Description
Perfectly spiced, this New Orleans Style Gumbo is all about deep flavors and a traditional roux that brings it all together.
Ingredients
Scale
- 1 cup AP flour
- 1 stick butter
- 1/2 cup canola oil
- 1 green pepper, diced small
- 1 stalk celery, minced or diced small
- 1/2 white onion, minced or diced small
- 5 fresh okra, cut into rounds
- 3 garlic cloves, minced
- 1 pound andouille sausage, cut into rounds
- 1 1/2 cups seafood stock
- 4 cups chicken stock
- 2 bay leaves
- 1 to 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cups shredded chicken
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon gumbo file, if needed to thicken
- 2 cups prepared rice
Instructions
- Brown the andouille sausage in a pan. Remove and reserve.
- In a heavy bottom pan, melt the butter with the oil over medium heat.
- Slowly whisk in the flour, just a little at a time.
- Continue whisking until the roux turns chocolate in color (about 40 minutes).
- Add in the onions, green pepper, celery, and okra. Cook in the roux for just a few minutes.
- Add in the garlic. Stir.
- Pour in the seafood stock, chicken stock and seasonings.
- Whisk to combine.
- Add in the bay leaves, andouille sausage and shredded chicken. Stir.
- Bring to a boil.
- Turn heat down to a simmer. Simmer for about 45 minutes to an hour.
- If the gumbo needs thickening after 30 minutes, stir in the gumbo file. Continue simmering.
- Remove the bay leaves.
- Add in the shrimp. Allow to cook until the shrimp are pink and no longer translucent.
- Stir in a tablespoon of fresh chopped parsley.
- Serve over rice.
- ENJOY!
Notes
- Have all ingredients prepped prior to starting the recipe. Most of your time will be devoted to stirring the roux.
- Brown the andouille for added flavor.
- Instead of shredded rotisserie chicken, feel free to use boneless chicken thighs. Be sure to season and brown the thighs before adding to the gumbo.
- Use equal parts fat and flour to make the roux.
- Whisk or stir the roux constantly over medium to medium-low heat. Do not rush the process.
- The roux can take at least 40 minutes to turn deep chocolate brown in color with a nutty aroma.
- If you burn the roux, you MUST start over.
- Take caution when adding the vegetables to the hot roux. There will be splashing.
- Allow the gumbo to simmer for at least 45 minutes to an hour.
- If needed, thicken with gumbo file after about 30 minutes of simmering.
- Try not to overcook the shrimp.
- Feel free to leave out the shrimp.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 30 minutes
- Category: Dinner, Stew
- Method: Moderate
- Cuisine: American/Southern
Nutrition
- Serving Size: 3/4 cup