This authentic New Orleans gumbo combines chicken, smoked kielbasa, and shrimp in a rich tomato-based broth thickened with a flour slurry, served over converted rice. It's a 30-year family recipe from the French Quarter that delivers genuine Cajun flavor.
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In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.
Refrigerate gumbo (without rice) in an airtight container for up to 2 days. Reheat over medium-low heat on the stovetop, stirring occasionally. Serve over fresh or reheated rice.
large saucepan · Dutch oven
Yes. Prepare the gumbo through step 3 and refrigerate for up to 2 days. Reheat gently before serving over freshly cooked rice.
Long-grain white rice or jasmine rice work as substitutes, though converted rice holds its texture better during the 20-minute simmer.
Shrimp is done when it turns pink and opaque, which takes 4–6 minutes. Overcooked shrimp becomes tough and rubbery.
Andouille sausage is traditional in New Orleans gumbo. Smoked Polish kielbasa works but delivers a milder, less spicy result.
Mixing flour with cold water first creates a smooth slurry, preventing lumps from forming when you stir it into the hot gumbo.
