New Orleans Gumbo
February 22, 2026
Gumbo and Jambalaya always remind me of my aunt Marjorie. She was a fabulous cook
and really inspired me on my cooking journey. She taught me many things, mostly about cooking. She taught me everything she knew about Indian food. She and my uncle lived in India for a year in the early sixties. They lived in New Orleans for well over 30 years and taught me how to make Jambalaya, gumbo, shrimp creole, and the list goes on.... This New Orleans Gumbo is a classic Creole recipe. It’s chicken, andouille sausage, shrimp, and fresh okra simmered with a dark roux and served over rice.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 10 Servings
Ingredients
For the Roux
1 cup all-purpose flour, a little more may be needed
For the Gumbo
1 bunch celery, diced, leaves and all
1 bunch green onions, finely chopped
1 bunch fresh chopped parsley, finely chopped
1-2 Tablespoons Cajun seasoning
8-10 cups chicken broth, you can add paste to enhance the flavor of your chicken broth.
12 ounce package andouille sausages, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
Meat from 1 Rotisserie Chicken
Directions
Roux
1In a large, heavy-bottom stock pot, combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience, when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
Gumbo
1In a separate skillet on medium-high heat, place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
2Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add the remaining 5½ cups of chicken broth. Add veggies, parsley, garlic, and roux to the pot and stir well.
3Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning to taste. Add uncooked shrimp, if using, and cook 2 minutes.
4Add chicken, sausage, and pre-cooked shrimp, if using.
5At this point, taste it and add more seasonings and adjust to your liking.
6Serve warm over rice. (Tastes even better the next day!)
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