Authentic New Orleans Style Gumbo

Authentic New Orleans Style Gumbo

from tastesbetterfromscratch.com

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

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup oil
  • 1 bunch celery
  • 1 green bell pepper
  • 1 large yellow onion
  • 1 bunch green onions
  • 1 bunch fresh chopped parsley
  • 2-3 cloves garlic
  • 1-2 Tablespoons Cajun seasoning
  • 6-8 cups chicken broth
  • 12 ounce package andouille sausages
  • Meat from 1 Rotisserie Chicken*
  • 2 cups Shrimp
  • hot cooked rice

Directions

  1. 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. 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. 3

    Cook the vegetables in broth. Add ½ 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. 4

    Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well. 

  5. 5

    Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.

  6. 6

    Add meat. Add chicken, sausage, and shrimp.

  7. 7

    Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice.(Tastes even better the next day!)