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 such as 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… my 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!
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!
Check out these other delicious hearty soup recipes…
– Slow Cooker Beef Barley Soup
– West Coast Smoked Salmon Chowder
– Udon Noodle Soup
– Chicken Tortilla Soup
– Split Pea & Ham Soup
– Avgolemono Soup with Chicken coming on April 27th, 2021
and for even more soup recipes, click on this link… Recipe Category • Soups & Chowder
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Servings : 8 servings
This New Orleans Gumbo dish is so tasty and satisfying! It has a great combination of vegetables, proteins and spices; a great comfort food!
- tbsp. canola oil, divided“TIPS & TRICKS #1”
- large chicken breasts, cubed
- Ground Himalayan sea salt, to taste
- lb. andouille sausage, sliced*SEE FOOTNOTE
- tbsp. unbleached all-purpose flour
- cups white onions, diced
- cup celery, diced
- cup red peppers, diced
- cup yellow peppers, diced
- tsp. garlic, pressed
- (14 oz.) diced tomatoes
- 4 1/2cups low-sodium chicken broth
- tbsp. fresh thyme leaves, chopped“TIPS & TRICKS #2”
- tbsp. Creole seasoning“TIPS & TRICKS #3”
- tbsp. smoked paprika
- tbsp. hot sauce of your choice, or more to taste
- tbsp. Worcestershire sauce
- 1 1/2tsp. raw sugar
- large bay leaves
- tbsp. gumbo file
- large shrimp or prawns, peeled and deveined
- large green onions, chopped
- cup fresh chopped parsley, for garnish“TIPS & TRICKS #4”
- 2 1/2 to 3cups cooked rice
In a Dutch oven over medium heat, add 2 tbsp. oil and when hot, add chicken cubes; season with salt and pepper; sauté them until no longer pink, about 2 to 3 minutes. Using a slotted spoon, transfer to a bowl and set aside. Add sausage and cook until browned, about 3 minutes. Transfer to bowl with chicken cubes and set aside.
Add the remaining 4 tbsp. oil and butter; reduce 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 pot to the burner and increase the heat to medium. Add onion and celery; sauté for 1 ½ minutes. Add peppers and sauté for 1 ½ minutes 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 scoop of cooked rice in a bowl, spoon in gumbo and sprinkle on some chopped parsley. Serves 8
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