Homemade Gumbo - the popular New Orleans recipe comes to your home! This Gumbo is slightly salt, a bit spicy and full of flavor. It's a chicken and sausage recipe served with Louisiana white rice.
How do you make Gumbo from scratch?
New Orleans Gumbo is a traditional recipe of New Orleans. And what a fun recipe to prepare from scratch. It'll cost you some time, but I'm sure you will find it's worth it.
A gumbo is made from scratch by making a roux with veggies. Then you add the spiced chicken and sausage and let them brown. You add stock and seasoning and let the Gumbo simmer for 45 minutes. Some additional veggies and Andouille sausage are added and yet another 45 minutes simmering takes place. And then it's ready for serving.
I used to participate in the Daring Cooks challenge, which dared you to try recipes from all over the world. This challenge was given by Denise from the blog ther's a newf in my soup. She loves gumbo. Now the challenges, unfortunately has ended.
Sometimes you can't get all the ingredients. Or you want to replace something. I'll share some ideas with you:
- Andouille sausage can be replaced by Chorizo.
- If you can't get Okra, use Zucchini
- File powder, if it isn't available, you can leave it out. File powder is used for thickening.
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Homemade Gumbo New Orleans style
- 2 tablespoons celery salt
- 1 tablespoon paprika ground
- 1 tablespoon sea salt coarse
- 1 tablespoon pepper black freshly ground
- 1 tablespoon garlic ground
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper ground
- ½ teaspoon all spice ground
- 240 ml canola oil
- 140 gram flour
- 2 onions
- 2 kilogram chicken
- 2 tablespoons basic creole spices see recipe below
- 1 kilogram spice smoked sausage
- 2 stalks celery
- 2 red peppers
- 1 tomato
- 2 cloves garlic
- 2 sprigs thyme fresh leafs only
- 3 liters chicken stock
- 2 bay leaves
- 175 grams andouille sausage
- 175 grams okra
- 1 tablespoon Worcestershire sauce
- salt pepper and tabasco to taste
- file powder to taste
Louisiana white rice
- 1 tablespoon olive oil
- 1 small onion
- 360 ml white rice
- 750 ml chicken stock
- 1 bay leaf
- ⅛ teaspoon salt
Basic Creole Spices
- Mix all the ingredients for the Creole spices together.
- Cut the chicken in 10 pieces.
- Season the chicken pieces with about 2 tablespoons of the Creole Spices. Put in the refrigerator until use.
- Dice the onions and celery and mince the garlic.
- Deseed the pepper and tomatoes. Cut in small cubes.
- Chop the andouille sausage
- Cut the spicey sausage in ½ inch thick (1 cm) slices.
- In a large pan, heat the canola oil over high heat.
- Whisk the flour into the hot oil - it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.
- Add the onions. Switch to a wooden spoon and stir the onions into the rous. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, for 10 minutes.
- Add the chicken to the pot, raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
- Add the sliced smoked sausage and stir for about a minute.
- Add the celery, peppers, tomato and garlic and continue stirring for about 3 minutes.
- Put in the thyme, chicken stock and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for about 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often with a slotted spoon..
- Take the chopped chorizo, zucchini and Worcestershire and put in the pan. Season with salt, pepper and tabasco, all to taste.
- Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo.
- Remove the bay leaves and serve.
Louisiana white rice
- Put the oil in a saucepan and glaze the onions over moderate heat until the are translucent (about 5 minutes).
- Pour the rice into the pan and stir for about 2 minutes.
- Add the chicken stock and bring to a boil.
- Add the bay leaf and salt. Cover the pan with a lid, reduce the heat to low and simmer for 18 minutes.
- Remove the pan from the heat, fluff the rice with a fork and serve.
- You can use drumstick instead of a whole chicken to make it easier.