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New Orleans Gumbo Recipe

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This recipe for New Orleans Gumbo, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Swartz
Added: Monday, December 24, 2007


½ cup of oil
½ cup of flour
2 large bell peppers, diced
2 large onions, diced
4 sticks of celery, diced
5 tomatoes, diced
1 pound of okra, cleaned and chopped
4 quarts of fish stock
4 cloves of garlic, diced
½ pound andouille sausage ( chioroso if you can’t get andouille, but try, andouille is better)
2 bay leaves
Thyme (season to taste)
Louisiana hot sauce to taste (at least two tablespoons)
Salt and Pepper to taste

Have your diced onions, bell peppers, and celery prepared and next to your stovetop.
You will want to immediately throw them into the roux once it reaches the desired color. This will bring the temperature down and stop the roux from scorching.
Oh, the roux! The reason that so many people make bad gumbo is that making the roux is hard work! You have to take a heavy non-reactive pot and put in your oil. As you heat the oil, stir in the flour. Take your time pouring in the flour and never stop stirring.
This is the art of the gumbo…. You must stir until the color is chocolate. Stop when it is too light and the final product will taste greasy… stir until it burns, you might as well start over… the taste will be awful…

I find it takes me about 20 minutes standing over a constant temperature (not too hot). By the time the perfect color comes, my arm is tired and my language is foul. The perfect color seems never to come, and then it appears in an instant! Be vigilant!
Once you throw the onions, celery and pepper in the roux, let them simmer until they are tender. Add the tomatoes and okra and let that cook for 10 minutes. Add the stock, bring to a boil, and let simmer for another 30 minutes.

Put the crawfish in when you add the stock. (It creates more flavor but shrinks the meat. I only add them for the flavor in this dish.)
Lastly, put in the shrimp a few minutes before serving, so as to warm them through and at the very end, put in your oysters and oyster liquor.

You've just made God’s treat to the Bayou…. Serve over rice…. and smile….

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
One of my first experiences in the South was to have Seafood Gumbo. There are so many ways to prepare the meal that it can be a section all by itself. I am sharing the magic potion’s magic…. It is two-fold…. The roux and the combination of sausage and seafood in the same broth.

If the roux isn’t right, you have wasted a lot of expensive ingredients. If you leave either the meat or the seafood out of the Gumbo, you miss the distinctive flavor blend that makes this dish a classic.




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