New Orleans Creole Gumbo Recipe -

New Orleans Creole Gumbo Recipe

New Orleans Creole Gumbo is a rich and flavorful dish that embodies the essence of Creole cuisine. This gumbo is a hearty stew featuring a blend of chicken, sausage, and shrimp, comb

ined with a medley of vegetables and spices. The use of a roux, made from butter and flour, thickens the gumbo and adds depth to its flavor. This dish is a celebration of cultural influences and culinary techniques that make New Orleans cuisine so unique.

Ingredients:

  • 2 ounces Margarine
  • 3 cups onion, small dice
  • 1 1/2 cups celery, small dice
  • 1 1/2 cups green bell pepper, small dice
  • 1 pound chicken breast, medium dice
  • 1 pound smoked sausage or andouille sausage, sliced
  • 8 ounces shrimp pieces
  • 2 quarts Chicken broth
  • 1 cup canned tomatoes, diced
  • 1 Bay leaf
  • 1/2 teaspoon Thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon Tabasco
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Garlic powder
  • 6 ounces Butter
  • 6 ounces Flour
  • 9 ounces okra, fresh or frozen, sliced
  • Gumbo file powder
  • 1/2 cup Water

Preparation:

Step 1: Prepare the Roux: In a large pot or Dutch oven, melt 6 ounces of butter over medium heat. Once melted, add the flour, stirring continuously to create a roux. Cook the roux until it turns a dark brown color, which could take about 15-20 minutes. Be sure to stir constantly to prevent burning.

Step 2: Cook the Vegetables: In another large pot, melt the margarine over medium heat. Add the onions, celery, and green bell peppers, and sauté until the vegetables are softened, about 5-7 minutes.

Step 3: Add the Meat: To the pot with the vegetables, add the diced chicken breast and sliced sausage. Cook until the chicken is no longer pink and the sausage is slightly browned.

New Orleans Creole Gumbo

Step 4: Combine Ingredients: Once the roux is a dark brown color, carefully add it to the pot with the vegetables and meat. Stir well to combine.

Step 5: Add Liquids and Spices: Pour in the chicken broth and water, then add the canned tomatoes, bay leaf, thyme, salt, black pepper, cayenne pepper, Tabasco, Worcestershire sauce, and garlic powder. Stir well to

combine all the ingredients.

Step 6: Simmer the Gumbo: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes to an hour, stirring occasionally. The gumbo should start to thicken.

Step 7: Add the Shrimp and Okra: Add the shrimp pieces and sliced okra to the pot. Continue to simmer for another 15 minutes, or until the shrimp are cooked through and the okra is tender.

Step 8: Final Seasoning: Taste the gumbo and adjust the seasoning with additional salt, pepper, or Tabasco as needed. If the gumbo is too thick, add a little more water or chicken broth to reach your desired consistency.

Step 9: Serve with Gumbo File: Just before serving, sprinkle gumbo file powder into the pot and stir well. This will add a unique flavor and further thicken the gumbo.

Cooking Note:

The key to a great gumbo is the roux. Be patient and cook it until it reaches a deep brown color, as this is what gives the gumbo its distinctive flavor and color.

Serving Suggestions:

Serve the Creole Gumbo hot, typically over a bed of cooked white rice. Garnish with chopped parsley or green onions, if desired.

Tips:

  1. Roux Vigilance: Keep a close eye on the roux as it cooks to prevent it from burning, which would give the gumbo a bitter taste.
  2. Meat Variations: Feel free to experiment with other types of meat like duck, crab, or crawfish.
  3. Gumbo File: Gumbo file powder is made from dried and ground sassafras leaves and is a traditional thickener for gumbo. It’s added at the end of cooking.
  4. Slow Cooking: Allow the gumbo to simmer slowly to meld the flavors together.

Prep Time

:

  • 20 minutes

Cooking Time:

  • 1 hour 30 minutes

Total Time:

  • 1 hour 50 minutes

Nutritional Information:

  • Calories: Approximately 300-400 calories per serving (without rice)
  • Protein: Roughly 20-30 grams per serving
  • Sodium: Estimated 800-1200 mg per serving (depending on the salt content of the broth and seasonings used)

Conclusion

New Orleans Creole Gumbo is a rich and soulful dish that embodies the heart and spirit of Creole cooking. Its deep flavors and hearty ingredients make it a beloved dish, perfect for sharing with family and friends. Whether you’re celebrating a special occasion or simply enjoying a cozy night in, this gumbo is sure to warm your heart and satisfy your palate. Enjoy this classic recipe and let the flavors of New Orleans transport you to the vibrant streets of the French Quarter.

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