Soups And Stews

New Orlean’s Style Gumbo

When it comes to gumbo, a lot of people think it is so time consuming. Depending on how low and slow you want to cook your gumbo really depends on you. I have made 24 hour gumbo in the past and it was very time consuming, however, very worth the wait. This is not that recipe. I may share that with you in the future if enough people ask for it.

Anyways, today I am sharing a easier version with you. Although it is not extremely difficult, It still requires a slight bit of patience. It is really easy to make so I am going to share the step by step directions so you can make this at home.

It is so much easier than you think and it is very delicious. So let’s get started.

New Orlean’s Style Gumbo

INGREDIENTS:

1 whole chicken ( I use 1 lb chicken tenders)
8 cups water
2 tsp chicken granules
2 onions – diced
3 ribs celery – diced
2 bay leaves
1 tbsp salt or to taste
1/2 tsp red pepper flakes – or to taste
1 tsp cayenne pepper – or to taste
1 cup vegetable oil
1 flour
1 bell pepper – diced
2 cups okra – optional
1 tsp pepper
1 tsp thyme
3 cloves garlic – minced
1 1/2 to 2 lbs andouille sausage – sliced ( you can sub for smoked sausage)
1/2 to 1 lb shrimp – peeled, deveined
rice for serving

DIRECTIONS:

  1. In a large heavy skillet, like a dutch oven, Bring to medium heat. Once the pot is hot add the oil and let warm slightly. Add the flour and whisk constantly. Cook this mixture until the mixture becomes a nice golden brown color. about the color of a medium caramel color. This should take about 15 minutes. Keep whisking because it will burn and ruin the whole dish. Do not walk away and do not turn up your heat. Your heat should be between medium and medium low.
  2. Once you get your flour mixture “roux” to the color you want, go ahead and add in your “trinity”. This is the onions, celery, and bell pepper. Stir or whisk constantly until the vegetables are tender. This should take about 10 to 15 minutes. Add the garlic, salt, red pepper flakes, pepper, cayenne, bay leaves and thyme. Stir together and let cook about 1 to 2 minutes.
  3. Add in the 8 cups water and chicken granules and stir to combine. Add in your chicken. Yes the whole lot of chicken. Bring to a boil and cover with a lid and let cook for about 30 minutes or until the chicken is completely done on low heat. Stir every once in a while to prevent burning.
  4. Once the chicken is done remove to a plate to cool.
  5. Add in the okra and stir to combine. Let the soup continue to cook another 30 minutes. In the meantime debone or shred your chicken. Set aside. Discard the bones if any.
  6. Add the sausage and chicken back in to the mixture. Remove the bay leaves. Discard them. Check for seasoning and add more if needed.
    Add in the shrimp and stir to combine. Let cook 1 minute. Turn off heat and place the lid on and allow to sit for 20 minutes. The shrimp will continue to cook in the heat of the gumbo and will not over cook them.

Serve over rice.

  • tip- the longer you cook your roux, the deeper flavor you’re going to get. I recommend not cooking your roux longer than 45 minutes on medium low heat. I like to cook the roux until just a caramel color and finish the process while cooking the vegetables. However, You can add the vegetables when your desired “darkness of roux” is reached. Just do not walk away because it will burn very easily. Keep whisking the mixture so it does not settle to the pan and burn.
  • tip- If you are using stainless steal turn the heat to a lower temp as it will burn rather quickly as apposed to a heavier bottomed pot.
  • You can sub for any type of sausage you like. Same goes for seafood or you can omit the seafood. It is up to you. I sometimes add a wide range of meat and seafood to mine depending on what I have on hand.
  • You can spice up or spice down on the heat in this recipe. If you do not like heat do not add a lot and go from there. You can always add more but if it is to spicy for you, you will not enjoy the dish. Go light on the heat and then spice it up.
  • Yes you can add hot sauce as I normally add more heat to mine after the cooking process is done and plated.
  • Dress it up however you like.
  • If you do not like okra….do not add it in. If you can stand it, please do.

6 thoughts on “New Orlean’s Style Gumbo

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