New Orleans Gumbo

New Orleans Gumbo
June 8, 2020 Erin

Full disclosure, this was my first time ever making Gumbo but I really think I nailed it! It’s true, it’s all about the roux and yes it does take some patience but very worth it! 

For the roux: 

1 cup flour

1/2 oil

4 Tbl butter

 

For the Gumbo: 

1 cup celery

1 green bell pepper

1 yellow onion

2 cloves garlic

1/2-1 lb andouille sausage

1/2-1lb- shrimp, peeled and deveined

1 (14.5oz) can stewed tomatoes

1 (32oz) beef broth

1/2 teas. cajun seasoning

2 tbsp. hot pepper sauce ( I used a combo of Fresno and Roasted Garlic Habanero)

2 bay leaves

1/2 teas. dried thyme

1 tbsp. Worcestershire sauce

*cooked white rice (for serving)

(Feeds 4-6)

1. Make the roux. in a large pot, combine flour, oil, and butter and cook, stirring constantly on medium low heat.  You have to stir constantly, on medium LOW heat, so that you don’t burn it. Takes about 20-30 minutes. Patience. The darker the roux, the richer the flavor! Take off heat and set aside when done.

2. Chop the veggies.  Chop celery, onions, bell pepper and garlic.(I used garlic scapes here just because they’re in season and I love them) You can also add okra, if you want. Add it at the same time as the other vegetables. Cook the veggies in a separate skillet until soft. Once done add to the pot with the roux.

3. Brown the sausage.  In the same skillet you just cooked the veggies, spread the sausage in a single layer and cook a couple minutes per side.  Make sure both sides are browned nicely. Set aside to add at the end.

4. Add to large pot.  Heat the roux pot back up and add beef broth, slowing and stirring to mix roux with liquid. Add can of stewed tomatoes, cajun seasoning, thyme, bay leaves, Worcestershire, and pepper sauce to taste. Stir well and let simmer on medium heat at least 30 minutes until it starts to thicken.

5. Add meat.  While it’s simmering get your shrimp cleaned and deveined. Season with a little cajun seasoning. Add a pat of butter in the skillet you cooked the veggies and sausage in and cook shrimp for a couple minutes per side until pink and done but not overcooked. When gumbo is ready add sausage and shrimp.  Add more seasonings to your liking–salt, pepper, garlic, more pepper sauce or cajun seasoning–until you reach the perfect flavor.

6. Serve warm over hot cooked rice. Garnish with green onion. This recipe tastes even better the next day as the flavors have a chance to blend.

 

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