New Orleans Creole Gumbo

Ready in 1 hour

Cook roux slow to develop flavor.

Top-ranked recipe named "New Orleans Creole Gumbo"

5 avg, 2 review(s) 100% would make again


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2 ounces Margarine
3 cups onion; small dice
1 1/2 cups celery; small dice
1 1/2 cups green bell pepper; small dice
1 pound chicken breast; medium dice
1 pound smoked sausage or andouille sausage; sliced
8 ounces shrimp pieces
2 qts Chicken broth
1 cup canned tomatoes; diced
1 each Bay leaf
1/2 teaspoon Thyme
1 1/2 tsp salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1/2 teaspoon tobasco
2 tablespoons Worcestershire Sauce
1 teaspoon Garlic powder
6 ounces Butter
6 ounces Flour
9 ounces okra fresh or frozen; sliced
gumbo filet powder
1/2 cup Water

Original recipe makes 1



Melt 2 ounces of margarine in a large soup pot. Add chicken and saute until cooked half way. Add sausage and vegetables and cook until vegerables are tender. Add chicken broth and seasonings and bring to a simmer. Make a black roux in a seperate pan. Heat butter very hot and add flour. Turn heat down to medium. Stir frequently until roux beomes very dark, almost black in color but not burnt. (This takes practice) Slowly alternate soup into roux and roux into soup whipping until thickened and smooth. Simmer for 30 minutes. Add shrimp and okra. Simmer until shrimp is cooked about 2 minutes. Remove from heat. Dissolve Gumbo file powder in water. Slowly stir into soup. Serve plain or with white rice


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This is a great one pot recipe!
Will212 3 years ago
[I posted this recipe.]
5 years ago
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