Weigh or lightly spoon flour into a … Add the sautéed okra and cook for 10 more minutes. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Remove the pot from heat. This part ... Brown the sausage. Cooking the roux requires your full attention so make it when you don’t have distractions. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, “There've been a lot of problems solved in that dining room over a bowl of gumbo.”. Bring to a boil, reduce heat and simmer for 30-45 minutes to make a stock. Add chicken and simmer 15 minutes. andouille sausage, cut into ¼ inch-thick slices, 2 lbs. Strain, discard the shells and heads and set the stock aside. Rub chicken thighs with Cajun seasoning. This recipe will yield about six entrees or ten to twelve appetizers. The Gumbo Shop's Seafood Okra Gumbo. Cook, stirring continuously, especially during the last 15 minutes. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. In a separate skillet on medium-high heat place the sausage … How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. There’s nothing quite like the intense, comforting taste of an authentic Louisiana gumbo… Cover, reduce heat, and simmer 30 minutes. I also mistakenly added the garlic and Worcestershire before the long simmer. Serve over white rice and garnish with scallions. Step 2. It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Strain, reserving stock and crabs. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Add bell peppers and stir constantly 30 seconds. For the second time around, it was equally delicious. A couple other minor adjustments based on not wanting to run to the store were: I didn't have andouille so used beef little smokies. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. You've added your first Trip Builder item! When the crabs are cool enough to handle, snap both claws off then break the body in half. At Liuzza's by the Track, in Mid-City near the Fairgrounds Racetrack, you can have the best of both worlds: chicken, sausage and shrimp all in one! If the gumbo appears too thick, add more stock to adjust. Gradually add broth, stirring constantly with a whisk. 6 boneless chicken thighs (about 1 1/4 pounds), skinned, 2 ¼ ounces all-purpose flour (about 1/2 cup), 4 ounces andouille sausage, thinly sliced, 1 (14.5-ounce) can unsalted diced tomatoes, undrained, 5 cups fat-free, lower-sodium chicken broth. Step 1. Sweet mini peppers instead of Bell. MyRecipes.com is part of the Allrecipes Food Group. Serve with hot pepper sauce, if desired. How to Make It. It's a bit lengthy to make and you need to stay attentive but it's very good. 2 lbs. Add the stock to roux, stirring constantly to prevent lumps. Add a third more flour and sit constantly 30 seconds. 2/3 cup cooking oil. fresh or frozen shrimp, head on about 40-50 count per pound. There's no rescuing a burnt roux--best to toss it and start over. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Place oil in a Dutch oven. Add salt to taste and adjust the pepper if desired. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Step 3. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor. Set aside. https://www.allrecipes.com/recipe/216888/good-new-orleans-creole-gumbo I would recommend adding less broth. It is delicious and helps to thicken the broth. Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. fresh or frozen shrimp, head on about 40-50 count per pound, 1 quart fresh or frozen okra, sliced into ½ inch rounds. 2 small blue crabs, fresh or frozen. Make sure you have a cup or two of at least one type of gumbo while in New Orleans, then you can return home and perfect your own style. Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 30 to 45 minutes. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. All rights reserved . Cook on medium-low heat, stirring constantly for 30-45 minutes. When the seasoning vegetables are tender, add the tomatoes, bay leaves, and the three peppers and a little salt. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Preheat oven to 400°. Meanwhile, wash the crabs well under running water, pace in a non-reactive pot with 1 quart of water, bring to a boil and simmer for 20-30 minutes. ½ cup all purpose flour. I'm looking forward to the leftovers. Add flour to pan, stirring constantly with a whisk. https://www.food.com/recipe/seafood-gumbo-new-orleans-style-61044 Reduce the heat as needed if you're concerned the roux is cooking too fast. Remove from heat; add Worcestershire sauce. , Serves 10 (serving size: 1 cup gumbo and 1/2 cup rice). To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive.