New Orleans Gumbo
A rich, hearty Louisiana stew with a dark roux base, holy trinity of vegetables, andouille sausage, chicken, and shellfish, flavored with Creole seasonings and served over rice. This iconic NOLA dish embodies the cultural melting pot of the region.
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Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 onion, diced
- 1 green bell pepper, diced
- 4 celery stalks, diced
- 4 garlic cloves, minced
- 1 lb andouille sausage, sliced into 1/4-inch rounds
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp Creole seasoning
- 8 cups chicken stock
- 3 bay leaves
- 1 tsp dried thyme
- 1 lb large shrimp (21-25 count), peeled and deveined
- 2 cups fresh or frozen okra, sliced
- 2 tbsp Worcestershire sauce
- 2 tsp Louisiana-style hot sauce
- 1 tbsp filé powder
- to taste salt
- to taste black pepper
- 4 cups long-grain white rice (cooked)
- 4 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
Instructions
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1
In a large, heavy-bottomed Dutch oven or pot, heat 1 cup vegetable oil over medium heat until hot.
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2
Gradually whisk in 1 cup all-purpose flour to create a roux. Cook, stirring constantly with a wooden spoon, until the roux reaches a dark chocolate brown color, about 25-35 minutes. Don't rush this step - a proper dark roux is essential for authentic gumbo flavor.
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3
Once the roux reaches the right color, carefully add 2 diced onion, 1 diced green bell pepper, and 4 diced celery stalks (the "holy trinity"). Stir to coat with the roux and cook until vegetables start to soften, about 5-7 minutes.
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4
Add 4 minced garlic cloves and cook for another minute until fragrant.
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5
Add 1 lb sliced into 1/4-inch rounds andouille sausage and cook for 3-4 minutes until it begins to render its fat.
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6
Season 2 lbs cut into 1-inch pieces boneless, skinless chicken thighs with 1 tablespoon of Creole seasoning, then add to the pot. Cook for 5 minutes, stirring occasionally.
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7
Slowly pour in 8 cups chicken stock, stirring constantly to incorporate the roux. Add 3 bay leaves and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour. Skim off any foam or excess oil that rises to the surface.
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8
Add 2 cups sliced fresh or frozen okra and continue to simmer for another 30 minutes.
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9
Season 1 lb peeled and deveined large shrimp (21-25 count) with the remaining Creole seasoning. Add to the gumbo and cook just until they turn pink, about 3-5 minutes.
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10
Stir in 2 tbsp Worcestershire sauce and 2 tsp Louisiana-style hot sauce. Adjust seasoning with to taste salt and to taste black pepper to taste.
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11
Turn off the heat and sprinkle in 1 tbsp filé powder, stirring well. Note: Never boil gumbo after adding filé powder as it can make the gumbo stringy.
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12
Let gumbo stand for 10-15 minutes to allow flavors to meld.
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13
To serve, place a scoop of 4 cups long-grain white rice (cooked) in the center of a bowl, ladle gumbo around it, and garnish with 4 thinly sliced green onions and 1/4 cup chopped fresh parsley.
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