New Orleans Gumbo Recipe

The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage …

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Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato …

Ratings: 1.1K
Calories: 283 per serving
Category: Gumbo
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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Step 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 …

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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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(492)
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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Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green …

Rating: 4.1/5(8)
Category: Dinner
Cuisine: North America, Cajun
Total Time: 45 mins
1. In a large saucepan, bring broth to a boil.
2. Stir in the rice, celery, onion and garlic.
3. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne.
4. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine flour and water until smooth; gradually stir into chicken mixture.

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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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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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New Orleans Gumbo Recipe *Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe. Ingredients: Olive oil Andouille sausage, sliced 1/2 inch thick

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Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.

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New Orleans native sharing family recipes for gumbo and jambalayaSubscribe to WLKY on YouTube now for more: http://bit.ly/1e5KyMOGet more Louisville news: ht

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Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it …

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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 sausage, and, …

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Directions. In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery

Author: Emeril Lagasse
Steps: 3
Difficulty: 2 hr 10 min

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Heat the roux in a dutch oven over medium high heat. Add the diced green pepper and onion; cook for 2 minutes. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes. Add the okra and crab claws and simmer for 10 minutes.

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INSTRUCTIONS. Melt 2 ounces of margarine in a large soup pot. Add chicken and saute until cooked half way. Add sausage and vegetables and cook until vegerables are tender. Add chicken broth and seasonings and bring to a simmer. Make a black roux in a seperate pan. Heat butter very hot and add flour. Turn heat down to medium.

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Rating: 4.55 stars. 135. This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo.

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Instructions. Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes. Add the onions, peppers, and celery and cook for …

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  • 8 ounces andouille sausage, sliced (I used Tofurky)
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  • 1 tablespoon cayenne (omit if you want it mild)

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