Real Recipes From Real Home Cooks ®

new orleans gumbo

Recipe by
Francine Lizotte
Surrey South, BC

This dish is so tasty and satisfying with a great combination of ingredients and spices; a great comfort food!

yield 8 servings
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For new orleans gumbo

  • 6 Tbsp
    canola oil, divided
  • 2 lg
    chicken breasts, cubed
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/2 lb
    andouille sausage, sliced
  • 1/4 c
  • 10 Tbsp
    unbleached all-purpose flour
  • 2 c
    white onions, diced
  • 1 c
    celery, diced
  • 1 c
    red peppers, diced
  • 1 c
    yellow peppers, diced
  • 1 tsp
    garlic, pressed
  • 1 can
    (14 oz.) diced tomatoes
  • 4 1/2 c
    low-sodium chicken broth
  • 1 Tbsp
    fresh thyme leaves, chopped
  • 1 Tbsp
    creole seasoning
  • 1/2 Tbsp
    smoked paprika
  • 1/2 Tbsp
    hot sauce of your choice, or more to taste
  • 1/2 Tbsp
    worcestershire sauce
  • 1 1/2 tsp
    raw sugar
  • 2 lg
    bay leaves
  • 1/2 Tbsp
    gumbo file
  • 14 lg
    shrimp or prawns, peeled and deveined
  • 2 lg
    green onions, chopped
  • 1/4 c
    fresh chopped parsley, for garnish
  • 2 1/2 c
    cooked rice

How To Make new orleans gumbo

  • 1
    In a Dutch oven over medium heat, add 2 tbsp. oil and when hot, add chicken cubes; season with salt and pepper; sauté them until no longer pink, about 2 to 3 minutes. Using a slotted spoon, transfer to a bowl and set aside. Add sausage and cook until browned, about 3 minutes. Transfer to bowl with chicken cubes and set aside.
  • 2
    Add the remaining 4 tbsp. oil and butter; reduce heat to medium-low. When hot, add flour and whisk constantly until the roux turns deep brown similar to chocolate color, about 20 to 30 minutes. Remove the Dutch oven from the heat to cool off, about 5 minutes.
  • 3
    Return pot to the burner and increase the heat to medium. Add onion and celery; sauté for 1 ½ minutes. Add peppers and sauté for 1 ½ minutes before adding garlic; sauté for 1 minute.
  • 4
    Return the chicken and sausage to the Dutch oven. Add diced tomatoes and stir to combine. Pour in chicken broth and season with thyme, creole seasoning, smoked paprika, hot sauce, Worcestershire sauce, raw sugar and bay leaves; stir well scraping the bottom of the pot to dislodge any brown bits. Bring to a boil, reduce the heat to medium and simmer for 45 minutes.
  • 5
    Add file powder, shrimp and green onions; stir well and cook until no longer pink, about 2 minutes. Taste and adjust seasoning if needed
  • 6
    When serving, place a generous scoop of cooked rice in a bowl, spoon in gumbo and sprinkle on some chopped parsley. Serves 8
  • 7
    To view this recipe on YouTube, click on this link >>>>