Gumbo as we love it, combines the cuisines and cooking methods of West Africa, France, Spain and German cultures. Basically, the settlers of Louisiana!
Gumbo can be described as a cross between a soup and a stew and is a hearty blend of meats, seafood and vegetables.
Every New Orleans gumbo is different, whether it is prepared by a professional chef or a family cook.
You would be amazed at the different combinations of ingredients, textures, thicknesses, tastes and heat levels that come out of the New Orleans kitchen.
Every family and every restaurant claims their own beloved gumbo. It is one dish that is open to mass interpretation.
In New Orleans, gumbo is often served with baked ham, potato salad and French bread. It is an excellent main course served with any type of salad and crispy bread or rolls or served in a cup as an unusual first course.
Most but not all gumbos begin with a roux. A roux is created by cooking equal amounts of flour and fat until a paste-like mixture is formed. This video will show you how to prepare a proper gumbo roux
Helpful Hints for Making Gumbo
TIP: Mold rice into a 4-6 oz. bowl or cup. Invert into serving bowl to create a rounded mound of rice. Spoon gumbo around the rice.
Make Ahead Gumbo
Filé powder is an extremely aromatic herb made from the dried and ground leaves of the sassafras tree. It is a staple in Cajun and Creole cooking. In gumbo, it is used as a thickening agent during cooking or sprinkled (sparingly) over a finished bowl of gumbo and rice.
Filé adds a distinctive floral and earthy taste to the dish.
It is becoming more popular outside of Louisiana so look for in the spices aisle of you local market
This is my mom's gumbo recipe and of course, one of the best!
1 pound medium shrimp, peeled and de-veined
Old Bay or other spicy seafood seasoning
8 boneless chicken thighs
Creole seasoning or salt and pepper
1 1/2 pounds sausage, cut into 1/4 inch pieces
1 cup vegetable oil
1 cup flour
2 medium onions, chopped
1 medium green pepper, chopped
1 small red pepper, chopped
3-4 ribs celery, chopped, about 1 cup
3 large cloves garlic, minced
3-4 quarts chicken stock, warm
3 bay leaves
3-4 fresh thyme springs OR 11/2 teaspoons dried thyme
1/2 teaspoon cayenne pepper, or to taste
Salt and ground black pepper, to taste
1/2 cup fresh parsley, chopped
1/2 cup green onion, sliced
File powder (optional)
Season the shrimp with the Old Bay and let marinate in the refrigerator while you prepare the gumbo. Season the chicken with Creole seasoning. In a large skillet heat the oil and quickly brown the chicken. Remove from the pan and quickly. Brown the sausage in the same pan. Drain excess fat and reserve meats.
Make the roux: Heat the oil in a Dutch oven or other large heavy pot over a medium-low heat. Sprinkle the flour into the oil and cook, stirring constantly with a large wooden spoon. Reduce heat to low and cook, stirring constantly until roux is a deep, dark brown, 35-45 minutes. Be very careful not to burn.
Increase the heat to medium. Add the onions, peppers, celery and garlic. Cook, stirring constantly, until the vegetables are soft, 7-10 minutes.
Slowly add the stock stirring constantly to prevent lumps from forming. Bring to a boil. Add the reserved chicken and sausage, thyme, cayenne, black pepper and bay leaves. Stir to blend. Reduce the heat and simmer, uncovered, stirring occasionally, about 30-45 minutes.
Add the shrimp in the last 10 minutes of cooking. Shrimp should be pink and tender. Remove bay leaves and thyme sprigs. Skim any excess oil from the surface. Test for salt and black pepper, adding if necessary. Stir in the parsley and green onion. Serve over hot rice.
I have seen gumbo recipes that are made
WITHOUT A ROUX
This IS NOT an authentic gumbo
Ok, I am not that fanatical, but ...
a proper roux takes a long time and a lot of patience...only a true gumbo aficionado will survive!