New Orleans Gumbo

Gumbo is a traditional creole and cajun style dish, originating in New Orleans. Made with a dark chocolate roux, chicken, sausage, shrimp and the cajun trinity! Served over rice and sometimes potato salad, this is a soul and heartwarming dish that you have to try!

When it comes to creole or cajun dishes, you can argue that Gumbo is arguably atop of that list. This is a dish I like to make year round, but truly shines in the colder parts of the year. Most people aim for Chicken and Sausage Gumbo, adding shrimp pairs very well with this. One of those dishes that just warms the soul and heart the right way. Also, if you enjoy dishes that are warming, comforting and relishes then you’ll also love my Red Beans & Rice, Jambalaya and Pot Roast.

My first time trying Gumbo, crazy enough was in New Orleans. I can say, I was not a fan and ever since that day I did not eat Gumbo. Until I saw what components went into making gumbo and those were things I enjoyed and ate myself. So, I made it for myself and let’s just say, I’m the biggest fan of Gumbo and everything cajun and creole. Goes to say, this recipe is something that you’ll truly enjoy and love!

New Orleans Gumbo Ingredients:

• Andouille Sausage: When making anything creole or cajun, essential to have Andouille Sausages. Adds a bit of spice as well as smokiness.

• Colossal Shrimp: Can also sub for large or medium shrimp, I personally like Colossal Shrimp because it adds a more profound taste and bite.

• Boneless Chicken Thighs: Chicken Thighs are always my go to when using chicken in a recipe, as I find it more flavorful and juicier as well.

• Flour: One of the components used to make a roux which is essential and arguably the most important part of this dish.

• Vegetable Oil: Other component when making the roux. Can use vegetable oil, olive oil or peanut oil. I personally prefer vegetable oil.

• Cajun Trinity: The Cajun Trinity consist of, Green Bell Peppers, Onions and Celery. Adds tons of flavor to your dish and mends well which other components.

• Garlic: Who doesn’t love garlic? Adds amazing flavor as well as aroma to this dish.

• Sage: I used fresh sage, which I finely chop and add to this dish. Adds a earthy taste and aroma.

• Chicken Broth & Seafood Stock: Used to loosen roux when finished, I like to use chicken and seafood stock as they match with the ingredients used. Can substitute for vegetable from or a homemade seafood broth as well.

How To Make Authentic New Orleans Gumbo:

• Start by finely dicing onions, celery, bell peppers, garlic, and andouille sausage.

• Take chicken thighs and coat them in a light layer of cooking oil, then season generously with Nature’s Seasoning and dried oregano.

• In a skillet over medium heat, brown the andouille sausage until it’s crisp and flavorful, then remove it from the pan and set it aside.

• Next, place the chicken thighs in the same pan, smooth side down, and cook until they reach an internal temperature of 165°F. Once done, dice the cooked chicken into bite-sized pieces and set aside with the sausage.

• For the roux, heat oil and flour in a Dutch oven over medium-low heat. Stirring constantly every 5-7 minutes for about 25-35 minutes.

• Allowing it to gradually deepen into a rich, chocolate-brown color. This step is key to building the gumbo’s signature flavor.

• Once the roux is ready, stir in the diced onions, green bell peppers, celery, sage, and garlic. Sauté for a minute to combine.

• Then slowly add chicken broth and seafood stock, stirring well. Season the mixture with Cajun seasoning, a dash of liquid smoke for depth, and a few bay leaves. Cover the pot and let it simmer for about 10 minutes, allowing the flavors to meld.

• Next, add the shrimp, gumbo base or filé powder, and the reserved andouille sausage and chicken. Let the gumbo simmer gently for another 5 minutes, ensuring the shrimp is cooked through and all the ingredients are well incorporated.

• Serve the gumbo hot over steamed rice, and finish it off with a garnish of freshly sliced green onions or chopped parsley. Enjoy this hearty, flavorful dish with family or friends!

Storing & Reheating Instructions:

Storing: Allow the gumbo to cool slightly after cooking, then transfer it to shallow containers to cool completely. Avoid letting gumbo sit out for more than 2 hours to prevent bacteria growth.

Refrigerating: Store gumbo in airtight containers. It can last in the refrigerator for up to 3-4 days.

Freezing: For longer storage, freeze gumbo in freezer-safe containers or heavy-duty zip-top bags. Leave space in the container for expansion as it freezes. Gumbo can be frozen for up to 6 months.

Separating Rice: If serving gumbo with rice, store rice separately to prevent it from becoming mushy when reheated.

Reheating:

Thawing (if frozen): Transfer frozen gumbo to the refrigerator and let it thaw overnight. For a quicker option, use the defrost setting on your microwave.

Stovetop (Best Method): Pour gumbo into a pot and heat on medium-low. Stir frequently to prevent sticking or burning. Add a splash of broth or water if it seems too thick. Heat until it reaches a simmer.

Microwave: Use a microwave-safe bowl. Cover loosely to avoid splattering. Heat in 1-minute intervals, stirring in between, until evenly warmed.

Rice: Reheat rice separately in the microwave or on the stovetop with a splash of water to fluff it back up.

FAQ

How do I thicken gumbo?

• Roux: Cooked to your desired darkness, adds flavor and thickens the stew.
• Okra: Simmered in the gumbo to release natural thickening agents.
• Filé Powder: Can use store bought Gumbo Base/File. added at the end of cooking or at the table.

What is filé powder, and where can I find it?

• Filé powder is made from ground sassafras leaves. It’s used as a thickener and adds a unique flavor. You can find it in most grocery stores, specialty spice shops, or online.

Can I make gumbo ahead of time?

• Yes! Gumbo often tastes better the next day as the flavors have more time to meld. Store it in the refrigerator and reheat before serving.

How do I serve gumbo?

• Traditionally, gumbo is served over white rice. It’s often accompanied by crusty French bread or cornbread. Some enjoy adding a scoop of potato salad on the side or even in the gumbo.

Can I make gumbo vegetarian or vegan?

• Yes! Use vegetable broth and replace the protein with hearty vegetables like mushrooms, okra, or plant-based sausage. Ensure your roux and seasoning are vegan-friendly.