Authentic New Orleans Gumbo
On a cold, snowy night, I was craving gumbo something serious. Only two problems… I’d never made it before, and had no reliable recipe — and if you’ve ever made gumbo you know, it’s not a quick-n-easy meal by any standard. But I was determined and had the time, and so I began the great internet quest. I stumbled upon several that seemed sufficient according to my standard where authenticity was king, and merged them all to create — if I do say so myself — an absolute grand slam of a gumbo. Also, this recipe makes A LOT. We ate this all week long. Feel free to do the same or freeze some or share with fam and neighbors - entirely up to you! Just be warned, you will have a cauldron of soup by the end of this.
My main tip: Do this on a day that you have plenty of time and patience — you just cannot rush a gumbo I learned during this process. But, it can be a very therapeutic and meditative process if you let it. Turn on your favorite jams, pour yourself a bevie, breathe in - breathe out. Let’s get it.
What You Need:
1 chopped green bell pepper
1 chopped yellow onion
3 celery stalks chopped (with leaves!)
1.5 - 2 cups of cut up okra (I used frozen)
A fist-full of chopped fresh parsley
4 finely chopped garlic cloves (or a heaping spoonful of jar garlic)
8 cups of chicken broth
2 chicken breasts - cooked and shredded (could also use a grocery store rotisserie if you wanted one less step)
Sliced andouille sausage
~2 tbsp cajun seasoning (I’m a Tony Chachere gal, myself) use more or less to taste
1 cup all-purpose flour
2/3 cup vegetable oil
2 cups white rice for serving
Chopped green onions for garnish (optional)
Cooked shrimp (optional)
Salt n pepp to taste if needed
Make It Happen:
Start with the prep work like cooking your chicken and chopping your veggies.
If you have an Instant Pot, I recommend that for cooking your chicken. Add 1 cup of water to the pot, place rack (trivet, if we’re being technical) in there, salt and pepper your breasts and place in a single layer on top of the steaming rack. Pressure cook on high for 15 minutes and then natural release for 5 (meaning you don’t twist the release valve right when the time goes off)
If you don’t have an Instant Pot, you can totally just boil your chicken breasts in a pot of water on the stove until they reach an internal temp of 165 — takes about 20 minutes.
While the chicken is cooking, chop all veggies. When the chicken is done, transfer to a cutting board and shred. You may also slice your sausage at this time.
Next, get started on the roux — the most critical part of this whole process. Add the veg oil and flour to a skillet or sauce pan and heat between medium and medium-low —now whisk, and just keep whisking, just keep whisking whisking whisking until your roux reaches the consistency of cookie dough and the color of chocolate (or a less appetizing “dirty penny” some call it) don’t be afraid to add a little more flour or play with the heat setting as necessary to reach the right color and texture, just don’t stop whisking - whatever you do - or it’ll burn. And you’d have to start over. Which would be tragic. This part takes between 30 and 45 minutes… Rude, I know. Once the roux is done, remove it from heat and set aside.
In a large soup pot, bring 2 tbsp of olive oil to medium high heat and add the sliced sausage. Cook until browned on the edges on each side, add a splash of chicken broth to deglaze the pan (scrape the burned parts off the bottom), and remove.
To the same pot, add the rest of the chicken broth, all the chopped veggies and herbs, and the roux. Bring to a boil, add the cajun seasoning, and let it cook for 5-10 minutes.
Reduce heat to a simmer and add the chicken and sausage (and cooked shrimp if using). Add any more seasoning like salt, pepper, garlic, or more cajun seasoning as necessary to taste and let simmer for 10-15 more minutes.
Serve over cooked white rice with crusty bread and garnish with parsley and green onion.
Enjoy your masterpiece! You worked hard for this one!
P.S. This is one of those meals that tastes even better the next day, so feel free to share, savor, eat and repeat!
