New Orleans School Of Cooking Gumbo Recipe

April 08, 2023 Post a Comment

New Orleans Of Cooking Seafood Gumbo Recipe Tutorial Pics from tutorsuhu.com

Description

Gumbo is a classic Creole dish that has been enjoyed in New Orleans for centuries. This version of New Orleans School of Cooking Gumbo is a classic recipe that has been perfected over the years to create a flavorful and hearty meal. The recipe starts with a dark roux, which is a combination of flour and oil that is cooked until it reaches a deep brown color. From there, you’ll add a variety of vegetables and meats, such as celery, bell peppers, onions, andouille sausage, and chicken, which all simmer together in a flavorful broth. The dish is finished with okra, which gives it a unique texture, and served over white rice.

Ingredients

- 2 tablespoons olive oil

- 3 tablespoons all-purpose flour

- 1 onion, diced

- 1 celery stalk, diced

- 1 bell pepper, diced

- 1 pound andouille sausage, sliced

- 2 cloves garlic, minced

- 1 teaspoon paprika

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- 2 bay leaves

- 2 cups chicken broth

- 1 pound chicken thighs, cut into bite-sized pieces

- 1 (14-ounce) can diced tomatoes

- 1 cup okra, sliced

- 1 teaspoon cayenne pepper

- Salt and pepper, to taste

- Hot cooked white rice, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the flour and whisk together to create a thick paste. Cook, stirring constantly, until the roux is dark brown and has a nutty aroma, about 10 minutes.

2. Add the onion, celery, and bell pepper to the pot and cook until softened, about 5 minutes. Add the sausage and cook until lightly browned, about 5 minutes. Add the garlic, paprika, thyme, oregano, and bay leaves and stir to combine. Cook for 1 minute.

3. Add the chicken broth, chicken, and tomatoes to the pot and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until the chicken is cooked through, about 15 minutes. Add the okra and cayenne pepper and cook for 5 minutes more.

4. Season to taste with salt and pepper. Remove the bay leaves before serving over hot cooked white rice.

Equipment

- Large pot or Dutch oven

- Whisk

- Wooden spoon

- Knife

- Cutting board

Notes

This recipe can be easily doubled to serve a larger crowd. For a spicier gumbo, add an additional teaspoon of cayenne pepper or a pinch of red pepper flakes. To make a vegetarian version, omit the sausage and add an additional can of diced tomatoes.