Authentic New Orleans Style Gumbo

Authentic New Orleans Style Gumbo

from tastesbetterfromscratch.com
Main Course
80 min
10 servings
462 kcal / serving

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

Ingredients

  • 1 cupall-purpose flour (, heaping)
  • ⅝ cupoil ((vegetable or canola oil))
  • 1 bunchcelery (, diced, leaves and all)
  • 1green bell pepper (, diced)
  • 1 largeyellow onion (, diced)
  • 1 bunchgreen onions (, finely chopped)
  • 1 bunchfresh chopped parsley (, finely chopped)
  • 2 clovesgarlic
  • 1 tablespoonscajun seasoning (*)
  • 6 cupschicken broth (*)
  • 12 ouncepackage andouille sausages (, sliced into 'coins' (substitute polska kielbasa if you can't find a good andouille))
  • meat from 1 rotisserie chicken
  • 2 cupsshrimp (, pre cooked)
  • hot cooked rice (for serving)

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 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. 4

    Add remaining 5 1/2 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!)