I tried gumbo on a trip to New Orleans a few years ago. Back then I knew I had to recreate it, especially because I had been craving it since watching the Princess and the Frog movie!
This gumbo recipe I am sharing is a delicious and authentic staple from New Orleans. It’s a hearty, thick soup made of dark roux, vegetables, chicken, sausage, and shrimp. This meal will fill you up and keep you warm during the winter months or on chilly days. This gumbo recipe is perfect for family dinners, holiday celebrations, or just because!
Tips to make a delicious homemade gumbo
Although not too difficult, gumbo gets better when considering a few tips:
- A good thing about roux is that you can make it in advance and save it for later in the freezer. Roux takes about 30 minutes of stirring, but it’s completely worth the effort. It’s the base of gumbo, providing a rich, creamy, texture to the soup. Moreover, it brings a unique taste to it too.
- Use good quality meats. Andouille sausage is very important, but it isn’t prohibitive. You can use a good spicy sausage too, the crucial thing here is to pick good quality ingredients to get a tastier gumbo.
- Cook veggies, meats, and the base separately. Making the dish in this way will make it tastier and easier to make.
- Pay attention to the garlic and the onions while cooking the Cajun “Holy Trinity, they should be browned, not burnt.
Find below all the ingredients and a step-by-step guide to cooking your own homemade gumbo!
Gumbo
Ingredients
Meats
- ½ lb of Andouille sausage (or spicy sausage)
- 3 of chicken breasts, skinless and boneless
- 1 lb of peeled and cleaned shrimp
Veggies and spices
- ½ onion, chopped
- ½ green bell pepper, chopped
- 2 large bunches of celery, chopped
- 4 garlic cloves, finely chopped
- 2 medium tomatoes, chopped
- 1½ cups of water
- 6 bay leaves
- ½ tsp of dried thyme
- 1 tsp of Cajun spice (if you can't find it, you can check the separate ingredients below)
- Salt and pepper to taste
- 1 tbsp 1 tablespoon butter
- 1 cup 1 cup chopped okra
- 1 tbsp 1 tablespoon white vinegar
- 2 tbsp 2 tablespoons Worcestershire sauce
- 1 tsp 1 teaspoon Tabasco sauce (or to taste)
Cajun style spices
- 2½ tbsp 2.5 tbsp salt
- 1 tbsp 1 tbsp cayenne pepper
- 1 tbsp 1 tbsp garlic powder
- 1 tbsp 1 tbsp paprika
- ½ tbsp ½ tbsp oregano
- ½ tbsp ½ tbsp dried thyme
- ½ tbsp ½ tbsp black pepper
- ½ tbsp ½ tbsp onion powder
Instructions
- Heat the butter in a large pot over medium heat. Add the flour and cook, constantly stirring for about 30 minutes, until the roux has a chocolate-ish color.
- Pour the chicken stock over the roux and stir until it thickens.Slice the Andouille sausage and cut the chicken breast into large chunks. Cook the sausage slices and the chicken on a pan at medium heat until brown.
- Chop the onion, green bell peppers, garlic cloves, and celery in julienne. Then sauteé on a pan until the garlic is golden, add the chopped tomato and cajun spice.
- Cut the okra into thick slices and sauteé on a pan with butter until brown. Then, add white vinegar and simmer a bit.
- Now put everything together. Add the sauteed veggies, meats, and okra to the base. Then season with Worcestershire sauce, mix well and cover the pot with its lid. Let it cook on low heat for 30 minutes.
- Add the shrimp, mix well, and cook until they're pink, about 15 minutes. Before serving, remember to add Tabasco to the gumbo for a final touch.
- Traditionally, gumbo goes along a serving of white rice. So, serve and enjoy your hearty, comforting gumbo!
Video
If you liked this gumbo recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, tag me @lacooquette on Instagram. I’d love to share your photos on my IG stories.
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