Authentic New Orleans Gumbo
Deeply flavored New Orleans gumbo with a dark roux, the holy trinity, andouille sausage, chicken, okra, and filé—served over rice.
Equipment
- Large heavy pot or Dutch oven
- Wooden spoon
- Chef’s knife
- cutting board
- Measuring cups and spoons
- Whisk
- Ladle
- Rice cooker or saucepan
- Small bowls
Ingredients
- 1/2 cup bacon drippings or oil
- 1/2 cup all-purpose flour
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, boneless and cut up
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce to taste
- 1 cup okra, sliced
- 1/2 cup stewed tomatoes or tomato sauce
- 1 teaspoon filé powder
- salt and black pepper to taste
- cooked white rice for serving
- fresh parsley and green onions for garnish
Instructions
- Heat bacon drippings in a heavy pot; whisk in flour and stir constantly until the roux is dark brown.
- Add onions, celery, and bell peppers; cook until softened.
- Stir in sausage and chicken; brown briefly.
- Pour in chicken stock and add bay leaves, thyme, paprika, cayenne, Worcestershire, and hot sauce; simmer ~45 minutes, stirring often.
- Add okra and tomatoes; cook to thicken. Season with salt and pepper.
- Remove from heat and stir in filé powder. Serve over rice with parsley and green onions.
Notes
Roux should be dark but not burned—stir constantly. For seafood gumbo, add shrimp or crab near the end. Leftovers taste even better the next day.
Nutrition
Calories: 550kcal | Protein: 28g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 1200mg