1. What Are the Two Rules of Gumbo?

Every gumbo expert will tell you that there are two golden rules when making this dish: ✔ Rule #1: Never Burn the Roux The roux is the foundation of gumbo . It takes patience to develop a dark, rich, chocolate-colored roux that brings depth and flavor. If your roux burns, you have to start over —even a slightly burnt roux will make the whole gumbo taste bitter. ✔ Rule #2: Let It Simmer & Develop Flavor Gumbo should never be rushed . A good gumbo needs at least 45 minutes to an hour of simmering to allow the flavors to meld together . The longer it sits, the better it tastes —gumbo is often even better the next day! 💡 Pro Tip: Cook gumbo low and slow , stirring occasionally to keep the flavors balanced.

2. What Is New Orleans Gumbo Made Of?

Authentic New Orleans Gumbo is made with a deep, flavorful roux , the holy trinity (onion, celery, and bell pepper), and a mix of proteins . Here’s what typically goes into a bowl of classic gumbo : ✔ Roux: A slow-cooked mixture of flour and fat (oil or butter) . ✔ Holy Trinity: Onion, bell pepper, and celery – the base of all Cajun and Creole dishes. ✔ Broth: Chicken stock or seafood stock, depending on the gumbo type. ✔ Proteins: Chicken & Sausage Gumbo – Uses smoked Andouille sausage and chicken thighs . Seafood Gumbo – Includes shrimp, crab, and sometimes oysters . ✔ Seasonings: Cajun seasoning, bay leaves, thyme, black pepper, and cayenne. ✔ Thickener: Traditionally, dark roux , but some versions use okra or filé powder . ✔ Served With: Always over white rice , sometimes with French bread on the side. 💡 Pro Tip: The secret to great gumbo is layering flavors —start with a rich roux, build with sautéed vegetables and sausage, then let it simmer to perfection.

3. What’s the Difference Between Creole Gumbo and Cajun Gumbo?

Both Creole gumbo and Cajun gumbo are popular in Louisiana, but they have key differences: ✔ Creole Gumbo: Often includes tomatoes , giving the broth a slightly tangy and sweeter flavor. Uses a medium to dark roux , but not as dark as Cajun gumbo. More seafood-based , though it can also include chicken or sausage. Has a lighter, more refined flavor due to French and Spanish influences. ❌ Cajun Gumbo: Never includes tomatoes , relying on a deep, smoky roux for flavor. Uses an extra dark, almost chocolate-colored roux for a richer taste. More rustic , often made with chicken, sausage, or wild game . Has a bolder, spicier, and smokier flavor compared to Creole gumbo. 💡 Which one should you make? If you love tangy, slightly sweet flavors , go for Creole gumbo . If you prefer a deep, smoky, and rich dish , Cajun gumbo is the way to go!

4. Does New Orleans Gumbo Have Tomatoes?

It depends on the style! ✔ Creole Gumbo (New Orleans Style) – Yes, some versions include diced or crushed tomatoes , giving the broth a slightly sweeter and tangier flavor . This is more common in seafood gumbo . ❌ Cajun Gumbo (Rural Style) – No, Cajun gumbo never includes tomatoes . The depth of flavor comes from a dark roux and smoky meats instead. 💡 Pro Tip: If you prefer a traditional smoky, roux-based gumbo , skip the tomatoes. If you enjoy a touch of acidity and sweetness , add a can of diced tomatoes to your broth!

New Orleans Gumbo: How to Cook the Best Bowl in 6 Steps

Description

This authentic New Orleans Gumbo is a hearty, flavorful dish filled with smoky andouille sausage, tender chicken, and plump shrimp in a rich, dark roux-based broth. Made in just six easy steps, this gumbo brings the bold, comforting flavors of Louisiana right to your kitchen!

Ingredients

Scale

For the Roux:

½ cup vegetable oil
½ cup all-purpose flour

For the Holy Trinity (Flavor Base):

1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced

For the Proteins:

1 lb andouille sausage, sliced
1 lb boneless, skinless chicken thighs, shredded
1 lb shrimp, peeled and deveined (optional for seafood gumbo)

For the Broth & Seasonings:

6 cups chicken broth (or seafood stock for seafood gumbo)
2 tsp Cajun seasoning
1 tsp dried thyme
½ tsp cayenne pepper (adjust for spice level)
2 bay leaves
Salt and black pepper to taste

For Serving:

3 cups cooked white rice
Chopped green onions (for garnish)
Hot sauce (optional)

Instructions

1. Make the Dark Roux

Heat ½ cup vegetable oil in a large pot over medium-low heat.
Gradually whisk in ½ cup flour, stirring constantly for 20-30 minutes until it turns a deep chocolate-brown color.

2. Sauté the Holy Trinity

Stir in the onions, bell peppers, and celery.
Cook for 5 minutes until softened, then add the minced garlic and cook for another minute.

3. Brown the Sausage and Chicken

Add sliced andouille sausage and cook for 5-7 minutes until browned.
Stir in shredded chicken, mixing well with the roux and vegetables.

4. Add Stock & Seasonings

Slowly pour in the chicken broth, stirring constantly.
Add Cajun seasoning, thyme, cayenne, bay leaves, salt, and pepper.
Bring to a gentle simmer, then reduce heat and cook for 30-40 minutes.

5. Add Shrimp (If Using)

If making seafood gumbo, add shrimp in the last 10 minutes of cooking.
Stir gently until the shrimp turn pink and opaque.

6. Serve & Enjoy!

Remove bay leaves and ladle the gumbo over cooked rice.
Garnish with chopped green onions and add hot sauce to taste.
Serve hot and enjoy your authentic New Orleans Gumbo!

Notes

Gumbo Thickness: For a thicker gumbo, add okra or stir in ½ tsp filé powder before serving.
Make-Ahead: Gumbo tastes even better the next day! Store in the fridge for up to 3 days.
Storage: Freeze gumbo (without rice) for up to 3 months in an airtight container.

Prep Time: 20 minutes
Cook Time: 1 hour
Method: Stovetop, Simmering
Cuisine: Cajun / Creole, Southern

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 3g
Sodium: 980mg
Fat: 22g
Saturated Fat: 6g
Carbohydrates: 30g
Fiber: 3g
Protein: 38g
Cholesterol: 160mg

Keywords: New Orleans Gumbo, Authentic Gumbo Recipe, How to Make Gumbo from Scratch