New Orleans Gumbo Recipe
New Orleans Gumbo Recipe photo by Taste of Home

New Orleans Gumbo Recipe

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“I’ve been making this gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently.” —Dolores M. Bridges, Danville, Kentucky
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup gumbo with 1/2 cup rice equals 339 calories, 10 g fat (3 g saturated fat), 124 mg cholesterol, 841 mg sodium, 29 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch 1 vegetable 1/2 fat.


  1. 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.
  2. 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.
  3. 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.
  4. Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo. Yield: 8 servings.
Originally published as New Orleans Gumbo in Simple & Delicious February/March 2011, p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 16, 2014

"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."

Reviewed Oct. 12, 2012

"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."

Reviewed Jul. 20, 2012

"I cooked this for 3 pre-teens and 2 of them are VERY picky eaters....they all went back for more!"

Reviewed Jun. 5, 2011

"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."

Reviewed Apr. 30, 2011

"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."

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