Easy gumbo recipe - authentic gumbo recipe
January is the perfect time of the year for a big hot bowl of gumbo. Today i will show you how to make an easy chicken and sausage authentic gumbo recipe. This gumbo recipe is very easy and perfect for beginners.
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Shopping List:
2/3 cup vegetable oil
1 cup flour
1 large onion
2 Green bell peppers
2 stalks celery
5-6 garlic cloves
1 bunch green onion
2-3 lbs boneless chicken thigh
1 lbs andouille sausage
8 cups chicken stock
4 cups water
2-3 bay leaves
Garlic & herb seasoning
cajun seasoning
herbs de provence
gumbo file
white rice
Easy Homemade Gumbo Recipe (Step-by-Step) | HowToCook.Recipes
This Classic New Orleans Gumbo is the last gumbo recipe you will ever need. Made with a traditional dark roux, crab, sausage, vegetables, shrimp, and served over steamed rice. It is one of my families favorite dinners to warm the soul on a cold day.
View FULL Step-by-Step recipe here:
Ingredients:
1/2 cup all-purpose flour
1 tbsp salted butter
1/2 cup celery coarsely chopped
1/2 large white onion coarsely chopped
1/2 large green bell pepper coarsely chopped
5 garlic cloves minced
1/2 lb andouille sausage sliced
6 cups water
3 cubes beef bouillon
1 tsp sugar
1/4 tsp cajun seasoning
1 tbsp hot sauce
4 bay leaves
1/4 tsp dried thyme
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
2 tsp cornstarch
1 10oz package of frozen cut okra
1 tbsp white vinegar
1/2 lb lump crab meat
1 lb uncooked medium shrimp peeled and deveined
1 tbsp Worcestershire sauce
Instructions:
1. Make a roux by whisking the flour and 3/4 cup of butter together over medium heat until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
2. Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
3. Bring the water and beef bouillon cubes to a bowl in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
4. While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.
5. Then add in the crab meat, shrimp, and Worcestershire sauce and simmer until the flavors have blended, another 45 minutes. Stir in the cornstarch just before serving.
6. Serve hot over white rice.
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This 1700s Gumbo has ALL THE THINGS | Ancient Recipes With Sohla
Sohla is cooking up an old school Creole favorite - a gumbo recipe from the 1700s that contains 4 types of protein in one pot. This delicious stew combines West African and Native American cultural traditions with French and Spanish ingredients, plus it’s the official cuisine of Louisiana. Learn more about it’s history in this episode of Ancient Recipes With Sohla!
THE RECIPES
- kosher salt
- 1 pound boneless beef short rib, cut into 1-inch pieces
- 1 ham knuckle, deboned & cut into 1-inch pieces
- ½ cup lard
- ½ cup all-purpose flour
- 2 large crabs, cut into quarters
- 4 dozen okra pods, sliced into ½-inch rounds
- 1 large yellow onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 3 celery stalks, chopped
- 1 pound peeled shrimp
- cooked Carolina gold rice for serving
1. Generously season the beef all over with kosher salt.
2. In a large pot, heat the lard over medium-high heat. Sear the beef and pork knuckle in batches until deeply browned on all sides. 3. Transfer to a plate and set aside.
4. Reduce heat to medium. Add the flour and cook, stirring constantly, until it’s a peanut butter brown color.
5. Add the okra, onion, pepper, celery, and big pinch of kosher salt. 6. Cook, stirring constantly until tender, about 5 minutes.
7. Add the crab, beef, and ham and cook, stirring frequently, for about 15 minutes.
8. Add enough water to cover the contents 2 inches deep. Bring to a boil then reduce to a simmer.
9. Add salt to taste and cook until the beef is tender, about 2 hours.
10. Add the shrimp and simmer until cooked, about 3 minutes. Serve over rice.
#AncientRecipes
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Guest
Lolis Eric Elie
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Jordan Podos
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
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