New Orleans Gumbo
If you have been following me for a while, you know that New Orleans is on my bucket list for several reasons; its people, its joie de vivre 🤹♂️, its culture and definitely its food. 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, everything was planned and we were going 🛫 to the Big Easy at the beginning of May. Sadly, Covid-19 happened and the trip was cancelled. Unfortunately, this is what life sometimes throws at us… c’est la vie!
Today is Mardi Gras and I thought it would be a great idea 💡 to share another one of my Louisiana recipes… New Orleans Gumbo! This is so delicious! For those who are not familiar with this dish, it’s a hearty stew/soup packed with yumminess! With incredible ingredients including meat and/or seafood, this iconic southern recipe is very satisfying.
As I always like to do, I make it my own way, adding and mixing ingredients together. Traditionally, this dish is made with either meat or seafood but I chose to use both. I use chicken, Andouille Sausage and large shrimp 🍤. Of course, I add the famous trinity which is onions, celery and peppers but I mix red and orange peppers; technically green peppers are the key ingredient for this.
When it comes to the roux, I reduce the heat to medium-low and cook it until I reach a very dark brown similar to chocolate in color. Some say that it takes 70 to 80 minutes. Most of the time, I can accomplish it within 20 minutes ⏰. The success for a perfect roux is to cook at lower temperature (medium-low is perfectly fine) and whisk 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 another way to make a darker roux much faster. Instead of using plain flour to the butter 🧈, I use my Toasted Flour. This is an ingredient I also used when I make my Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon, Shrimp Étouffées, Cookies, Pasta, Pizza Dough, etc.
When it’s time to serve 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 place a bottle of hot sauce nearby… just in case.
This flavorful New Orleans Gumbo is totally a must try! It’s easy to make 👩🍳👨🍳 and a great dish to enjoy anytime although I like to make 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 black pepper, to taste (I always use mixed peppercorns)
- 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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