Gumbo Recipe | New Orleans, LA

There are as many versions of gumbo as there are cooks who make it, which is one of its delicious and intriguing virtues. Steeped in history and diverse cultures, our version features spicy Andouille sausage, succulent shrimp and tender chicken. All you need to make this is a meal is some good crusty sourdough bread for dipping into the broth.

  • Prep Time: 15 minutes minutes
  • Yield: 8 Servings
  • 2 tbsp vegetable oil
  • 1 ½ lbs boneless skinless chicken thighs chopped into 1 ½” pieces
  • 8 oz Andouille Sausage sliced
  • ¼ cup unsalted butter
  • ½ cup flour
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 green bell pepper chopped
  • 1 cup celery chopped
  • 1 tbsp Creole seasoning
  • ½ chicken bouillon cube
  • ½ tbsp smoked paprika or substitute traditional paprika
  • 1 bay leaf
  • 1 14 oz can chopped tomatoes
  • 6 cups chicken stock
  • 1 lb shrimp peeled and deveined
  • 3 green onions chopped
  • ¼ cup parsley chopped
  • Lightly season chicken with salt and pepper. Heat oil in a Dutch oven or heavy bottom pot over medium heat. Cook the chicken until browned on each side. Remove chicken from pot and set aside, reserving the oil in the pot. Add sausage and cook until browned on the edges. Remove and set aside with the chicken. Add the shrimp and cook until pink, about 5 minutes.
  • Add the butter to your pot and cook until melted. Push any remaining chicken and sausage bits to the center. Stir in flour and cook on medium low heat until it reaches a dark brown color, about 25 minutes. Turn off burner and let cool slightly.
  • Add onion, garlic, bell pepper, and celery to your roux. Coat the vegetables and cook for 8 minutes, stirring often.
  • Add chicken, sausage and shrimp back to the pot along with Creole seasoning, chicken bouillon, paprika and a bay leaf. Let it cook for 5 minutes. Stir in tomatoes and chicken stock. Bring to a boil and then reduce to a simmer, uncovered for 45 minutes.


What do you think of Gumbo Recipe | New Orleans, LA?

18 Responses to “Gumbo Recipe | New Orleans, LA”

Joel Oberstone

October 26th, 2022

Misha has a relaxed way exploring the different cultures that represent the foods he uncovers for the viewers. He never is condescending or patronising in his interviews. The show also includes insights regarding the life-styles/cultures of the incredibly diverse people in each episode. Grateful. Joel



October 3rd, 2022

I 100% agree with MJ’s comment to buy bone-in, skin-on thighs. Those should be salted only and then cooked skin side down only (don’t flip them at all) on medium heat in a dry pot. The skin fat will render and the skin will become brown after about 20-30 mins. Do not rush this step. Then pickup the recipe at the point you remove the chicken and add the sausage. After the 45 minutes of cooking stage, that’s when I removed the thighs and removed the skin and took the meat off the bone and added back to the pot.

I also would never ever ever cook shrimp for 45 minutes. Never. They will become like little rubber bullets. Instead, I put the shrimp in at the very end and let the residual heat cook them for just 3 minutes right before serving. They stay juicy and delicious that way.

This dish was delicious and I will definitely make it again!



August 24th, 2022

No comments at the moment but I will soon!!


D Scheler

June 10th, 2022

How can we get the breakfast gumbo recipe please?



June 3rd, 2022

Tomatoes if you want to do Creole, no tomatoes if you want Cajun .
Whichever you choose use thighs with skin, cook them with skin on in the gumbo. The skin will release fat (= flavor!) while boiling. Then remove the skin after it falls off the thighs. De-bone thighs and return to the pot.

And, if you really want to wow the crowd, get raw shrimp with heads on. Head and peel the shrimp and make a stock with the heads, shells, onion , celery, lemon, etc. Boil then simmer for at least one hour, two hours is better. Strain and add a few cups shrimp stock in place of some of the chicken stock.



May 16th, 2022

A true gumbo has no tomatoes and has file in it sry


george bartram

March 12th, 2022

Watching the episode one of the main things they discussed was NO tomatoes in gumbo!



    April 3rd, 2022

    Only Cajuns dont put tomatoes in gumbo, creole people do!!!!


    Mary Beth

    April 28th, 2022

    Yes! I would like the gumbo recipe without tomatoes please.



February 7th, 2022

Some folks like their shrimp ‘rubber-like’, reminds them of mom’s home cooking. Happy you put a great reply to the question though lol.


Ty E.

February 7th, 2022

Some folks like rubbery shrimp – reminds ’em of mom’s home cooking.



December 17th, 2021

With 3 garlic cloves, I’m thinking this is garlic soup. Not gumbo. Plus, no okra. Not really gumbo, either.



December 12th, 2021

No okra?



November 22nd, 2021

Carol Livingston



November 19th, 2021

shrimp takes 5 minutes folks, use your heads…. saute in butter and garlic and throw them over the top, or stir in during last few minutes of cooking. How do I know this? I am a French- trained Cordon Bleu Instructor Chef.


Vickie A C Pentecost

November 18th, 2021

No mention about adding the shrimp. Please send an email about at what point do we need to add the shrimp.


Julie A Monroe-Falk

November 18th, 2021

What about the shrimp? No instructions for them…


Lee Fredrickson

November 1st, 2021

Gumbo recipe doesn’t discuss how to add shrimp to the gumbo and at what point in the cooking process



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