New Orleans Gumbo
If you’ve been following me for a while, you know that New Orleans is on my bucket list for several reasons: its people, joie de vivre 🤹♂️, culture, and definitely, its food. When I think of New Orleans, I think of Oysters Rockefeller, Shrimp Étouffée, Pecan Pie, Red Beans & Rice, Beignets, Maque Choux, Muffuletta, Jambalaya, Pralines, Po` Boy, Boudin, Bananas Foster, Eggs Sardou, and so on.
Last year, we had everything planned and were set to go 🛫 to the Big Easy at the beginning of May. Sadly, the pandemic happened and the trip was cancelled. Unfortunately, that’s sometimes what life throws at us… c’est la vie!
Today is Mardi Gras, so I thought it would be a great idea 💡 to share another one of my Louisiana recipes… New Orleans Gumbo! It’s so delicious! For those who are unfamiliar with this dish, it’s a hearty stew/soup packed with flavor! With incredible ingredients, including meat and/or seafood, this iconic Southern recipe is very satisfying.
As I always do, I put my own spin on it by adding and mixing ingredients. Traditionally, this dish is made with either meat or seafood, but I chose to use both. I added chicken and Andouille Sausage, as well as large shrimp 🍤. I also used the famous trinity of onions, celery, and peppers. Technically, green peppers are the key ingredient, but I went for red and orange peppers.
When it comes to the roux, I reduce the heat to medium-low and cook it until it turns dark brown, similar in color to chocolate. Some say this process takes 70 to 80 minutes. Most of the time, I can accomplish this in 20 minutes ⏰. The key to a perfect roux is cooking at a lower temperature (medium-low is perfectly fine), and whisking constantly. Yeah, I know, it’s hard on the wrist. Again, the best way to make a great roux is to whisk continuously!
Now, I have a new method for making a darker roux much faster. Instead of adding plain flour to the butter 🧈, I use my Toasted Flour. This is an ingredient I also use when making my Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon, Shrimp Étouffées, cookies, pasta, pizza dough, etc.
When serving this New Orleans Gumbo, I place cooked rice 🍚 in the middle of a bowl and add a generous amount of gumbo around it. I also sprinkle parsley on top and put a bottle of hot sauce nearby, just in case.
This flavorful New Orleans Gumbo is certaily a must-try! It’s easy to make 👩🍳👨🍳 and a great dish to enjoy anytime, although I like making this incredible dish during the colder months. Bring Mardi Gras to your table by making this popular recipe!
Bon Appétit!🍽
Check out these other delicious hearty soup recipes…😀
– Slow Cooker Beef Barley Soup
– West Coast Smoked Salmon Chowder
– Hot & Sour Soup
– Chicken Tortilla Soup
– Split Pea & Ham Soup
– Lasagna Soup
– Garlic Soup
– Albóndigas • Mexican Meatball Soup
– Avgolemono Chicken Soup
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowder
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New Orleans Gumbo
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Ingredients
- 6 tbsp. canola oil, divided tips & tricks
- 2 large chicken breasts, cubed
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
- 1/2 lb. andouille sausage, sliced see Recipe
- 1/4 cup butter
- 10 tbsp. unbleached all-purpose flour
- 2 cups white onions, diced
- 1 cup celery, diced tips & tricks
- 1 cup red peppers, diced
- 1 cup yellow peppers, diced
- 1 tsp. garlic, pressed
- 1 can (14 oz.) diced tomatoes
- 4 1/2 cups low-sodium chicken broth
- 1 tbsp. fresh thyme leaves, chopped tips & tricks
- 1 tbsp. Creole seasoning see Recipe
- 1/2 tbsp. smoked paprika
- 1/2 tbsp. hot sauce of your choice, or more to taste
- 1/2 tbsp. Worcestershire sauce
- 1 1/2 tsp. raw sugar
- 2 large bay leaves
- 1/2 tbsp. gumbo file
- 12 to 14 large shrimp or prawns, peeled and deveined
- 2 large green onions, chopped
- 1/4 cup fresh chopped parsley, for garnish tips & tricks
- 2 1/2 to 3 cups cooked rice see Recipe
Directions
- In a Dutch oven over medium heat, add 2 tbsp. oil and when hot, add chicken cubes; season with salt and pepper. Sauté until no longer pink, about 2 to 3 minutes.
- Using a slotted spoon, transfer them to a bowl and set aside.
- Add sausage and cook until browned, about 3 minutes.
- Transfer to the bowl with the chicken cubes and set aside.
- Add the remaining 4 tbsp. oil and butter; reduce the heat to medium-low. When hot, add flour and whisk constantly until the roux turns deep brown similar to chocolate color, about 20 to 30 minutes.
- Remove the Dutch oven from the heat to cool off, about 5 minutes.
- Return the pot to the burner and increase the heat to medium.
- Add onions and celery; sauté for 1 ½ minutes. Add peppers and sauté for 1 ½ minutes as well before adding garlic; sauté for 1 minute.
- Return the chicken and sausage to the Dutch oven. Add diced tomatoes and stir to combine.
- Pour in chicken broth and season with thyme, Creole seasoning, smoked paprika, hot sauce, Worcestershire sauce, raw sugar and bay leaves; stir well scraping the bottom of the pot to dislodge any brown bits.
- Bring to a boil, reduce the heat to medium and simmer for 45 minutes.
- Add file powder, shrimp and green onions; stir well and cook until no longer pink, about 2 minutes. Taste and adjust seasoning if needed.
- When serving, place a generous amount of cooked rice in the center of a bowl, spoon in the gumbo and sprinkle on some chopped parsley.
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