouille sausage, sliced into coins (or Polska kielbasa)
✅ Meat from 1 rotisserie chicken
✅ 2 cups shrimp (uncooked or pre-cooked)
✅ Hot cooked rice, for serving
👩🍳 Instructions
1. Make the roux: In a large heavy-bottom pot, stir together 1 cup flour + 2/3 cup oil. Cook on medium-low, stirring constantly 30–45 minutes, until it’s dark like chocolate and thick like cookie dough (don’t let it burn!). Add a touch more flour/oil if needed.
2. Brown the sausage: In a skillet over medium-high, brown sausage coins 2–3 min per side. Remove to a plate.
3. Deglaze skillet: Add 1/2 cup chicken broth to the sausage skillet to scrape up drippings. Pour that into the gumbo pot.
4. Add remaining broth (add as much as you like, up to 8–10 cups total). Stir in veggies, parsley, garlic, and the roux.
5. Bring to a boil and cook 5–7 minutes until veggies are slightly tender (skim foam if needed).
6. Stir in Cajun seasoning. If using raw shrimp, add and cook 2 minutes.
7. Add chicken, sausage, and pre-cooked shrimp (if using).
8. Taste and adjust (salt, pepper, more seasoning, bouillon paste, or more broth). Serve hot over rice—even better the next day! 🤤
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Find the full recipe at Tastes Better From Scratch (link in bio!) 💛
Making authentic New Orleans gumbo at home is a rewarding experience that brings a taste of Louisiana’s rich culinary heritage to your kitchen. One of the keys to getting that deep, complex flavor lies in mastering the roux—a mixture of flour and oil cooked slowly until it reaches a dark, chocolate-brown color. While it requires patience and constant stirring, the roux forms the flavor foundation that sets gumbo apart from other soups and stews. In my experience, using a heavy-bottomed pot helps evenly distribute the heat and prevent burning. I also find it helpful to prepare all the ingredients in advance before starting the roux, as the cooking process requires attention and timing. When it comes to the protein mix, andouille sausage adds a smoky, spicy kick that complements the tender rotisserie chicken and succulent shrimp. Browning the sausage separately allows for caramelization that enhances its flavor, and deglazing the pan with chicken broth captures those tasty browned bits to enrich the gumbo. Fresh vegetables like celery, bell pepper, onions, green onions, parsley, and garlic contribute to the classic 'holy trinity' of Cajun cooking, adding layers of aroma and texture. Adjusting the amount of Cajun seasoning and seasoning to taste ensures the gumbo can be tailored to your preferred spice level. Serving gumbo over hot, fluffy rice not only balances the bold flavors but also makes it a filling, comforting meal. Interestingly, gumbo often tastes better the next day as the flavors meld and deepen overnight, making it a perfect candidate for making ahead. If you’re a fan of comfort food with bold southern flavors, making this gumbo recipe is a must-try. It's perfect for family dinners or sharing with friends, embodying the warmth and spirit of New Orleans cuisine right in your own home.
looks delicious