New Orleans Gumbo Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Rest Time
30 mins
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Servings
6 servings
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Calories
865 kcal
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Course
Main Course
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Cuisine
Cajun
New Orleans Gumbo Recipe
Description
The New Orleans Gumbo Recipe features a deep brown roux made from flour, oil, and butter, cooked to a milk chocolate color. Into this base, slices of andouille sausage, along with chopped onion, celery, green bell pepper, garlic, and habanero pepper, are sautéed to build flavor. Okra is boiled briefly with vinegar to reduce its natural slime before addition. Seafood stock enriched with Worcestershire sauce, thyme, Cajun seasoning, and a bay leaf forms the broth. Crawfish and small crabs simmer for an hour to infuse the gumbo, with shrimp and optional oysters added later.
The resulting dish is a thick, aromatic stew combining smoky, spicy, and ocean flavors, complemented by the thickening and textural contributions of okra and roux. The balance of vegetables and seafood creates a complex, layered dish characteristic of Louisiana cooking.
This gumbo is served hot with cooked long grain rice, making for a filling and flavorful meal. The combination of proteins and seasoning provides a robust, satisfying experience.
The recipe notes highlight flexibility in seafood choices depending on availability. The cooking time adjusts based on whether the seafood has shells, ensuring proper flavor development without overcooking. Using available fresh seafood maintains the dish's intent while accommodating practical sourcing.
Ingredients
- ½ cup all-purpose flour
- ¼ cup vegetable oil
- ¼ cup butter
- 12 ounces okra fresh or frozen, chopped
- 2 tablespoons white vinegar
- 2 cups long grain rice dried
- 12 ounces andouille sausage sausage, sliced
- 1 large sweet onion peeled and chopped
- 1 large green bell pepper
- 1 cup celery chopped
- 4-5 cloves garlic minced
- 1 habanero pepper seeded and minced (or serrano)
- 8 cups seafood stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons thyme dried
- 2 teaspoons Cajun seasoning
- 1 bay leaf
- 1 pound crawfish
- 1 pound gumbo crabs or crab meat, or blue crabs, small
- 1 pound Shrimp cleaned, large raw
- 1 pint oysters optional, shucked
- 1 cup parsley chopped; for garnish
- 1 cup scallions chopped; for garnish
Instructions
- Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
- Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
- De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
- Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.
- Slow Simmer: Add in the seafood broth, Worcestershire sauce, thyme, Cajun seasoning, bay leaf. Stir well. Then mix in the crawfish and whole crabs. Simmer on low for 1 hour.
- Cook the Rice: Use the same smaller pot you used for the okra to cook the rice. Cook according to the package instructions. Once cooked, fluff the rice, and cover until ready to use.
- Finish: Now add the shrimp, oysters (plus crabmeat if using), and okra. Simmer another 5 minutes.
- Rest: Cover the gumbo pot and turn off the heat. Let the gumbo rest for at least 30 minutes, so all the flavors have longer to mix and mingle, without overcooking the seafood.
- To Serve: Rewarm the gumbo, if needed, for 2-3 minutes. Then serve it in large bowls with a heaping scoop of rice, and a sprinkling of parsley and/or scallions.
Notes
- Seafood ingredients can be swapped depending on availability; follow the simmering rule: shell-on seafood simmers for 1 hour, while shell-less only for 5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 865 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 865kcal | 43% |
| Carbohydrates | 72g | 24% |
| Protein | 57g | 114% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 306mg | 102% |
| Sodium | 2905mg | 121% |
| Potassium | 1215mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2827IU | 57% |
| Vitamin C | 77mg | 86% |
| Calcium | 371mg | 37% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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