ElfyNew Orleans Creole Gumbo is a popular stew from New Orleans that is a significant part of Creole cuisine.
It is made using various ingredients such as meat or seafood, vegetables, and roux-based soup. It’s a year-round staple in New Orleans and can be prepared using chicken, sausage, shrimp, crab, or other protein options.
The “holy trinity” of Creole cooking, which consists of onions, bell peppers, and celery, is often added to the dish. Gumbo is typically served with rice and can be enjoyed with hot sauce or filé powder made from sassafras leaves.
The dish has a unique combination of flavors and textures, making it a must-try for any food enthusiast.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 30 min | 90 min | - | 120 min |
New Orleans Creole gumbo
has a rich history and origin that reflects the unique cultural and culinary traditions of the region.
The dish is believed to have originated in Louisiana in the early 18th century, when French settlers brought the technique of making roux to the area. Roux is a mixture of flour and fat that is cooked together to create a thickener for soups and stews.
The word “gumbo” itself is derived from a West African word for okra, which was commonly used in traditional African dishes. When enslaved Africans were brought to Louisiana, they brought their culinary traditions with them, including the use of okra as a thickener in stews.
Over time, gumbo became a staple of Creole cuisine,
which is a blend of French, Spanish, African, and Native American culinary traditions.
The dish evolved to include a wide range of ingredients, including various meats and seafood, as well as the “holy trinity” of onions, bell peppers, and celery, which are now considered essential ingredients in Creole cooking.
Today, New Orleans Creole gumbo remains a beloved and iconic dish in the city and beyond. It is a testament to the unique history, culture, and cuisine of the region.
Ingredients
Instructions
In a large Dutch oven,
whisk together the flour and vegetable oil until smooth.
Place the Dutch oven over medium heat and cook the roux, whisking constantly, for 20 to 30 minutes or until it reaches a dark reddish-brown color.
Add the onion, bell pepper, celery, and garlic to the roux and cook for 5 to 7 minutes or until the vegetables are softened.
Pour the chicken stock into the Dutch oven and bring the mixture to a boil.
Add the sausage, chicken, Cajun seasoning, thyme, oregano, and bay leaves.
Reduce the heat to low and let the gumbo simmer for 45 minutes to an hour or until the chicken is cooked through.
Add the shrimp to the gumbo and let it cook for 5 to 10 minutes or until the shrimp are pink and cooked through.
Season the gumbo with salt and pepper to taste. Remove the bay leaves before serving.
Serve the gumbo over cooked rice.
Enjoy, Good Appetite!
