Monday, 25 May 2015

New Orleans Gumbo

Quickie update with a favorite recipe!!  Enjoy!

New Orleans Gumbo

I made this gumbo just a couple of weeks before taking a trip to New Orleans. We ate gumbo in the French Quarter, and I was thrilled to find that my gumbo was just as good! Try to find file - it really helps with the traditional flavor.

    6 strips center-cut bacon, diced
    14 links (1 tray) regular breakfast sausage links, diced
    6 T flour
    2 onions, chopped
    1.5 C celery, chopped
    2 cloves garlic, minced
    3 14oz cans diced tomatoes
    1 8oz can tomato sauce
    6 C chicken broth (or use bullion + water)
    1 T salt
    1t. black pepper
    1 T parsley flakes
    2 t creole seasoning (Tony Chachere's)
    2 T file (ground sassafras) - can do without, but try to find it!
    10 drops hot pepper sauce
    1 lb frozen okra, sliced
    2 chicken breasts, cubed and pre-cooked
    8 oz container crab meat, with juice (lump or claw)
    1.5 C shrimp, peeled (raw or cooked) (or like 2 lbs...)
    3 T worcestershire sauce
Makes a whopping 18C of soup - use your biggest stock pot!

1. Saute diced bacon and link sausage in a soup pot over medium heat until cooked. Remove meat and save to add to soup at the end. If needed, add some EVOO to make drippings equal to appx. 1/3C. Add flour and whisk well to incorporate. Turn heat to very low and whisk constantly until the roux is very dark and fragrant - 20 to 30 minutes. (I usually skimp on this and just do it on medium for about 5 minutes)

2. Add onion, celery and garlic and saute 5-8 minutes or until turning translucent.

3. Add tomatoes, tomato sauce, broth and all seasonings and simmer for 1 hour.

4. Add all meats and okra and simmer 20 minutes.

Nutritional Data
Servings Per Recipe: 18
  • Calories: 164.6
  • Total Fat: 7.0 g
  • Cholesterol: 77.6 mg
  • Sodium: 862.0 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 17.9 g

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