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Authentic New Orleans Gumbo

Authentic New Orleans Gumbo

Authentic New Orleans Gumbo is a flavorful dish featuring a dark roux, sausage, shrimp, and vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Cajun
Servings 8 servings
Calories 465 kcal

Equipment

  • large, heavy bottom stock pot
  • Skillet

Ingredients
  

For the Roux

  • 1 cup all-purpose flour a little more may be needed
  • ⅔ cup oil (vegetable or canola oil)

For the Gumbo

  • 1 bunch celery diced, leaves and all
  • 1 each green bell pepper diced
  • 1 large yellow onion diced
  • 1 bunch green onions finely chopped
  • 1 bunch fresh parsley finely chopped
  • 2-3 cloves garlic
  • 1-2 Tablespoons Cajun seasoning
  • 8-10 cups chicken broth , you can add a little chicken bouillon paste to enhance the flavor.
  • 12 ounces andouille sausages sliced into 'coins'
  • 2 cups Shrimp uncooked or pre-cooked
  • for serving hot cooked rice

Instructions
 

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's finished it should be as dark as chocolate and have a soft, "cookie dough" 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 ½ 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 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.
  • 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 uncooked shrimp, if using and cook 2 minutes.

Add meat

  • Add chicken, sausage, and pre-cooked shrimp, if using.

Taste and serve

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

Notes

Rice is not included in nutritional information. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge. You can add chopped okra, if you want. Store Gumbo covered in the refrigerator for 3-4 days. To freeze gumbo, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months.

Nutrition

Serving: 1bowlCalories: 465kcalCarbohydrates: 14gProtein: 35gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 167mgSodium: 1247mgPotassium: 398mgFiber: 1gSugar: 2gVitamin A: 929IUVitamin C: 19mgCalcium: 61mgIron: 2mg
Keyword cajun, comfort food, Gumbo, New Orleans, Seafood, Southern
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