New Orleans style Gumbo

New Orleans style Gumbo

A rich, beginner‑friendly New Orleans–style gumbo that walks you through making a deep, flavorful dark roux, building layers with the Cajun holy trinity, and simmering chicken, andouille, okra, and optional shrimp into a hearty, authentic Louisiana classic. Perfect for anyone wanting a true taste of NOLA comfort cooking.

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Servings: 8 people

Course: Soup

Cuisine: French

Ingredients Equipment Method

Ingredients

  

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Roux

• ½ cup vegetable oil or lard
• ½ cup all-purpose flour

Gumbo Base

• 1 large onion diced
• 1 green bell pepper diced
• 3 ribs celery diced
• 4 cloves garlic minced
• 1 lb andouille sausage sliced
• 1 lb chicken thighs cut into bite-sized pieces
• 8 cups chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt adjust to taste
• 1 Tbsp Worcestershire sauce

Seafood (Optional but Traditional in NOLA)

• 1 lb shrimp peeled and deveined
• 1 tsp Cajun seasoning

Finishing

• 1 cup sliced okra fresh or frozen
• 2 green onions sliced
• ¼ cup chopped parsley
• Cooked white rice
• Filé powder optional, to serve

Equipment

• HexClad 5qt sauce pan Hex Clad 5.5qt: The Ultimate Kitchen Pan – Culinary Chronicles: A Journey Through Cooking

Method

 

Make a dark roux

1. In a heavy pot or Dutch oven, heat oil over medium heat.
2. Whisk in flour and cook, stirring constantly.
3. Continue cooking 20–30 minutes until it becomes dark brown like melted chocolate.
4. Do NOT stop stirring.
5. If it smells burnt, start over.

Build Flavor

1. Add the onions, bell pepper, celery (the Cajun holy trinity) to the roux.
2. Stir and cook 5–7 minutes until softened.
3. Add garlic and cook 1 more minute.

Meat & Spices

1. Stir in the sliced andouille and chicken pieces.
2. Cook 5 minutes to lightly brown the meats.
3. Add chicken stock, bay leaves, thyme, paprika, cayenne, black pepper, salt, and Worcestershire.
4. Stir well to dissolve the roux into the liquid.

Simmer

1. Bring to a boil, then reduce heat and simmer at least 1 hour, uncovered.
2. Longer = deeper flavor.

Add Okra & Shrimp

1. Add okra and cook 10 more minutes.
2. Toss shrimp with Cajun seasoning and add them during the last 5 minutes of cooking—they cook fast.

Finish Gumbo

1. Remove bay leaves.
2. Stir in parsley and green onions.
3. Taste and adjust seasoning.

Tried this recipe?

Let us know how it was!

The HexClad 5‑quart sauté pan with lid was the perfect vessel for building this gumbo from start to finish. Its wide surface area made it easy to whisk the roux to a deep, nutty brown without scorching, while the high sides kept the simmering broth, chicken, sausage, and okra comfortably contained. I love that this pan transitions effortlessly from searing to sautéing to slow simmering — all in one piece of cookware. The hybrid surface gives you the browning you want without sticking, the lid helps control moisture and heat, and the generous capacity means it can handle everything from hearty stews to weeknight one‑pan meals. It’s one of the most versatile pans in my kitchen, and gumbo is just one example of what it can do.

See my full review of the HexClad 5qt Pan