Authentic New Orleans Creole Gumbo (Print version)
A rich New Orleans Creole gumbo with dark roux, andouille, chicken, shrimp, crab, okra, tomatoes, and filé served over rice.
# Ingredients:
For the roux and meats
01 -
1 tablespoon neutral oil, for browning
02 -
1 lb (450 g) boneless skinless chicken thighs, cut into bite-size pieces
03 -
12 oz (340 g) andouille sausage, sliced
04 -
1/2 cup (120 ml) neutral oil
05 -
1/2 cup (65 g) all-purpose flour
For the gumbo base
06 -
1 large yellow onion, diced
07 -
1 green bell pepper, diced
08 -
2 celery ribs, diced
09 -
4 garlic cloves, minced
10 -
1 lb (450 g) sliced okra, fresh or frozen
11 -
1 can (14.5 oz/410 g) diced tomatoes
12 -
6 cups (1.4 L) chicken stock or seafood stock
13 -
2 teaspoons Creole seasoning, plus more to taste
14 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 -
2 bay leaves
16 -
1 tablespoon Worcestershire sauce
17 -
1-2 teaspoons Louisiana-style hot sauce
18 -
Salt and black pepper, to taste
For the seafood and serving
19 -
1 lb (450 g) large shrimp, peeled and deveined
20 -
8 oz (225 g) lump crabmeat, picked over
21 -
2 tablespoons chopped fresh parsley
22 -
3 green onions, thinly sliced
23 -
1-2 teaspoons gumbo filé powder, for serving
24 -
4 cups cooked long-grain white rice
# Instructions:
01 -
Heat 1 tablespoon oil in a heavy Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown it with the andouille for 5-6 minutes. Transfer to a plate.
02 -
Lower the heat to medium. Add 1/2 cup oil and whisk in the flour. Cook, stirring constantly, for 20-30 minutes until the roux is copper to chocolate brown and smells nutty.
03 -
Stir in the onion, bell pepper, and celery. Cook for 6-8 minutes, scraping the bottom, until the vegetables soften. Add the garlic and cook for 1 minute.
04 -
Add the okra, tomatoes, stock, Creole seasoning, thyme, bay leaves, Worcestershire, hot sauce, and the browned chicken and sausage. Stir well and bring to a gentle simmer.
05 -
Cook uncovered over low to medium-low heat for 55-65 minutes, stirring now and then, until the chicken is tender and the gumbo tastes rounded. Adjust salt and pepper.
06 -
Stir in the shrimp and simmer gently for 3-5 minutes, until pink and opaque. Fold in the crabmeat and warm for 1-2 minutes without boiling hard.
07 -
Remove the bay leaves. Stir in parsley and green onions. Serve over hot white rice with filé powder offered at the table.
# Good to know:
01 -
Make the base a day ahead, then add shrimp and crab when reheating.
02 -
Serve filé powder at the table or stir it in off the heat to avoid stringy texture.