New Orleans Sausage Gumbo Recipe

New Orleans Chicken Andouille Sausage Gumbo Jessica Gavin

WEBFeb 25, 2022 · Cook for 10 minutes, stirring occasionally. Add the Seasonings – Add bay leaf, thyme, basil, cayenne, salt, and …

1. In a medium-sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes.
2. Strain water and reserve.
3. Remove cooked chicken from the pot, allow it to cool then shred into small pieces. Cover and set aside.
4. In a medium-sized saucepan, add okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer for 7-9 minutes until tender, stirring occasionally.

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New Orleans Shrimp Sausage Gumbo My Food Story

WEBApr 26, 2019 · Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked …

1. Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It's important to keep stirring so that the flour doesn't stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
2. Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
3. Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
4. Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!

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