How to Make New Orleans Gumbo

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Nothing says "New Orleans" like this thick soup. This recipe makes a Creole-style gumbo, using chicken or shrimp.

To complete this How-To you will need:

1 lb. fresh okra
1/2 c. plus 2 tbsp. vegetable oil
1 1/2 lb. whole shrimp in the shell
1/2 lb. andouille sausage
1/2 lb. boneless chicken
1/2 c. flour
3 garlic cloves
1 onion
2 celery stalks
1 green pepper
1 14-ounce can diced tomatoes
1/2 tsp. black pepper
1 tsp. fresh thyme
1/4 tsp. cayenne pepper
2 bay leaves
1 to 3 tsp. salt
Rice
A kitchen knife
A large skillet
A soup pot
Large shallow bowls
2 tsp. Creole seasoning (optional) (optional)
1 small can lump crabmeat (optional) (optional)
1 can oysters (optional) (optional)
Filé powder (optional) (optional)

Step 1: Fry the okra

Remove stems and tips from the okra and slice it. Fry the okra in 2 tablespoons of oil over low heat until it is soft.

Step 2: Prepare stock

Peel and devein the shrimp, saving the peels and heads. Boil 2 quarts of water and add the peels and heads. Simmer until reduced by half and strain to remove the peels.

Step 3: Brown the meat

Slice and brown the sausage and chicken.

Tip: For spicier gumbo, sprinkle chicken with 2 teaspoons of Creole seasoning before browning.

Step 4: Make a roux

Make a roux. In a large soup pot add the flour to ½ cup of heated oil. Cook over low heat, stirring until the flour turns a rich peanut butter color.

Step 5: Add vegetables and stock

Mince the garlic; dice the onions, celery, and pepper; and add them to the roux. Stir and cook until soft. Stir in the shrimp stock, tomatoes, and spices, except the salt, and bring to a low boil.

Step 6: Add meat and okra

Add the okra and meat, bring to a boil, reduce heat, and simmer until it reaches the desired thickness. Add salt to taste.

Tip: To turn shrimp gumbo into seafood gumbo, add canned crab and oysters.

Step 7: Serve

Serve over hot rice in large shallow bowls. For extra thick gumbo, sprinkle on filé powder just before serving. Goes great with crackers or hot French bread. Enjoy!

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Category:

Howto & Style

Tags:

• FoodDrink
• gumbo
• New
• Orleans
• recipe
• food
• fish
• shellfish
• seafood

[glendoi]

holy fuck, that looks amazing.

[TvAdiCTeDd]

omg the freaken ad in beginning is SOOO annoying

[petrosspetrosgali]

well, yall are crazier than us, pulpfiction...anywhere east of baton rouge thats a big no no.......My Mon Mon woould beat the hell outta me if i did that to a gumbo....

[pulpfiction1]

@petrosspetrosgali you are absolutely wrong here. In St James Parish you throw in turkey necks, andouille, shrimp, crab, chicken all into one pot.

[Terrorsqad17]

This is not New Orleans gumbo!

[817squeeze]

@petrosspetrosgali yea they do

[petrosspetrosgali]

You NEVER...NEVER!!!! mix seafood and Chicken with sausage in a gumbo. Theres a Taboo there. Either make seafood gumbo, or chicken and sausage..the two dont mix. And for the record, they dont know how to make gumbo in ne orleans. If you want good gumbo, go to Lafayette ot the surrounding area.

[PrettyYungLdy]

That looks amazing...Imma try dat out

[BooshieB1]

Love this!! N the gumbo taste like a party n ya mouth lol thankz a bunch

[SergeCWazukie]

i only eat this fr the okra...mmmmmmm

[bigdaddyhec86]

damn u need like 30 ingredients, fml

[gvillegas100]

Too many ingredients much cheaper if i go to Captain Toms