New Orleans Gumbo
Written by admin on February 17, 2021
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
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Servings : 8 servings
|Cook Time||Passive Time|
- 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
Tips & Tricks #1: Here’s a great informative link on cooking oils and others… Know Your Oils and Their Smoke Points
Tips & Tricks #2: Learn how to grow your own… Herb Garden • How to Start One
Tips & Tricks #3: Make your own seasoning by clicking here… Creole Seasoning Mix
Tips & Tricks #4: Find out how to keep your parsley longer by clicking on this link… Extend the Shelf Life of Parsley & Cilantro
FOOTNOTE: You can make this sausage at home by clicking on this link… Homemade Andouille Sausage
This content was originally published here.