Gumbo is Louisiana's most famous food and authentic New Orleans gumbo recipes are the most popular.
There are many different recipes from the crescent city but they all have characteristics in common.
They are dark, rich and loaded with fresh ingredients. Different types of seafoods are used as well as chicken and duck.
Here is a New Orleans style chicken and shrimp gumbo recipe that really rocks. Make this fantastic gumbo recipe for an authentic taste of Louisiana and experience a little history in your bowl too.
New Orleans natives will tell you this gumbo is best paired with a Chardonnay or Pinot Grigio during the warm months. In winter those same New Orleans residents will recommend a Pinot Noir or Cabernet Sauvignon. I have tried them all and can tell you without a doubt these wines really compliment the hearty flavor of this gumbo.
Authentic New Orleans Gumbo
1 pound medium shrimp peeled
1/2 pound skinless, boneless chicken breasts, cut bite size
1 pound andouille or lean smoked sausage sliced bite size
1/2 cup vegetable oil (corn or canola is best)
3/4 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
Tony Chachere's Original Creole Seasoning
1 tablespoon minced fresh garlic
1 teaspoon fresh thyme chopped
1/2 teaspoon fresh red pepper (less if you don't like any heat)
1 (14.5 ounce) can diced tomatoes
3 cups sliced okra (if frozen thaw before use)
1/2 cup fresh parsley chopped
2 bay leaves
In a large heavy pot coated with 1 tablespoon oil, saute' chicken and sausage on medium high heat until brown on all sides. Some of the meat will stick to the bottom of the pot then release. The crust that forms is called "gratin". This is one of the secrets of Cajun cooking that adds a rich flavor and is an important step in making an authentic New Orleans gumbo recipe. Remove and set aside.
Cut up onions, celery, and green pepper and set aside covered.
Place oil and flour in pot, stir well and brown to make a roux. See these easy roux making instructions. When flour is browned to the color of milk chocolate or an old copper penny, add chopped vegetables and saute on low heat for 8-10 minutes.
If you are worried about making the roux you can now buy it. This Roux In A Jar will make a perfect gumbo every time. No stress and no mess. Use 3/4 of a cup from the jar. Simply add it to your stock and stir it in.
Gradually add chicken stock stirring constantly until blended.
Add chicken and sausage and all other ingredients except the shrimp, okra and parsley which will be saved for the end.
Cover and simmer on low heat for 30 minutes. Remove lid and cook 30 more minutes stirring occasionally.
Add shrimp, okra and parsley and continue to cook on low heat uncovered for 15 minutes.
Serve in a bowl with rice. A serving of 1/3 cup rice to 1 1/4 cup gumbo is the way it's done in New Orleans.
This authentic New Orleans gumbo recipe will serve 8. If you are making desert this
bread pudding recipe
will fit nicely into the New Orleans and south Louisiana Cajun theme. It is delicious and easy to make.