#SoupSaturdaySwappers ~ New Orleans Style Gumbo
Welcome to the February 2020 Soup Saturday Swappers event led by Wendy of A Day in the Life on Farm! Today Sue from Palatable Pastime invited us to celebrate Mardis Gras (which falls on 2/25 this year) by sharing a favorite gumbo recipe with you today. To be honest I don't think I've ever made a traditional gumbo before, which I realized as I was working on creating a roux for 45 minutes and feeling like I was getting nowhere!! I gave up at about 45 minutes in, mine was only a deep caramel in color. I didn't achieve the full dark chocolate colored roux, but I was still quite happy with how this one turned out!
It's chock full of vegetables, and delicious tender protein, and is a stick to your ribs, perfect for cool weather kind of meal.
See all of the gumbo recipes we're sharing with you today!
- Chili Gumbo by Karen of Karen's Kitchen Stories
- Comparing Cajun and Creole Gumbos, Our Family Favorite, and a Wine Pairing by Cam of Culinary Adventures with Camilla
- Green Gumbo by Wendy of A Day in the Life on the Farm
- New Orleans Style Gumbo by Rebekah of Making Miracles
- Shrimp and Sausage Gumbo by Sue of Palatable Pastime
New Orleans Style Gumbo from Tastes Better from Scratch
For the Roux:
1 heaping cup all-purpose flour
2/3 cup oil (vegetable or canola oil)
For the Gumbo:
1 bunch celery, diced, leaves and all
1 green bell pepper, diced
1 large onion, diced
1 TBS minced garlic
1-2 TBS cajun/creole seasoning
6-8 cups chicken broth
12 ounce package sausage (andouille preferred, I used kielbasa)
2 chicken quarters, skinned
1-2 cups shrimp, pre-cooked
cooked white rice for serving
- In a large pot, heat your flour and oil over medium / medium-low heat, stirring regularly until it deepens in color (should be chocolate colored, I moved forward once mine had reached caramel in color).
- Blend 6 cups of chicken broth into the roux once it has deepened in color, then add in the bell pepper, onion, garlic, cajun seasoning (start with 1 TBS), and sausage. Stir to combine and then place the chicken quarters on top. Simmer covered about 30 minutes, until the chicken is tender and falling off the bone. Turn heat down, pull the chicken out and pull the meat off the bone and return the meat to the pot, discard the bones. Stir to combine and thin with additional broth if needed. Taste and adjust seasonings if needed.
- Add in the shrimp a couple minutes before serving.
- Serve over hot rice.
I'm glad you joined us. I think roux color is just a matter of taste. Your gumbo sounds delicious.ReplyDelete
I want to grab that sausage right out of the bowl. This sounds super delish!ReplyDelete
I agree with Wendy. Roux comes in both light and dark, with the light one being the color of peanut butter and the dark one more like the color of brown gravy. The most important part of it is just cooking the raw out of the flour so nothing to worry about anyway. The dark is just more intensely flavored. Yours looks very delicate and heavenly!ReplyDelete
This sounds delicious.ReplyDelete