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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/No Sodium, Mardi Gras, One Pot Meals, Pork, Poultry

Ingredients

  • 6 tbsp. canola oil, divided tips & tricks
  • 2 large chicken breasts, cubed
  • ground Himalayan pink 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
  • 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 see Recipe

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 as well 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.