I am excited to share my Real Gumbo Recipe. The dark roux, all-purpose flour, smoked Andouille sausage, tender chicken thighs, and succulent shrimp join forces with garlic, chopped onion, and celery to create a robust New Orleans classic. Every spoonful echoes the soulful culinary traditions of Louisiana.

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I recently discovered an Authentic New Orleans Style Gumbo recipe that blew my mind. I started by making a dark roux with 1 cup all-purpose flour and 1 cup vegetable oil until it reached that perfect deep color.

I then tossed in a large chopped onion, a green bell pepper, and three sliced celery stalks along with 4 minced garlic cloves. I love the mix of flavors from the Andouille sausage rounds and chicken thighs chunks, all simmered with 6 cups of rich chicken stock, bay leaves, dried thyme, and a dash of cayenne pepper.

Once everything was cooked to perfection, I added a tender mix of shrimp and a sprinkle of file powder. The result is a dish bursting with bold spices and savory notes that reminds me why my love for Louisiana Creole Gumbo never fades.

Served hot over white rice, this gumbo is a real gumbo recipe that keeps you guessing with every bite.

Why I Like this Recipe

1. I really love how the dark roux gives this gumbo a deep, rich flavor that makes every spoonful feel special.
2. I enjoy the mix of meats and seafood, y’know? The combination of chicken, sausage, and shrimp makes it exciting to eat every time.
3. The veggies like onions, bell peppers, celery, and garlic add a fresh kick and fill my kitchen with this amazing smell that reminds me of New Orleans.
4. I find it fun making a recipe that requires slow simmering – it gives me a sense of accomplishment when all the flavors come together perfectly.

Ingredients

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All-purpose flour provides carbohydrates and thickens the roux giving the gumbo its body.
Vegetable oil offers healthy fats and adds a smooth, rich consistency throughout the dish.
Onion brings fiber and a natural sweetness that deepens every spoonful of flavor.
Green bell pepper supplies vitamins and a mild taste that refreshes each bite.
Celery adds crunch and a hint of saltiness that balances the savory meats.
Garlic infuses spiciness and aroma, making the gumbo truly inviting.
Smoked Andouille sausage delivers protein and a smoky kick that defines its character.
Chicken thighs offer hearty protein and moisture, ensuring every morsel is tender.
Shrimp provides a delicate seafood flavor and extra protein to complete the meal.

Ingredient Quantities

1 cup all-purpose flour

1 cup vegetable oil

1 large onion, chopped

1 green bell pepper, chopped

3 celery stalks, sliced

4 garlic cloves, minced

1 lb smoked Andouille sausage, sliced into rounds

1 lb chicken thighs, boneless and cut into chunks

6 cups chicken stock

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

Salt and black pepper, to taste

1 lb shrimp, peeled and deveined

2 tablespoons file powder (optional)

Cooked white rice for serving

How to Make this

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1. In a heavy pot, mix 1 cup of all-purpose flour and 1 cup of vegetable oil over medium heat. Stir constantly until the roux turns a dark brown color.

2. Add the chopped large onion, chopped green bell pepper, sliced celery, and minced garlic to the pot. Cook them until they get soft.

3. Put in the 1 lb of sliced smoked Andouille sausage and 1 lb of chicken thighs cut into chunks. Brown the meat for a few minutes.

4. Slowly stir in 6 cups of chicken stock and keep stirring so the roux blends well with the stock.

5. Add 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and season with salt and black pepper to taste.

6. Bring the mixture to a boil then reduce the heat down to a simmer. Let the gumbo simmer for about 30 to 40 minutes so the flavors combine.

7. Add 1 lb of peeled and deveined shrimp after the chicken is cooked through, and stir well in.

8. Let the shrimp cook for around 3 to 5 minutes until they turn pink.

9. If you decided to use file powder, stir in 2 tablespoons now, and mix everything together.

10. Serve your gumbo hot over cooked white rice and enjoy the amazing flavors of authentic New Orleans style gumbo.

Equipment Needed

1. Heavy pot or dutch oven – it needs to be heavy so the roux cooks evenly without burning
2. Sturdy wooden spoon or ladle for constant stirring
3. Chef’s knife for chopping the onion, bell pepper, celery, and garlic
4. Cutting board for prepping all your veggies and meats
5. Measuring cups to get the right amounts of flour, oil, and chicken stock
6. Measuring spoons to accurately measure the dried thyme, cayenne pepper, and file powder
7. Rice cooker or another pot to cook the white rice for serving

FAQ

Q: How do I know when my roux is ready?

The roux is done when it turns dark brown, kinda like chocolate, and smells nutty. Just make sure you stir it constantly so it doesnt burn.

Q: Can I substitute the Andouille sausage with another type?

Yes, you can use other smoky sausages but keep in mind that changing it might tweak the authentic flavor a bit.

Q: Should I brown the chicken and sausage before adding the stock?

Absolutely, browning them along with the veggies gives a richer flavor. Just let them get a little color before the stock goes in.

Q: When do I add the shrimp?

Yeah, add the shrimp towards the end, about 5 minutes before you turn off the heat. This way they stay tender.

Q: What role does file powder play?

File powder adds a slightly thick texture and a traditional taste. If you dont have it, you can skip it without ruining the dish.

Authentic New Orleans Style Gumbo Recipe Substitutions and Variations

If you cant get all-purpose flour, you might try using rice flour for a gluten-free twist though the roux texture can differ
If Andouille sausage is hard to find, smoked kielbasa or even chorizo can work pretty good in adding that smoky flavor
You can swap chicken thighs with chicken breasts, just note they cook faster and might not be as juicy
If chicken stock isnt available, turkey stock is a decent alternative that gives a similar taste
Without file powder, a pinch of smoked paprika can give a similar depth of flavor

Pro Tips

1. When making the roux, keep stirring all the time so it doesn’t burn. It can go from perfect to ruined in seconds if you get distracted, so always keep an eye on it
2. Let the gumbo simmer a good while so all the flavors really get a chance to mix together. If you can, try simmering it a bit longer than the recipe says
3. Taste as you go with the seasoning. Sometimes you might need a little extra salt or pepper or even more cayenne if you like it spicy
4. When adding the shrimp, don’t overcook them or they’ll get rubbery. Take them out as soon as they turn pink and bright to keep the texture just right

Authentic New Orleans Style Gumbo Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Heavy pot or dutch oven – it needs to be heavy so the roux cooks evenly without burning
2. Sturdy wooden spoon or ladle for constant stirring
3. Chef’s knife for chopping the onion, bell pepper, celery, and garlic
4. Cutting board for prepping all your veggies and meats
5. Measuring cups to get the right amounts of flour, oil, and chicken stock
6. Measuring spoons to accurately measure the dried thyme, cayenne pepper, and file powder
7. Rice cooker or another pot to cook the white rice for serving

Ingredients

1 cup all-purpose flour
1 cup vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, sliced
4 garlic cloves, minced
1 lb smoked Andouille sausage, sliced into rounds
1 lb chicken thighs, boneless and cut into chunks
6 cups chicken stock
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Salt and black pepper, to taste
1 lb shrimp, peeled and deveined
2 tablespoons file powder (optional)
Cooked white rice for serving

Directions

In a heavy pot, mix 1 cup of all-purpose flour and 1 cup of vegetable oil over medium heat. Stir constantly until the roux turns a dark brown color.
Add the chopped large onion, chopped green bell pepper, sliced celery, and minced garlic to the pot. Cook them until they get soft.
Put in the 1 lb of sliced smoked Andouille sausage and 1 lb of chicken thighs cut into chunks. Brown the meat for a few minutes.
Slowly stir in 6 cups of chicken stock and keep stirring so the roux blends well with the stock.
Add 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and season with salt and black pepper to taste.
Bring the mixture to a boil then reduce the heat down to a simmer. Let the gumbo simmer for about 30 to 40 minutes so the flavors combine.
Add 1 lb of peeled and deveined shrimp after the chicken is cooked through, and stir well in.
Let the shrimp cook for around 3 to 5 minutes until they turn pink.
If you decided to use file powder, stir in 2 tablespoons now, and mix everything together.
Serve your gumbo hot over cooked white rice and enjoy the amazing flavors of authentic New Orleans style gumbo.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.