If you guys have been to Louisiana, then you must know this renowned Gumbo…. Gumbo has been declared as the state cuisine because of the irresistible taste of this soup….
People make this according to their family recipes, the recipe varies from family to family…… I have seen people craving Gumbo crazily, I always thought that why these people are so much obsessed with this Gumbo….
What this damn Gumbo have in it? Sharing my story to let you guys know that how a Minnesotian guy fell for Gumbo! Luckily I moved to New Orleans back in 2018, you guys are aware that how opportunities bash you in States!
Well! It happened to me as well! Being new to this place I always find it hard to choose something to eat in my budget back then, in the lunch break my colleague who was a die-hard lover of Gumbo took me to a nearby Gumbo place….
So guys it actually happened! Yeah I tasted Gumbo and oh man what was that! Holy moly, I loved that! Trust me! This gonna happen to you guys as well, so I tried this Gumbo cuisine at my home, ok not lying but it wasn’t up to the mark….
So I happened to visit my colleague’s, she shared the appetizing and scrumptious family recipe….. You Louisianans are pretty amiable! I love it! 🙂 So guys after many attempts and keen observation of different family recipes of Gumbo….
I am finally here to share mine one, which is gonna tickle your tastebuds for sure!
So ladies and gentlemen are you ready for this Gumbo recipe!
Repeat the Italian phrase after me Mamma mia 😀
Let’s get into this…. Shall we?
What you guys would require to make this Jumbo Gumbo Cuisine, what the hell I just say Jumbo Gumbo 😀 Never Mind guys! Can’t emphasize enough that this recipe is actually a Jumbo 😀
Ingredients Required for Gumbo
Bring these ingredients to make an authentic Gumbo, but if you are allergic to any ingredients you may look for the replacement or you skip it…
- 1 cup of vegetable oil or olive oil
- 2 medium-sized green bell peppers (chopped-1 inch)
- 3 bay leaves
- 1 tbsp of black pepper
- 2 inches of garlic (make a paste or mince it)
- 1 tbsp of hot sauce (optional)
- 4 cups of Worcestershire sauce
- 1 tbsp of dried thyme
- 8 tbsp of roux
- 1 cup of fresh flat-leaf parsley
- 2 and a ½ cup of shrimps
- 1–2 teaspoons cayenne, to taste
- 2 large celery stalks, diced
- 1 tablespoon Creole seasoning
- 6 cups chicken stock
- 2 medium carrots
- 2 cups cooked chicken (shredded)
- 2 cups chopped okra (fresh or frozen)
- 1 medium white onion (peeled and diced)
- 1 pound of andouille sausage, (sliced)
- 1 can fire-roasted tomatoes
- White rice or quinoa
- Chopped fresh flat-leaf parsley
- Hot sauce
Do you get the tools?
- Dutch Oven (Perfect for soups and stews)
- Nakiri Knife (Perfect chopping of your vegetables)
- For whisking purposes you can use whisk machine, rubber whisk or whisk utensil….. I am using hand mixer because I am more comfortable with it…. You may go for any of the most convenient tools
- Large skillet to cook shrimps
- Pro Stirring Tool
- Stir fry spatula
- Chopping board for non-messy cutting of vegetables to a desired size
- Tuner tool for cooking shrimps until they get crisped or brown
- Cooking Pot
Let’s make the Roux first
- So for gumbo, roux is the key ingredient to this recipe… Let’s get into the kitchen, grab a hand mixer first to combine all-purpose flour (11/3 cups) and oil….
- Then brush oil in the cooking pot, heat it for a while, and then pour the mixture…
- Now with a Pro stirring tool, stir it constantly on a medium-low heat
- Stir it with small intervals, be careful don’t let it burn…. The roux should be richer brown in color
- When the desired results are met, remove the mixture and keep it aside…. Let it cool for a while
- Nicely chop the bell pepper, onions, okra, garlic, and carrots with your nakiri knife on the chopping board to avoid any mess
- Now turn on the flame to medium heat, take your dutch oven and pour the roux mixture to it.
- To the roux mixture, add your chopped vegetables.
- Continue to cook and with stir fry spatula give it a nice stir every 15 or 20 seconds.
- When the vegetables are softened then stir in the pepper, andouille, Creole seasoning, tomatoes, thyme, salt, cayenne until combined. Cook for more 3-4 minutes, stirring occasionally.
- Add one can of fire-roasted tomatoes with a measuring cup
- Now take your skillet, pour 4 tbsp of vegetable oil, heat it for 1 minute, and then fry the shrimps with turner until it gets softened and brown.
- Now gradually add the cooked shrimps with turner tool to the mixture prepared previously.
- Stir in the stock gradually, shredded chicken along with black pepper and bay leaves continue cooking until it simmers.
- Add Worcestershire sauce, hot sauce, and parsley to the gumbo simmer for at least 10-15 minutes until the vegetables are completely tender.
- Taste, and season with extra salt, and black pepper
- Serve warm with rice or quinoa, sprinkled with fresh parsley and hot sauce.
So guys enjoy my Recipe Gumbo, let me know if you have any recommendations for it…. And Of course, I know that gumbo is one of those dishes which everyone makes their kind of way…
People like Gumbo a different way. Some people like it thinner and smooth, some go for super thick gumbo like a gravy, unlike me, some prefer it thinner and soupy.
As I have mentioned earlier that you can add spices to your taste but I love sizzling flaming flavors so extra-spicy is more likely to be my choice….
Some like it thickened with a roux and some like it thickened with okra. I love my Gumbo with chicken, sausage, and shrimp…..
If you are a vegan you could exclude some the meaty part as some like it vegan all the way.