New Orleans Style Gumbo

Submitted by Steve Mould

New Orleans Style Gumbo

5 from 1 vote
Serving: 5
Prep Time 1 hour
Cook Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 5


Dry Roux

  • 1. 1 Cup of Plain Flour.
  • 2. 2 Cups of Chicken Stock.


  • 1. 1 Cup of Water plus 3 Cups of Chicken Stock.
  • 2. 1 Kg skinless Chicken Thigh Meat.
  • 3. 1 Cup (250g) Chorizo Sausage cut into coins. (Mild or Hot to taste. Any smoked sausage will work)
  • 4. 1 Cup (250g) Crab Legs or Meat. (Optional – Change for more Prawns if you like.)
  • 5. 2 Cups (500g) Peeled Raw Prawns. (Medium is good but you can use any size).
  • 6. 2 Stalks of Celery. (Large dice)
  • 7. 3 Spring Onion Shoots (Large Dice).
  • 8. 1 Medium to Large white onion. (Large Dice).
  • 9. 1 Medium to Large green Capsicum. (Large Dice).
  • 10. 3 tsp Minced Garlic (or 3 cloves minced).
  • 11. 1 tsp Cajun Seasoning. (Can up this Seasoning and/or add Cayenne Pepper to taste). (optional)
  • 12. 1 tsp Thyme.
  • 13. 1 Tbl Parsley
  • 14. 2 Bay Leaves.
  • 15. 3 Tbl Arrowroot powder.
  • 16. 1 tsp Smoked Paprika.
  • 17. 1 tsp Black Pepper.
  • 18. 2 tsp Salt.
  • 19. 1 tsp White Vinegar.


Create a Dry Roux

  • 1. Preheat Oven to 200c-400F.
  • 2. Place 1 Cup of Flour in a Oven proof Pan and stir. Make sure its broken up and even in the Pan.
  • 3. Place the Pan in the Pre-Heated Oven to cook for about 45 min to 55 min, Stirring Occasionally. (Be careful keep an eye on it, checking frequently)
  • 4. The Flour will be cooked when it is the colour of light Chocolate. NOTE: If you burn the Roux, throw it out and start again.
  • 5. Once Cooked, put the cooked Flour in a mixing bowl until cooled and add 2 Cups of Chicken Stock. Stir until well mixed and put aside.

Cooking the Gumbo

  • 1. Lay the Chicken pieces on the bottom of the Slow Cooker.
  • 2. Add the Sausage evenly over the Chicken.
  • 3. Add the Bay Leaves, the diced Onion, Capsicum, 1/3 of the Spring Onion and Celery to your Slow Cooker.
  • 4. Add the prepared Roux to the Slow cooker.
  • 5. Mix together 3 Cups of Chicken Stock, Water, Thyme, Parsley, Salt, Pepper, Minced Garlic, White Vinegar, Cajun Seasoning and add to the Slow Cooker.
  • 6. Cook for 3 hours on High.
  • 7. Test a piece of Chicken to see if it is cooked enough to shred. If not, cook a bit longer.
  • 8. Remove Chicken and Bay Leaves. Shred or cube the Chicken Meat and return to Cooker.
  • 9. Make a slurry utilising the Arrowroot and a little water and add to the Cooker.
  • 10. Add Seafood and rest of the Spring Onion and cook until seafood is just cooked (about 20 minutes) and the liquid is a thickish soup. (Not too thick)
  • 11. Serve over Boiled Rice.. Potato Salad is optional.


  • This is adapted from an original New Orleans Gumbo Recipe that I have cooked. It is delicious.
  • Every household has their own version, so feel free to be inventive. Although Preparation time heavy, the actual Cooking is easy.
  • You can make it as Spicy as you like but this Recipe, although it has a little spice, is enjoyed by my whole Family.
  • The Main Check Points for this Recipe are...
  • 1. Make sure the Roux is a well cooked. The Roux adds a nutty flavour to the meal.
  • 2. When checking the Chicken at the 3 hour mark, it should be only just shreddable. It has about another 20 minutes of cooking to go after shredded.
  • 3. The meal is cooked when the Prawns/Seafood is just cooked.
  • 4. If still too runny at completion, add more arrowroot slurry just to complete. (Cornflour is OK but Arrowroot is cleaner)

5 thoughts on “New Orleans Style Gumbo”

  1. We loved this!
    Had never heard of a dry roux but it brought so much flavour. Skipped the crab and added more prawns.
    Halved the recipe and it gave us 3 big serves. So delicious!

  2. Alison Armstrong

    5 stars
    Prep was time consuming but the end result was worth it! Very tasty and enjoyed by the whole family

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