THE BEST NOLA INSPIRED GUMBO

This is the best easy inspired gumbo because it encompasses all the true Nola flavors! Loaded with chicken, Andouille sausage, crab, and shrimp. All swimming in a rich and flavorful roux. Perfect for holidays, get-together's, or any regular day! 

While you're here, checkout this Garlic Butter Seafood Boil recipe- you will LOVE IT!

Let's talk about how to make the best easy inspired gumbo: 

• Using a large heavy bottom dutch oven, heat ¼ cup of the vegetable oil over medium. Cut chicken breast into medium size cubes, and season with salt and pepper. Sear chicken breast for 5 minutes, and turn it to brown all sides.
• Remove chicken from the pot and set aside. Add the andouille sausage to the dutch oven and brown on both sides. Remove the sausage and set aside.
• Add the rest of the vegetable oil into the dutch oven. Pour flour into the oil and whisk it into the oil. Continue to whisk vigorously for 20-30 minutes. Oil will be absorbed by the flour and the roux should be a dark brown color.

SUPER IMPORTANT:  Stir, stir, stir, whisk, whisk, whisk! 

The roux can, and will burn if you just leave it sitting in the dutch oven. Remember, this dish is a labor of love, so the longer the flour/oil mixture cooks, the richer and more flavorful the gumbo will be. If the roux happens to burn, you must throw it out and start all over! 

• Add the chopped onions, bell pepper, and celery to the pot and saute until they are soft, about 5-7 minutes. Add the garlic and saute for 2 minutes, stir constantly so it does not burn.
• Pour in the cold water and whisk to combine the flour mixture and veggies. Add the Worcestershire sauce and all of the seasonings and bay leaves. Return the chicken and sausage back into the pot. Add the okra, corn, and okra. Stir it all together and cover and simmer over medium heat for 30 minutes.
• Remove the bay leaves and add crab legs into the gumbo, cover and cook for an additional 15 minutes. Add the shrimp just before serving the gumbo.
• Serve with white rice.

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Yield: 10 people

The Best Easy Inspired Gumbo

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

This is the best authentic gumbo because it encompasses all the true Nola flavors! Loaded with chicken, andouille sausage, crab, and shrimp. All swimming in a rich and flavorful roux.

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Ingredients

• 8 links Andouille sausage, sliced into ½" pieces
• 1 pound Shrimp, large or extra large
• 6 clusters Snow crab legs
• 2 Chicken breast
• 1 bag Okra, frozen
• 10 mini Corn in the cob
• 1 can Stewed tomatoes
• 1 large Onion, chopped
• 5 cloves Garlic, chopped
• 1 Green bell pepper, chopped
• 3 stalks Celery, chopped
• 6 cups Cold water

THE ROUX

• 1 ½ cup All purpose flour
• ½ cup Vegetable oil, reserve ¼ cup for searing chicken

SEASONING

• 4 cubes Chicken bouillon
• ½ cup Worcestershire sauce
• 1 tablespoon Gumbo File powder
• 2 tablespoon Cajun seasoning (Tony Chachere's Original Creole Seasoning)
• 1 tablespoon Black pepper
• 1 teaspoon Cayenne pepper (optional)
• 3 whole Bay leaves
• 1 teaspoon Salt (for chicken)
• 1 teaspoon Pepper (for chicken)

Instructions

1. Using a large heavy bottom dutch oven, heat ¼ cup of the vegetable oil over medium. Cut chicken breast into medium size cubes, and season with salt and pepper. Sear chicken breast for 5 minutes, and turn it to brown all sides.
2. Remove chicken from the pot and set aside. Add the andouille sausage to the dutch oven and brown on both sides. Remove the sausage and set aside.
3. Add remaining vegetable oil into the dutch oven. Pour flour into the oil and whisk it into the oil. Continue to whisk vigorously for 20-30 minutes. Oil will be absorbed by the flour and the roux should be a dark brown color.
4. Add the chopped onions, bell pepper, and celery to the pot and saute until they are soft, about 5-7 minutes. Add the garlic and saute for 2 minutes, stir constantly so it does not burn.
5. Pour in the cold water and whisk to combine the flour mixture and veggies. Add the Worcestershire sauce and all of the seasonings and bay leaves. Return the chicken and sausage back into the pot. Add the okra, corn, and okra. Stir it all together and cover and simmer over medium heat for 30 minutes.
6. Remove the bay leaves and add crab legs into the gumbo, cover and cook for an additional 15 minutes. Add the shrimp just before serving the gumbo.
7. Serve with white rice.

Notes

The darker the roux, the richer the flavor! Do not let the roux burn, stir constantly to prevent this.

Gumbo can be made with just chicken and sausage, and no seafood. If desired, stop after step 5.

Crab can be cooked separately and de-shelled prior to adding to the gumbo.

If a thicker gumbo is desired, add a corn starch/water mixture to the gumbo.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 517Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 145mgSodium: 2037mgCarbohydrates: 46gFiber: 5gSugar: 9gProtein: 31g

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