Authentic New Orleans Gumbo

There’s something truly magical about a bowl of Authentic New Orleans Gumbo simmering on the stove. Growing up, my family would gather in the kitchen, the air thick with rich aromas that danced around us like old friends. The rhythmic stirring of the roux, a cherished family secret, turned into a bonding ritual, where stories and laughter blended with the savory scents of chicken, sausage, and fresh vegetables. Each ingredient seemed to tell a story, connecting us to our roots and the vibrant culture of New Orleans.

As we prepared the gumbo, the anticipation would build, making that first spoonful of the steaming broth even more special. I can still hear the sounds of the pot bubbling happily, promising comfort and warmth. It’s more than just a meal; it’s a celebration of life, love, and community. Whether it’s a chilly winter evening or a festive gathering, Authentic New Orleans Gumbo brings us together, filling our hearts and bellies alike.

Main Ingredients for Authentic New Orleans Gumbo

When it comes to creating the perfect Authentic New Orleans Gumbo, each ingredient plays a vital role. The harmony of flavors from fresh vegetables, spices, and proteins creates a rich, satisfying dish. Let’s take a look at the key players in this beloved recipe.

• All-purpose flour: 1 cup, heaping – This is the base for your roux, which thickens the gumbo and gives it that signature flavor.
• Vegetable oil: 2/3 cup – Used to cook the roux, it helps achieve that perfect dark color and rich taste.
• Celery: 1 bunch, diced – A staple in Cajun cooking, it provides depth and flavor to the gumbo.
• Green bell pepper: 1, diced – Adds sweetness and color to the dish, balancing the flavors perfectly.
• Yellow onion: 1 large, diced – Essential for the flavor base, it brings a savory sweetness to the mix.
• Green onions: 1 bunch, finely chopped – Offers a fresh touch and vibrant color to the final dish.
• Fresh parsley: 1 bunch, finely chopped – Enhances the dish with a burst of freshness.
• Garlic: 2-3 cloves – Infuses the gumbo with aromatic flavor, making it irresistible.
• Cajun seasoning: 1-2 tablespoons – A blend of spices that adds warmth and depth to the gumbo.
• Chicken broth: 6-8 cups – The base of the soup, adding moisture and rich flavor.
• Andouille sausage: 12 ounces, sliced – This smoked sausage contributes a hearty, spicy flavor.
• Rotisserie chicken: Meat from 1 – Convenience meets flavor; it adds richness without extra cooking time.
• Shrimp: 2 cups, pre-cooked – Adds a succulent texture and seafood flavor that complements the dish.
• Hot cooked rice: For serving – An essential element that soaks up all the delicious gumbo.

Putting Together Authentic New Orleans Gumbo

Making Authentic New Orleans Gumbo is a labor of love that’s absolutely worth every minute. Follow these simple steps to create a dish that’s bursting with flavor and warmth.

1. Make the Roux: In a large, heavy-bottomed stock pot, combine flour and oil. Cook on medium-low heat, stirring constantly for 30 to 45 minutes. Be patient; the roux should turn a rich, dark brown, resembling chocolate, with a smooth, cookie dough-like consistency. If it burns, you’ll need to start over, so keep a close eye on it!
2. Brown the Sausage: In a separate skillet on medium-high heat, lay the sausage slices in a single layer. Brown them well on one side for about 2 to 3 minutes, then flip them over to brown the other side. This step is crucial for developing flavor!
3. Cook the Vegetables: Pour ½ cup of chicken broth into the hot skillet with the sausage to deglaze the pan, scraping any brown bits into the liquid. Transfer the broth and drippings to your large soup pot.
4. Add Remaining Broth: Pour in the remaining 5 ½ cups of chicken broth into the pot. Add the diced celery, green bell pepper, yellow onion, green onions, parsley, garlic, and your prepared roux. Stir well to combine.
5. Bring to a Boil: Set the heat to medium and bring the mixture to a boil. Let it boil for 5 to 7 minutes, or until the vegetables are slightly tender. Skim off any foam that rises to the top for a clearer broth.
6. Add Cajun Seasoning: Stir in Cajun seasoning to taste. Adjust as necessary based on your spice preference.
7. Add Meats: Gently fold in the shredded meat from the rotisserie chicken, browned sausage, and shrimp. Allow the mixture to simmer for an additional 10 minutes, letting all the flavors meld together.
8. Taste and Adjust: At this point, taste your gumbo and add more seasonings like salt, pepper, or more chicken broth if needed. You want to achieve a balanced flavor that suits your palate.
9. Serve: Ladle the hot gumbo over a mound of hot cooked rice. It’s best enjoyed warm, and trust me, it tastes even better the next day!

How to Switch It Up

There are countless ways to put your personal touch on Authentic New Orleans Gumbo. Here are some tips for switching things up!

• Seafood Variations: Feel free to add fresh crab or crawfish for an authentic seafood twist.
• Vegetarian Option: Make a plant-based version by replacing the meats with hearty vegetables like zucchini and mushrooms.
• Spice Levels: If you love a kick, add more Cajun seasoning or a dash of hot sauce.
• Heat Your Rice: Serve with warm rice to soak up that delicious sauce. You could also use quinoa for a healthier twist.
• Garnish Ideas: Top your gumbo with additional chopped green onions or parsley for a fresh finish.
• Serve with Bread: Pair your gumbo with crusty French bread for dipping and soaking up the broth.

What to Serve Alongside Authentic New Orleans Gumbo

Pairing the right sides with your Authentic New Orleans Gumbo can elevate your meal even further. Here are some suggestions:

• Crusty French Bread: A must-have for soaking up the rich broth, perfect for any gumbo night.
• Simple Green Salad: A light salad with a vinaigrette dressing balances the hearty gumbo wonderfully.
• Fried Green Tomatoes: These southern classics offer a crunchy texture that complements the gumbo’s smoothness.
• Coleslaw: A tangy coleslaw can provide a refreshing contrast to the savory flavors of the gumbo.
• Jambalaya: For a true Louisiana feast, serve alongside jambalaya for a flavorful double-header!
• Occasions: This dish is perfect for gatherings, holiday celebrations, or cozy family dinners.
• Seasonal Pairings: In winter, pair with warm, spiced breads, while in summer, opt for light, chilled salads.

FAQ

Conclusion

Authentic New Orleans Gumbo is a celebration of flavor and culture, offering warmth and comfort with every spoonful. I encourage you to try making this dish and let it bring a taste of New Orleans into your home. You’ll find that it not only satisfies your cravings but also creates wonderful memories around the table!

Authentic New Orleans Gumbo

The ultimate comfort food, Authentic New Orleans Gumbo is a rich, flavorful stew filled with chicken, sausage, and seafood. This easy weeknight dinner will make your taste buds dance and have everyone asking for seconds!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup All-purpose flour
• 2/3 cup Vegetable oil
• 1 bunch Celery diced, leaves and all
• 1 Green bell pepper diced
• 1 large Yellow onion diced
• 1 bunch Green onions finely chopped
• 1 bunch Fresh chopped parsley finely chopped
• 2-3 cloves Garlic
• 1-2 tablespoons Cajun seasoning
• 6-8 cups Chicken broth
• 12 ounces Andouille sausage sliced into 'coins'
• 1 Rotisserie chicken meat from
• 2 cups Shrimp pre cooked
• for serving Hot cooked rice

Equipment

• Enameled Pot

Method

 

1. Make the Roux: In a large, heavy-bottomed stock pot, combine flour and oil. Cook on medium-low heat, stirring constantly for 30 to 45 minutes. Be patient; the roux should turn a rich, dark brown, resembling chocolate, with a smooth, cookie dough-like consistency. If it burns, you’ll need to start over, so keep a close eye on it!
2. Brown the Sausage: In a separate skillet on medium-high heat, lay the sausage slices in a single layer. Brown them well on one side for about 2 to 3 minutes, then flip them over to brown the other side. This step is crucial for developing flavor!
3. Cook the Vegetables: Pour ½ cup of chicken broth into the hot skillet with the sausage to deglaze the pan, scraping any brown bits into the liquid. Transfer the broth and drippings to your large soup pot.
4. Add Remaining Broth: Pour in the remaining 5 ½ cups of chicken broth into the pot. Add the diced celery, green bell pepper, yellow onion, green onions, parsley, garlic, and your prepared roux. Stir well to combine.
5. Bring to a Boil: Set the heat to medium and bring the mixture to a boil. Let it boil for 5 to 7 minutes, or until the vegetables are slightly tender. Skim off any foam that rises to the top for a clearer broth.
6. Add Cajun Seasoning: Stir in Cajun seasoning to taste. Adjust as necessary based on your spice preference.
7. Add Meats: Gently fold in the shredded meat from the rotisserie chicken, browned sausage, and shrimp. Allow the mixture to simmer for an additional 10 minutes, letting all the flavors meld together.
8. Taste and Adjust: At this point, taste your gumbo and add more seasonings like salt, pepper, or more chicken broth if needed. You want to achieve a balanced flavor that suits your palate.
9. Serve: Ladle the hot gumbo over a mound of hot cooked rice. It’s best enjoyed warm, and trust me, it tastes even better the next day!

Notes

• Roux Storage: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
• Okra Option: You can add chopped okra, if you want. Add it at the same time as the other vegetables.
• Cajun Seasoning: My preferred brand is Joe's Stuff Cajun Seasoning, but I can usually only find it online. Adjust the amount added to taste.
• Chicken and Broth: For the best flavor, consider making homemade chicken broth from a rotisserie chicken carcass instead of using store-bought.
• Storing Instructions: Store gumbo in the refrigerator for 3-4 days.
• Freezing Instructions: Cool completely and store in a freezer-safe container (separate from the rice) for 2-3 months. Thaw overnight in the fridge before reheating.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.