Authentic New Orleans Gumbo
A rich and hearty stew from Louisiana, featuring a blend of meats, seafood, and vibrant spices, served over fluffy white rice.
Ingredients
For the roux and vegetables
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
For seasoning and broth
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 0.5 teaspoon cayenne pepper (adjust based on heat preference)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups warm chicken stock homemade is best
Proteins and vegetables
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 2 cups okra, sliced
- 1 pound large shrimp, peeled and deveined (optional)
For serving
- Cooked white rice for serving
- Chopped green onions and fresh parsley for garnish
- Filé powder for serving (optional)
Instructions
Preparation of Roux
- In a large, heavy-bottomed pot or Dutch oven, combine the vegetable oil and flour over medium heat. Stir continuously for about 20 to 25 minutes until the roux turns a deep chocolate brown.
Cooking Vegetables
- Immediately after achieving the desired hue of the roux, add the diced onion, bell pepper, and celery to the pot. Stir and cook for about 5 to 7 minutes until the vegetables soften and become fragrant.
- Add the minced garlic and cook for an additional minute.
Adding Spices and Stock
- Add the salt, black pepper, smoked paprika, cayenne pepper, bay leaves, thyme, and oregano. Stir to coat evenly.
- Gradually pour in the warm chicken stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Cooking Proteins
- In a separate pan, heat two tablespoons of oil over medium heat. Brown the chicken pieces for about 4 to 5 minutes, then remove them.
- In the same pan, brown the sliced andouille sausage. Once browned, combine both the chicken and sausage into the gumbo pot.
Simmering Gumbo
- Allow everything to simmer uncovered for about 45 minutes, stirring occasionally.
- Add the sliced okra during the last 10 to 15 minutes of cooking. If using shrimp, add them in the last 5 minutes.
- Taste and adjust the seasoning if necessary. After all the hard work, turn off the heat and let the gumbo rest for about 10 minutes before serving.
Serving
- Serve hot over fluffy white rice, garnished with chopped green onions, fresh parsley, and a sprinkle of filé powder if desired.
Notes
Monitor the roux closely during cooking to prevent burning. You may customize proteins and spices according to your preference. Use quality chicken stock for best results.