What are the essential ingredients for making a traditional gumbo?

A traditional gumbo typically includes a dark roux made from flour and oil, the "holy trinity" of Cajun cooking—onions, bell peppers, and celery—and a flavorful broth or stock. Common proteins include sausage, chicken, and seafood like shrimp or crab. Okra or filé powder are often added as thickening agents. Seasonings such as garlic, bay leaves, thyme, and cayenne pepper complete the dish. Using fresh ingredients and allowing the gumbo to simmer slowly helps develop its rich, complex flavor.

How do I make a dark roux without burning it?

To make a dark roux, combine equal parts flour and oil or fat in a heavy-bottomed pan over medium to medium-low heat. Stir continuously with a wooden spoon or whisk to prevent burning. The roux will gradually darken, changing from blonde to brown and eventually to a chocolate color. This process can take 15 to 30 minutes, depending on the heat. Patience is key; avoid rushing or turning the heat too high to keep the roux smooth and fragrant without burning.

Can I make gumbo ahead and reheat it?

Yes, gumbo tastes even better the next day since the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the gumbo thickens too much after refrigeration, add a splash of broth or water while reheating to restore the desired consistency. This makes gumbo a convenient and satisfying meal for later.

What is the difference between Cajun and Creole gumbo?

Cajun gumbo typically features a dark roux with smoked sausage or game meats, focusing on hearty, rustic flavors from rural Louisiana. Creole gumbo tends to use tomatoes, more seafood, and sometimes lighter roux, reflecting urban New Orleans cuisine with French, Spanish, and Caribbean influences. Both versions use the holy trinity of vegetables and benefit from slow simmering, but the ingredient variations give each a unique taste profile.

How can I thicken gumbo without using roux?

If you prefer not to use a roux, gumbo can be thickened with other ingredients like okra or filé powder (ground sassafras leaves). Okra releases natural mucilage that creates a slightly viscous texture, while filé powder adds thickness and a distinctive earthy flavor when stirred in at the end of cooking. Both options are traditional and can be used alone or combined with a light roux for the desired thickness.

Gumbo Recipe Classic New Orleans Cajun Style You Can Make Today

Name: Gumbo Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Cajun
Ingredients: – 1 cup heaping flour; – 2/3 cup vegetable or canola oil; – 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; – 1-2 tablespoons Cajun seasoning; – 6-8 cups chicken broth; – 12 ounces Andouille sausage, sliced into coins (or substitute with Polska Kielbasa); – Meat from 1 rotisserie chicken; – 2 cups pre-cooked shrimp; – Rice for serving

Description

🍲 Dive into the rich and hearty flavors of Authentic New Orleans Style Gumbo, a classic Cajun dish perfect for warming any meal.
🦐 This recipe combines succulent sausage, chicken, and shrimp with a deeply flavorful roux and fresh vegetables for an unforgettable taste experience.

Ingredients

– 1 cup heaping flour

– 2/3 cup vegetable or canola oil

– 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

– 1-2 tablespoons Cajun seasoning

– 6-8 cups chicken broth

– 12 ounces Andouille sausage, sliced into coins (or substitute with Polska Kielbasa)

– Meat from 1 rotisserie chicken

– 2 cups pre-cooked shrimp

– Rice for serving

Instructions

1-Make the roux by combining 1 cup heaping flour with 2/3 cup vegetable or canola oil in a large heavy-bottom pot over medium-low heat. Stir constantly for 30-45 minutes until it becomes dark brown like chocolate and reaches a soft dough-like texture without burning.

2-Brown sliced sausage in a separate skillet over medium-high heat until well browned on both sides, then remove to a plate.

3-Deglaze the skillet with 1/2 cup chicken broth and pour this liquid with drippings into the pot with the roux.

4-Add the remaining chicken broth (approximately 5.5 to 7.5 cups), diced celery, green bell pepper, yellow onion, green onions, parsley, and garlic to the pot. Stir well.

5-Bring to a boil over medium heat, cooking for 5-7 minutes until the vegetables soften slightly. Skim off any foam that forms, then incorporate 1-2 tablespoons Cajun seasoning to taste.

6-Add the shredded rotisserie chicken, browned sausage, and pre-cooked shrimp to the pot. Adjust seasoning with salt, pepper, garlic, chicken bouillon paste, or additional broth as needed.

7-Serve hot over cooked rice. The gumbo’s flavor improves if allowed to rest overnight.

Notes

👩‍🍳 Patience is key when making roux; constant stirring prevents burning and develops deep flavor.
🧊 Prepare roux 3-5 days ahead and refrigerate to save time.
🌿 Optional ingredients like okra add traditional flair; homemade chicken broth enhances taste but store-bought works well too.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Simmering and Roux Preparation
Cuisine: Cajun, Creole

Nutrition

Serving Size: 1 serving
Calories: 462 kcal
Sugar: 2 g
Sodium: 1073 mg
Fat: 30 g
Saturated Fat: 6 g
Trans Fat: 0.1 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 166 mg

Keywords: New Orleans Gumbo, Cajun Gumbo, Authentic Gumbo, Chicken and Sausage Gumbo