Authentic New Orleans Style Gumbo
This Gumbo is made with a dark roux, vegetables, chicken, sausage and shrimp. Served over rice. You need to have patience for this recipe. The roux will take you an hour of constant stirring. There are no short cuts, no easy way, but you will find it so worth it at the end. It’s the only way to have this authentic New Orleans Gumbo
- 1 heaping cup of all-purpose flour
- 2/3 cup of canola oil
- 3 celery ribs (diced, leaves and all)
- 1 green pepper diced
- 1 large yellow onion diced
- 1 bunch of green onions, finely chopped
- 1 bunch of fresh parsley leaves (about 1 cup) finely chopped
- 3-4 cloves of garlic
- 2 tbsp of Cajun seasoning
- 6-8 cups of chicken broth
- 12 ounces of Andouille sausage sliced into coins
- 1 lb of cooked cut chicken
- 2 cups of cooked shrimp
- 3 cups of cooked rice for serving (not included in nutritional value)
- Make the roux: In a large stock pot or dutch oven, combine flour and oil. Cook on medium-low heat, stirring constantly for 45-60 minutes. This takes a lot of patience. When it is finished it should be the color of a dark brick and have a soft cookie dough like consistency. Be very careful to not let it burn. Feel free to add flour or oil for the needed consistency.
- Cook the vegetables: in a pan heat oil and sweat your onion and garlic. Add vegetables and 1/2 cup of broth to soften the vegetables. Once the vegetables are soft, put aside.
- Brown the sausage. Over medium high heat add to the pan that had the vegetables, place in pan in one layer. Brown them well on one side (2-3 minutes) and then use a fork to flip over onto the other side to brown.
- Add vegetables, sausage, chicken, shrimp and remaining broth to the roux and mix well. Stir in the spices and parsley. Bring to a boil and reduce heat and simmer for 7-10 minutes.
- Serve with white rice. Preferably unflavored so your gumbo is the star.
Nutrition Per Serving
- Calories 464
- Sugar 1 g
- Carbohydrates 5 g
- Protein 12 g
- Fiber 1 g
- Fat 29 g
Your roux can be made ahead 3-5 days, and stored in the fridge in a large resealable bag for 3-4 days.
The portions are very generous. The recipe says 6 servings. We actually did 8. Since this recipe does make a lot you can save leftovers by freezing them. Allow it to cool completely and store in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the fridge and repeat on the stove over low heat. Season this to your taste, you can add more Cajun spices to your liking and remember patience is key and have fun and make it your own.