Delicious New Orleans Creole Gumbo

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Delicious New Orleans Creole Gumbo

New Orleans-style gumbo is a true taste of Southern tradition. This boldly flavored stew is bursting with fresh, filling ingredients like bell pepper, sausage, stewed tomatoes, and crabmeat. Hot sauce ad Cajun seasonings add a kick that makes this Lousiana dish a favorite amongst our community of home cooks. Learn how to make the best homestyle gumbo right here.

What Is Gumbo?

Gumbo is one of the most famous dishes to result from Louisiana’s shared Creole-Cajun heritage. Gumbo falls somewhere between a thick stew and a hearty soup and can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, and greens.

As varied as the recipes can be, there are a few ingredients that all gumbos have in common: homemade stock; the “holy trinity” of celery, onions, and green peppers; and roux.

How to Make Gumbo

Boldly delicious New Orleans-style gumbo is surprisingly easy to make at home. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.

Let the gumbo simmer for 45 minutes before adding file powder, okra, and seafood. The result will be a lusciously hearty stew packed with Creole spice.

What Is Gumbo File?

Gumbo file, or file powder, is made from dried sassafras leaves. This ingredient was first used by Choctaw Indians and was later adopted by Acadians (Cajuns) when they arrived in the American South.
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Gumbo file has a deep, earthy flavor similar to thyme and should be added to gumbo in the last minutes of cooking — it helps to thicken and enrich the stew for an authentic taste of New Orleans.

How to Store Leftover Gumbo

Leftover gumbo can be stored safely in the refrigerator for three to four days. Let the dish come to room temperature before placing it in an airtight container to enjoy later. Gently reheat on the stovetop for best results.

Allrecipes Community Tips and Praise

“This is one of the best gumbos I’ve ever had and my family is from the South so that is saying a lot — just don’t tell my mother or grandmother,” shares reviewer mellie18_99. “I added shrimp, sausage, chicken, and crab meat.”

“This recipe is the real deal,” raves home cook Pat. “Don’t forget the file gumbo at the very end, it makes a big difference. You will know when the roux is done when it has the color of a Hershey’s milk chocolate bar.”

“This was my very first time making gumbo and my guests who had come over for a King Party loved it!” says Shaw Kitty. “Some of these guests were born and raised Louisianans and they gave their approval as well!”

Editorial contributions by Rai Mincey and Vanessa Greaves

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