It’s my 300th recipe! And it’s also the 300th anniversary of the founding of New Orleans. So I made gumbo!


Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: soups stews
Cuisine: American
Servings: 6 servings


  • 1/4 cup oil
  • 1/2 cup butter
  • 3/4 cup flour
  • 3 medium onion chopped
  • 3 stalks celery chopped
  • 1 lb chicken breast boneless skinless, cut into thirds
  • 2 large green pepper chopped
  • 1 lb andouille sausage sliced
  • 2 cups okra sliced
  • 1 lb shrimp peeled and deveined - I used American white shrimp
  • 2 tbsp creole seasoning
  • 2 thyme
  • 3 bay leaf
  • 6 cups chicken broth
  • 1 28oz can diced tomatoes , drained
  • 1 tbsp lemon juice
  • white rice for serving


  • Gumbo uses a dark roux, which is different from a regular roux. It's more liquidy and very dark. On medium, heat the oil in the large pot and melt in the butter. Whisk in the flour til smooth and fully combined. Turn the heat to medium-low and let the roux cook 30-40 minutes, whisking every two minutes. It will turn a dark chocolate brown.
  • In a separate pan heat some vegetable oil on high then add the okra and lemon juice and fry on medium for 8 minutes til not as slimey. Drain and set aside.
  • Add the peppers, onions and celery and creole seasoning to the roux. Stir to combine, cover and simmer for 8-10 minutes til vegetables are soft.
  • Add the chicken stock, bay leaves, thyme sprigs, chicken and sausage. Stir til the roux and stock have combined and smoothed out. Cover and cook on medium-low for 90 minutes, stirring and tasting every 30 minutes.
  • With 30 minutes left stir in the shrimp and okra. Cover and cook the last 30 minutes
  • Serve over rice