My New Orleans Gumbo Recipe
- I am from Louisiana and love to cook Cajun food. At the urging of work friends I am posting my gumbo recipe. Its awesome. Enjoy! Click more:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 cups finely chopped onions
- 3/4 cup finely chopped green bell peppers
- 3/4 cup finely chopped celery
- 2 tablespoons minced garlic
- One 12-ounce bottle dark beer
- 6 -8 cups of chicken stock Start with 6 and add more if needed.
- 1/4 teaspoon dried thyme
- 2 bay leaves
- Pound of chopped up boneless chicken thighs
- pound of chopped up boneless chicken breast
- 2 teaspoons Worcestershire sauce
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
- 1 pound of chopped Andouille or Kielbasa smoked sausage
- 1 tablespoon Emeril’s Original Essence or cajun spice mix
- 1/4 cup chopped fresh parsley and
- 1/2 cup chopped tender green onion tops
Sprinkle the Cajun spice mix on the chicken and sausage and brown in a seperate pan.
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Slowy and nonstop Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the color of milk chocolate. Making a Roux is a slow burn and the most important step. Dont stop stirring. Take your time and stir for 45 minutes for a darker roux if you choose . I stir mine for an hour or more while listening to my favorite New Orleans Jazz and drink beer. Beer and Jazz optional Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Stock to the pot. Season the gumbo with the thyme, bay leaves, Worcestershire, salt, and cayenne. Add the meat. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
Taste the gumbo and season or add more stock if necessary.
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Makes 3 quarts, 10 to 12 servings