Authentic New Orleans Gumbo – From the Queen of Soul Food Cooking
Last Updated on February 11, 2026 by Barbara
Few dishes hold the power to bring a gathering to a standstill quite like a simmering pot of gumbo. To me, it’s more than just a recipe; it’s a bowl full of comfort that feels right any time of the year. Whether I’m ladling seafood gumbo over a bed of fluffy rice or serving up a smoky chicken and sausage gumbo, it is always a welcome sight on my table.
I have spent years finding the balance between tradition and simplicity, creating a way to reach those authentic New Orleans flavors without the stress or fear of a burnt roux. This is my favorite way to bring that soulful, stovetop magic into the kitchen, and I’m excited to show you how it’s done.
In this blog, I will share with you my Secret way of making authentic New Orleans-style gumbo.
How to Make Gumbo
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Step 1: Ingredients
all-purpose flour, chicken stock, water, chicken thighs, andouille sausage, shrimp, crab legs, celery, onion, green bell pepper, garlic, canola oil, fresh thyme, bay leaves, gumbo filé, black pepper, and salt
Step 2: Dry Roux
- Preheat the oven to 400 degrees. To make the dry roux, add one cup of flour to a cast iron skillet and transfer to the preheated oven. Cook for 35-40 minutes, stirring occasionally. Be mindful not to burn the flour but allow it to reach a cinnamon-like color. After the flour has browned, remove it from the oven and allow it to sit for 5 minutes.
Step 3: Sauté the Vegetables
Add the browned flour to a bowl and whisk in 3 cups of chicken stock. Set it aside. Using medium heat, bring a pot or Dutch oven to temperature. Add the oil, and sauté the bell peppers, celery, and onion for 8 minutes or until translucent. Add the garlic and continue cooking for 2 minutes.
Step 4: Cook the Chicken
Add 4 cups of chicken stock, water, chicken thighs, and bay leaves to the pot. Cover and cook for 20 minutes. After 20 minutes, remove the chicken and bay leaves from the pot. Allow the chicken to cool before shredding.
Step 5: Cooking the Gumbo
Return the liquid to a boil, then add the thyme, gumbo filé, salt, and pepper. Add the roux and sausage, and cook for 10 minutes. After 10 minutes, return the shredded chicken. Next, add the shrimp and crab legs. Simmer for an additional 10 minutes.
Tips to Remember:
- Roux Mastery: Achieving the perfect roux color is crucial for depth of flavor. Keep a close eye on the flour in the oven to avoid burning.
- Layered Flavors: Each ingredient builds on the previous one. Don’t rush the process; let the simmering meld the tastes together.
- Customize to Taste: Gumbo is versatile; feel free to adjust spice levels or incorporate additional seafood or meats to suit your taste.
This authentic gumbo recipe promises flavors and textures that you will simply love. It is a celebration of Southern cuisine. Embrace the process, savor each step, and enjoy the savory final product.
Soul Food Cooking 101 — Classic Soul Food Recipes: Preserving the Legacy of Authentic Southern Cooking.
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Ingredients
- 1 Cup All-Purpose Flour
- 7 Cups Chicken Stock
- 1 Cup Water
- 2 lbs Chicken Thighs (skinless/boneless)
- 1/2 lb Andouille Sausage
- 1/2 lb Shrimp
- 1/2 lb Crab Legs
- 2 stalks Celery
- 1 White Onion
- 1 Green Bell Pepper
- 3 cloves Garlic
- 2 Tbsps Canola Oil
- 1 tsp Fresh Thyme
- 2 Bay Leaves
- 1 Tbsp Gumbo Filé
- 1/2 tsp Black Pepper
- 1 tsp Salt
Method
- Preheat the oven to 400°F.
- To make the dry roux, add one cup of flour to a cast iron pan then transfer to the preheated oven and cook for 35-40 minutes, stirring occasionally.
- Be mindful not to burn the flour but allow it to reach a cinnamon-like color.
- After the flour has browned, remove it from the oven and allow it to sit for 5 minutes.
- Add the browned flour to a bowl, then whisk in 3 cups of chicken stock and set it aside.
- Using medium heat, bring a pot or Dutch oven to temperature.
- Add the oil, then sauté the bell peppers, celery, and onion for 8 minutes or until translucent.
- Add the garlic and continue cooking for 2 minutes.
- Add 4 cups of chicken stock, water, chicken thighs, and bay leaves to the pot.
- Cover and cook for 20 minutes.
- After 20 minutes, remove the chicken and bay leaves from the pot.
- Allow the chicken to cool before shredding.
- Return the liquid to a boil, then add the thyme, gumbo filé, salt, and pepper.
- Add the roux and sausage, and cook for 10 minutes.
- After 10 minutes, return the shredded chicken to the pot.
Nutrition
Video
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