How to Make New Orleans Gumbo

New Orleans gumbo is a quintessential dish that encapsulates the vibrant and diverse culture of Louisiana. This hearty stew, bursting with flavors from the sea and the land, is a staple of Creole cuisine. Here’s a step-by-step guide to making an authentic New Orleans gumbo.

 

Ingredients

For the gumbo:

 

1 cup vegetable oil

1 cup all-purpose flour

2 medium onions, finely chopped

1 bell pepper, finely chopped

3 celery stalks, finely chopped

4 cloves garlic, minced

1 pound andouille sausage, sliced

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

2 quarts chicken stock

2 bay leaves

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon cayenne pepper 

Salt and black pepper to taste

1 pound shrimp, peeled and deveined

1 bunch green onions, chopped

1 bunch fresh parsley, chopped

1 cup okra, sliced (optional)

Cooked white rice, for serving 

 

 

 

New Orleans Gumbo

For the seasoning blend: 

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon dried thyme

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon whitepepper 

 

 Instructions 

1. Prepare the Roux:

• In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
• Gradually whisk in the flour to avoid lumps.
• Cook the mixture, whisking constantly, until it turns a deep brown color, resembling chocolate. This can take anywhere from 20 to 30 minutes. Be patient, as the roux is the foundation of your gumbo's flavor.

 

2.Add the Holy Trinity: 

• Once the roux is ready, add the chopped onions, bell pepper, and celery.
• Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute.

3. Incorporate the Meats:

• Stir in the andouille sausage and cook for a few minutes until it starts to brown.
• Add the chicken pieces and cook until they are no longer pink on the outside.

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4. Build the Flavor:

1. • Pour in the chicken stock and stir to combine with the roux and vegetables.
   • Add the bay leaves, dried thyme, paprika, cayenne pepper, and the seasoning blend.
   • Season with salt and black pepper to taste.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour, stirring occasionally.

5. Finish the Gumbo:

1. • Add the shrimp to the pot and simmer until they are pink and opaque, about 5 minutes.
   • Stir in the chopped green onions and parsley.
   • If using okra, add it during the last 10-15 minutes of cooking to prevent it from becoming too slimy.

6.Serve:

• Remove the bay leaves from the pot.
• Ladle the gumbo over cooked white rice.
• Garnish with extra chopped green onions and parsley if desired.

Tips for Perfect Gumbo

• Roux: The darker the roux, the deeper the flavor. Be vigilant and patient while making the roux to avoid burning it.
• Seasoning: Adjust the spice level to your preference. New Orleans gumbo typically has a kick, but you can modify the cayenne and pepper to suit your taste.
• Okra and Filé Powder: Okra is a traditional thickening agent, but it can be omitted if you prefer. Filé powder, made from ground sassafras leaves, can also be used to thicken and flavor the gumbo. Add it towards the end of cooking or sprinkle it on individual servings.

New Orleans gumbo is more than just a dish; it's a reflection of the city's rich cultural heritage. Whether you're making it for a special occasion or a comforting meal, this gumbo recipe is sure to bring a taste of the Big Easy to your table. Enjoy!