How to Make New Orleans Gumbo

Nothing says “New Orleans” like this thick soup. This recipe makes a Creole-style gumbo, using chicken or shrimp.

Instructions

  • Step 1: Fry the okra Remove stems and tips from the okra and slice it. Fry the okra in 2 tablespoons of oil over low heat until it is soft.
  • Step 2: Prepare stock Peel and devein the shrimp, saving the peels and heads. Boil 2 quarts of water and add the peels and heads. Simmer until reduced by half and strain to remove the peels.
  • Step 3: Brown the meat Slice and brown the sausage and chicken.
  • TIP: For spicier gumbo, sprinkle chicken with 2 teaspoons of Creole seasoning before browning.
  • Step 4: Make a roux Make a roux. In a large soup pot add the flour to ½ cup of heated oil. Cook over low heat, stirring until the flour turns a rich peanut butter color.
  • Step 5: Add vegetables and stock Mince the garlic; dice the onions, celery, and pepper; and add them to the roux. Stir and cook until soft. Stir in the shrimp stock, tomatoes, and spices, except the salt, and bring to a low boil.
  • Step 6: Add meat and okra Add the okra and meat, bring to a boil, reduce heat, and simmer until it reaches the desired thickness. Add salt to taste.
  • TIP: To turn shrimp gumbo into seafood gumbo, add canned crab and oysters.
  • Step 7: Serve Serve over hot rice in large shallow bowls. For extra thick gumbo, sprinkle on filé powder just before serving. Goes great with crackers or hot French bread. Enjoy!
  • FACT: Did you know? The word gumbo comes from the word for okra in central and southern African languages.

You Will Need

  • 1 lb. fresh okra
  • 1/2 c. plus 2 tbsp. vegetable oil
  • 1 1/2 lb. whole shrimp in the shell
  • 1/2 lb. andouille sausage
  • 1/2 lb. boneless chicken
  • 1/2 c. flour
  • 3 garlic cloves
  • 1 onion
  • 2 celery stalks
  • 1 green pepper
  • 1 14-ounce can diced tomatoes
  • 1/2 tsp. black pepper
  • 1 tsp. fresh thyme
  • 1/4 tsp. cayenne pepper
  • 2 bay leaves
  • 1 to 3 tsp. salt
  • Rice
  • A kitchen knife
  • A large skillet
  • A soup pot
  • Large shallow bowls
  • 2 tsp. Creole seasoning (optional) (optional)
  • 1 small can lump crabmeat (optional) (optional)
  • 1 can oysters (optional) (optional)
  • Filu00e9 powder (optional) (optional)

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