Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 6
Authentic flavour and oh so delicious! Enjoy this with rice for a filling meal any time of the day!
Ingredients
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Roux:
1 heaping c all-purpose flour
2/3 c oil (vegetable or canola oil)
Gumbo:
1 bunch celery, diced, leaves and all
1 green bell pepper, diced
1 large yellow onion, diced
1 bunch green onion, finely chopped
1 bunch fresh parsley leaves, finely chopped
2-3 cloves garlic
1-2 tbsp cajun seasoning
6-8 c Chicken broth
12 oz package andouille sausages, sliced into ‘coins’ (substitute Polska Kielbasa if you can’t find a good Andouille)
Meat from 1 Rotisserie Chicken
2 c Shrimps, pre-cooked
cooked white rice for serving
How to make Authentic New Orleans Style Gumbo
To make the Roux:
Step 1: Combine the flour and oil in a large, heavy-bottomed stockpot. Cook for about 30 to 45 minutes over medium-low heat, stirring constantly until you have a dark chocolate colour and the texture is soft like a cookie dough consistency. Be very wary not to burn it. To reach the desired consistency, add a bit more flour or oil.
To brown the sausage:
Step 1: In a single layer, add the sausage slices in another skillet. Cook for about 2 to 3 minutes on one side over medium-high heat. Flip the slices with a fork and continue to brown the other side. When done, transfer the browned slices of sausage to a plate.
Vegetables and meat:
Step 1: Into the hot skillet, pour in half a cup of chicken broth. Deglaze the bits of the sausages, then transfer the broth and drippings into the large soup pot.
Step 2: Pour in the rest of the 5 1/2 cups of chicken broth to the pot. Add in the veggies, parsley, and roux. Stir well.
Step 3: Let it boil for about 5 to 7 minutes over medium heat or until the veggies are a bit tender. If needed, skim any foam that rises to the top.
Step 4: Add in the Cajun seasoning. Stir well.
Step 5: Adjust the seasoning according to taste.
Step 6: To the pot with veggies, add the chicken, sausage, and shrimp.
To serve:
Step 1: Taste and adjust the seasoning accordingly. Add extra salt, pepper, chicken bullion paste, and garlic until you get the perfect flavour.
Notes:
Roux: Make this 3 to 5 days in advance. Place in a large resealable bag and store in the fridge.
Cajun seasoning: You can use any brand and adjust the taste accordingly.
Chicken and broth: The perfect way to prepare this Gumbo is to remove the chicken from the rotisserie and use the carcass to make a homemade chicken broth. With the chicken, make the Gumbo with the homemade broth. Alternately, use a store-bought chicken broth.
Storing Instructions: Cover and store in the fridge for up to 3 to 4 days.
Freezing Instructions: Cool the gumbo completely, transfer it into a freezer-safe container, and freeze for up to 2 to 3 months. Make sure to freeze this without the rice. When ready to serve, thaw in the fridge overnight and reheat on a stove or microwave.
Nutrition Facts:
Calories: 464kcal | Carbohydrates: 5g | Protein: 12g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 1303mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 38.4mg | Calcium: 94mg | Iron: 1.7mg
Ingredients
- Roux:
- 1 heaping c all-purpose flour
- 2/3 c oil (vegetable or canola oil)
- Gumbo:
- 1 bunch celery, diced, leaves and all
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 1 bunch green onion, finely chopped
- 1 bunch fresh parsley leaves, finely chopped
- 2-3 cloves garlic
- 1-2 tbsp cajun seasoning
- 6-8 c Chicken broth
- 12 oz package andouille sausages, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
- Meat from 1 Rotisserie Chicken
- 2 c Shrimps, pre-cooked
- cooked white rice for serving
Instructions
To make the Roux:
Step 1: Combine the flour and oil in a large, heavy-bottomed stockpot. Cook for about 30 to 45 minutes over medium-low heat, stirring constantly until you have a dark chocolate colour and the texture is soft like a cookie dough consistency. Be very wary not to burn it. To reach the desired consistency, add a bit more flour or oil.
To brown the sausage:
Step 1: In a single layer, add the sausage slices in another skillet. Cook for about 2 to 3 minutes on one side over medium-high heat. Flip the slices with a fork and continue to brown the other side. When done, transfer the browned slices of sausage to a plate.
Vegetables and meat:
Step 1: Into the hot skillet, pour in half a cup of chicken broth. Deglaze the bits of the sausages, then transfer the broth and drippings into the large soup pot.
Step 2: Pour in the rest of the 5 1/2 cups of chicken broth to the pot. Add in the veggies, parsley, and roux. Stir well.
Step 3: Let it boil for about 5 to 7 minutes over medium heat or until the veggies are a bit tender. If needed, skim any foam that rises to the top.
Step 4: Add in the Cajun seasoning. Stir well.
Step 5: Adjust the seasoning according to taste.
Step 6: To the pot with veggies, add the chicken, sausage, and shrimp.
To serve:
Step 1: Taste and adjust the seasoning accordingly. Add extra salt, pepper, chicken bullion paste, and garlic until you get the perfect flavour.
Notes
Roux: Make this 3 to 5 days in advance. Place in a large resealable bag and store in the fridge. Cajun seasoning: You can use any brand and adjust the taste accordingly. Chicken and broth: The perfect way to prepare this Gumbo is to remove the chicken from the rotisserie and use the carcass to make a homemade chicken broth. With the chicken, make the Gumbo with the homemade broth. Alternately, use a store-bought chicken broth. Storing Instructions: Cover and store in the fridge for up to 3 to 4 days. Freezing Instructions: Cool the gumbo completely, transfer it into a freezer-safe container, and freeze for up to 2 to 3 months. Make sure to freeze this without the rice. When ready to serve, thaw in the fridge overnight and reheat on a stove or microwave.
