Submitted by Steve Mould
New Orleans Style Gumbo
- 1. 1 Cup of Plain Flour.
- 2. 2 Cups of Chicken Stock.
- 1. 1 Cup of Water plus 3 Cups of Chicken Stock.
- 2. 1 Kg skinless Chicken Thigh Meat.
- 3. 1 Cup (250g) Chorizo Sausage cut into coins. (Mild or Hot to taste. Any smoked sausage will work)
- 4. 1 Cup (250g) Crab Legs or Meat. (Optional – Change for more Prawns if you like.)
- 5. 2 Cups (500g) Peeled Raw Prawns. (Medium is good but you can use any size).
- 6. 2 Stalks of Celery. (Large dice)
- 7. 3 Spring Onion Shoots (Large Dice).
- 8. 1 Medium to Large white onion. (Large Dice).
- 9. 1 Medium to Large green Capsicum. (Large Dice).
- 10. 3 tsp Minced Garlic (or 3 cloves minced).
- 11. 1 tsp Cajun Seasoning. (Can up this Seasoning and/or add Cayenne Pepper to taste). (optional)
- 12. 1 tsp Thyme.
- 13. 1 Tbl Parsley
- 14. 2 Bay Leaves.
- 15. 3 Tbl Arrowroot powder.
- 16. 1 tsp Smoked Paprika.
- 17. 1 tsp Black Pepper.
- 18. 2 tsp Salt.
- 19. 1 tsp White Vinegar.
Create a Dry Roux
- 1. Preheat Oven to 200c-400F.
- 2. Place 1 Cup of Flour in a Oven proof Pan and stir. Make sure its broken up and even in the Pan.
- 3. Place the Pan in the Pre-Heated Oven to cook for about 45 min to 55 min, Stirring Occasionally. (Be careful keep an eye on it, checking frequently)
- 4. The Flour will be cooked when it is the colour of light Chocolate. NOTE: If you burn the Roux, throw it out and start again.
- 5. Once Cooked, put the cooked Flour in a mixing bowl until cooled and add 2 Cups of Chicken Stock. Stir until well mixed and put aside.
Cooking the Gumbo
- 1. Lay the Chicken pieces on the bottom of the Slow Cooker.
- 2. Add the Sausage evenly over the Chicken.
- 3. Add the Bay Leaves, the diced Onion, Capsicum, 1/3 of the Spring Onion and Celery to your Slow Cooker.
- 4. Add the prepared Roux to the Slow cooker.
- 5. Mix together 3 Cups of Chicken Stock, Water, Thyme, Parsley, Salt, Pepper, Minced Garlic, White Vinegar, Cajun Seasoning and add to the Slow Cooker.
- 6. Cook for 3 hours on High.
- 7. Test a piece of Chicken to see if it is cooked enough to shred. If not, cook a bit longer.
- 8. Remove Chicken and Bay Leaves. Shred or cube the Chicken Meat and return to Cooker.
- 9. Make a slurry utilising the Arrowroot and a little water and add to the Cooker.
- 10. Add Seafood and rest of the Spring Onion and cook until seafood is just cooked (about 20 minutes) and the liquid is a thickish soup. (Not too thick)
- 11. Serve over Boiled Rice.. Potato Salad is optional.
- This is adapted from an original New Orleans Gumbo Recipe that I have cooked. It is delicious.
- Every household has their own version, so feel free to be inventive. Although Preparation time heavy, the actual Cooking is easy.
- You can make it as Spicy as you like but this Recipe, although it has a little spice, is enjoyed by my whole Family.
- The Main Check Points for this Recipe are...
- 1. Make sure the Roux is a well cooked. The Roux adds a nutty flavour to the meal.
- 2. When checking the Chicken at the 3 hour mark, it should be only just shreddable. It has about another 20 minutes of cooking to go after shredded.
- 3. The meal is cooked when the Prawns/Seafood is just cooked.
- 4. If still too runny at completion, add more arrowroot slurry just to complete. (Cornflour is OK but Arrowroot is cleaner)
Tried this recipe?Let us know how it was!