Rich Cajun stew with andouille, shrimp, and okra
New Orleans Gumbo
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Servings
8
8 bowls
Difficulty
Medium
Cost
Moderate
$$
New Orleans Gumbo
Rich Cajun stew with andouille, shrimp, and okra
★4.7(7)
A deeply flavored Cajun stew built on a dark chocolate-brown roux, loaded with andouille sausage, shrimp, okra, and the holy trinity of onion, celery, and bell pepper.
20m
Prep Time
60m
Cook Time
80m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Gumbo is Louisiana cooking at its finest—a rich, complex stew that starts with a patient dark roux. The combination of andouille and shrimp gives you the best of land and sea.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. New Orleans Gumbo is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1/2 cup vegetable oil and 1/2 cup flour for roux
- 12 oz andouille sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 1 onion, 2 celery stalks, 1 green bell pepper, diced (holy trinity)
- 2 cups sliced okra (fresh or frozen)
- 6 cups chicken stock
Instructions
- 1
Make a dark roux by whisking oil and flour in a heavy pot over medium heat, stirring constantly for 20-25 minutes until chocolate brown.
- 2
Add the holy trinity and cook 5 minutes until softened. Stir in andouille and cook 3 minutes.
- 3
Gradually add chicken stock, stirring to blend with the roux. Add okra, bay leaves, and Cajun seasoning.
- 4
Simmer uncovered for 30 minutes, stirring occasionally, until thickened and flavors meld.
- 5
Add shrimp in the last 5 minutes and cook until pink. Serve over steamed white rice with hot sauce.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Andouille sausageSmoked kielbasa or smoked turkey sausage
Kielbasa works well if andouille is unavailable
OkraFilé powder added at the end
Both thicken gumbo but have different flavors
Tips & Storage
Pro Tips
Never stop stirring the roux—even 30 seconds off heat can scorch it and you'll have to start over.
Add filé powder at the table for extra thickening and a subtle sassafras flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 4 days. Flavors improve overnight. Freeze up to 3 months without the shrimp.
Reheating
Warm over medium-low heat, adding a splash of stock if too thick. Add fresh shrimp when reheating frozen gumbo.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (125mg) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates22g
Fat20g
Fiber880mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is filé powder?
- Ground sassafras leaves used to thicken and season gumbo—add it at the table, not during cooking.
- Can I skip the roux?
- The dark roux is essential to gumbo's flavor. There is no real shortcut for this step.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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