New Orleans Style Gumbo
New Orleans Style Gumbo
Ingredients
For the Gumbo
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs, seasoned with salt and black pepper
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun or Creole seasoning, or to taste
- 6 cups chicken broth
- 2 bay leaves
- 1 tablespoon gumbo filé powder
- 1 pound large shrimp, raw, peeled, and deveined
For Serving
- 4 cups cooked white rice
- 1/4 cup green onions, chopped
- as needed edible gold leaf, (optional)
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, cook the sliced andouille sausage over medium-high heat until well browned and crispy, about 8-10 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min
- 2
Add the seasoned chicken thighs to the same pot. Sear the chicken over medium-high heat until deeply browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the vegetable oil to the pot (if needed, add more to ensure you have about 1 cup of fat in total). Gradually whisk in the all-purpose flour. Stir continuously with a silicone spatula (then switch to a wooden spoon as it thickens) for about 20-25 minutes, or until the roux achieves a dark, rich chocolate brown color. Be careful not to burn it.
⏱️ 25 min
- 4
Add the diced yellow onion, green bell pepper, and celery (the 'Holy Trinity') to the dark roux. Stir to combine and cook for 5-7 minutes, or until the vegetables have softened and are fragrant, stirring occasionally.
⏱️ 7 min
- 5
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min
- 6
Return the cooked andouille sausage and seared chicken thighs to the pot with the roux and aromatics.
⏱️ 2 min
- 7
Sprinkle the Cajun or Creole seasoning over the mixture in the pot and stir well to ensure it's evenly incorporated.
⏱️ 2 min
- 8
Pour in the chicken broth, ensuring all ingredients are well covered. Add the bay leaves and sprinkle in the gumbo filé powder. Stir gently to combine.
⏱️ 3 min
- 9
Bring the gumbo to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 45-60 minutes, stirring occasionally, until the chicken is tender and the flavors have melded.
⏱️ 60 min
- 10
During the last 5-7 minutes of cooking, add the raw, peeled, and deveined shrimp to the simmering gumbo. Stir them in gently until they are pink and cooked through.
⏱️ 7 min
- 11
Remove the bay leaves before serving. Ladle the hot gumbo over a mound of cooked white rice. Garnish with chopped green onions and, if desired, edible gold leaf.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
New Orleans Style Gumbo
For the Gumbo
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs, seasoned with salt and black pepper
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun or Creole seasoning, or to taste
- 6 cups chicken broth
- 2 bay leaves
- 1 tablespoon gumbo filé powder
- 1 pound large shrimp, raw, peeled, and deveined
For Serving
- 4 cups cooked white rice
- 1/4 cup green onions, chopped
- as needed edible gold leaf, (optional)
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, cook the sliced andouille sausage over medium-high heat until well browned and crispy, about 8-10 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min - 2
Add the seasoned chicken thighs to the same pot. Sear the chicken over medium-high heat until deeply browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the vegetable oil to the pot (if needed, add more to ensure you have about 1 cup of fat in total). Gradually whisk in the all-purpose flour. Stir continuously with a silicone spatula (then switch to a wooden spoon as it thickens) for about 20-25 minutes, or until the roux achieves a dark, rich chocolate brown color. Be careful not to burn it.
⏱️ 25 min - 4
Add the diced yellow onion, green bell pepper, and celery (the 'Holy Trinity') to the dark roux. Stir to combine and cook for 5-7 minutes, or until the vegetables have softened and are fragrant, stirring occasionally.
⏱️ 7 min - 5
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min - 6
Return the cooked andouille sausage and seared chicken thighs to the pot with the roux and aromatics.
⏱️ 2 min - 7
Sprinkle the Cajun or Creole seasoning over the mixture in the pot and stir well to ensure it's evenly incorporated.
⏱️ 2 min - 8
Pour in the chicken broth, ensuring all ingredients are well covered. Add the bay leaves and sprinkle in the gumbo filé powder. Stir gently to combine.
⏱️ 3 min - 9
Bring the gumbo to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 45-60 minutes, stirring occasionally, until the chicken is tender and the flavors have melded.
⏱️ 60 min - 10
During the last 5-7 minutes of cooking, add the raw, peeled, and deveined shrimp to the simmering gumbo. Stir them in gently until they are pink and cooked through.
⏱️ 7 min - 11
Remove the bay leaves before serving. Ladle the hot gumbo over a mound of cooked white rice. Garnish with chopped green onions and, if desired, edible gold leaf.
⏱️ 3 min