New Orleans Gumbo
As a New Orleanian, I take pride in gumbo. The herbs, spices, chicken, shrimp, ham, tasso, sausage, crab, okra, stock, hot sausage, roux and of course the aroma. All of these are key elements to an amazing gumbo. I want you to be able to make a pot that tastes as it does in various homes in New Orleans.
Just because I take pride in my gumbo does not mean everybody else does. Over the years I have seen some pretty blasphemous ingredients added to gumbo. Some things are not supposed to be added to gumbo, no matter what. If you are guilty of adding these ingredients, it’s not your fault. You did not have a friend like me to tell you, “Babby, that don’t go in there.”
3. Eggs of any kind
4. Whole Crawfish
8. Boudin (a sausage that mixed with rice)
9. Browning ingredients (kitchen bouquet)
11. Hot dogs
The items listed above is the exact reason my grandmother always says, “Their gumbo looks like dishwater. That’s why I don’t eat from everybody.”
Allowed Ingredients (You can substitute ingredients due to local availability):
4. Sausage (Smoked, Andouille, Polish, Hot Sausage etc.)
6. Tasso (seasoned smoked ham or turkey)
7. Crab (blue crabs or smaller crabs work best)
8. File( ground sassafras, used as a thickening agent. If you use too much it will create a slimy consistency. In my family we added it at the dinner table.)
9. Bay leaves
The items listed above is the exact reason I was blessed by my grandmother to take over for with making gumbo for the family every year.
Let’s cover some FAQ’s about gumbo.
Yes, you can make a gumbo that does not have seafood in it.
Yes, a “poor man’s” gumbo is chicken and sausage.
Yes, you can add okra to any of your gumbos.
Yes, you can have gumbo that does not have okra in it.
Yes, okra means gumbo.
No, I do not recommend making a gumbo with all the allowed ingredients listed above in one pot.
No, a properly dark brown roux does not have to take 45 minutes.
Yes, you can toast your flour on the stove in a dry skillet or in the oven to make it healthier and still get the right color.
No, I have not made a gumbo with a gluten free flour but I believe potato flour would work best.
Yes, okra is a thickening agent. I do not make a roux when making okra gumbo for this reason. Although some people do.
Everybody makes gumbo a little different but the main ingredients and color keep it Louisiana approved to justify calling a pot of gumbo, gumbo.
You can find more gumbo recipes in my cookbook Southern Creole. Also, you can find a range of recipes from my friends below as we do a virtual potluck for Black History Month.
Beautiful Eats & Things | Okra, Corn, & Tomato Chicken Stew
Beyond The Bayou Blog | Mackerel Balls With Biscuits & Cane Syrup
B Sugar Mama | Red Beans and Rice
Butter Be Ready | Caribbean- Curry Goat with Rice and Peas
Cooks with Soul | Boudin balls
D.M.R. Fine Foods | Spice Roasted Chicken
Dash of Jazz | Soul Food Power Bowl
Dish it with Tisha | Jamaican Curry Chicken
Domestic Dee | Chicken Sliders
Eat.Drink.Frolic. | Bourbon + sweet potato pie
First and Full | Homemade Peach Pie
Food Fidelity | Nashville Hot Shrimp Sandwich
Food is Love Made Edible | Smothered Okra with Chicken and Smoked Sausage
Foodie In New York | Chess Pie
Immaculate Bites | Pimento Cheese
Kaluhi’s Kitchen | Pilipili & Rosemary marinated mbuzi choma with Kachumbari
Kenneth Temple | Chicken & Sausage Gumbo
Marisa Moore Nutrition | Sweet and Spicy Roasted Cabbage
Meiko And The Dish | Hot Buttered Rum Biscuits
My Life Runs On Food | Southern Style Caesar Salad
Rosalynn Daniels | Osso Bucco
Savory Thoughts | Haitian Patty
Simply LaKita | Fried Okra
Sweet Tea & Thyme | Spiced Peach Shortcakes
That Girl Cooks Healthy | Scotch Bonnet Pepper Sauce
The Hungry Hutch | Cornbread Dressing
The Seasoning Bottle | Guava Short Ribs
Whisk It Real Gud | Banana Bread
New Orleans Chicken Sausage Gumbo
- ½ cup canola oil ¼ cup reserve
- 12-16 drumettes
- 2 tablespoon + 1 teaspoon creole seasoning
- ½ cup all-purpose flour
- 1 onion medium diced
- 1 bell pepper medium diced
- 1 stalk celery medium diced
- 5 garlic cloves minced
- 1 bay leaf
- 1 teaspoon cayenne
- 12 cups unsalted chicken stock
- 24 oz. beef sausage sliced
- 5 sprigs of thyme
- 1 tablespoon worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1-2 cups brown rice cooked
In a heavy bottom 5 qt. pot, over medium high heat oil, once oil is hot, add chicken and fry in batches about 3 minutes rotating to fry evenly. Once chicken is browned sit to the side. If oil has reduced add remaining ¼ cup of oil; bring oil to a smoke point, you will see a faint white smoke coming off oil, (a thicker smoke will burn the flour, remove from heat and let cool for 3 minutes.) add flour and whisk, you want a dark chocolate brown colored roux, if roux is browning to fast remove off heat while stirring, reduce heat to medium-low and place pot over heat until desired color is achieved.
Once roux is dark chocolate brown add onion, bell pepper and celery, stirring for 2-3 minutes, add garlic, bay leaf and cayenne. Turn heat up to medium-high heat, add stock in thirds, add chicken, sausage, thyme and worcestershire. Bring to a boil, reduce heat and simmer for one hour uncovered; skim any fat that rises to the top. Taste gumbo and add salt and pepper to taste. Serve hot with rice.
Feel free to only use wings, thighs, legs or breast. Just don’t ever put hot dogs in your gumbo, trust some people do this. When you add liquid to the roux it will lighten the color of the gumbo.