Saucepan@saucepan · Shared this recipeFollowAmerican · sauceAuthentic New Orleans Style GumboA hearty New Orleans gumbo built on a dark roux with chicken, andouille sausage, shrimp, and vegetables, served over rice.total1 hr 20 minprep20 mincook1 hrservings10Original recipe on tastesbetterfromscratch.comKeep this recipeAdd a copy of Authentic New Orleans Style Gumbo to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings1 cup all-purpose flour, , a little more may be needed0.667 cup oil ), (vegetable or canola oil1 bunch celery, , diced, leaves and all1 green bell pepper, , diced1 large yellow onion, , diced1 bunch green onions, , finely chopped1 bunch fresh chopped parsley, , finely chopped2 clove garlic1 tbsp Cajun seasoning, *8 cup chicken broth, *, you can add a little chicken bouillon paste to enhance the flavor of your chicken broth.12 oz package andouille sausages ), , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good AndouilleMeat from 1 Rotisserie Chicken*2 cup Shrimp, , uncooked or pre-cookedhot cooked rice, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.2Step 2: In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.3Step 3: Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.4Step 4: Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.5Step 5: Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add uncooked shrimp, if using and cook 2 minutes.6Step 6: Add chicken, sausage, and pre-cooked shrimp, if using.7Step 7: Taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice.getsaucepan.com/r/c8197509-7ec2-478c-afee-d25016615725 · Original: https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/
