Good New Orleans Creole Gumbo Recipe-Learn in easiest way:- As you may have guessed, I love making recipes that are like comfort food and use a lot of fresh food and real ingredients. This gumbo is no different. If you like it, you’ll also love Instant Pot Red Beans and Rice and Jambalaya.
As kids, we had a great neighbour from New Orleans who was also from Louisiana and made a great Gumbo. It’s great that my mum took him up on his offer to teach her how to make a real Gumbo! We have made this recipe hundreds of times and love it so much that it has become a family staple. It’s without a doubt one of my all-time favourite meals! On a cold winter day, nothing tastes better.
Good New Orleans Creole Gumbo Recipe-Learn in easiest way
Gumbo vs. jambalaya:
- Gumbo is more of a stew made with chicken, sausage and/or seafood and thickened with a roux.
- Jambalaya is mostly a rice dish, like paella.
- Some of the meats and vegetables that are used in both gumbo and jambalaya are the same, but the way they are made and the flavours they have are very different.
The key to this recipe is the Roux!
- There are two things you need to make a “roux”: flour and oil.
- This is the key to any great gumbo recipe! As the flour and oil cook and are stirred together for 30 to 45 minutes, the mixture turns dark brown and has the consistency of dough.
- It looks like mud or chocolate.
- The roux gives the gumbo its thick texture and deep, rich flavour. It takes a lot of work to make a good roux, but it’s worth it, and you can do it ahead of time!
Step-by-step Authentic Gumbo:
Make the roux:
- Put flour and oil in a large pot. Cook over medium-low heat, stirring all the time.
- Make sure to stir it all the time while it’s on medium-low heat so it doesn’t burn.
- It’s simple, but you need to be patient. The taste is better when the roux is darker.
Chop the veggies:
- Cut up the celery, onions, bell pepper, and parsley before you start making the gumbo.
- The green bell pepper, onion, celery, and parsley make it taste so fresh.
- If you want, you can also add okra. It should be added with the other vegetables.
Brown the sausage:
- Put the sausage on a hot, large skillet in a single layer.
- Once they’re golden brown, turn each one over one at a time to make sure they’re golden on both sides.
Add to large pot:
- Gather the vegetables, chicken broth, parsley, and roux in a pot. Give it a good stir.
- (Take off any foam that forms on top of the pot.)
- To taste, add the cajun seasoning on top.
- Taste after you add the chicken, sausage and prawns.
- You can add more chicken broth, salt, pepper, garlic, more Joe’s stuff, or chicken bullion paste until you get the flavour you want.
Serve warm over hot cooked rice:
- This recipe tastes even better because the flavours have had more time to mix.
- Serve it with homemade potato salad if you really want to go all out!
Make ahead, Storing and Freezing Instructions:
- Gumbo can be kept in the fridge for three to four days with the lid on.
- The roux can be made three to five days ahead of time and kept in the fridge in a large bag that can be sealed again.
- This recipe makes a lot, and it freezes really well too.
- Let it cool down all the way before putting it in a freezer-safe container (along with the rice).
- This will keep it frozen for two to three months.
- Let it thaw in the fridge overnight, then heat it up on the stove or in the microwave.
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