Rich, flavorful New Orleans gumbo made with a dark homemade roux, smoky andouille sausage, tender rotisserie chicken, and shrimp simmered in Cajun spices. This classic Louisiana recipe is a hearty Creole dish served over rice, perfect for family dinners, gatherings, and authentic Southern cooking at home.

Ingredients

For the Roux

1 cup all-purpose flour, heaping
2/3 cup vegetable or canola oil

For the Gumbo

1 bunch celery, diced (including leaves)
1 green bell pepper, diced
1 large yellow onion, diced
1 bunch green onions, finely chopped
1 bunch fresh parsley, finely chopped
2–3 cloves garlic, minced
1–2 tablespoons Cajun seasoning*
6–8 cups chicken broth*
12 oz andouille sausage, sliced into coins (or Polska Kielbasa as a substitute)
Meat from 1 rotisserie chicken*
2 cups pre-cooked shrimp
Hot cooked rice, for serving

*See notes below for tips and substitutions.

Instructions

Step 1: Make the Roux

In a large, heavy-bottomed stockpot, combine the flour and oil. Cook over medium-low heat, stirring constantly, for 30–45 minutes. The roux should become dark brown, similar to the color of chocolate, with a soft cookie dough-like consistency. Adjust with a little extra flour or oil if needed. Be careful not to let it burn.

Step 2: Brown the Sausage

In a separate skillet over medium-high heat, arrange the sausage slices in a single layer. Brown well on one side (2–3 minutes), then flip to brown the other side. Transfer the browned sausage to a plate.

Step 3: Deglaze the Pan

Pour ½ cup of chicken broth into the hot skillet to deglaze and loosen the flavorful browned bits. Add this liquid to the large pot with the roux.

Step 4: Cook the Vegetables

Add the remaining broth, celery, bell pepper, onion, green onions, parsley, garlic, and roux to the pot. Stir to combine, then bring to a boil. Cook for 5–7 minutes, or until the vegetables are slightly tender. Skim off any foam that rises to the surface. Stir in Cajun seasoning to taste.

Step 5: Add the Proteins

Stir in the chicken, browned sausage, and shrimp. Let the gumbo simmer gently until everything is heated through and the flavors meld.

Step 6: Taste and Adjust

Taste the gumbo and adjust seasoning as needed with salt, pepper, extra Cajun spice, or chicken bouillon paste.

Step 7: Serve

Serve hot over fluffy white rice. Gumbo tastes even better the next day as the flavors deepen.

Tips

Stir the roux constantly to prevent burning—once it scorches, you’ll need to start over.
Use a cast iron or heavy-bottom pot for even heat distribution.
Allow the gumbo to rest for a few minutes before serving to let the flavors settle.
Make a double batch of roux and freeze half for your next gumbo night.

Variations and Substitutions

Protein Options: Swap rotisserie chicken for turkey, duck, or even crab meat for a seafood gumbo.
Sausage Substitute: If you can’t find andouille, smoked sausage or kielbasa works well.
Spice Level: Adjust Cajun seasoning or add hot sauce for more heat.
Gluten-Free: Use a gluten-free flour blend for the roux.
Broth Choices: Substitute chicken broth with seafood stock for a richer, coastal Louisiana flavor.

FAQs

Can I make gumbo ahead of time?
Yes. Gumbo tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days or freeze for up to 3 months.

Do I have to use shrimp?
No, shrimp is optional. You can keep it poultry-and-sausage based, or add other seafood like crab or crawfish.

What is the secret to a great gumbo?
The roux. Take your time with it, stir constantly, and don’t rush the process.

Serving Suggestions

Serve gumbo over a bowl of hot white rice.
Pair with cornbread or crusty French bread to soak up the sauce.
Add a side of collard greens or okra for a full Southern spread.
Garnish with extra parsley, green onions, or a splash of hot sauce.

Why You’ll Love This Recipe

Classic New Orleans flavor with smoky sausage, tender chicken, and shrimp.
A hearty, comforting dish that’s perfect for family gatherings.
Flexible recipe that allows for substitutions based on your pantry.
Leftovers taste even better, making it ideal for meal prep.