New orleans gumbo recipe

New Orleans-style gumbo is a staple of Louisiana cuisine! Here's a classic recipe that combines the rich flavors of the city's culinary heritage:

New Orleans-Style Gumbo Recipe

Servings: 6-8

Ingredients:

Meat and Seafood:

• 1 pound andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound shrimp, peeled and deveined
• 1 pound crab claws, cleaned and cracked
• 2 tablespoons vegetable oil

Roux:

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil

Vegetables:

• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 1 large bell pepper, chopped
• 2 large tomatoes, chopped
• 2 tablespoons filé powder (optional)

Seasonings:

• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce (such as Tabasco)

Gumbo Base:

• 2 cups chicken broth
• 2 cups water
• 2 tablespoons tomato paste
• 2 tablespoons okra, chopped (optional)

Instructions:

1. Make the roux: In a large cast-iron pot or Dutch oven, heat the oil over medium heat. Gradually add the flour, whisking constantly to prevent lumps. Cook for 10-15 minutes, or until the roux reaches a dark brown color, stirring frequently.
2. Brown the meat and seafood: Add the andouille sausage to the pot and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside. Add the chicken to the pot and cook until browned, about 5 minutes. Remove the chicken and set aside with the sausage. Add the shrimp and crab claws to the pot and cook until pink and cooked through, about 2-3 minutes. Remove the seafood and set aside with the meat.
3. Soften the vegetables: Add the chopped onion, celery, and bell pepper to the pot and cook until the vegetables are soft and fragrant, about 5 minutes. Add the garlic and cook for an additional minute.
4. Add the seasonings and gumbo base: Stir in the paprika, cayenne pepper, thyme, cumin, salt, and pepper. Add the chicken broth, water, tomato paste, and okra (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
5. Add the meat and seafood: Add the browned meat and seafood back to the pot and stir to combine. Simmer the gumbo for an additional 10-15 minutes, or until the flavors have melded together and the gumbo has thickened.
6. Add the filé powder and hot sauce (if using): Stir in the filé powder and hot sauce (if using) and simmer for an additional 2-3 minutes.
7. Serve: Serve the gumbo hot, garnished with chopped scallions, parsley, and a dash of filé powder (if desired). Traditionally, gumbo is served over rice, so be sure to have a side of cooked white rice ready!

Notes:

• Filé powder is a spice made from ground sassafras leaves and is a traditional ingredient in gumbo. It adds a unique flavor and texture to the dish. If you can't find filé powder, you can omit it or substitute with a pinch of ground thyme.
• Okra is a common thickening agent in gumbo, but you can omit it if you prefer a thinner consistency.
• This recipe makes a large batch of gumbo, so feel free to scale it down if you're serving a smaller crowd.
• Gumbo is best served fresh, but it can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat the gumbo over low heat, whisking occasionally, until warmed through.

Enjoy your delicious New Orleans-style gumbo!