New Orleans Style Gumbo (Printable Version)
# What You'll Need:
→ For the Roux
01 -
1 cup all-purpose flour, heaping
02 -
2/3 cup vegetable or canola oil
→ For the Gumbo
03 -
1 bunch celery, diced, leaves and all
04 -
1 green bell pepper, diced
05 -
1 large yellow onion, diced
06 -
1 bunch green onions, finely chopped
07 -
1 bunch fresh parsley, finely chopped
08 -
2-3 cloves garlic
09 -
1-2 tablespoons Cajun seasoning
10 -
6-8 cups chicken broth
11 -
340g andouille sausages, sliced into coins
12 -
Meat from 1 rotisserie chicken
13 -
2 cups pre-cooked shrimp
14 -
Hot cooked rice for serving
# How to Make It:
01 -
In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes until dark as chocolate with a soft, 'cookie dough' like consistency. Be careful not to let it burn. Add a little more flour or oil as needed to reach proper consistency.
02 -
In a separate skillet over medium-high heat, arrange sausage slices in one layer. Brown well on one side (2-3 minutes), then flip each piece to brown the other side. Remove to a plate.
03 -
Add 1/2 cup of chicken broth to the hot skillet that contained the sausage to deglaze. Pour the broth and drippings into your large soup pot.
04 -
Add remaining 5 1/2 cups of chicken broth, vegetables, parsley, garlic and roux to the pot and stir well.
05 -
Bring to a boil over medium heat and cook for 5-7 minutes, until vegetables are slightly tender. Skim off any foam that rises to the top. Stir in Cajun seasoning to taste.
06 -
Add the chicken, sausage, and shrimp to the pot.
07 -
Taste and adjust seasonings as needed - salt, pepper, chicken bouillon paste, garlic, or more Cajun seasoning until you achieve the perfect flavor.
08 -
Ladle the hot gumbo over cooked rice and serve immediately.
# Handy Tips:
01 -
The roux can be made 3-5 days in advance and stored in a large resealable bag in the refrigerator.
02 -
For authentic flavor, add chopped okra with the other vegetables.
03 -
Using the carcass from the rotisserie chicken to make homemade broth greatly enhances the flavor.
04 -
Gumbo tastes even better the next day as flavors continue to develop.
05 -
Store covered in the refrigerator for 3-4 days.
06 -
To freeze, cool completely and store in a freezer-safe container (separate from rice) for 2-3 months.