New Orleans Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium heat, combine 3/4 cup vegetable oil and 3/4 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula. The roux will go from sandy to peanut-butter colored and eventually to a chocolate-brown. This takes 20–30 minutes. Be patient and keep stirring to prevent burning; if it smokes heavily or scorches, lower the heat. Aim for a deep brown roux similar to the color of chocolate, which gives classic gumbo flavor.

Once the roux reaches a dark brown color, immediately reduce heat to medium-low. Add the diced onion, green bell pepper, and celery (the Holy Trinity) to the roux. Stir to coat the vegetables in the roux and cook until they soften, about 6–8 minutes. Add the minced garlic and cook 1 more minute, stirring constantly to avoid burning.

Brown the proteins

Push the vegetable mixture to the side of the pot or temporarily remove it to a bowl. Add the sliced andouille sausage and cook 3–4 minutes until browned and some fat renders. Add the chicken pieces and brown them lightly, about 3–4 minutes; they do not need to be cooked through. If the pot gets dry, add a splash of chicken stock.

Return any removed vegetables to the pot. Stir everything together and sprinkle in 2 tablespoons Creole seasoning, 1 teaspoon dried thyme, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and cook 1–2 minutes to toast the spices.

Pour in 6 cups chicken stock and the optional 1/2 cup dark beer (or additional stock) while stirring to deglaze the pot and incorporate any browned bits into the liquid. Add the 2 bay leaves. Increase heat to bring the gumbo to a gentle simmer.

Reduce heat to low and simmer, uncovered or partially covered, for 30–45 minutes to let flavors meld and the chicken to fully cook. Taste and adjust seasoning, adding more salt, pepper, Creole seasoning, or hot sauce as desired.

Finish with shrimp

If using shrimp, add the peeled and deveined shrimp to the simmering gumbo during the last 5 minutes of cooking. Simmer until shrimp are pink and opaque, about 3–5 minutes. Discard bay leaves.

If you like a slightly thicker gumbo, stir 1/2 teaspoon filé powder into a small bowl with a few tablespoons of warm gumbo liquid to make a slurry, then stir it back into the pot off the heat (do not boil after adding filé). Alternatively, the roux will have already thickened the gumbo; filé is optional for flavor and additional thickening.

Stir in chopped fresh parsley and half of the sliced green onions. Let the gumbo rest 5 minutes off the heat to marry flavors.

To serve, spoon 1 cup cooked white rice into individual bowls and ladle 1 to 1 1/2 cups gumbo over the rice. Garnish with remaining green onions and additional hot sauce on the side. Serve immediately.