Native New Orleans Gumbo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful gumbo made with a traditional roux, fresh seafood, and aromatic vegetables, capturing the authentic taste of New Orleans' culinary heritage. This creole-inspired seafood ready in about 105 minutes pairs vegetable oil, all-purpose flour, large, finely diced (1 cup) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large, finely diced (1 cup) onion
• 1, finely diced (1/2 cup) green bell pepper
• 2 stalks, finely diced (1/2 cup) celery
• 3 cloves, minced garlic
• 1/4 cup tomato paste
• 4 cups seafood broth
• 1/2 lb, sliced into 1/4-inch rounds (1 cup) andouille sausage
• 1/2 lb, peeled and deveined shrimp
• 1/2 lb, cut into bite-sized pieces chicken
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1/4 cup, chopped fresh parsley
• 2 cups, cooked white rice

Instructions

1. Step 1: In a large pot over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Whisk constantly for 10-15 minutes until the roux turns a deep, rich brown color (like peanut butter), watching carefully to avoid burning.
2. Step 2: Add 1 cup diced onion, 1/2 cup diced bell pepper, and 1/2 cup diced celery to the roux, and cook for 10 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 1/4 cup tomato paste, cooking for 2 minutes until aromatic. Gradually pour in 4 cups seafood broth while whisking to prevent lumps.
4. Step 4: Add 1 cup sliced andouille sausage, 1/2 lb chicken pieces, 1 bay leaf, 1 tsp thyme, 1 tsp cayenne, and salt to taste. Simmer uncovered for 45 minutes.
5. Step 5: Stir in 1/2 lb shrimp and cook for 5 minutes until pink and opaque. Remove bay leaf, stir in 1/4 cup chopped parsley, and let rest for 5 minutes before serving over cooked white rice.