New Orleans Gumbo: School Of Cooking Recipe

by Jhon Lennon 44 views

Hey guys! Ever wondered how to make authentic New Orleans gumbo just like they do at the New Orleans School of Cooking? Well, you're in for a treat! Gumbo is more than just a soup; it's a culinary journey that embodies the heart and soul of Louisiana. This recipe captures the essence of traditional New Orleans flavors, and I'm excited to share all the tips and tricks to make it perfect every time.

Why This Gumbo Recipe Rocks

  • Authenticity: Straight from the New Orleans School of Cooking, so you know it's legit.
  • Flavor Bomb: A rich, complex flavor profile that'll knock your socks off.
  • Crowd-Pleaser: Perfect for family dinners, parties, or any special occasion.

Ingredients You'll Need

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2-3 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped green onions
  • Cooked white rice, for serving

Let's Get Cooking: Step-by-Step

Step 1: Making the Roux

Okay, folks, let's dive into the heart of gumbo: the roux! This is where the magic really happens, so pay close attention. The roux is the foundation of your gumbo, giving it that signature rich flavor and thickness. It's a combination of flour and oil cooked together until it reaches a beautiful, deep brown color. But remember, patience is key here! Don't rush the process, or you'll end up with a burnt roux, and nobody wants that. First, grab a heavy-bottomed pot or Dutch oven. This is crucial because it helps distribute the heat evenly, preventing hot spots that can burn your roux. Pour in 1 cup of vegetable oil and add 1 cup of all-purpose flour. Now, turn the heat to medium and start stirring. And I mean really stirring. You can't just let it sit there; you need to constantly stir to prevent the flour from sticking to the bottom and burning. As you stir, the mixture will start to come together, forming a smooth paste. Keep stirring, and you'll notice the color gradually changing. It'll go from a light, creamy color to a pale tan, then to a peanut butter shade, and finally to a rich, dark brown. This process can take anywhere from 30 to 45 minutes, so be prepared to put in some elbow grease. Remember, the darker the roux, the more intense the flavor. But be careful not to burn it! Burnt roux tastes bitter and will ruin your entire gumbo. If you see any black specks or smell a burnt odor, you'll have to start over. Trust me, I've been there, and it's not fun. Once your roux has reached that perfect, deep brown color, remove the pot from the heat and set it aside. We'll use it later to build the rest of our gumbo. Great job, you've just conquered the most challenging part of making gumbo!

Step 2: Sautéing the Holy Trinity

Alright, now that we've got our roux ready, it's time to build the flavor base of our gumbo. And in Louisiana cooking, that means the holy trinity: onion, bell pepper, and celery. This trio of aromatic veggies is the cornerstone of so many Cajun and Creole dishes, and for good reason. They add a depth of flavor that's simply irresistible. First, grab that large onion you've got, and give it a good chop. You want it diced into small pieces so that it cooks evenly and releases its flavor. Next, take your green bell pepper and do the same. Remove the seeds and membrane, then chop it up into small pieces. Finally, chop up those 2-3 ribs of celery. Again, small pieces are the way to go. Now, in the same pot you used for the roux (no need to wash it!), add your chopped onion, bell pepper, and celery. Turn the heat to medium and let them sauté in the residual oil from the roux. As they cook, they'll start to soften and release their fragrant aroma. This process should take about 5-7 minutes. Keep stirring them occasionally to prevent them from sticking to the bottom of the pot. Once the veggies are tender and translucent, add your minced garlic. Give it a quick stir and let it cook for about a minute until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly. Now, give everything a good stir to combine all those delicious flavors. The holy trinity has now worked its magic, creating a flavorful foundation for the rest of our gumbo. Great job! We're one step closer to gumbo heaven!

Step 3: Adding the Meats

Okay, everyone, time to amp up the flavor with some serious protein! In this step, we're adding andouille sausage and chicken to our gumbo, which will give it that hearty, savory taste that we all crave. First, let's talk about the andouille sausage. This is a Cajun specialty, a smoked pork sausage with a spicy kick. If you can't find andouille, you can substitute it with another smoked sausage, but trust me, the andouille adds a special something that's hard to replicate. Slice your andouille sausage into bite-sized pieces and set it aside. Next, grab your boneless, skinless chicken thighs. Chicken thighs are the way to go here because they stay moist and tender even after long cooking times. Cut them into bite-sized pieces as well. Now, add the sliced andouille sausage and the chicken pieces to the pot with the sautéed veggies. Turn the heat to medium-high and let the meats brown. As they cook, they'll release their flavorful juices, which will further enhance the flavor of the gumbo. Keep stirring occasionally to ensure that the meats brown evenly on all sides. Once the chicken is no longer pink on the outside and the sausage is nicely browned, it's time to move on to the next step. This process should take about 8-10 minutes. Remember, we're not trying to cook the chicken all the way through at this point; we just want to get a good sear on it. The chicken will continue to cook in the broth later on. Alright, the meats are browned, and the aroma is intoxicating. We're well on our way to creating a gumbo masterpiece!

Step 4: Simmering to Perfection

Alright, guys, this is where the real magic happens! We've built our flavor base, added our meats, and now it's time to let everything simmer together and meld into a harmonious symphony of flavors. First, pour in 8 cups of chicken stock into the pot. Make sure the chicken stock is good quality, as it will form the liquid base of our gumbo. Next, add your dried thyme, dried oregano, cayenne pepper, salt, black pepper, and bay leaf. These spices will add depth and complexity to the flavor profile of the gumbo. Give everything a good stir to combine all the ingredients. Now, bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1.5 to 2 hours. The longer it simmers, the more the flavors will develop and deepen. During the simmering process, the chicken will become incredibly tender, and the sausage will release its smoky, spicy goodness into the broth. The vegetables will break down and create a rich, thick sauce. Stir the gumbo occasionally to prevent it from sticking to the bottom of the pot. After about 1.5 to 2 hours of simmering, check the seasoning. Taste the gumbo and adjust the salt, pepper, and cayenne pepper to your liking. Remember, you can always add more spice, but you can't take it away! If the gumbo is too thick, you can add a little more chicken stock to thin it out. If it's too thin, you can let it simmer uncovered for a while longer to reduce the liquid. Once you're happy with the seasoning and consistency, it's time to add the final touch.

Step 5: Adding the Shrimp and Finishing Touches

Okay, everyone, we're in the home stretch! It's time to add the shrimp and those final touches that will take our gumbo to the next level. First, grab your pound of shrimp, peeled and deveined. Add the shrimp to the pot and stir them into the gumbo. The shrimp will cook very quickly, so you only need to cook them for about 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Once the shrimp are cooked, remove the pot from the heat. Stir in the chopped fresh parsley and green onions. These fresh herbs will add a burst of brightness and freshness to the gumbo. And there you have it! Your homemade New Orleans gumbo is ready to be served. Ladle the gumbo over cooked white rice and garnish with extra parsley and green onions, if desired. Serve hot and enjoy the fruits of your labor. This gumbo is perfect for a cozy night in, a family gathering, or any special occasion. And the best part is, it tastes even better the next day! So, go ahead and make a big batch and savor the flavors of New Orleans.

Tips for Gumbo Success

  • Patience with the Roux: Don't rush it! A well-made roux is the key to a great gumbo.
  • Quality Ingredients: Use the best ingredients you can find, especially the sausage and chicken stock.
  • Don't Be Afraid to Experiment: Feel free to add other meats or vegetables to customize the recipe to your liking.
  • Make it Ahead: Gumbo tastes even better the next day, so make it ahead of time for maximum flavor.

Variations to Try

  • Seafood Gumbo: Add crab, oysters, or crawfish for a seafood twist.
  • Chicken and Sausage Gumbo: Use smoked sausage instead of andouille for a milder flavor.
  • Vegetarian Gumbo: Omit the meats and add extra vegetables like okra, corn, or sweet potatoes.

FAQs

Can I make gumbo in a slow cooker?

Yes, you can! Just sauté the vegetables and meats in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Can I freeze gumbo?

Absolutely! Gumbo freezes well. Just let it cool completely before transferring it to freezer-safe containers.

What do I serve with gumbo?

Cooked white rice is the traditional accompaniment, but you can also serve it with cornbread or potato salad.

Conclusion

So, there you have it! A classic New Orleans gumbo recipe straight from the New Orleans School of Cooking. With a little patience and attention to detail, you can create a flavorful and authentic gumbo that will impress your family and friends. So, grab your ingredients, put on some Cajun music, and get cooking! Bon appétit, y'all!