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A bowl of New Orleans–style gumbo filled with chicken, andouille sausage and vegetables, served over white rice with chopped green onions on top
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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.
Course Soup
Cuisine French
Keyword gumbo, New orleans
Servings 8 people

Equipment

Ingredients

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

Instructions

Make a dark roux

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

Build Flavor

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

Meat & Spices

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

Simmer

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

Add Okra & Shrimp

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

Finish Gumbo

  • Remove bay leaves.
  • Stir in parsley and green onions.
  • Taste and adjust seasoning.
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