{"id":57646,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/new-orleans-gumbo\/"},"modified":"2023-01-19T04:39:05","modified_gmt":"2023-01-19T10:39:05","slug":"new-orleans-gumbo","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-gumbo\/","title":{"rendered":"New Orleans Gumbo"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>I\u2019ve been making this New Orleans gumbo for at least 30 years. I\u2019m originally from New Orleans, and I think it\u2019s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It\u2019s an old standby for my family, who requests it frequently. \u2014Dolores M. Bridges, Danville, Kentucky<\/p>\n","protected":false},"author":7061,"featured_media":57650,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307335,305378,307659,307330,307344,305271,304998,304292,307049,303966,307728,304988,306848,304268,307307,305374,307723,324623,307579,307559,307064,307614,307594],"categories-v2":[308623,310372,309386,310637,310369,310376,308481,309216,308945,308305,310085,308495,310690,308935,309603,259483,310342,309381,310685,309177,310563,310541,310142,310591,339211],"coauthors":[305],"recommended_recipes":[{"post_title":"Gumbo Sloppy Joes","post_link":"\/recipes\/gumbo-sloppy-joes\/","post_image":"\/wp-content\/uploads\/2025\/01\/Gumbo-Sloppy-Joes_EXPS_TOHD24_28671_KristinaVanni_5.jpg"},{"post_title":"Seafood Gumbo","post_link":"\/recipes\/seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Seafood-Gumbo_EXPS_FT24_3415_JR_0312_1.jpg"},{"post_title":"Shrimp Gumbo","post_link":"\/recipes\/shrimp-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Gumbo_EXPS_SSMZ21_47346_E10_16_2b.jpg"},{"post_title":"Chicken and Andouille Gumbo","post_link":"\/recipes\/chicken-and-andouille-gumbo\/","post_image":"\/wp-content\/uploads\/2025\/04\/Chicken-and-Andouille-Gumbo_EXPS_TOHD24_147506_EricKleinberg_5.jpg"},{"post_title":"New Orleans Bread Pudding","post_link":"\/recipes\/new-orleans-bread-pudding\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_40551_KristinaVanni_8.jpg"},{"post_title":"Chicken and Okra Gumbo","post_link":"\/recipes\/chicken-and-okra-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_EXPS_TOHD24_3201_SheriSilver_1.jpg"},{"post_title":"Wild Duck Gumbo","post_link":"\/recipes\/wild-duck-gumbo\/","post_image":"\/wp-content\/uploads\/2025\/01\/Wild-Duck-Gumbo_EXPS_TOHD24_1412_JonathanMelendez_04.jpg"},{"post_title":"Game Day Gumbo","post_link":"\/recipes\/game-day-gumbo\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps177990_TH143193B04_30_4b.jpg"},{"post_title":"Turkey Shrimp Gumbo","post_link":"\/recipes\/turkey-shrimp-gumbo\/","post_image":"\/wp-content\/uploads\/0001\/01\/Turkey-Shrimp-Gumbo_EXPS_THFM19_32178_C09_26_3b.jpg"},{"post_title":"Southern Seafood Gumbo","post_link":"\/recipes\/southern-seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps23881_LR153742C09_11_1b.jpg"},{"post_title":"Authentic Cajun Gumbo","post_link":"\/recipes\/authentic-cajun-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Authentic-Cajun-Gumbo_exps47325_TH1999633C08_05_7bC_RMS-4.jpg"},{"post_title":"Louisiana Gumbo","post_link":"\/recipes\/louisiana-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Louisiana-Gumbo_EXPS_FT22_4488_ST_12_15_1.jpg"},{"post_title":"Smoked Sausage Gumbo","post_link":"\/recipes\/smoked-sausage-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41463_SD1440074D17B.jpg"},{"post_title":"New Orleans-Style Chicken","post_link":"\/recipes\/new-orleans-style-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32930_TH1115463D18-3.jpg"},{"post_title":"Gumbo Joes","post_link":"\/recipes\/gumbo-joes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13438_CB1217C91.jpg"},{"post_title":"Sunday Gumbo","post_link":"\/recipes\/sunday-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15765_BBS64403D84.jpg"},{"post_title":"Rabbit Gumbo","post_link":"\/recipes\/rabbit-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11460_TH10079C57.jpg"},{"post_title":"Speedy Seafood Gumbo","post_link":"\/recipes\/speedy-seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30962_QC944048D40.jpg"},{"post_title":"Chicken Gumbo","post_link":"\/recipes\/chicken-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/New-Orleans-Gumbo_exps50751_HWS2321910A06_08_2bC_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-gumbo\/","name":"New Orleans Gumbo","datePublished":"2018-01-01","dateModified":"2023-01-19","prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/New-Orleans-Gumbo_exps50751_HWS2321910A06_08_2bC_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"I\u2019ve been making this New Orleans gumbo for at least 30 years. I\u2019m originally from New Orleans, and I think it\u2019s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It\u2019s an old standby for my family, who requests it frequently. \u2014Dolores M. Bridges, Danville, Kentucky","recipeIngredient":["2 cups chicken broth","1 cup uncooked converted rice","2 celery ribs, chopped","1 medium onion, chopped","2 garlic cloves, minced","1 can (28 ounces) diced tomatoes, undrained","1 pound boneless skinless chicken breasts, cut into 1\/2-inch cubes","1\/2 pound smoked kielbasa or Polish sausage, cut into 1\/2-inch slices","1 teaspoon dried thyme","1 teaspoon pepper","2 bay leaves","1\/4 teaspoon cayenne pepper","3 tablespoons all-purpose flour","1\/4 cup cold water","1 pound uncooked medium shrimp, peeled and deveined","1 large green pepper, chopped","1\/4 cup minced fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 339 calories","fatContent":"10g fat (3g saturated fat)","cholesterolContent":"124mg cholesterol","sodiumContent":"841mg sodium","carbohydrateContent":"29g carbohydrate (4g sugars","fiberContent":"2g fiber)","proteinContent":"29g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>4 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.125,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","video":{"@type":"VideoObject","name":"New Orleans Gumbo","description":"Check out this video for how to make New Orleans Gumbo","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/mJ6O4Pe9\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/mJ6O4Pe9-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleChefHat"},"reviewBody":"Oh my goodness.  I'm sure this tastes good and is easy to make, but its proper name is \"Shrimp and Sausage Soup\".  This is not Gumbo, and other than the author's origins, has little to do with New Orleans.  The foundation of a real New Orleans gumbo is a rich, dark roux.  It's not gumbo without it.  South Louisiana gumbos also always have the \"trinity\" of onions, bell pepper and celery.  Take the time to make the roux to taste true gumbo.  Calling this gumbo is  like calling roast beef a steak.  They both taste good, but they're really different dishes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBlowdryer"},"reviewBody":"This was pretty good, but I missed the okra, which is common in gumbo recipes.  It could always be added, or course.  It seemed like it would be a pain to prepare the rice separately, but it really wasn't.  Very tasty, but not my all-time favorite gumbo recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePalmtree"},"reviewBody":"I made this for dinner tonight and it was awesome!  It was very easy to prepare and the flavor was great!  This is a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanButton"},"reviewBody":"We sauted the veggies and then added the rice and sauted; then we added the water and cooked the rice until done.  Left out the sausage and shrimp due to cost and thyme and parsley due to dislike. Used a pasilla pepper instead of a green pepper because that was what was on sale.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldApple"},"reviewBody":"Yummy.  Warms from the inside out on a cold winter day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHammer"},"reviewBody":"I cooked this for 3 pre-teens and 2 of them are VERY picky eaters....they all went back for more!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCone"},"reviewBody":"This was very good and warming!  Even better the next day!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenButton"},"reviewBody":"We loved this gumbo recipe!  I cooked the vegetables with the rest of the gumbo and served it over plain white rice.  I also didn't thicken it - it was delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"New Orleans Gumbo","description":"Check out this video for how to make New Orleans Gumbo","url":"http:\/\/content.jwplatform.com\/videos\/mJ6O4Pe9-Uot7Fvi8.mp4","duration":"1m59s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/alombr5xt1r8pbp86mx7j240h75143g6.jpg","advertising":"","jw_id":"mJ6O4Pe9","jw_url":"http:\/\/content.jwplatform.com\/videos\/mJ6O4Pe9-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/mJ6O4Pe9\/poster.jpg?width=720","jw_publish_date":"2022-05-20T00:00:00"},"rms_legacy_id":"50751","romance_copy_dek":"I\u2019ve been making this New Orleans gumbo for at least 30 years. I\u2019m originally from New Orleans, and I think it\u2019s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It\u2019s an old standby for my family, who requests it frequently. \u2014Dolores M. Bridges, Danville, Kentucky","enhanced_recipe_title":"New Orleans Gumbo","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups chicken broth","IngredientText":"2 cups chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup uncooked converted rice","IngredientText":"1 cup uncooked converted rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs, chopped","IngredientText":"2 celery ribs, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium onion, chopped","IngredientText":"1 medium onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (28 ounces) diced tomatoes, undrained","IngredientText":"1 can (28 ounces) diced tomatoes, undrained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound boneless skinless chicken breasts, cut into 1\/2-inch cubes","IngredientText":"1 pound boneless skinless chicken breasts, cut into 1\/2-inch cubes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 pound smoked kielbasa or Polish sausage, cut into 1\/2-inch slices","IngredientText":"1\/2 pound smoked kielbasa or Polish sausage, cut into 1\/2-inch slices"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried thyme","IngredientText":"1 teaspoon dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon pepper","IngredientText":"1 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon cayenne pepper","IngredientText":"1\/4 teaspoon cayenne pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons all-purpose flour","IngredientText":"3 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cold water","IngredientText":"1\/4 cup cold water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked medium shrimp, peeled and deveined","IngredientText":"1 pound uncooked medium shrimp, peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large green pepper, chopped","IngredientText":"1 large green pepper, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup minced fresh parsley","IngredientText":"1\/4 cup minced fresh parsley"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/New-Orleans-Gumbo_exps50751_HWS2321910A06_08_2bC_RMS.jpg","RecipeId":50751,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"New Orleans Gumbo Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"45256\" ol-id=\"T073WAQ\"]","RecipeAttachmentFileName":"New-Orleans-Gumbo_exps50751_HWS2321910A06_08_2bC_RMS.jpg","ContributorId":null,"Firstname":"Dolores","Lastname":"Bridges","City":"Danville","StateDescription":"Kentucky","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. Cook: 20 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"New Orleans Gumbo","SubmittedTitle":"Chicken, Sausage & Shrimp Gumbo","RecipeTypeId":1,"AverageRating":4.13,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":25,"CookTimeInMinutes":20,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"New Orleans Gumbo","OriginalSourceProject":"New Orleans Gumbo","ContestPlacement":"","Trailer":"<h3>New Orleans Gumbo Tips<\/h3><h3>Can you make a roux to use in this New Orleans gumbo recipe?<\/h3>While this recipe uses a simple slurry (a mixture of starch and water), you can certainly make a roux instead. Making a roux is a simple process that combines equal parts fat to flour, but it does add cooking time. Traditionally, gumbos use a dark roux base, which takes longer to prepare, so plan on giving yourself at least 10-15 extra minutes if you add a roux to your gumbo. Here's everything you need to know about <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\">how to make a roux<\/a>.\r\n<h3>What else can you put in New Orleans gumbo? <\/h3>That\u2019s the beauty of a gumbo: There are endless variations! You can keep it traditional and add smoked andouille sausage or different shellfish such as clams or mussels. If you're feeling adventurous, sneak in some vegetables such as okra or kick up the heat with some fresh chile pepper. Top your gumbo with finely sliced green onions for a beautiful garnish. This savory <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crawfish-beignets-with-cajun-dipping-sauce\/\">crawfish beignet<\/a> is perfect for dunking in your New Orleans gumbo. <h3>How do you store New Orleans gumbo? <\/h3>You can store leftover gumbo in shallow, airtight containers in the refrigerator or freezer. The shallow containers allow for the gumbo to cool off quickly, minimizing any bacteria growth and preventing your leftovers from spoiling. If you plan on making it ahead of time, gumbo can be refrigerated for up to 3 days and frozen for up to 6 months. We recommend freezing the gumbo and rice in separate containers\u2014otherwise the rice will soak up all of the liquid and become soggy. For more guidance, check out our complete <a href=\"https:\/\/www.tasteofhome.com\/article\/freezing-soup\/\">guide to freezing soup<\/a>.<h3>What is the difference between gumbo and jambalaya?<\/h3>While they\u2019re both delicious dishes from The Big Easy, there is a difference between New Orleans gumbo and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/my-best-ever-jambalaya\/\">jambalaya<\/a>. Gumbo is typically a meat-based stew served alongside rice, while jambalaya features meat and rice cooked in the same pot.  \r\n<br><br><i>\u2014Ellie Crowley, Taste Recipes Culinary Assistant<\/i>","Metadescription":"This New Orleans gumbo recipe comes together easily in a Dutch oven. You can even make it ahead of time and refrigerate or freeze it. ","DigitalHeadnotes":"I\u2019ve been making this New Orleans gumbo for at least 30 years. I\u2019m originally from New Orleans, and I think it\u2019s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It\u2019s an old standby for my family, who requests it frequently. \u2014Dolores M. Bridges, Danville, Kentucky","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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.","SequenceNo":1},{"Direction":"   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.","SequenceNo":2},{"Direction":"   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. 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Gumbo is typically a meat-based stew served alongside rice, while jambalaya features meat and rice cooked in the same pot, like other <a href=\"https:\/\/www.tasteofhome.com\/collection\/one-pot-meals\/\">one-dish dinners<\/a>.<h3>Can you use other kinds of rice to make New Orleans gumbo?<\/h3><div>This New Orleans gumbo recipe calls for converted rice, which is unhulled long grain rice that has been parboiled. It's more nutritious than white rice, takes a bit longer to cook and makes the grains of rice more fluffy and separated than regular long grain rice. Gumbo can be served with other types of cooked rice, too, if you don't have converted rice on hand. You'll need about 1\/2 cup cooked rice per serving. If you have leftover rice, consider using it up in one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/rice-recipes\/\">rice recipes<\/a>. <\/div><h3>What else can you put in New Orleans gumbo?<\/h3><div>Make this New Orleans gumbo recipe your own by swapping in other classic ingredients like okra, ham or greens. Authentic gumbo often calls for gumbo fil\u00e9 powder, which is a spicy herb made from the dried and ground leaves of the sassafras tree, and you could add that as well. This recipe for New Orleans gumbo is thickened with a slurry of flour and water toward the end of cooking, but you could also make a dark <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\">roux<\/a> with butter (or oil) and flour toward the beginning of cooking for a richer flavor.<h3>How should you store leftovers of New Orleans gumbo?<\/h3><div>Store leftover gumbo in an airtight container in the refrigerator for 2 to 3 days. Or, freeze the gumbo and rice in separate containers\u2014otherwise the rice will soak up all of the liquid and become soggy. For more guidance, check out our complete <a href=\"https:\/\/www.tasteofhome.com\/article\/freezing-soup\/\">guide to freezing soup<\/a>. If you liked this recipe for New Orleans gumbo, try more of our picks for the <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-recipes-from-louisiana\/\">best Louisiana recipes<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/peggy-woodward\/\">Peggy Woodward<\/a>, Taste Recipes Senior Food Editor<\/i><\/div><\/div>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"New Orleans Gumbo"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>New Orleans Gumbo Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-gumbo\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"New Orleans Gumbo Recipe: How to Make It","description":"This New Orleans gumbo recipe comes together easily in a Dutch oven. 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