"This Gumbo is the perfect comfort stew that is packed full of vegetables. This recipe has true New Orleans roots, featuring a dark roux, chicken sausage, shrimp, a bit of heat from the cajun seasoning and plenty of garlic and fresh herbs. You can get all of the authentic flavors from New Orleans in this dish in under 30 minutes."
Authentic New Orleans Gumbo
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Prep time: 5mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
Roux
- 1/2 cup vegetable oil
- 3/4 cup all-purpose flour
Method
Step 1
Make the Roux In a large sauce pot, whisk together the oil and flour and cook on medium-high heat, stirring constantly for 5 to 8 minutes, or until the mixture is dark in color thick in texture. Add the celery, onion, bell pepper, remaining 1 teaspoon garlic, bay leaf, chicken broth and rice. Bring to a boil and boil for 10 minutes.
Step 2
Brown the sausage and shrimp In a medium sized skillet, add 1 tablespoon olive oil. Heat over medium-high heat. Add sausage and shrimp, sprinkle with salt and pepper and cook for 2 to 3 minutes to lightly golden brown, then flip with a fork and cook for an additional 1 to 2 minutes on remaining side. Add 1teaspoon garlic and cook an additional 30 seconds, stirring to evenly coat sausage and shrimp. Remove from pan and set aside on plate. Add the browned sausage and shrimp and chicken to the large soup pot. Add the paprika, salt, pepper, and cajun seasoning. Cook an additional 1 to 2 minutes to blend flavors. Garnish with fresh parsley.
ingredients
Gumbo
- 2 tablespoons olive oil
- 2 medium stalk celery, chopped
- 1 medium green bell pepper, chopped
- 1 large white onion, chopped
- 2 teaspoons minced garlic
- 1 cup cooked shrimp
- 1 cup uncooked white rice
- 8 cups chicken broth
- 8 ounces andouille sausage, cut into coins
- 2 tablespoons cajun seasoning
- 1/2 teaspoons paprika
- 1 bay leaf
- 2 tablespoon fresh parsley