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Cozy Authentic New Orleans Gumbo with Okra

authentic New Orleans gumbo with okra - featured image
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A rich, smoky, and soulful New Orleans gumbo featuring a deep brown roux, tender chicken, andouille sausage, okra, and optional shrimp, perfect for cozy dinners and potlucks.

Ingredients

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  • 1 cup all-purpose flour (for the roux)
  • 1 cup vegetable oil (for cooking the roux)
  • 1 large onion, finely chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 lb andouille sausage, sliced
  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1/2 lb peeled and deveined shrimp (optional)
  • 2 cups fresh okra, sliced
  • 6 cups chicken broth (preferably low sodium)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt and black pepper, to taste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce (optional)
  • Cooked white rice (for serving)
  • Chopped green onions and fresh parsley (for garnish)

Instructions

  1. In a heavy-bottomed pot, heat 1 cup vegetable oil over medium heat. Slowly whisk in 1 cup flour, stirring constantly with a wooden spoon for 15-20 minutes until the roux turns a deep, rich brown color.
  2. Add chopped onion, green bell pepper, and celery to the roux. Cook, stirring often, for 8-10 minutes until vegetables soften and become fragrant.
  3. Stir in minced garlic and sliced andouille sausage. Cook for 3-4 minutes until sausage browns and garlic is aromatic.
  4. Add chicken pieces, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir well and cook for about 5 minutes.
  5. Slowly pour in 6 cups chicken broth while stirring. Bring to a simmer, then reduce heat to low and cook uncovered for 30 minutes, stirring occasionally.
  6. Stir in sliced okra and Worcestershire sauce. Simmer for another 15 minutes.
  7. If using shrimp, add them during the last 5 minutes of cooking to keep them tender.
  8. Remove bay leaves. Taste and adjust seasoning, adding hot sauce if desired.
  9. Serve gumbo hot over cooked white rice, garnished with chopped green onions and parsley.

Notes

Stir the roux constantly and cook it low and slow to avoid burning. Use fresh ingredients and low-sodium broth for best flavor control. Add shrimp at the end to prevent overcooking. Okra thickens the gumbo naturally and adds unique flavor. Leftovers taste better the next day. Freeze without shrimp for longer storage.

Nutrition

Keywords: gumbo, New Orleans gumbo, okra gumbo, andouille sausage, chicken gumbo, Cajun recipe, Creole recipe, comfort food, soul food, easy gumbo

Find it online: https://sofiaspice.com/cozy-authentic-new-orleans-gumbo-with-okra-easy-recipe-to-master/