Authentic Gumbo

"While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share."
 
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Ready In:
2hrs 40mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
  • Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
  • Add the water/chicken stock & blend into the roux mixture.
  • Add the bay leaves & thyme.
  • Season the chicken with salt and cayenne.
  • Add the chicken to the roux-water mixture & simmer for 1 hour.
  • Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
  • Skim off any oil that has risen to the surface. Remove the bay leaves.
  • Check seasonings. Add more salt & cayenne if necessary.
  • Add the green onion & parsley.
  • Serve immediately in soup bowls over steamed rice.
  • File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.

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Reviews

  1. I have made this recipe and it is soooo good.I like the fact that you dont add the file to the gumbo,cause some people find it too strong.Good recipe.
     
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