New Orleans Gumbo (Print Version)
# Ingredients:
01 -
1 bunch parsley, minced.
02 -
1 green onion bunch, diced small.
03 -
2/3 cup canola or vegetable oil.
04 -
1 cup plain flour.
05 -
1 green pepper, chopped.
06 -
1 yellow onion, large and chopped.
07 -
1 bunch celery, cut into small pieces.
08 -
2-3 garlic cloves, whole or minced.
09 -
1 to 2 tablespoons of Cajun spice mix.
10 -
6 to 8 cups of chicken stock.
11 -
1 pre-cooked rotisserie chicken, shredded.
12 -
Rice for plating.
13 -
12 ounces of sliced andouille sausage.
14 -
2 cups shrimp, cooked in advance.
# Instructions:
01 -
Combine oil with flour on a medium-low heat, stir nonstop for 30 to 45 minutes till it looks dark like chocolate and feels like cookie dough.
02 -
Toast sausage slices till browned. Take them out, pour in half a cup of stock to clean the pan.
03 -
Mix in the rest of the broth, the roux, chopped veggies, parsley, and garlic. Let everything boil for 5-7 minutes so the veggies soften.
04 -
Blend in the chicken, sausage, shrimp, and a bit of Cajun seasoning.
05 -
Taste and adjust the spices how you like. Serve it over a helping of rice.
# Notes:
01 -
You can prep roux in advance and keep it chilled.
02 -
This is even better if you use broth from scratch.
03 -
Keeps in the freezer for up to 3 months.