new orleans gumbo

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

Authentic New Orleans Style Gumbo

all-purpose flour

oil ((vegetable or canola oil))

celery (, diced, leaves and all)

green bell pepper (, diced)

onion

parsley leaves (, finely chopped)

garlic

cajun seasoning (*)

Chicken broth (*)

sausages

Meat from 1 Rotisserie Chicken*

Shrimps (, pre cooked)

white rice (for serving)

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&#x27;s finished it should be as dark as chocolate and have a soft, &quot;cookie dough&quot; 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.

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.

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. 

Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.&nbsp;

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.

Add meat. Add chicken, sausage, and shrimp.

Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe&#x27;s stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice.  (Tastes even better the next day!)

https://content.jwplatform.com/videos/ekcofDxp.mp4

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian.

Gumbo

Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.

Chicken Andouille Sausage Gumbo

chicken (boneless skinless breast and thigh recommended)

water

okra (1-inch slices (cut and frozen if fresh is not available))

water (to cook the okra)

unsalted butter

½ cups bell pepper (¼-inch dice, green and red)

celery (¼-inch dice)

garlic (minced)

tomatoes

Andouille sausage (cooked, sliced)

bay leaf (dried)

thyme (dried)

basil (dried)

cayenne pepper (or chili pepper (use less for lower spiciness))

black pepper

salt

gumbo file (Zatarain's)

In a medium-sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes.

Strain water and reserve.

Remove cooked chicken from the pot, allow it to cool then shred into small pieces. Cover and set aside.

In a medium-sized saucepan, add okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer for 7-9 minutes until tender, stirring occasionally.

Transfer okra to a colander, drain, then reserve.

In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, frequently stirring with a whisk to make a dark brown roux, about 15 minutes. In the last 5 minutes make sure to continuously stir so the roux does not burn.

Add onion, bell peppers, celery, and garlic. Sauté until vegetables are tender, about 8 to 10 minutes.

Add cooked okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally.

Add bay leaf, thyme, basil, cayenne, pepper, and salt.

Add 4 cups of the reserved water (from step 2), mix well. You may add more water depending on how thick you want the gumbo.

Simmer over medium-low heat, for approximately 30 minutes with pot loosely covered, stirring occasionally.

Add cooked shredded chicken and simmer an additional 15 minutes.

Turn off heat, and slowly stir in the gumbo file. Do not reboil after adding as this tends to make the gumbo stringy. Taste and season with more salt and pepper as desired.

Serve over steamed rice.

https://www.youtube.com/watch?v=iUYvcIxW_f8

Get a taste of New Orleans cuisine at home with this delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe.
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https://www.jessicagavin.com/chicken-andouille-sausage-gumbo/

✅ INGREDIENTS:
• 2 pounds chicken
• 2 quarts water
• 1 pound okra
• ½ cup water
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 ½ cups yellow onion
• 1 ½ cups bell pepper
• ⅓ cup celery
• 2 cloves garlic
• 2 cups diced canned tomatoes
• 12 ounces Andouille sausage
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon cayenne pepper
• ½ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon gumbo file

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❤️ Thanks for watching!

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Chicken Andouille Sausage Gumbo

Top 2 new orleans gumbo recipes from across the web

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Authentic New Orleans Style Gumbo

Chicken Andouille Sausage Gumbo

The most viewed new orleans gumbo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine