Authentic Award-Winning New Orleans Gumbo
This rich, hearty gumbo stays true to its Louisiana roots with a deep, slow-cooked roux, tender chicken, smoky sausage, shrimp, and the classic holy trinity of vegetables. It’s seasoned with BBQUE Texas Ragin’ Texas Cajun, delivering bold Southern flavor with balanced heat.
Prep Time 25 minutes mins
Cook Time 1 hour hr
Course Main Course, Soup
Cuisine Cajun
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 ribs celery diced
- 3 cloves garlic minced
- ¼ cup fresh parsley chopped
- 6 cups chicken broth
- 2 cups cooked rotisserie chicken shredded or chopped
- 12-14 oz smoked sausage andouille preferred, sliced
- 1 lb raw shrimp peeled and deveined
- 5 tbsp BBQUE Texas Ragin’ Texas Cajun adjust to taste. If you like it bolder, add more!
- Salt and black pepper to taste
- Optional: 1 cup sliced okra
- Cooked white rice for serving
Get Recipe IngredientsMake the Roux
In a large heavy-bottomed pot or Dutch oven, combine the oil and flour over medium-low heat. Stir constantly for 30–45 minutes until the roux turns a deep chocolate brown. Do not walk away — consistent stirring prevents burning and develops rich flavor.
Once the roux reaches a dark brown color, add the diced onion, bell pepper, and celery. Stir and cook for 5–7 minutes until softened. Add minced garlic and cook for 1 more minute. Stir in fresh parsley (and okra if using).
Build the Base
Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
Add the Meats
Stir in the sliced smoked sausage and cooked chicken. Simmer uncovered for 20–25 minutes to allow flavors to develop.
Season
Add the BBQUE TEXAS Rajun' Texas Cajun Seasoning. Start with5 tablespoons and adjust to taste. If you like it bolder, add more! Add salt and black pepper as needed. Stir well and continue simmering.
Add the Shrimp
Add the shrimp during the last 5–7 minutes of cooking. Cook just until shrimp turn pink and are cooked through. Avoid overcooking.
Serve
Spoon hot gumbo over cooked white rice and serve immediately.
Pro Tip
Gumbo tastes even better the next day after the flavors have had time to blend. Store refrigerated up to 4 days or freeze (without rice) for up to 3 months. Feel free to add in additional meats, like crawfish, etc!
Rich, bold, and built from tradition — this Authentic Award-Winning New Orleans–Style Gumbo starts with a deep, slow-cooked dark roux and layers in tender chicken, smoky sausage, fresh vegetables, and shrimp. Seasoned with our exclusive BBQUE Texas Ragin’ Texas Cajun, this gumbo delivers balanced heat, savory depth, and unmistakable Southern flavor in every spoonful.
Serve it over hot white rice for the ultimate comfort meal — perfect for family dinners, game days, or feeding a crowd. Even better the next day, this recipe brings Louisiana roots and Texas pride together in one unforgettable bowl. 
