There's no rescuing a burnt roux--best to toss it and start over. This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor. A couple other minor adjustments based on not wanting to run to the store were: I didn't have andouille so used beef little smokies. Serve over white rice and garnish with scallions. Rub chicken thighs with Cajun seasoning. Bring to a boil, reduce heat and simmer for 30-45 minutes to make a stock. this link is to an external site that may or may not meet accessibility guidelines. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood. Add chicken and simmer 15 minutes. If the gumbo appears too thick, add more stock to adjust. The darker the roux, the more depth of flavor your gumbo will have. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. Adjust seasoning with hot sauce. Add the crab stock and half of the shrimp stock to the pot. I definitely recommend using only 1/4 cup oil. I also mistakenly added the garlic and Worcestershire before the long simmer. How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. There’s nothing quite like the intense, comforting taste of an authentic Louisiana gumbo… Place the 2/3 cup oil in large (8 quart) heavy bottomed Dutch over type pot. Crushed tomatoes instead of diced. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly (Don’t walk away! ), until it is as dark as chocolate, about 30-40 minutes. Reduce the heat as needed if you're concerned the roux is cooking too fast. Whisk in the flour … 6 boneless chicken thighs (about 1 1/4 pounds), skinned, 2 ¼ ounces all-purpose flour (about 1/2 cup), 4 ounces andouille sausage, thinly sliced, 1 (14.5-ounce) can unsalted diced tomatoes, undrained, 5 cups fat-free, lower-sodium chicken broth. It is delicious and helps to thicken the broth. Do not rush or shorten the cooking time of your roux. I would recommend adding less broth. Make the Roux– Heat butter over medium-low heat in a large deep pot. Until then, here are two recipes to help you out. Preheat oven to 400°. Add flour to pan, stirring constantly with a whisk. 353 calories; fat 16.4g; saturated fat 2.5g; mono fat 4.5g; poly fat 9.2g; protein 18.7g; carbohydrates 32.2g; fiber 2.9g; cholesterol 63mg; iron 1.8mg; sodium 577mg; calcium 34mg. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, “There've been a lot of problems solved in that dining room over a bowl of gumbo.”. The step may take a little longer if fresh okra is used. When the crabs are cool enough to handle, snap both claws off then break the body in half. Bring to a boil. Add the peeled shrimp, return to a boil and simmer until the shrimp are firm and pink, about 5 minutes. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. This part ... Brown the sausage. For more information about creating a healthy plate, visit Step 3. Add onions and celery and stir constantly 30 seconds. Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add remaining third of flour and stir constantly 30 seconds. Strain, discard the shells and heads and set the stock aside. Use okra! MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. It's a bit lengthy to make and you need to stay attentive but it's very good. Creamy Chicken Gnocchi Soup (Olive Garden Copycat). Add the flour and, over a medium high fire make a dark brown roux.