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Classic New Orleans Recipes
From Jambalaya to Gumbo, in this post, you'll find many traditional New Orleans recipes that are flavorful and easy to make no matter where you live.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Servings: 8
Calories: 451 kcal
Course:
Dinner
Cuisine:
American
Ingredients
Authentic New Orleans Gumbo
- ½ cup vegetable oil
- ½ all-purpose flour
- ½ cup chopped onions
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 2 cloves garlic minced
- 1 pound andouille or smoked sausage sliced
- 1 ½ pounds boneless chicken meat shredded
- 1 ½ tablespoons Cajun Seasoning
- 2 quarts (64 oz) chicken broth or stock
- 3 bay leaves
- 1 tablespoon File powder optional
- rice for serving
Instructions
- Combine the oil and flour in a large pot over medium heat (use a cast-iron one if you have it). Stirring slowly and constantly for 15 to 25 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.
- Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, until they've softened.
- Add the sausage and chicken, and stir to combine. Add the seasoning and continue to fold until everything is well combined.
- Add the broth or stock and the bay leaves and slowly mix to combine, making sure the roux incorporates itself into the liquid.
- Turn up the heat to medium-high, bring the gumbo to a boil, then reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours.
- Before serving, turn off the heat. Skim off any fat that rises to the surface and discard it. Stir in file powder for flavor and thickening, if using. Remove the bay leaves and serve over rice.
Cup of Yum
Notes
- You can use vegetable oil, duck fat, bacon fat, or lard to make a roux. Margarine is not an option for this!
- While not required to make a great gumbo, File powder adds that authentic New Orleans flavor and helps thicken the gumbo.
- If you want to add okra to this gumbo, omit the file powder. You can add ½ cup thickly sliced okra to the pot when adding the onions, celery, and pepper so it can cook down with the vegetables.
Nutrition Information
Serving
1 bowl
Calories
451kcal
(23%)
Carbohydrates
6g
(2%)
Protein
34g
(68%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
11g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
103mg
(34%)
Sodium
638mg
(27%)
Potassium
793mg
(23%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
761IU
(15%)
Vitamin C
10mg
(11%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 451
% Daily Value*
| Serving | 1 bowl | |
| Calories | 451kcal | 23% |
| Carbohydrates | 6g | 2% |
| Protein | 34g | 68% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 103mg | 34% |
| Sodium | 638mg | 27% |
| Potassium | 793mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.