New Orleans School Of Cooking Gumbo Recipe Made Easy

Gumbo is the heart and soul of New Orleans cuisine, a rich and hearty stew that tells the story of the city’s diverse cultural heritage. The New Orleans School of Cooking gumbo recipe is a perfect blend of Creole spices, smoky sausage, succulent chicken, and fresh seafood, all simmered to perfection in a dark, velvety roux.

Whether you’re a seasoned chef or a home cook eager to dive into authentic Louisiana flavors, this recipe captures the essence of what makes gumbo a beloved dish not just in New Orleans, but all over the world.

In this post, you’ll discover exactly how to make the iconic gumbo from scratch, including tips on building the perfect roux, the best ingredients to use, and variations to suit your taste. Ready your pots and get ready to bring a little piece of the Big Easy to your dining table!

Why You’ll Love This Recipe

This gumbo recipe is a true celebration of New Orleans culinary tradition. It balances bold flavors without overwhelming the palate, making it approachable yet deeply satisfying.

The dark roux provides a nutty base that brings all the ingredients together, while the combination of smoked sausage, chicken, and shrimp offers layers of texture and taste. Plus, it’s a one-pot meal that’s perfect for entertaining or a cozy family dinner.

Another reason you’ll love this gumbo is its versatility. You can customize it with different proteins or spice levels to suit your preferences.

And best of all, it freezes beautifully, so you can enjoy the comforting flavors anytime you want.

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 lb smoked andouille sausage, sliced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb raw shrimp, peeled and deveined
• 6 cups chicken stock (preferably homemade or low sodium)
• 2 bay leaves
• 2 teaspoons Creole seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• 4 green onions, sliced
• Cooked white rice, for serving

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Mixing bowls

Instructions

1. Make the roux: In your large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and continue stirring constantly. The roux will start as a light tan color and slowly darken; you want a deep chocolate brown color, about the shade of milk chocolate. This process takes about 20 to 30 minutes but is crucial for flavor. Be patient and keep stirring to avoid burning.
2. Sauté the “holy trinity”: Once your roux is ready, immediately add the chopped onions, bell peppers, and celery. Stir and cook for about 5 minutes until the vegetables soften.
3. Add garlic and sausage: Stir in the minced garlic and sliced andouille sausage. Cook for another 5 minutes until the sausage begins to brown and the garlic is fragrant.
4. Add chicken and seasonings: Add the chicken pieces to the pot along with the bay leaves, Creole seasoning, thyme, cayenne pepper, salt, and black pepper. Stir well to combine all the flavors.
5. Pour in chicken stock: Slowly add the chicken stock while stirring to prevent lumps. Bring the gumbo to a boil, then reduce heat and let it simmer gently for 45 minutes to an hour. The gumbo will thicken and flavors will meld beautifully.
6. Add shrimp and finish cooking: About 5 to 7 minutes before serving, stir in the shrimp. Cook until the shrimp turn pink and are cooked through, about 5 minutes.
7. Final touches: Remove the bay leaves. Stir in the chopped fresh parsley and sliced green onions. Taste and adjust seasoning if necessary.
8. Serve: Ladle the gumbo over a bed of steaming white rice for an authentic experience. Enjoy immediately.

Tips & Variations

“The secret to an unforgettable gumbo is patience during the roux-making process and using fresh, high-quality ingredients.”

• Roux Color: The darker the roux, the richer the flavor. Just be careful not to burn it; if it smells burnt, start over.
• Protein Variations: Feel free to swap chicken for duck or turkey, and add crab or crawfish for a seafood twist.
• Vegetarian Version: Replace meat with mushrooms and add vegetable stock for a delicious vegetarian gumbo.
• Spice Level: Adjust cayenne pepper and Creole seasoning to suit your heat preference.
• Make Ahead: Gumbo tastes even better the next day! Refrigerate leftovers and reheat gently.

Nutrition Facts

Serving Suggestions

Serve your gumbo hot over freshly cooked white rice, which absorbs the stew’s rich flavors beautifully.

For an authentic New Orleans meal, pair it with cornbread or a crusty baguette to soak up every last drop of gumbo.

A side of crisp green salad or collard greens balances the richness of the gumbo, adding freshness to your plate.

Don’t forget a classic accompaniment of hot sauce and a cold glass of sweet iced tea or a cold beer to complete your meal.

Conclusion

The New Orleans School of Cooking gumbo recipe is an iconic dish that captures the spirit and flavor of Louisiana’s culinary heritage. From the careful preparation of the roux to the layering of bold spices and hearty proteins, every step is a journey into the heart of Creole cooking.

This gumbo is not only a satisfying meal but also a celebration of tradition and culture.

Whether you’re cooking for family, friends, or just treating yourself, this gumbo is sure to impress and comfort. Take your time, savor the process, and enjoy the rewarding flavors of this beloved dish.

Once you try this recipe, you’ll understand why gumbo holds a special place in the hearts of so many food lovers.

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