Authentic New Orleans Gumbo- From a Chef Who Lives It

In South Louisiana, a roux is more than a thickener - it’s flavor in the making. This gumbo builds a deep, chocolate-colored roux, the trinity of onions, celery, and bell pepper, and classic andouille. It’s weeknight-humble and Sunday-special, all in one pot.

Prep: 20 min
Roux: 30-45 min
Simmer: 60-120 min
Yield: 10-12 servings

• 1 1/2 cups canola oil
• 1 1/2 cups all-purpose flour

• 4 cups diced onions
• 2 cups diced celery
• 2 cups diced green bell peppers
• 1 tablespoon minced garlic

• 1 lb andouille sausage, halved lengthwise and sliced into 1/4-inch half-moons
• 1 tablespoon kosher salt
• 1 tablespoon filé powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon chili powder
• 1 tablespoon dried thyme
• 1 teaspoon dried oregano

• 4 quarts chicken stock
• 3 bay leaves
• 1.5 lb roasted chicken, diced or shredded (store-bought rotisserie works)

• 1 tablespoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 cup thinly sliced green onions
• Steamed white rice, for serving

Note on filé: This recipe seasons the pot with filé. If you prefer the classic finish, you can reserve the filé and stir 1-2 teaspoons in off-heat at the end instead.

1. Build the roux: Set a heavy 8-quart Dutch oven over medium heat. Add oil, then whisk in flour until smooth. Stir nonstop with a flat-edged spatula, scraping the corners, until the roux reaches a deep milk-chocolate color. Plan on 30-45 minutes. If it starts to race, lift the pot off heat for a moment. If you see black specks, it’s burnt - start over.
2. Cool it down with the trinity: Stir in onions; the roux will tighten and darken. Cook 5 minutes, then add celery and bell pepper and cook 5 minutes more. Stir in garlic for 30 seconds.
3. Sausage + spices: Add andouille and cook 3-4 minutes to render. Sprinkle in salt, filé (or reserve as noted), black pepper, cayenne, white pepper, granulated garlic and onion, chili powder, thyme, and oregano. Stir until fragrant.
4. Liquefy: Whisk in the chicken stock a few ladles at a time to keep the roux smooth. Add bay leaves and bring to a gentle simmer.
5. Chicken + simmer: Add the roasted chicken. Maintain a slow simmer 60-120 minutes, stirring now and then so the bottom doesn’t catch. You’re aiming for a glossy, velvety broth that lightly coats a spoon.
6. Finish + taste: Fish out bay leaves. Stir in hot sauce and Worcestershire. Taste and adjust salt and heat.
7. Serve: Ladle over rice and top with green onions. Pass extra hot sauce at the table.

• Choose your fat: Canola is reliable. Duck fat brings depth for game or poultry-heavy gumbos. Bacon fat adds smoke.
• Thickness vs. color: The darker the roux, the less thickening power - flavor increases as thickness decreases.
• Filé smarts: If using filé at the end, stir it in off-heat and don’t boil afterward to avoid stringiness.

Fridge 4 days. Freezer up to 3 months. Reheat gently; if you finished with filé, keep it below a simmer.

Fridge 4 days. Freezer up to 3 months. Reheat gently; if you finished with filé, keep it below a simmer.