Authentic New Orleans Style Gumbo (Bell Pepper Optional)

When I first made gumbo, it was so good that I couldn’t stop eating it. But what I didn’t know at the time was that I’m allergic to green bell peppers. That discovery actually landed me in the ER.

Since sharing that story on Instagram, so many of you asked me for the recipe. This version is inspired by Tastes Better From Scratch with my personal twist — you can leave out the green bell pepper if you have the same issue I do. I also season mine with Slap Ya Mama Cajun seasoning, Adobo, and chicken bouillon powder, which gives the gumbo an extra punch of flavor.

Ingredients

For the roux

• 1 heaping cup all-purpose flour
• 2/3 cup oil (vegetable or canola oil)

For the gumbo

• 1 bunch celery, diced (leaves and all)
• 1 green bell pepper, diced (optional)
• 1 large yellow onion, diced
• 1 bunch green onions, finely chopped
• 1 bunch fresh parsley, finely chopped
• 2–3 cloves garlic, minced
• Season to taste (My estimation: I did not measure)
  • 1–2 tablespoons Slap Ya Mama Cajun seasoning (or your favorite Cajun blend to taste)
  • 1-2 tablespoons Adobo seasoning (to taste)
  • 1–2 tablespoons chicken bouillon powder (or to taste)
  • 1 teaspoon onion powder (to taste)
  • 1 teaspoon garlic powder (to taste)
• 4–6 cups chicken broth* (start with less and build up if needed)
• 12 oz package andouille sausage, sliced into coins 
• Meat from 1 rotisserie chicken
• 2 cups pre-cooked shrimp
• Hot cooked rice, for serving
• Honey cornbread, for serving 

Instructions 

1. Make the roux*: In a large heavy-bottom stock pot, combine flour and oil. Cook on medium-low heat, stirring constantly for 45 minutes to 1 hour. This part takes patience — when it’s finished the roux should be as dark as chocolate with a soft cookie-dough-like consistency. Be careful not to let it burn. If needed, adjust with a little more flour or oil.
2. Brown the sausage: In a separate skillet over medium-high heat, place the sausage slices in a single layer. Brown well on one side (3-4 minutes), then flip to brown the other side. Remove to a plate.
3. Cook the vegetables in broth: Add ½ cup of the chicken broth to the hot skillet used for the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot with the roux.
4. Build the gumbo base: Add the remaining 3½–5½ cups of chicken broth (start with less and build up based on consistency), along with celery, onion, bell pepper (if using), parsley, and garlic. Stir well.
5. Simmer: Bring to a boil over medium heat and cook 5–7 minutes, or until the vegetables are slightly tender. Skim off any foam that rises to the top. Stir in Slap Ya Mama, Adobo, and bouillon powder to taste (build up the seasoning and taste as you go). 
6. Add the meats: Stir in the chicken, browned sausage, and shrimp. (Add the shrimp in closer to the end because it won’t take long to cook them)
7. Taste and adjust: Taste the gumbo and adjust with more seasoning, salt, pepper, garlic, or broth until the flavor is perfect. Pro tip: if it’s too spicy, add a drop of honey to balance it out.
8. Serve: Ladle hot gumbo over rice and garnish with extra parsley or green onions. (It tastes even better the next day!)

Tyler’s Notes:

• Roux takes time — don’t rush it. Stir constantly and wait until it’s deep chocolate brown.
• Slap Ya Mama + Adobo + bouillon is my go-to combo for bold flavor.
• If it comes out too spicy, a drop of honey balances it perfectly.
• Gumbo is customizable — no bell pepper? No problem.