There are as many different recipes for Gumbo as there are individuals who make it. This is the recipe I used that turned out terrific. Next time I make it I will use a larger pot and put in even more of the onions and green pepper. I did not add Tabasco because I thought it tasted fine. 1/2 Tablespoon of cayenne gave it just enough heat to enjoy, and didn't make it too spicy for anyone. My Mama from New Orleans attended and she was the only one who thought it was a bit hot. Go figure! The cuisine she was raised on in New Orleans had very little heat. I would love to hear from any other New Orleans or nearby residents. Let me know what you think about this recipe and share your own! How much heat do you cook with?
New Orleans Style Gumbo
1 C Vegetable oil
1 ½ C flour
3 t chopped garlic
2 medium onions, finely sliced
2 green bell peppers, finely diced
1 C celery, finely diced
1 T fresh mediterranean oregano
1/2 tablespoon dried thyme or 3+ Tablespoon fresh thyme
1/2 tablespoon cayenne pepper
10 C Chicken or turkey Broth
1 C water
¼ C asian fish sauce
1 bunch green onions, chopped
1 bunch parsley, chopped
1 lb Chicken or Turkey Breasts
1 lb shrimp, peeled and deveined
40 slices of Andouille Sausage or Pepperoni
salt and pepper
Tabasco sauce, to taste
2 Cups white rice
Directions
In a large, heavy-bottomed pan, over medium heat, toast flour until off white.
As roux turns from sand color to light brown to caramel color, turn down heat.
Continue cooking and whisking constantly until roux is a dark brown colour.
Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
Stir together well and cook 10 minutes.
Add fish sauce, chicken broth, water, green onions, raw chicken, spices and parsley, stirring until combined; bring to a gentle boil;
Reduce heat to low, and simmer for about 45 minutes.
Take cooked poultry out and dice into ½ inch pieces.
Return poultry to pot.
10 minutes before you want to serve add the salt, pepper and Tabasco Sauce to taste.
At that time add the raw shrimp.
Cook until the shrimp are done, no more that 10 minutes and remove from heat.
Serve in large bowls over ½ - 1 Cup of white rice.
Sprinkle Gumbo File on top of individual bowl.
