How to Prepare Delicious Gumbo

Gumbo. Gumbo (French: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.

Gumbo Few things say creole and Cajun quite like gumbo, and for Southerners an authentic gumbo recipe is high on our list of go-to meals. With these gumbo recipes you can celebrate Mardi Gras any time of year. Transform your kitchen into an iconic New Orleans restaurant by making our "Big Easy" Gumbo or the Chicken-Andouille Gumbo with Roasted Potatoes. You can have Gumbo using 15 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Gumbo

  1. You need 1/2 stick of butter unsalted.
  2. It’s 1/4 cup of All purpose flour.
  3. Prepare of Andoule Sausage.
  4. You need 1 lb of Peeled devine Shrimp.
  5. It’s 8 oz of Frozen Corn.
  6. You need 4 of Ribs Celery diced.
  7. You need 1 of Large onion diced.
  8. You need 1 tablespoon of Ground black pepper.
  9. Prepare 1 of Large Bell Pepper.
  10. You need 2 of Jalapenos diced.
  11. It’s 1 oz of Kosher salt.
  12. You need 1/2 lb of Chicken breast diced.
  13. Prepare 2 cups of Chicken stock.
  14. You need 1 tablespoon of Cayenne pepper.
  15. It’s 3 cloves of Garlic chopped.

Find gumbo recipes, videos, and ideas from Food Network. Bring home the cajun flavors of New Orleans with this gumbo recipe. It's loaded with shrimp, chicken and smoked sausage in a zesty tomato based stew. Pair with cornbread and serve hot.

Gumbo instructions

  1. Melt butter and add flour to make your roux. Cook down to darken.
  2. In a separate pan on medium heat render Andoule sausage set aside. Add onion, celery, jalapeno and bell pepper cook until translucent..
  3. Add stock to the roux along with the vegetable mixture and add shrimp, and chicken. Let it cook and simmer until chicken is tender and shrimp is pink. Serve over rice..

The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood. Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking. A soup or stew thickened with okra pods.