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New Orleans Gumbo
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5 from 3 votes

New Orleans Gumbo

This New Orleans Gumbo dish is so tasty and satisfying! It has a great combination of vegetables, proteins and spices; a great comfort food!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Passive Time5 minutes
Total Time26 minutes
Servings: 8
Author: Francine Lizotte
Course: Main Course
Cuisine: Creole/Cajun
Keyword Chicken, Comfort Food, Easy Recipe, Fish & Seafood, Low Sodium, Mardi Gras, One Pot Meals, Pork, Poultry

Ingredients

  • 6 tbsp. canola oil, divided tips & tricks
  • 2 large chicken breasts, cubed
  • Ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 lb. andouille sausage, sliced see Recipe
  • 1/4 cup butter tips & tricks
  • 10 tbsp. unbleached all-purpose flour
  • 2 cups white onions, diced
  • 1 cup celery, diced tips & tricks
  • 1 cup red peppers, diced
  • 1 cup yellow peppers, diced
  • 1 tsp. garlic, pressed
  • 1 can (14 oz.) diced tomatoes
  • 4 1/2 cups low-sodium chicken broth
  • 1 tbsp. fresh thyme leaves, chopped tips & tricks
  • 1 tbsp. Creole seasoning see Recipe
  • 1/2 tbsp. smoked paprika
  • 1/2 tbsp. hot sauce of your choice, or more to taste
  • 1/2 tbsp. Worcestershire sauce
  • 1 1/2 tsp. raw sugar
  • 2 large bay leaves
  • 1/2 tbsp. gumbo file
  • 12 to 14 large shrimp or prawns, peeled and deveined
  • 2 large green onions, chopped
  • 1/4 cup fresh chopped parsley, for garnish tips & tricks
  • 2 1/2 to 3 cups cooked rice

Directions

  • In a Dutch oven over medium heat, add 2 tbsp. oil and when hot, add chicken cubes; season with salt and pepper. Sauté until no longer pink, about 2 to 3 minutes. Using a slotted spoon, transfer them to a bowl and set aside. Add sausage and cook until browned, about 3 minutes.
  • Transfer to the bowl with the chicken cubes and set aside.
  • Add the remaining 4 tbsp. oil and butter; reduce the heat to medium-low. When hot, add flour and whisk constantly until the roux turns deep brown similar to chocolate color, about 20 to 30 minutes. Remove the Dutch oven from the heat to cool off, about 5 minutes.
  • Return the pot to the burner and increase the heat to medium. Add onions and celery; sauté for 1 ½ minutes. Add peppers and sauté for 1 ½ minutes before adding garlic; sauté for 1 minute.
  • Return the chicken and sausage to the Dutch oven. Add diced tomatoes and stir to combine. Pour in chicken broth and season with thyme, creole seasoning, smoked paprika, hot sauce, Worcestershire sauce, raw sugar and bay leaves; stir well scraping the bottom of the pot to dislodge any brown bits. Bring to a boil, reduce the heat to medium and simmer for 45 minutes.
  • Add file powder, shrimp and green onions; stir well and cook until no longer pink, about 2 minutes. Taste and adjust seasoning if needed.
  • When serving, place a generous amount of cooked rice in the center of a bowl, spoon in the gumbo and sprinkle on some chopped parsley.