18 July, 2017
Billy O’s New Orleans Creole Gumbo
This was my 2nd attempt at making gumbo and it turned out wonderful. The patience and time it took to create the roux was well worth it as the gumbo was a deep brown color and the taste of the roux and vegetables mix can be tasted throughout the entire dish.
Ingredients
- 1 cup flour all-purpose
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 whole onion chopped
- 2 whole garlic cloves mined
- 1 lbs. andouille sausage sliced
- 4-6 whole chicken breasts large
- 3 quarts water
- 6 cubes bouillon cubes`
- 2 tsp salt to taste
- 4 tbsp hot sauce to taste
- 2 tbsp cajun seasoning to taste
- 2 whole bay leaves
- 1 tsp dried thyme
- 1 can crushed tomatoes 14.5 oz. can
- 2 cans diced tomatoes 14.5 oz. cans
- 3 lbs. shrimp peeled, deveined, medium
- 2 tbsp Worcestershire sauce
- .75 cup vegetable or olive oil
Servings: servings
Instructions
- Create the roux by whisking the flour and 3/4 cup vegetable or olive oil together in a large saucepan over medium-low heat. Form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich dark brown color. This can take 30 to 40 minutes. Whisk constantly and do not over heat or the roux will burn. Remove from heat when dark brown color appears. Continue whisking until mixture cools.
- Put the celery, carrots, onion and garlic into a food processor, and pulse until the vegetables are very finely chopped. Pour the vegetables into the roux. Add in the sausage to the roux mixture. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat.
- While roux mixture is simmering, cut the 4-6 large chicken breasts into bite-sized chunks and cook in a skillet over medium-high heat with a tablespoon of olive-oil. Add the chicken to the roux mixture when cooked thoroughly.
- In large soup pot, bring the 3 quarts of water and beef bouillon cubes to a boil. Stir until the bouillon cubes dissolve. Carefully add the roux mixture into the boiling water. Reduce the heat to a simmer, and mix in the salt, hot pepper sauce, cajun seasoning, bay leaves, fried thyme, crushed tomatoes, diced tomatoes. Simmer the soup over low heat for 1 hour uncovered.
- While water-roux mixture is simmering, melt 2 tablespoons of butter in a skillet, and cook the shrimp over medium heat for 7-10 minutes. Mix in shrimp and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes.
- Once mixture has reduce and has some thickness to it, serve over rice.
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