Gumbo, a dish that originated from Louisiana, is a true celebration of flavors. This New Orleans style gumbo recipe is a hearty stew loaded with vegetables, shrimp, and sausages, all simmered together into a spicy, savory meal. The result is a rich and comforting dish that's perfect for a communal feast or a cozy family dinner.
The key ingredients that might not be available in a regular pantry are the Andouille sausage and Okra. The sausage is a smoked sausage made using pork, originating in France. It is widely associated with southern US cooking, particularly New Orleans. Okra is a green vegetable often used in southern cuisine and Caribbean dishes. It is unique for its slimy texture when cooked, which is a key characteristic in Gumbo. Both can be found in well-stocked supermarkets or specialty stores.
Ingredients for New Orleans Style Gumbo
Butter: This is used to create the roux, which is essential in achieving the unique, thick texture of the gumbo.
All purpose flour: This is also used in making the roux.
Yellow onion, green bell pepper, and celery: Known as the 'holy trinity' in Cajun and Creole cooking, these form the aromatic base of the dish.
Garlic: Adds a depth of flavor.
Chicken broth: It forms the soup base of the gumbo.
Tomatoes and tomato sauce: They add richness and tanginess to the stew.
Bay leaves and Cajun seasoning: These provide the necessary spices.
Okra: It gives the stew its unique, slimy texture.
Andouille sausage: This smoked pork sausage is a flavorful meat component in the stew.
Raw shrimp: Adds a sea flavor and protein to the dish.
Scallions: Used for garnishing and adding a fresh, bright flavor to the final dish.
Basmati rice: Served with the gumbo, it helps balance the strong flavors of the stew.
One reader, Constancy Calkins says:
This New Orleans gumbo recipe is a game-changer! The flavors are rich and authentic, and the combination of sausage and shrimp is simply divine. The step-by-step instructions made it easy to follow, and the end result was a delicious, hearty meal that my family absolutely loved. Highly recommended!
Cooking Techniques for Authentic Gumbo
How to make a roux: Melt butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook for 30 to 40 minutes, stirring constantly, until as dark as chocolate.
How to cook the sausage: Heat a skillet with oil over medium-high heat and cook the andouille sausage for 2 to 3 minutes per side.
How to cook the shrimp: Stir the raw shrimp into the gumbo and simmer for 4 to 5 minutes or until the shrimp is pink and cooked through.
How to serve: Serve the gumbo over white rice and garnish with scallions.
How To Make New Orleans Gumbo
Take yourself right at the heart of New Orleans with this gumbo recipe. It’s loaded with plump shrimps, sausages, and gooey okra for Creole goodness.
Serves:
Ingredients
- ½cupbutter
- ½cupall purpose flour
- 1cupyellow onion,chopped
- 1green bell pepper,chopped
- 1cupcelery,chopped
- 3garlic cloves
- 4cupschicken broth
- 15oztomatoes,(1 can), diced
- 8oztomato sauce
- 2bay leaves
- 1tbspCajun seasoning,without salt
- 1tspkosher salt
- 12ozokra,fresh or frozen, sliced ½-inch thick
- 2tspoil
- 12ozandouille sausage,sliced into ½-inch pieces
- 1lbraw shrimp,peeled, deveined
- 4scallions,sliced
- basmati rice,cooked
Instructions
-
Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time, then continue to cook for 30 to 40 minutes, stirring constantly, until as dark as chocolate.
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Add the onions, peppers, and celery and cook for 6 to 8 minutes or until softened. Add the garlic and cook for another minute.
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Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes. Add the okra and simmer another 10 minutes.
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Heat a skillet with oil over medium high heat and cook the sausage for 2 to 3 minutes per side.
-
Stir the sausage and raw shrimp into the gumbo and simmer another 4 to 5 minutes or until shrimp is pink and cooked through.
-
Serve over white rice and garnish with scallions, and enjoy!
Nutrition
- Calories: 417.15kcal
- Fat: 27.07g
- Saturated Fat: 12.06g
- Trans Fat: 0.47g
- Monounsaturated Fat: 9.71g
- Polyunsaturated Fat: 2.93g
- Carbohydrates: 22.29g
- Fiber: 3.74g
- Sugar: 6.52g
- Protein: 22.78g
- Cholesterol: 150.05mg
- Sodium: 983.36mg
- Calcium: 119.12mg
- Potassium: 818.16mg
- Iron: 2.42mg
- Vitamin A: 157.98µg
- Vitamin C: 34.74mg
Crucial Technique for Perfecting Gumbo
When making your roux (the mixture of butter and flour), it's crucial to cook it until it's as dark as chocolate. This is what gives the gumbo its distinctive, rich flavor. However, be careful not to burn it. Keep the heat low and stir constantly. If it starts to smell burnt, you've gone too far and will need to start over. This process can take time, but it's worth it for the depth of flavor it adds to your gumbo.
Time-Saving Tips for Preparing Gumbo
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
Multi-task: While the gumbo simmers, prepare the rice and cook the sausage and shrimp simultaneously to save time.
Use pre-made: Consider using pre-made Cajun seasoning and store-bought chicken broth to cut down on prep time.
Organize: Keep your kitchen organized and clean as you cook to avoid wasting time searching for utensils and ingredients.
Follow the recipe: Stick to the recipe to ensure efficient and effective cooking without any unnecessary steps.
Substitute Ingredients For New Orleans Gumbo Recipe
butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter and adds a subtle fruity flavor to the dish.
all purpose flour - Substitute with gluten-free flour: For those with gluten sensitivities, gluten-free flour can be used as a substitute to make the dish suitable for their dietary needs.
yellow onion - Substitute with white onion: White onions can be used as a substitute for yellow onions, providing a slightly milder flavor to the dish.
green bell pepper - Substitute with red bell pepper: Red bell peppers can be used as a substitute for green bell peppers, adding a slightly sweeter flavor and vibrant color to the gumbo.
celery - Substitute with fennel: Fennel can be used as a substitute for celery, providing a similar crunch and a hint of anise flavor to the dish.
garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used as a substitute, providing a convenient alternative without compromising the flavor.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a vegetarian-friendly option without sacrificing the savory flavor.
tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a substitute for fresh tomatoes, offering convenience and consistent flavor to the gumbo.
tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be used as a substitute for tomato sauce, providing a chunkier texture and a more robust tomato flavor to the dish.
bay leaves - Substitute with thyme: Thyme can be used as a substitute for bay leaves, adding a subtle earthy and floral flavor to the gumbo.
cajun seasoning - Substitute with creole seasoning: Creole seasoning can be used as a substitute for Cajun seasoning, providing a similar blend of spices with a slightly different flavor profile.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
okra - Substitute with sliced zucchini: Sliced zucchini can be used as a substitute for okra, providing a similar texture and mild flavor to the gumbo.
oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for oil, providing a neutral flavor and high smoke point for cooking the ingredients.
andouille sausage - Substitute with smoked turkey sausage: Smoked turkey sausage can be used as a substitute for andouille sausage, offering a leaner and healthier alternative with a similar smoky flavor.
raw shrimp - Substitute with crawfish: Crawfish can be used as a substitute for shrimp, adding a unique flavor and texture to the gumbo.
scallions - Substitute with chives: Chives can be used as a substitute for scallions, providing a mild onion flavor and a pop of green color to the dish.
basmati rice - Substitute with long grain white rice: Long grain white rice can be used as a substitute for basmati rice, providing a similar texture and neutral flavor to accompany the gumbo.
Presentation Tips for Serving Gumbo
Elevate the roux: The roux is the foundation of the gumbo, so ensure it is perfectly dark and rich in flavor. The color should be reminiscent of dark chocolate, adding depth and complexity to the dish.
Artful arrangement of okra and sausage: Arrange the okra and andouille sausage in an aesthetically pleasing manner, ensuring that each component is showcased and adds visual appeal to the dish.
Garnish with scallions: Finely chop the scallions and sprinkle them over the gumbo just before serving. The vibrant green color will provide a beautiful contrast and a fresh, aromatic element to the dish.
Carefully place the shrimp: Arrange the shrimp strategically on top of the gumbo, ensuring they are evenly distributed and visually appealing. The vibrant pink color of the shrimp will add a pop of color to the dish.
Serve on a bed of basmati rice: Spoon the gumbo onto a bed of fluffy basmati rice, ensuring that the rice serves as a perfect canvas for the rich and flavorful gumbo.
Use elegant serving bowls: Select elegant, deep bowls to serve the gumbo. The presentation should reflect sophistication and attention to detail, enhancing the overall dining experience.
Essential Kitchen Tools for Making Gumbo
Large deep pot: A large, deep pot is essential for cooking the gumbo and allowing enough space for all the ingredients to simmer together.
Whisk: A whisk is needed to combine the butter and flour and to ensure a smooth, lump-free roux.
Skillet: A skillet is used to cook the andouille sausage and shrimp before adding them to the gumbo.
Knife: A knife is necessary for chopping the onions, bell pepper, celery, and garlic.
Cutting board: A cutting board provides a stable surface for chopping the vegetables and garlic.
Wooden spoon: A wooden spoon is useful for stirring the gumbo as it simmers and thickens.
Measuring cups and spoons: Measuring cups and spoons are essential for accurately measuring the ingredients, such as butter, flour, and seasonings.
Lid: A lid for the pot is needed to cover the gumbo while it simmers.
Serving bowls: Serving bowls are necessary for serving the gumbo over rice.
Skimmer: A skimmer can be used to remove any foam or impurities that rise to the surface of the gumbo while it simmers.
Rice cooker: A rice cooker can be used to prepare the basmati rice for serving with the gumbo.
Storing and Freezing Gumbo
- Allow the gumbo to cool completely before storing or freezing.
- For storing in the refrigerator, transfer the cooled gumbo to an airtight container. It will keep well in the fridge for up to 4 days.
- When ready to reheat, place the desired portion in a saucepan and heat gently over medium-low heat until warmed through. You may need to add a splash of chicken broth or water to thin out the consistency.
- For freezing, transfer the cooled gumbo to freezer-safe containers or resealable bags, leaving about an inch of headspace for expansion. Label the containers with the date and freeze for up to 3 months.
- To reheat frozen gumbo, thaw it overnight in the refrigerator. Then, transfer the thawed gumbo to a saucepan and heat gently over medium-low heat until warmed through, stirring occasionally. You may need to add a little chicken broth or water to adjust the consistency.
- Note: If you plan to freeze the gumbo, it's best to leave out the shrimp and add them fresh when reheating. Cooked shrimp can become tough and rubbery when frozen and reheated.
- Alternatively, you can freeze the gumbo before adding the shrimp and okra. When ready to serve, thaw the gumbo, reheat it, and then add the shrimp and okra, simmering until they are cooked through.
- If you have leftover rice, store it separately from the gumbo in an airtight container in the refrigerator. Reheat the rice separately or serve the gumbo over freshly cooked rice for the best texture.
How To Reheat Leftover Gumbo
- Reheat gumbo in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows the flavors to meld together and ensures even heating throughout the dish.
- If the gumbo has thickened too much during storage, add a splash of chicken broth or water to thin it out while reheating. Stir well to incorporate the added liquid.
- For a quicker reheating method, use the microwave. Transfer the desired portion of gumbo to a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Heat in 30-second intervals, stirring between each interval, until the gumbo is heated through.
- If you have stored the gumbo and rice separately, reheat them individually. Microwave the rice in a covered microwave-safe dish with a splash of water for 1-2 minutes, or until steaming hot. Reheat the gumbo using one of the methods mentioned above.
- For a crispy texture, reheat the andouille sausage slices separately in a skillet over medium heat until they sizzle and crisp up around the edges. Add them back to the reheated gumbo just before serving.
- If you find that the shrimp has become overcooked or rubbery during storage, remove them from the gumbo before reheating. Add the shrimp back to the gumbo during the last minute of reheating, just until they are warmed through.
- Garnish the reheated gumbo with fresh scallions and serve it over warm basmati rice for the best flavor and texture.
Interesting Fact About Gumbo
Gumbo is a traditional dish from Louisiana, often associated with Creole and Cajun cuisine. It is a flavorful stew that typically includes a variety of meats, seafood, and vegetables, and is thickened with a roux. The dish is a melting pot of different cultures and influences, reflecting the diverse culinary heritage of New Orleans.
Is Making Gumbo at Home Cost-Effective?
This New Orleans Gumbo recipe is quite cost-effective for a household. The combination of andouille sausage, okra, and shrimp provides a hearty and satisfying meal. The use of affordable ingredients like onions, bell peppers, and celery keeps the cost down. The dish is flavorful and filling, making it a great value for feeding a family. On a scale of 1-10, I would rate this recipe a solid 8 for its affordability and delicious taste. The approximate cost for a household of 4 people is around $25-$30, making it a budget-friendly option for a satisfying meal.
Is Gumbo Healthy or Unhealthy?
The New Orleans gumbo recipe, while delicious, has some aspects that could be considered unhealthy:
- The use of butter and flour to create the roux adds a significant amount of saturated fat and calories to the dish.
- Andouille sausage is high in fat and sodium, which can contribute to heart disease and high blood pressure if consumed in excess.
- The recipe calls for a considerable amount of added salt, which can be problematic for those with hypertension or other sodium-sensitive conditions.
However, the recipe also includes several nutritious ingredients:
- Okra is a good source of fiber, vitamins, and minerals.
- The use of vegetables like onions, bell peppers, and celery adds essential nutrients and fiber to the dish.
- Shrimp is a lean protein source that is low in calories and rich in nutrients like omega-3 fatty acids, selenium, and vitamin B12.
To make this recipe healthier, consider the following suggestions:
- Replace half of the butter with a heart-healthy oil, such as olive oil, to reduce the saturated fat content.
- Use a lower-sodium chicken broth and reduce the amount of added salt to decrease the overall sodium content.
- Opt for a leaner sausage, such as turkey or chicken andouille, or reduce the amount of sausage used in the recipe.
- Increase the proportion of vegetables in the dish to boost the fiber and nutrient content.
- Serve the gumbo with a smaller portion of rice to reduce the overall carbohydrate and calorie intake.
- Add additional herbs and spices, such as thyme, paprika, and black pepper, to enhance the flavor without relying on excessive salt.
By making these adjustments, you can enjoy the rich flavors of New Orleans gumbo while promoting a more balanced and nutritious meal.
Editor's Opinion on This Gumbo Recipe
The New Orleans gumbo recipe you provided is a classic and authentic representation of this iconic dish. The combination of rich, dark roux, flavorful andouille sausage, and succulent shrimp creates a harmonious blend of flavors and textures. The use of traditional Cajun seasoning and the holy trinity of onions, bell peppers, and celery adds depth and complexity to the dish. The addition of okra provides a delightful touch of Southern charm. Overall, this recipe is a true celebration of New Orleans cuisine and is sure to impress anyone who has the pleasure of enjoying it.
Enhance Your New Orleans Gumbo Recipe with These Unique Side Dishes:
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Why trust this New Orleans Gumbo Recipe:
This authentic New Orleans Gumbo recipe captures the essence of Cajun cuisine with its rich, flavorful blend of andouille sausage, okra, and succulent shrimp. The carefully crafted roux sets the foundation for a deeply satisfying dish, while the combination of cajun seasoning and aromatic vegetables infuses every spoonful with a symphony of flavors. Trust in the traditional techniques and quality ingredients to deliver a taste of the Louisiana culinary heritage to your table.
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