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Louisiana Gumbo Recipe

Gumbo is a spicy stew from South Louisiana, USA, consisting of meats or shellfish, vegetables, herbs and spices. The stew uses a mixture of fat and flour called a Roux to thicken it.
There are many different types of Gumbo. Gumbo from New Orleans, a city in Louisiana renowned for its Mardi Gras celebration and Jazz, is known as Creole Gumbo. Creole Gumbo is influenced by French cuisine and contains tomatoes. The roux is made from butter and flour.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6 Yield
Calories 566 kcal

Ingredients
  

Roux

  • All-purpose flour – 1 heaped cup
  • Vegetable oil – 2/3 cup

Gumbo

  • Celery, diced with leaves included – 1 bunch
  • Green bell pepper, diced – 1 whole
  • Yellow onion, diced – 1 whole
  • Green onion, finely chopped – 1 bunch
  • Parsley leaves, finely chopped – 1 bunch
  • Garlic cloves – 3
  • Cajun seasoning - 2 Tbsp
  • Chicken broth - 8 cups
  • Andouille sausages, sliced into coins – 12 oz
  • Meat from 1 Rotisserie Chicken
  • Shrimps, precooked – 2 cups
  • Cooked White rice for serving

Instructions
 

Roux

  • 1. In a large, heavy bottom stock pot combine flour and oil.
  • 2. Cook on medium-low heat, stirring constantly for 30-45 minutes until it is dark but not burnt. The consistency should be similar to cookie dough. Add flour or oil as needed to reach the right consistency.

Gumbo

  • 1. Meanwhile, in a separate skillet on medium-high heat place the sausage slices in one layer in the pan.
  • 2. Brown them well on one side (2-3 minutes) and then flip each over onto the other side to brown. Remove to a plate.
  • 3. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan.
  • 4. Pour the broth and drippings from the sausage pan into a large soup pot.
  • 5. Add remaining 5 ½ cups of chicken broth.
  • 6. Add veggies, parsley, and roux to the pot and stir well.
  • 7. Boil over medium heat for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.)
  • 8. Stir in cajun seasoning.
  • 9. Add the cooked chicken, sausage, and shrimp and cook for 5 more minutes.
  • 10. Add more seasonings like salt, pepper, chicken bouillon paste, garlic, more chicken broth until you reach the perfect flavor.
  • Serve warm over rice.

Nutrition

Calories: 566kcalCarbohydrates: 30gProtein: 28gFat: 37gSaturated Fat: 6gTrans Fat: 1gCholesterol: 157mgSodium: 3042mgFiber: 2gSugar: 3g
Keyword Louisiana Gumbo Recipe
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