Authentic New Orleans Gumbo (Print Version)
# Ingredients:
01 -
1 bunch chopped parsley.
02 -
1 cup plain flour.
03 -
2/3 cup of your choice of canola or vegetable oil.
04 -
1 big onion (yellow) diced.
05 -
1 diced green pepper.
06 -
A whole celery bunch, diced up.
07 -
A bunch of green onions, sliced thin.
08 -
A few garlic cloves, 2 or 3 depending on preference.
09 -
6 to 8 cups chicken stock.
10 -
A couple of tablespoons of Cajun seasoning—taste as you go.
11 -
12 ounces of andouille sausage, cut into slices.
12 -
Meat pulled from one rotisserie chicken.
13 -
2 cups cooked shrimp.
14 -
Cooked rice to serve alongside.
# Instructions:
01 -
On low to medium heat, keep whisking flour and oil until it looks rich dark brown—like melted chocolate and thick like cookie batter. Takes 30-45 minutes.
02 -
Fry sausage slices till browned in a skillet. Take them out, then pour 1/2 cup of broth to scrape up the little browned bits from the pan.
03 -
Throw in the parsley, garlic, vegetables, roux, and the rest of your chicken stock. Let that boil for 5-7 minutes, just till the veggies are soft.
04 -
Toss in the pulled chicken, sausage pieces, shrimp, and Cajun seasoning. Stir till well mixed.
05 -
Taste and tweak the seasoning if needed. Serve it over rice and enjoy.
# Notes:
01 -
The roux can be prepped in advance and chilled in the fridge.
02 -
Homemade chicken broth is recommended for the best flavor.
03 -
This dish freezes for up to 2-3 months without losing taste.