New Orleans Gumbo
A hearty and flavorful New Orleans gumbo loaded with seafood, sausage, and vegetables, perfect for sharing and loved by those who enjoy rich, spicy Cajun cuisine.
Ingredients
Instructions
- Fry salt pork in a heavy skillet until crisp.
- Add flour to the skillet to make a roux, slightly thickening the mixture.
- Pour the mixture into a large kettle of water.
- Add cut-up chicken, ham, and sausage to the kettle.
- Cook until the chicken is done.
- Add chopped celery, tomatoes, and onions to the kettle.
- Cook the mixture for 20 minutes.
- Add okra, crab legs, and shrimp to the kettle.
- Cook until the okra is tender.
- Add file powder to the gumbo.
- Serve hot over steaming rice.
Tips & Substitutions
To enhance the depth of flavor, consider adding a few cloves of garlic or a dash of hot sauce during cooking. If you can't find file powder, a sprinkle of Cajun seasoning can be a good substitute. For a healthier twist, you can replace salt pork with turkey bacon. Always use fresh shrimp for the best flavor, but frozen shrimp can work in a pinch.
Serving Suggestions
Serve the gumbo hot over a bed of steaming rice for a comforting meal. It pairs beautifully with a side of cornbread or a fresh green salad to balance the richness of the dish. For a more traditional touch, consider serving it with a dash of hot sauce or crusty French bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the gumbo on the stove over low heat, adding a splash of water or broth to maintain moisture. Avoid microwaving, as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Gumbo contains roughly 201 calories, with 9g protein, 15g carbohydrates, and 12g fat. It is an excellent source of vitamin A (184% of the Daily Value) and iron (38% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1166mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make gumbo ahead of time?
Yes, gumbo actually tastes better the next day as the flavors meld together. Just be sure to store it properly. Prepare your gumbo, let it cool, then refrigerate it in an airtight container. Reheat gently before serving.
What can I substitute for crab legs?
If crab legs are not available, you can substitute them with lump crab meat or even scallops. Some people also prefer to use additional shrimp or fish for a different flavor profile, ensuring it remains a delicious seafood gumbo.
Is gumbo spicy?
The spice level can vary based on the sausage used and any additional spices added. If you prefer a milder gumbo, opt for a less spicy sausage and adjust the amount of file powder and hot sauce to your taste. You can always serve hot sauce on the side for those who enjoy extra heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).