New Orleans Gumbo Recipe Original

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

Rating: 4.9/5(463)
Calories: 464 per serving
Category: Main Course, Soup
1. 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.
2. 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.
3. 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.
4. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

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Step 2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely …

Rating: 5/5(1.2K)
Calories: 283 per serving
1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

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New Orleans Gumbo. The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the …

Rating: 4/5(2)
Total Time: 1 hr 43 mins
Servings: 10
Calories: 353 per serving
1. Preheat oven to 400°.
2. Rub chicken thighs with Cajun seasoning. Place on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 165°. Cool chicken; shred.
3. Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon. Add onion, bell pepper, and celery to pan; sauté 5 minutes or until vegetables are tender. Add sausage and next 3 ingredients (through tomatoes); cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4. Add chicken; cook 5 minutes. Add garlic; cook 5 minutes. Remove from heat; add Worcestershire sauce. Discard bay leaves. Serve over rice; sprinkle with green onions. Serve with hot pepper sauce, if desired.

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Gumbo is one of the crowning glories of New Orleans cuisine. This flavorful stew is named for the West African word for okra, "gombo." It can feature any number of main ingredients, most commonly, shrimp, crab, chicken, duck, and sausage. A well-made gumbo offers a savory combination of tastes and textures that is unlike any other dish.

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This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. Ingredients For the Roux: 1 heaping cup all-purpose flour2/3 cup oil (vegetable or canola oil) For the Gumbo: 1 bunch celery , diced, leaves and all1 green bell pepper ,

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How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. There’s nothing quite like the intense, comforting taste of an authentic Louisiana gumbo. Featuring warm spices, generous helpings of succulent seafood, spicy …

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Add the chicken to the roux-water mixture & simmer for 1 hour. Add the andouille sausage & cook for 1 hour more, or until chicken is tender. Skim off any oil that has risen to the surface. Remove the bay leaves. Check seasonings. Add more salt & cayenne if necessary. Add the green onion & parsley. Serve immediately in soup bowls over steamed rice.

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Add the thyme, stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the surface of the gumbo. Add the shrimp, oysters, crabmeat, …

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Stir in the stock gradually, shredded chicken along with black pepper and bay leaves continue cooking until it simmers. Add Worcestershire sauce, hot sauce, and parsley to the gumbo simmer for at least 10-15 minutes until the vegetables are completely tender. Taste, and season with extra salt, and black pepper.

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Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce.

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2021-01-07 · My New Orleans Style Gumbo. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian. The key to an outstanding Cajun gumbo is a deep, dark roux. This New Orleans Gumbo is a southern classic!

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Ingredients. 1 bunch celery , diced, leaves and all. 1 green bell pepper , diced. 1 large yellow onion , diced. 1 bunch green onion , finely chopped. 1 bunch fresh parsley leaves , finely chopped. 2-3 cloves garlic. 1-2 Tablespoons cajun seasoning *. 6-8 cups Chicken broth *.

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New Orleans Gumbo Recipe *Complete recipe instructions are located in a printable recipe card at the bottom of this article. Ingredients: Olive oil Andouille sausage, sliced 1/2 inch thick Boneless, skinless chicken thighs, cut into 1 inch pieces Flour Cajun spice Onion, diced Bell pepper, diced Celery, diced

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Place pot over medium heat, add garlic, bay leaves, salt, and Creole seasoning, and stir for 2 minutes. Add stock and bring to a boil. Use this as the base for gumbo recipes of choice. NOTE: Once

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Stir the butter and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for at least 30 minutes, or until a rich golden color. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes. Add the garlic.

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This November recipe is brought to you by Louisiana Kitchen and Culture Magazine.Lil' Dizzy’s Café in New Orleans is serving up some tasty Creole Gumbo. Their recipe for uses the traditional filé powder (ground sassafras leaves). Filé was first used by the Choctaw Indians as spicy seasoning that also acted as a thickening agent (rather than other traditional methods of …

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How to make authentic louisiana gumbo?

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How to make seafood gumbo new orleans style?

Step-by-step Authentic Gumbo:

  • Make the roux. You have to be careful to stir it constantly, on medium low heat, so that you don’t burn it. ...
  • Chop the veggies. When you’re ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. ...
  • Brown the sausage. Spread the sausage in a single layer on a hot, large skillet. ...
  • Add to large pot. ...
  • 5. ...

How to make healthy gumbo?

Instructions

  • To create the roux, whisk the olive oil and flour over medium-high heat.
  • Continue mixing with a wooden spoon (making sure to scrape the sides of the pan) for about 20 minutes, or until the the roux begins to turn a dark caramel ...
  • Add the vegetables (except for the kale), then sauté until the peppers and onion begin to soften.

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How to make creole gumbo?

Method of Preparation:

  • Cube ham and slice sausages. Heat oil in an eight to ten-quart pot. ...
  • Add onions and cook until tender. Add chicken and sausages and brown. ...
  • Sprinkle flour over meats and seasonings and stir well.
  • Add water and bring to a simmer. ...
  • Add gumbo crabs and cook on medium to low fire about 45 minutes. ...
  • Add filé powder (to taste) and stir into gumbo. ...

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