Authentic New Orleans Style Gumbo
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10
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Calories
462 kcal
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Course
Main Course, Soup
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Cuisine
American
Authentic New Orleans Style Gumbo
Description
The gumbo begins with making a dark roux by cooking flour and oil together slowly until reaching a color like chocolate with a soft texture. This process builds a nutty, complex base. Sliced andouille sausage is browned separately to develop flavor and drippings, which deglaze with chicken broth and are added to a large pot along with diced celery, green bell pepper, onion, green onions, parsley, minced garlic, and Cajun seasoning. The roux and broth combine with these ingredients and cooked poultry and shrimp to create a hearty stew.
The result is a thick, spicy gumbo rich in umami from the roux and sausage, with tender pieces of chicken and shrimp adding protein. The mix of herbs and spices heightens the aroma and depth of flavor. Served over rice, it provides a satisfying meal with a variety of textures from the sausage, vegetables, and shellfish.
Leftovers store well refrigerated or frozen, making this gumbo practical for future meals. Roux can be prepared in advance to save time.
Ingredients
For the Roux:
- 1 cup all-purpose flour , heaping
- 2/3 cup neutral cooking oil vegetable or canola oil, generic cooking oil
For the Gumbo:
- 1 bunch celery , diced, leaves and all
- 1 green bell pepper , diced
- 1 large yellow onion , diced
- 1 bunch green onions , finely chopped
- 1 bunch parsley finely chopped, fresh chopped
- 2-3 cloves garlic
- 1-2 Tablespoons Cajun seasoning *
- 6-8 cups chicken broth *
- 12 ounce package andouille sausage sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille
- rotisserie chicken meat from 1 rotisserie chicken
- 2 cups Shrimp , pre cooked
- rice for serving, hot cooked
Instructions
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Notes
- Prepare the roux 3-5 days ahead; store in a resealable bag in the refrigerator to save time on cooking day.
- Add chopped okra if desired; include it with the other vegetables when cooking the gumbo.
- Cajun seasoning brands vary; adjust seasoning to taste or make your own blend.
- Using homemade chicken broth from a rotisserie chicken carcass enhances flavor but store-bought broth works as a substitute.
- Store leftovers covered in the refrigerator for 3-4 days or freeze in a separate container from rice for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 166mg | 55% |
| Sodium | 1073mg | 45% |
| Potassium | 390mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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