New Orleans Gumbo Recipe – A Mardi Gras Classic

New Orleans Gumbo is one of the most searched recipes during Mardi Gras season, and for good reason. This rich, hearty stew is packed with deep flavor, tender meat, and the unmistakable taste of Louisiana cooking. Every spoonful is full of warmth, comfort, and just the right amount of spice.

I first fell in love with gumbo while visiting New Orleans several years ago. From that very first bowl, I knew this was a recipe I wanted to recreate at home.

The bold flavors, the thick broth, and the combination of chicken and sausage instantly won me over. Ever since that trip, I have been working on perfecting a version that brings those classic flavors into my own kitchen while still being simple enough to make anywhere.

This New Orleans Gumbo recipe combines juicy chicken thighs and smoky andouille sausage with tender vegetables. It all is simmered together in a rich, seasoned broth that starts with a flavorful roux.

The result is a deeply satisfying stew that tastes like it has been cooking all day, even though it is surprisingly easy to prepare. And if you have ever had the pleasure to have an authentic bowl of Gumbo in Louisiana, you will be taken right back there with just one bite.

What Makes New Orleans Gumbo So Special

One of the reasons gumbo stands out from other soups and stews is the layering of flavors. It all starts with browning the meat, which adds depth right from the beginning.

From there, a roux is made to thicken the gumbo and create that signature silky texture. The vegetables are added next, followed by broth and tomatoes, allowing everything to slowly meld together as it simmers.

Another defining feature of gumbo is the use of the “holy trinity” of vegetables. In Louisiana cooking, this combination of diced onion, green bell pepper, and celery forms the foundation of countless dishes. These vegetables add sweetness, aroma, and balance, helping to round out the spices and richness of the stew.

Gumbo vs. Jambalaya

I get asked all the time about the difference between gumbo and jambalaya, especially during Mardi Gras season when both dishes are everywhere.

New Orleans Gumbo is best described as a thick soup or stew. It is typically thickened with a roux, okra, or file powder and is served in a bowl. Rice is usually served on the side or spooned directly into the bowl before the gumbo is ladled over top.

Jambalaya, on the other hand, is a rice-based dish where the rice cooks directly in the pot with the meat, vegetables, and seasonings. It has many of the same flavors as gumbo but a completely different texture. Jambalaya is more like a hearty one-pot meal, while gumbo is a rich, spoonable stew.

Both dishes are delicious, and I honestly have a hard time choosing a favorite. They each shine in their own way, and both deserve a place on the table when celebrating Mardi Gras or anytime comfort food is calling.

The Seasoning Matters

A good gumbo needs good seasoning. My personal favorite Cajun seasoning is Slap Ya Mama, which comes straight from Louisiana. It has great flavor and just enough heat.

That said, there are plenty of milder Cajun or Creole blends available if you prefer less spice. The key is using a seasoning blend you enjoy, because it plays a big role in the final flavor of the dish.

Why I Use a Roux Instead of Okra or File Powder

Traditional gumbo recipes often use okra or file powder to thicken the broth. While both are classic ingredients, they are not always easy to find depending on where you live. Because of that, I rely on a simple flour-based roux to thicken this New Orleans Gumbo.

The roux gives the gumbo body and richness without needing specialty ingredients. It also allows the flavors of the sausage, chicken, and vegetables to really shine through.

New Orleans Gumbo Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 pound andouille sausage, sliced 1/2 inch thick
• 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
• 1/4 cup extra virgin olive oil
• 1/2 cup flour
• 2 teaspoons Cajun spice
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery ribs, diced
• 4 cloves garlic, minced
• 1/2 teaspoon Kosher salt
• 6 cups chicken stock
• 1 15 oz. can diced tomatoes

Serving Ingredients Per Bowl

• Salt and Pepper, to taste
• Hot sauce, to taste
• 1/4 cup cooked white rice, per serving

How To Make New Orleans Gumbo

Begin by heating 1 tablespoon of olive oil in a large stockpot over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 4 minutes total. Once browned, use a slotted spoon to remove the sausage from the pot and transfer it to a large bowl, leaving as much oil behind as possible.

Add the chicken thighs to the same pot and cook until browned on all sides, approximately 6 minutes. Remove the chicken from the pot and then add it to the bowl with the sausage, again leaving the fat and juices in the pot.

Add ¼ cup of olive oil to the pot, followed by the flour and Cajun seasoning. Whisk constantly and cook for 3 to 4 minutes until a thick paste forms and begins to lightly brown.

Stir in the diced onion, bell pepper, celery, and minced garlic. Sprinkle with kosher salt and cook, stirring often, until the vegetables soften, about 5 minutes.

Return the sausage, chicken, and any accumulated juices back to the pot. Slowly pour in the chicken stock, stirring well and scraping the bottom of the pot to loosen any browned bits. Add the diced tomatoes and stir to combine.

Bring the gumbo to a gentle boil, then reduce the heat and let it simmer for 45 minutes to 1 hour, stirring occasionally.

Ladle the gumbo into bowls and serve with a scoop of cooked white rice on top or on the side. Season with additional salt, pepper, or red pepper flakes as desired.

Alternate Cooking Methods

One of the things I love about this New Orleans Gumbo recipe is how flexible it is. Once the ingredients are browned and combined, you can finish cooking it in a few different ways depending on what works best for you.

For the slow cooker, follow the stovetop steps through adding all the ingredients. Transfer everything to your slow cooker and cook on LOW for 6 hours or on HIGH for 2 hours.

For an electric pressure cooker, use the sauté function to brown the sausage and chicken. Add the remaining ingredients, placing the diced tomatoes on top without stirring. Lock the lid in place, set the valve to sealing, and pressure cook on HIGH for 10 minutes. Allow the pressure to release naturally for about 15 minutes before serving.

How to Serve New Orleans Gumbo

The most traditional way to serve Gumbo is with white rice. A small scoop of white rice either on top or on the side is perfect. The rice soaks up the flavorful broth and helps balance the richness of the stew.

If you want to round out the meal, crusty bread or a simple side salad pairs beautifully with gumbo. It is a hearty dish on its own, so a little goes a long way.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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