Authentic New Orleans Style Gumbo

Name: Authentic New Orleans Style Gumbo
Total time: 80 min
Yield: 6
Ingredients: 2/3 c oil ); 1 c heaping all-purpose flour; 1 bunch celery; 1 green bell pepper; 1 large yellow onion; 1 bunch green onion; 1 bunch fresh parsley leaf; 2-3 cloves garlic; Tbsp 1-2 cajun seasoning; c 6-8 chicken broth; 12 kg package ouille sausages ); 1 meat from rotisserie chicken; 2 c shrimp; cooked white rice

1 hr(s) 20 mins

Total time

6

Serving

14

Ingredients

Enable cook mode

Ingredients

²⁄₃

coil )

cheaping all-purpose flour

bunch celery

green bell pepper

large yellow onion

bunch green onion

bunch fresh parsley leaf

2-3 cloves garlic

Tbsp1-2 cajun seasoning

c6-8 chicken broth

kgpackage ouille sausages )

meat from rotisserie chicken

cshrimp

cooked white rice

Directions

Step 1

Make the Roux*: 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.

Step 2

Brown the sausage. 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.

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