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Classic New Orleans Gumbo Recipe

5 from 10 votes
Prep Time 1 hour
Cook Time 2 hours 40 minutes
Total Time 3 hours 40 minutes
Servings 6 servings
Calories 310
This Classic New Orleans Gumbo is the last gumbo recipe you will ever need. Made with a traditional dark roux, crab, sausage, vegetables, shrimp, and served over steamed rice. It is one of my families favorite dinners to warm the soul on a cold day.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 tbsp salted butter
  • 1/2 cup celery (coarsely chopped)
  • 1/2 large white onion (coarsely chopped)
  • 1/2 large green bell pepper (coarsely chopped)
  • 5 garlic cloves (minced)
  • 1/2 lb andouille sausage (sliced)
  • 6 cups water
  • 3 cubes beef bouillon
  • 1 tsp sugar
  • 1/4 tsp cajun seasoning
  • 1 tbsp hot sauce
  • 4 bay leaves
  • 1/4 tsp dried thyme
  • 1 14.5oz can diced tomatoes
  • 1 8oz can tomato sauce
  • 2 tsp cornstarch
  • 1 10oz package of frozen cut okra
  • 1 tbsp white vinegar
  • 1/2 lb lump crab meat
  • 1 lb uncooked medium shrimp (peeled and deveined)
  • 1 tbsp Worcestershire sauce

Instructions 

  • Make a roux by whisking the flour and 3/4 cup of butter together over medium heat until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
  • Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
  • Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
  • While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.
  • Then add in the crab meat, shrimp, and Worcestershire sauce and simmer until the flavors have blended, another 45 minutes. Stir in the cornstarch just before serving.
  • Serve hot over white rice. Season with salt and black pepper to taste.
Calories: 310kcal
Course: Main Course
Cuisine: American

Nutrition

Calories: 310kcal | Carbohydrates: 12g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 243mg | Sodium: 1372mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 3mg