Best New Orleans Gumbo Recipe with Chicken, Shrimp, and Andouille Sausage
This gumbo recipe has been approved by the king of gumbo — in Alaska! It’s true.
I was invited to Talon Lodge, located on Apple Island in Sitka, to create a menu for guests. I tirelessly worked on my gumbo and other recipes and then collaborated with Talon chefs to make it all happen. All in all, I spent 9 splendid days cooking alongside some of the best chefs I’ve ever known.
This was actually my second time cooking at Talon Lodge. Read here about our first Alaskan adventure. My husband Scott and our son Howlett both accompanied me this time, and we thoroughly enjoyed fishing and hiking on the island in my time off.
Thumbs Up from the King of Gumbo
Now about the King of Gumbo: this time, I thought it would be a fun touch to add a night of Cajun flair to the menu, so I prepared this Louisiana gumbo as one of the starter dishes. I was thinking that we’d have a crowd of folks who would never have eaten gumbo in their lives. BUT I was terribly mistaken!
As a second group of guests arrived, Scott whispered to me that these 10 guys getting off the boat were from New Orleans! Oh. My. Goodness. The pressure was ON! New Orleans folks know their Creole cuisine and tend to have strong opinions about the one right way to make gumbo. Needless to say, I had my work cut out for me.
One thing I knew for sure: this chicken, seafood, and sausage gumbo is the best that my family and I have ever tasted. I’ve worked hard through the years to perfect it. My daughter-in-law is from New Orleans, and I aim to please her palate! In my opinion, the final adjustments for the Talon Lodge menu made this gumbo recipe the best it could possibly be.
But there we were in Sitka with 10 rowdy New Orleans guys about to put my gumbo to the test. Would they like it? When it came time to face the music, I was ecstatic to find they loved it!
Their approval meant even more to me when I found out that one of the 10 men was with Blue Runner Foods in New Orleans, where they make 40,000 pounds of gumbo in a day. He knows gumbo, to say the least. He toasted me and was so incredibly complimentary, praising everything from the right amount to okra and filé to the right portions of chicken, shrimp, and sausage.
That was certainly one of the most momentous moments in my life as a chef! Wow.
I couldn’t wait to get back home to share this recipe with you.
What are the ingredients in a Creole gumbo recipe?
Though gumbo recipes vary, here are the ingredients you’ll find in most classic recipes.
- Creole spice mixture
- gumbo filé powder (more info below)
- the so-called “holy trinity” of vegetables: celery, onions, and green peppers
- okra for gumbo’s unique texture and flavor
- the roux (more info below)
- chicken broth or stock, preferably homemade
- Andouille sausage for sausage gumbo
- Chicken and/or seafood (shrimp, crab)
What is filé powder, and what does it add to gumbo?
Filé powder is ground sassafras leaves used as a thickener. This key ingredient adds body to soup, stew, and gumbo. We make our own filé, but you can purchase it pre-ground as well.
Filé adds a nice, earthy flavor you can’t find anywhere else. Fun fact: sassafras root is also used to make root beer.
What is the difference between Creole and Cajun seasoning?
Creole and Cajun seasonings are both mainstays of New Orleans cuisine. Cajun food is extra spicy with plenty of black pepper and cayenne peppers. Creole seasoning is a subtler mixture with aromatics including thyme, oregano, basil, and bay leaves. Creole seasoning is ideal for savory dishes like this seafood gumbo.
What is a roux?
Roux is a mixture of flour and fat used to thicken and flavor gumbo and other soups and stews. I use all-purpose flour and vegetable oil in this recipe.
Tips for Perfect Gumbo Every Time
This recipe takes a bit of time, but you will be rewarded with the development of flavor in this dish. Don’t rush the process. The base or roux will take about an hour of undivided attention because you’ll need to stir the roux for at least 30 minutes.
How do you make the best roux for gumbo?
For a delicious gumbo, you need to cook and stir the roux constantly for about 45 minutes until you see it turn a chocolate color. The roux is the most important part of the dish, so you must get this right. If you burn the roux, start over.
I stop cooking the roux when it looks nearly the color of milk chocolate, but you can go longer to a dark chocolate color to get a deeper flavor. However, a dark roux is risky because there is a fine line between rich and burnt. You could end up spending 2 hours stirring if you have to keep starting over.
When stirring the roux, make sure there’s no flour hanging out and burning around the edges of the pot. Scraping the sides and bottom of the pan helps keep the consistency of the roux right and helps keep it from burning.
To make it worth the effort, I like to double or triple the roux recipe. Then I freeze it and pull out a portion when I need it.
What if I don’t like the texture of okra? Does gumbo require it?
Okra is a key ingredient for authentic gumbo. If you don’t like the texture, you can cook it and then blend it with a little broth and add that to the roux. You could make this gumbo without okra, but you’d miss out on the thickness and sauciness that it adds.
When should I add the filé powder?
Add filé at the end of cooking. Otherwise, it can cause the soup or gumbo to become stringy.
What equipment will I need to make this gumbo recipe?
You will need a large pot with a heavy bottom as well as a skillet to brown the sausage and sauté the vegetables.
You also will need a wooden spoon or rubber spatula to stir your gumbo. Metal spoons can absorb heat and change the texture of the roux, as well as add a metallic taste. To scrape the bottom of the pan, a wide spoon or paddle is helpful.
How to Store Leftover Gumbo
If you have leftovers, store them in the refrigerator in an airtight container. It will keep in the fridge for 3-4 days. For longer storage, cool down the gumbo to room temperature and then freeze portions in freezer bags. Make sure to remove air from the bag and fully seal it to prevent freezer burn. A seafood gumbo will keep in the freezer for about 3 months.
More Creole and Southern Recipes with Seafood and Sausage
Stacy Lyn’s New Orleans Gumbo Recipe
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 6-8 stalks celery, about 1 cup, diced with the leaves
- 1 large sweet onion, diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
- 8-10 green onions, 1 cup chopped plus extra for garnish
- ½ cup okra, sliced
- 8 cups chicken broth
- 3 Tablespoons Creole seasoning
- 12- ounce package andouille sausage, sliced on the bias
- 1 roasted or rotisserie chicken, shredded can use chicken thighs or breast
- 24 ounces small to medium shrimp
- 8 ounces Dungeness crab meat
- 1 bunch fresh parsley, about 1½ cups chopped plus extra for garnish
- 3 teaspoons filé powder
- cooked white rice for serving
Instructions
- In a large, heavy bottom pot or large Dutch oven, stir or whisk oil and flour together over medium-high heat. After about 5 minutes of stirring the mixture constantly, lower to medium-low heat and continue to cook while constantly stirring for 45 minutes to an hour. Do not burn the roux. When the roux is ready, you will begin to smell a nutty aroma, and the roux will look like milk chocolate.
- In a separate skillet, brown the sausage and remove to a plate. In the same skillet sauté the celery, onion, and bell peppers. When the vegetables are almost translucent, add the garlic and cook for about 2 minutes longer.
- Once the roux is ready, add the sauteed vegetables and green onions to the pot with the roux and stir well. Slowly pour the broth into the roux mixture and stir over high heat until well combined. Boil for about 10 minutes, skimming any foam that rises to the top. Stir in the Creole seasoning.
- Add the browned sausage and shredded chicken to the pot. Continue to cook over low heat for about 10 more minutes. Stir the shrimp, Dungeness crab, and parsley into the pot and allow the gumbo to simmer for about 10 more minutes. Add the file’ powder and gently stir for about 2 to 3 more minutes.
- Ladle into a shallow bowl with a scoop of white rice, garnish with parsley and green onions, and serve and Saltine crackers.
Oh my stars ✨ THIS is hands down delicious Go make this right now!!! Stupid easy and so filling. Whole family LOVED it. I’ve tried several of your recipes now and i am so happy i stumbled across your page. Blessings from Arkansas~
Great to know you Nicole! I am is glad you tried it and loved it. It’s always a winner in my house! I love Arkansas by the way.