| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 20 min |
| Cook: | 2 hr 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound andouille sausage, chopped
- 1 pound tasso, chopped
- 1 cup vegetable oil plus 4 tablespoons, for sauteing
- 1 cup all-purpose flour
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/2 green bell pepper, chopped
- One 3-pound chicken, boiled and shredded
- 8 cups homemade chicken stock
- One 14-ounce can stewed tomatoes, pureed
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 teaspoons kitchen bouquet
- One 16-ounce bag frozen, sliced okra
- 1/2 bunch green onions, sliced
- 1/2 bunch flat leaf parsley leaves, chopped
- Salt and freshly ground black pepper
- Steamed white rice
- Hot sauce
- File powder
Instructions
- In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
- While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.
Reviews
I made this recipe, following the directiona and it was fantastic. My husband is not an okra fan, but this recipe sucessfully addresses the guminess that can be affiliated with okra in gumbo. Follow the recipe and you will not be disappointed.
This dish is truly an awe inspiring dish. It tasted good, it looked good, and it smelled good. It is definitely what good food should be.
Ok let?s get one thing straight. True authentic gumbo is NOT from New Orleans that is NOT Cajun country!! (Cajun country includes ? Acadian, Evangeline, Iberia, Lafayette, St. Landry, St. martin, St. Mary and vermilion parishes )also anybody is from true Cajun country would NEVER put stewed tomatoes, boiled chicken, chicken stock, Worcestershire sauce, or bay leaves. Making gumbo is a tradition that is handed down from older generations true Cajun?s it is something you learn by watching there is no true measurement for ingredients that go into gumbo. And a good gumbo takes hours to cook. If anybody is traveling through south Louisiana on I10 if you want true Cajun gumbo take exit 115 in Henderson to Crawfish Town USA it is owed and operated by local people who have grown up on real Cajun food. enjoy
thanks
thanks
I live in NC and unfortunatly couldn’t find a few of the ingredients…tasso, file powder & Kitchen Bouquet… Even leaving all of those ingrdients out, it turn out pretty tasty. Not sure I’ll be making it again though. It’s good, but a lot of work.
this recipe seemed strange to me as i am used to sauteeing veggies before thickening,however as i proceeded according to directions a magical transition took place as every ingredient and flavor came together for the best soup i have ever made! i will be making this again
Fantastic recipe! Authentic New Orleans gumbo flavor. Very tasty and a great recipe for a crowd. Will make it often. Excellent presentation, Lauren! You make New Orleans proud!