Description

This authentic New Orleans Gumbo recipe brings the rich flavors of Cajun cuisine to your table with a deeply flavorful roux, savory Andouille sausage, succulent shrimp, fresh okra, and a medley of vegetables simmered in a robust tomato and chicken broth base. Served over fragrant basmati rice and garnished with scallions, this gumbo makes a satisfying and hearty meal perfect for family dinners or special gatherings.

Ingredients

Scale

Roux

½ cup butter
½ cup all-purpose flour

Vegetables & Aromatics

1 cup chopped yellow onion
1 chopped green bell pepper
1 cup chopped celery
3 cloves garlic, minced
12 ounces fresh or frozen sliced okra, ½-inch thick
4 sliced scallions (for garnish)

Proteins

12 ounces sliced Andouille sausage, cut into ½-inch pieces
1 pound peeled and deveined raw shrimp

Liquids & Seasonings

4 cups chicken broth
1 (15-ounce) can diced tomatoes
8 ounces tomato sauce
2 bay leaves
1 tablespoon Cajun seasoning (without salt)
1 teaspoon kosher salt
2 teaspoons oil (for cooking sausage)

Serving

Cooked basmati rice

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Instructions

Prepare the Roux: Heat ½ cup butter over medium-low heat in a large deep pot. Once melted, gradually whisk in ½ cup all-purpose flour a little at a time. Continue to cook, stirring constantly for 30-40 minutes, until the roux reaches the color of dark chocolate. This slow cooking develops deep, nutty flavors essential for authentic gumbo.
Sauté Vegetables: Add 1 cup chopped yellow onion, 1 chopped green bell pepper, and 1 cup chopped celery to the roux. Cook for 6-8 minutes until softened. Then add 3 minced garlic cloves and cook for an additional minute to release their aroma.
Add Broth and Simmer: Stir in 4 cups chicken broth, 1 (15-ounce) can diced tomatoes, 8 ounces tomato sauce, 2 bay leaves, 1 tablespoon Cajun seasoning (salt-free), and 1 teaspoon kosher salt. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 45 minutes to allow flavors to meld.
Include Okra & Cook Sausage: Add 12 ounces sliced okra to the gumbo and simmer for another 10 minutes. While the gumbo simmers, heat 2 teaspoons oil in a skillet over medium-high heat and cook the Andouille sausage slices for 2-3 minutes per side until nicely browned and flavorful.
Add Sausage and Shrimp: Stir the cooked sausage and 1 pound peeled and deveined raw shrimp into the gumbo. Simmer for an additional 4-5 minutes, or until the shrimp turn pink and are cooked through, ensuring the seafood is tender and juicy.
Serve: Ladle the gumbo over cooked basmati rice and garnish with sliced scallions for a fresh, bright finish. Serve hot and enjoy the comforting and rich flavors of New Orleans cuisine.

Notes

Cooking the roux slowly and stirring constantly is key to developing the gumbo’s rich flavor without burning it.
If fresh okra is unavailable, frozen okra works well and helps thicken the gumbo.
You can adjust the spice level by adding more or less Cajun seasoning according to your preference.
Use a heavy-bottomed pot to prevent the roux from scorching during the long cooking process.
Serve gumbo with crusty bread or cornbread for a complete traditional Louisiana meal.

Nutrition

Serving Size: 1 cup gumbo with ½ cup cooked basmati rice
Calories: 340
Sugar: 5g
Sodium: 720mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 20g
Cholesterol: 165mg