Experience the rich flavors of New Orleans with this traditional Creole Gumbo, packed with seafood, sausage, and aromatic spices.
Preparation time
30min
Cooking time
1h
Ingredients
8 Servings
- 300 g andouille sausage
- 2 bay leaves
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 100 g celery
- 500 g cooked chicken
- 1 tbsp file powder
- 60 g flour
- 2 cloves garlic
- 150 g green bell pepper
- 2 green onions
- 300 g okra
- 200 g onion
- 2 tbsp parsley
- 1 tsp salt
- 500 g shrimp
- 120 ml vegetable oil
- 1500 ml water
Directions
Step 1
Heat the oil in a large pot over medium heat. Gradually stir in the flour, stirring constantly, until the mixture turns dark brown to make a roux.
Step 2
Add the chopped onion, celery, green bell pepper, and minced garlic to the pot. Cook and stir for about 5 minutes until the vegetables are tender.
Step 3
Add the sliced okra and cook for another 10 minutes, stirring occasionally.
Step 4
Gradually stir in the water, then add the cooked chicken and sliced andouille sausage. Bring the mixture to a boil.
Step 5
Reduce the heat and let it simmer for 45 minutes, stirring occasionally.
Step 6
Add the shrimp, bay leaves, cayenne pepper, salt, and black pepper to the pot. Simmer for an additional 15 minutes.
Step 7
Remove the gumbo from heat and stir in the file powder, chopped parsley, and green onions.
Step 8
Serve hot over cooked rice.