Loading

How to make New Orleans style gumbo

Gumbo is a delicious, filling meal the originates from New Orleans. It's very good, but be warned that you'll have to cook it over the course of several hours. The result is more than worth it though, and can last several days.

For this recipe you will need: a 5 pound chicken, 1/2 lb andouille sausage, 2 tablespoons of butter, a bag of sliced okra, 1 large yellow onion, 1 large bell pepper, 5 cloves of garlic, 3 large celery stalks, 1 bunch scallions, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon basil, 5 medium bay leaves, 1 teaspoon poultry seasoning, 2 teaspoons sea salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper, 1/2 cup butter, 1/2 cup sorghum flour, and a dutch oven (or a very large pot).
First, melt 2 tablespoons of butter in a a large pot. Once that is finished, place the bag of sliced okra inside and cook until it is no longer slimy. This should take around 20 minutes.
Once that is done, remove the okra from the pot and set them aside. Make sure to scrape the bottom of the pot. Slice the 1/2 lb andouille sausage into small pieces and place them in the pot until they brown. This should take 5-10 minutes. Once you're done, remove the sausage and set that aside too.
Slice the onions, bell pepper, garlic, celery, and green onions into small pieces.
Place the 1/2 cup butter inside the pot and wait for it to melt. Then, mix in the 1/2 cup flour and mix for about 20 minutes until it becomes a dark shade of brown. This is the roux, the most important part of making gumbo.
Once that's done, place the vegetable mixture inside the bowl and cook on low heat with the cover on for around 30 minutes. Make sure to stir frequently.
Once that's done, reintroduce the sausage and okra to the pot.
Add the whole chicken and add water until the chicken is submerged.
Once the chicken is submerged in the water, add the basil, rosemary, thyme, bay leaves, and pepper. Cook on low with the lid on until the water comes to a boil, then let it cook for an hour. and a half
Once it's finished cooking, remove the chicken. Place it somewhere it can cool down until it's safe to touch. Once that's done, debone the chicken, then reintroduce it to the rest of the gumbo. All you need to do from there is place it into the dutch oven or large pot and warm it until it's at the temperature you want. (Feel free to skip this step if it's already warm.)