Experience the heart of New Orleans in every spoonful with this authentic gumbo recipe! Perfectly spiced, smoky, and rich, this New Orleans Style Gumbo is all about deep flavors and a traditional roux that brings it all together.
With ingredients like andouille sausage, shrimp, okra, and the Holy Trinity of Creole cooking (celery, bell pepper, and onion), this gumbo is a satisfying meal that’ll transport you to Louisiana. Serve it over rice and you’ve got a bowl of comfort that’s ideal for cozy dinners.
Why You Should Make This New Orleans Style Gumbo
- Authentic Cajun Flavor: This gumbo recipe combines classic Cajun ingredients, giving you that traditional New Orleans taste in every bite.
- Hearty and Filling: Loaded with sausage, chicken, shrimp, and okra, this New Orleans Style Gumbo makes a substantial meal that’s perfect over rice.
- Made for Sharing: Gumbo is a dish best enjoyed with family or friends, making it a great choice for gatherings and celebrations.
- Customizable Spice Levels: Adjust the Cajun seasoning and hot sauce to control the heat level for everyone’s tastes.
- Perfect Make-Ahead Meal: Gumbo’s flavor only gets better with time, so it’s great for meal prep or leftovers.
New Orleans Style Gumbo vs Jambalaya
Although both gumbo and jambalaya originated in New Orleans, and both typically use a combination of meat, vegetables and stock, there are differences in both preparation and serving:
Gumbo:
- A soup or stew served with rice.
- Has a thicker consistency than jambalaya.
- Begins with creating a perfect roux, followed by adding the “holy trinity” of onions, green peppers, and celery.
Jambalaya:
- A rice dish or casserole.
- Starts by cooking the meat, then adding rice and other ingredients.
Creole Gumbo vs Cajun Gumbo
Creole Gumbo generally referred to as Seafood Gumbo, contains shellfish like shrimp and/or crawfish. Cajun Gumbo is typically a combination of both shellfish and chicken. Most often, both styles of gumbo incorporate either ham or sausage. Cooking techniques are generally the same.
Ingredients and Substitutions
Main Ingredients and Possible Substitutions:
- Oil and Butter: You can use either one on its own or a combination. Substitute with other neutral oils, such as vegetable or grapeseed oil, but butter adds a rich flavor to the roux.
- Andouille Sausage: If andouille sausage isn’t available, smoked sausage or kielbasa makes a good substitute. For extra heat, add a pinch of cayenne pepper.
- Seafood Stock: Chicken stock or vegetable stock can replace seafood stock if unavailable.
- Chicken Stock: Vegetable stock works as a replacement if you want a lighter flavor, but chicken stock adds a richer taste.
- Rotisserie Chicken: Substitute with boneless, skinless chicken thighs or breasts. Season and brown them in the same pan used for the andouille sausage, then shred or chop before adding to the gumbo.
- Shrimp: Leave out, or substitute with crawfish.
- Fresh Okra: Use frozen okra if fresh isn’t available. Alternatively, leave out if you so desire.
- Gumbo File (Optional): This can be left out, but for a similar thickening effect, you could add a little extra okra or a dash of cornstarch mixed with water at the end of cooking.
- Cajun or Creole Seasoning: If you don’t have pre-made seasoning, mix a blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano to create your own Cajun flavor.
What is a Roux?
A roux is a combination of flour and fat (oil and/or butter). Equal parts of each are combined and cooked together to form a thickener. Depending upon the recipe, roux can be white, blonde or brown. The darker the roux, the more intense the flavor.
How to Create a Roux for New Orleans Style Gumbo
The roux is the foundation of a traditional gumbo, giving the dish its signature depth, richness, and color. Made by slowly cooking flour and fat together, the roux thickens the gumbo and provides a nutty, complex flavor. A well-made roux can transform gumbo from an average stew to a dish with deep, authentic Creole flavor, which is why it’s essential to take your time to get it just right.
Step-by-Step Instructions for Making Roux:
- Heat the Fat: In a heavy-bottomed pot, melt a stick of butter with 1/2 cup of canola oil over medium heat.
- Add the Flour: Gradually whisk in a cup of all-purpose flour, adding a little at a time to avoid clumps.
- Stir Constantly: Continue whisking the mixture, keeping the heat steady, to ensure the flour and fat cook evenly without burning.
- Watch for Color Change: As you cook, the roux will change color, from pale yellow to a light brown, then a deeper brown, and finally a rich, chocolate color. This can take about 40 minutes, so be patient and don’t stop stirring.









How to Make the Best New Orleans Style Gumbo
- Brown the Sausage: In a large pot, cook the andouille sausage over medium heat until browned. Transfer to a plate and set aside.
- Make the Roux: Be PATIENT! The roux is the most important step to creating an incredible New Orleans Style Gumbo.
- Cook the Vegetables: Stir in the diced green pepper, celery, onion, and okra. Let the vegetables cook in the roux for a few minutes until softened. Add in the minced garlic.
- Add the Stock and Seasonings: Pour in the seafood stock and chicken stock, and add the Cajun seasoning, salt, and black pepper. Whisk everything together until smooth.
- Simmer the Gumbo: Add the bay leaves, browned sausage, and shredded chicken. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for about an hour, allowing the flavors to meld.
- Thickening: After about 30 minutes, if the gumbo needs thickening, stir in the gumbo file and allow to continue cooking.
- Finish with Shrimp and Parsley: After 45 minutes to an hour, remove the bay leaves and add the shrimp. Let cook just until the shrimp turn pink and opaque. Stir in a tablespoon of fresh parsley.












How to Serve and Store Gumbo
- Serving: Serve gumbo over rice in deep bowls for a comforting meal. Add hot sauce or a squeeze of lemon for extra zest. Offer gumbo file to guests for thickening.
- Storing: Store leftover gumbo (separate from the rice) in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove until warm.
- Freezing: This gumbo freezes well! Store in a freezer-safe container for up to 3 months, and thaw in the fridge before reheating.
More Cajun and Creole Recipes to Love
- Creamy Creole Salmon with Shrimp
- Oysters Rockefeller
- Rockefeller Style Grilled Oysters
- Jumbo Lump Crabmeat Stuffed Salmon with a Creamy Cajun Sauce
- Creole Crab Baked Oysters

The Best New Orleans Style Gumbo
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- Author: Charlotte Fashion Plate
- Total Time: 1 hour, 45 minutes
- Yield: 8 –10 servings 1x
Description
Perfectly spiced, this New Orleans Style Gumbo is all about deep flavors and a traditional roux that brings it all together.
Ingredients
- 1 cup AP flour
- 1 stick butter
- 1/2 cup canola oil
- 1 green pepper, diced small
- 1 stalk celery, minced or diced small
- 1/2 white onion, minced or diced small
- 5 fresh okra, cut into rounds
- 3 garlic cloves, minced
- 1 pound andouille sausage, cut into rounds
- 1 1/2 cups seafood stock
- 4 cups chicken stock
- 2 bay leaves
- 1 to 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cups shredded chicken
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon gumbo file, if needed to thicken
- 2 cups prepared rice
Instructions
- Brown the andouille sausage in a pan. Remove and reserve.
- In a heavy bottom pan, melt the butter with the oil over medium heat.
- Slowly whisk in the flour, just a little at a time.
- Continue whisking until the roux turns chocolate in color (about 40 minutes).
- Add in the onions, green pepper, celery, and okra. Cook in the roux for just a few minutes.
- Add in the garlic. Stir.
- Pour in the seafood stock, chicken stock and seasonings.
- Whisk to combine.
- Add in the bay leaves, andouille sausage and shredded chicken. Stir.
- Bring to a boil.
- Turn heat down to a simmer. Simmer for about 45 minutes to an hour.
- If the gumbo needs thickening after 30 minutes, stir in the gumbo file. Continue simmering.
- Remove the bay leaves.
- Add in the shrimp. Allow to cook until the shrimp are pink and no longer translucent.
- Stir in a tablespoon of fresh chopped parsley.
- Serve over rice.
- ENJOY!
Notes
- Have all ingredients prepped prior to starting the recipe. Most of your time will be devoted to stirring the roux.
- Brown the andouille for added flavor.
- Instead of shredded rotisserie chicken, feel free to use boneless chicken thighs. Be sure to season and brown the thighs before adding to the gumbo.
- Use equal parts fat and flour to make the roux.
- Whisk or stir the roux constantly over medium to medium-low heat. Do not rush the process.
- The roux can take at least 40 minutes to turn deep chocolate brown in color with a nutty aroma.
- If you burn the roux, you MUST start over.
- Take caution when adding the vegetables to the hot roux. There will be splashing.
- Allow the gumbo to simmer for at least 45 minutes to an hour.
- If needed, thicken with gumbo file after about 30 minutes of simmering.
- Try not to overcook the shrimp.
- Feel free to leave out the shrimp.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 30 minutes
- Category: Dinner, Stew
- Method: Moderate
- Cuisine: American/Southern
Nutrition
- Serving Size: 3/4 cup
GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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14 Comments
Thank you for showing how to make a Roux – I need to make this!
Thank you! Absolutely. Yes. Once you get the roux down it’s smooth sailing! Just be very patient with it!
HOW MANY DOES THIS FEED?
Hello Jen!
This will feed four to six people.
Thank you!
Melissa
THANKS! IM GOING TO MAKE IT TOMORROW. FROM START TO FINISH ABOUT HOW LONG DOES IT TAKE TO COOK?
Awesome. The roux is what really takes the longest and most of your devoted attention. You really need to stand by it until it forms a deep brown without burning. The last time I made this, the roux took me over an hour. Believe me, so worth every single second. All in with prep, you are probably looking at 2 1/2 hours. Plan on 3 and all should be good. Let me know! Thank you.
I MADE IT LAST NIGHT. IT WAS WONDERFUL!!!!!!!!!! EVERYONE LOVED IT. THE ONLY THING I DIDNT PUT IN IT WAS THE ORKA. I WILL BE MAKING IT AGAIN AND AGAIN. THANKS SO MUCH FOR SHARING THE RECEIPT. :))))))
Yeah! This makes me so happy! Thank you!!!
Finally a recipe I was confident using! My Mississippi friend approved and so did I! I will definitely make again and again! Thanks!
Good afternoon!
This is so great. Thank you so very much.
How much flour are you using? It says cap did you mean cup? Just want to make sure I do it right. It looks delicious!
Hello! It’s a cup…it’s 1 C AP Flour…the AP is all-purpose! Thank you!
Are you supposed to cover the pot while it simmers?
I do not normally cover.