The authentic gumbo recipe is a delicious dish that is perfect for any occasion. It is a soup or stew that is usually made with chicken, sausage, and shrimp. It is also typically served over rice.
There are many different gumbo recipes out there, but the authentic gumbo recipe is the best. If you are looking for an amazing gumbo recipe, then look no further. This authentic gumbo recipe is sure to please everyone at your next party or gathering.
Choosing The Right Roux
One of the key components to making a good gumbo is choosing the right roux. Roux is a mixture of flour and fat that is used to thicken soups and stews. It is important to choose the right roux for your gumbo recipe because it will determine the flavor and thickness of your soup.
There are two types of roux that you can use for your gumbo recipe:
- Flour and oil roux- This type of roux is made by cooking flour and oil together over low heat until it forms a paste. It is important to stir this mixture constantly so that it does not burn. This type of roux will give your gumbo a nutty flavor and a thick consistency.
- Flour and butter roux- This type of roux is made by cooking flour and butter together over low heat until it forms a paste. It is important to stir this mixture constantly so that it does not burn. This type of roux will give your gumbo a rich flavor and a thick consistency.
Which roux you use is up to you, but we recommend using a flour and oil roux for this authentic gumbo recipe.
Be Selective In Shrimps
When it comes to choosing shrimp for your gumbo recipe, you have a few options. You can use fresh shrimp, frozen shrimp, or canned shrimp. If you are using fresh shrimp, we recommend peeling and deveining the shrimp yourself. This will ensure that your gumbo has the freshest possible flavor.
If you are using frozen shrimp, we recommend thawing the shrimp in cold water before adding them to the gumbo. This will help to preserve the flavor of the shrimp.
Canned shrimp can be used in this recipe, but we do not recommend it. Canned shrimp is often overcooked and has a mushy texture. If you are using canned shrimp, we recommend draining it and rinsing it with cold water before adding it to the gumbo.
Bust Out The Sausage
The sausage is another important component of this authentic gumbo recipe. Andouille sausage is the traditional sausage used in gumbo, but you can use any type of sausage that you like. If you want a spicy gumbo, we recommend using andouille sausage. If you want a milder gumbo, we recommend using smoked sausage.
No matter which type of sausage you use, we recommend cooking the sausage in the gumbo pot before adding the other ingredients. This will help to release the flavor of the sausage into the gumbo.
Add The Holy Trinity
The holy trinity is a mix of celery, bell pepper, and onion. This mixture is used in many Louisiana dishes and it is what gives gumbo its unique flavor.
When adding the holy trinity to the gumbo pot, we recommend sautéing the vegetables in a little bit of oil before adding them to the pot. This will help to release the flavors of the vegetables and make them more flavorful.
Don’t Forget The Filé Powder
Filé powder is a type of spice made from ground sassafras leaves. It is used to add flavor and thickening to gumbo.
If you cannot find filé powder, you can substitute it with ground ginger. However, we do not recommend using too much ginger as it can make the gumbo too spicy.
When adding filé powder to the gumbo, we recommend doing so at the end of cooking. This will help to preserve the flavor of the filé powder.
Let The Gumbo Simmer
Once you have added all of the ingredients to the gumbo pot, it is time to let it simmer. We recommend simmering the gumbo for at least 30 minutes, but you can let it simmer for longer if you like. The longer the gumbo simmers, the more flavorful it will be.
- Deep Skillet
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 pound Andouille sausage diced
- 1/2 cup celery chopped
- 1/2 cup bell pepper chopped
- 1/2 cup onion chopped
- 4 cups chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground ginger
- 2 bay leaves
- 1 pound shrimp peeled and deveined
- 3 tbsp green onion chopped
- 3 tbsp parsley chopped
- In a deep skillet, heat the oil over medium heat. Add the flour and stir until the mixture becomes a dark brown roux.
- Add the sausage, celery, bell pepper, and onion to the roux and cook until the vegetables are soft.
- Stir in the chicken broth, Worcestershire sauce, hot sauce, salt, black pepper, cayenne pepper, and ginger. Add the bay leaves and bring the gumbo to a boil.
- Reduce the heat to low and let the gumbo simmer for 30 minutes.
- Add the shrimp to the gumbo and cook until they are pink and cooked through.
- Remove the gumbo from the heat and stir in the green onion, parsley, and filé powder.
- Serve the gumbo over cooked rice.
- For a more authentic gumbo experience, serve the gumbo in a bread bowl.
Storing SuggestionsLeftover gumbo can be stored in the refrigerator for up to 3 days.
Gumbo is a delicious and hearty Cajun dish that is perfect for any occasion. This authentic gumbo recipe will have your friends and family begging for more. Be sure to make this gumbo recipe the next time you’re in the mood for some Louisiana cooking.