New Orleans Gumbo

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NEW ORLEANS GUMBO

Ingredients

Yield: 4

Ingredients:

Roux:   

  • 60g All-purpose flour        
  • 75g Vegetable oil            

Gumbo:              

  •  1/2 stalk Celery (diced)   
  • 1/2 pc Green bell pepper (diced)             
  • 1/2 pc Large yellow onion (diced)            
  • 1/2 bunch Green onions (finely chopped)            
  • 1/2 bunch Fresh parsley (finely chopped)             
  • 2 cloves Garlic   
  • 15g Cajun seasoning / Smoked paprika
  • 2g Cayenne pepper (optional, for spicier taste)  
  • 750-1000ml Chicken broth          
  • 170g Smoked sausages (sliced) 
  • 100g Shredded chicken meat     
  • 150g Shrimps (precooked)          
  • Salt and Pepper
  • Steamed rice     

Directions

Prepare the roux in separately

  1. In a large pot, add flour and oil. Cook on medium-low hea and stir constantly for at least 30 mins or until dark chocolate brown in a soft doughy consistency.
  2. In a skillet, brown both sides of sliced sausages on medium-high heat. Set aside on a plate.
  3. Keep the skillet from browning the sausages, sweat the vegetables and garlic.
  4. Set the vegetables aside on a plate. Deglaze the skillet with 65ml chicken broth.
  5. Add the remaining chicken broth, vegetables, sausages into the large pot with roux and stir well.
  6. Bring to a boil over medium heat and boil for 5 minutes.
  7. Add cajun seasoning or smoked paprika, adjust to taste.
  8. Add sausages, chicken, shrimps.
  9. Adjust seasoning to taste.
  10. Serve warm over steamed rice.

TIPS:   Gumbo tastes even better overnight. Store covered in fridge for up to 3-4 days.

Recipe created by: Chef Hilda Chan