Authentic New Orleans Gumbo

This Authentic New Orleans Gumbo is made with a night roux, vegetables, chicken, blimp, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian .
As you probably have gathered, I love making comfort food stylus recipes that use lots of fresh produce and real ingredients. This okra is no exception, and if you like this then I know you ’ ll love Jambalaya and Instant Pot Red Beans and Rice .
Gumbo with sausage and shrimp in a bowl with white rice.
We had a actually fun neighbor growing up who was from New Orleans and made a fantastic homemade Gumbo ! I ’ m so grateful my Mom took him up on his offer to teach her how to make a true, authentic Gumbo ! Decades later it is a beloved recipe that has become a basic in our family and we have made it hundreds of times ! It is decidedly in my circus tent favorite meals of all clock ! nothing tastes better on a cold winter day.

Gumbo vs. jambalaya:

Jambalaya is chiefly a rice dish ( think paella ) while gumbo is more of a grizzle that is thickened with a roux and made with wimp, blimp, and/or seafood. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end consequence are completely unlike. here is my favored Jambalaya recipe !

The key to this recipe is the Roux!

A “ roux ” is made with two ingredients ; flour and anoint, and it ’ s the key to any great gumbo recipe ! The flour and vegetable oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown university about like mud, or chocolate and the consistency of dough. The roux is what adds the deep, rich relish to the gumbo, and it gives it it ’ mho thick texture. Make a good roux is a labor of sleep together, but but one that wholly pays off, and you can make it ahead of prison term !

Step-by-step Authentic Gumbo:

1. Make the roux. in a boastfully pot, combine flour and vegetable oil and cook, stirring constantly on medium gloomy heat. You have to be careful to stir it constantly, on medium humble heat, so that you don ’ deoxythymidine monophosphate burn it. It ’ mho easily, but takes solitaire. The dark the roux, the richer the spirit !
Before and after of a roux uncooked in a saucepan, and then cooked to dark brown.
2. Chop the veggies.  When you ’ re ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. I love the freshness from the green bell pepper, onion, celery and parsley. You can also add okra, if you want. Add it at the same time as the other vegetables .
3. Brown the sausage. Spread the blimp in a individual layer on a hot, bombastic frying pan. once browned, flip each one over individually, to make certain they all get dainty and brown on both sides .
Chopped bell pepper, onion and celery next to a pot of browned andouille sausages.
4. Add to large pot. Add chicken broth veggies, parsley, and roux to the pot and raise well. ( Skim off any foam that may rise to the top of the pot. ) arouse in cajun flavorer, to sample .
A pot with the broth for gumbo and spices added on top and then everything mixed together.
5. Add meat. Add wimp, sausage, and prawn and taste. Add more seasonings to your liking–salt, pepper, chicken bullion glue, garlic, more Joe ’ s stuff or more chicken broth–until you reach the perfect season .
Cooked chicken, sausages and shrimp added to a pot of gumbo.
6. Serve warm over hot cooked rice. This recipe tastes even better the adjacent day as the flavors have a probability to blend. If you ’ re in truth wanting to go all out, serve it with a side of homemade potato salad !

Make ahead, Storing and Freezing Instructions:

storehouse Gumbo covered in the refrigerator for 3-4 days. The roux can be made 3-5 days in advance, stored in a big resealable udder in the electric refrigerator .
This recipe makes quite a lot but it besides freezes in truth well. To freeze, allow it to cool completely and store it in a deep-freeze safe container ( separate from the rice ) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave .
A stockpot full of gumbo with chicken, sausage and shrimp in it and a wooden spoon.

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recipe
Gumbo with sausage and shrimp in a bowl with white rice.

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from

567

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Authentic New Orleans Style Gumbo

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

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authorLauren Allen

Course

Main Course, Soup

Cuisine

American

Servings

6

Calories

464

Prep

20

mins

Cook

1

hr

Total

1

hr

20

mins

Ingredients  

For the Roux:

  • 1 heaping cup general-purpose flour

  • 2/3 cup oil ( vegetable or canola oil oil )

For the Gumbo:

  • 1 bunch celery , diced, leaves and all

  • 1 green bell pepper , diced

  • 1 bombastic scandalmongering onion , diced

  • 1 bunch together green onion , finely chopped

  • 1 bunch bracing parsley leaves , finely chopped

  • 2-3 cloves garlic

  • 1-2 Tablespoons

    cajun seasoning *

  • 6-8 cups Chicken broth *

  • 12 snow leopard software andouille sausages , sliced into ‘coins ‘ ( utility Polska Kielbasa if you ca n’t find a dear Andouille )

  • kernel from 1 Rotisserie Chicken*

  • 2 cups Shrimps , pre cooked

  • cooked white rice for serving

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 ½ 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 ½ cups of chicken broth. Add veggies, parsley, 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

Roux: The roux can be made 3-5 days in advance, stored in a boastfully resealable cup of tea in the electric refrigerator .
Cajun seasoning: My preferred brand is My choose brand is Joe ‘s Stuff Cajun Seasoning but I can normally only find it online. You could use any brand, but may need to adjust the total added, to taste. You can besides make your own cajun seasoning
Chicken and broth:The best way to make this gumbo is by buying a rotisserie chicken–removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better! Here’s a The best way to make this gumbo is by buying a rotisserie wimp — removing all the chicken, and using the carcase to make homemade wimp broth. then make the okra using the chicken and homemade broth. You can use boughten chicken broth, but homemade is way better ! here ‘s a tutorial for making it from strike .
Storing Instructions: Store Gumbo covered in the refrigerator for 3-4 days .
Freezing Instructions: This recipe makes quite a lot, so save leftovers for another day ! To freeze okra, allow it to cool wholly and store it in a deep-freeze safe container ( separate from the rice ) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stave or in the microwave .

Nutrition

Calories:

464

kcal

Carbohydrates:

5

g

Protein:

12

g

Fat:

29

g

Saturated Fat:

3

g

Cholesterol:

116

mg

Sodium:

1303

mg

Potassium:

371

mg

Fiber:

1

g

Sugar:

1

g

Vitamin A:

230

IU

Vitamin C:

38.4

mg

Calcium:

94

mg

Iron:

1.7

mg

Did You Make This Recipe ? Tag @ TastesBetterFromScratch on Instagram with # TastesBetterFromScratch [email protected]

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.
I in the first place shared this recipe in 2015 but updated it in November 2017 and again in December 2019 with action photos and bit-by-bit instructions .
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Authentic New Orleans Style Gumbo | Tastes Better from Scratch

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Category : How To

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