Happy 2018 y’all!
Yes, I’ve gone a bit southern, but it’s in celebration of my upcoming trip to New Orleans! I have made it my mission to try a few key, traditional New Orleans dishes before I head out….and this is one of them…and it is effing fantastic. I have also made beignets and jambalaya…both were excellent and will soon be on the bloggy.
The recipe itself comes together quickly, once you have all the chopping together. That is what takes the time….but it’s arguably therapeutic. Well, aside from making my creole spice mix…which is just a massive pain in the butt and quite messy.
Making the roux was really easy…and a much nicer experience than other times I have made roux in the past. One interesting aspect of this for me, was that it actually burnt the edge of my wooden spoon. I used one of those flat edge ones and it is all crazy burnt now…so that was a surprise. I may just keep that one for roux and get another for other things.The smells of all of these things as they cook is tremendous….and it gets better as leftovers…the flavours become fuller and makes for extra yummy leftovers.
I look forward to trying a proper gumbo in New Orleans, but I will say, this one tasted pretty darn fabulous to me.
Recipe rating: 5 knives out of 5
Om, nom, nom,
Genius Kitchen’s Gumbo
NOTE: you will need to prepare some white rice to go along with this. Since it serves 8, I would suggest making rice to serve that many.
- 1⁄2 cup vegetable oil
- 1⁄2 cup all-purpose flour
- 1 large white onion, diced
- 1⁄2 cup chopped fresh parsley
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup sliced scallion
- 1 cup of sliced okra (optional)
- 6 cloves minced garlic
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon creole seasoning (I made my own because I couldn’t find it in the grocery store, but added like 1 tbsp…possibly more as I added to taste…but different blends may have different spice levels…also note this isn’t the same as Cajun seasoning).
- 2 lbs any combo of andouille sausage, shrimp, chicken or even crab claws if you can find it (i did not), cut into bite sized slices or pieces.
Get all of your veggies and herbs and meat all chopped up – mis en place style.
Make the roux. In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black. NOTE: You will have to stir almost constantly so don’t leave it unattended.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
Add broth, salt, and creole seasoning.
Cover pot and simmer 15 minutes stirring occasionally.
Add your chosen combination of meat at this point and simmer an additional 10 minutes. Put in shrimp and fresh okra for your last five minutes of cooking as it doesn’t take long to cook. NOTE: If using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they’re cooked all the way.
Ladle over steamed white rice.