New Orleans Gumbo

Name: New Orleans Gumbo
Total time: 1 h 43 min
Yield: Serves 10 (serving size: 1 cup gumbo and 1/2 cup rice)
Ingredients: 6 boneless chicken thighs (about 1 1/4 pounds), skinned; 1 ½ tablespoons Cajun seasoning; Cooking spray; ½ cup canola oil; 2 ¼ ounces all-purpose flour (about 1/2 cup); 1 ½ cups chopped onion; 1 cup chopped green bell pepper; 2 celery stalks, chopped; 4 ounces andouille sausage, thinly sliced; ½ teaspoon kosher salt; 2 bay leaves; 1 (14.5-ounce) can unsalted diced tomatoes, undrained; 5 cups fat-free, lower-sodium chicken broth; 2 garlic cloves, minced; 1 tablespoon Worcestershire sauce; 5 cups cooked brown rice; ¼ cup chopped green onions; Hot pepper sauce (optional)

3 Ratings
4 Reviews

The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Cook, stirring continuously, especially during the last 15 minutes. Reduce the heat as needed if you're concerned the roux is cooking too fast. There's no rescuing a burnt roux--best to toss it and start over.

Recipe by Oxmoor House October 2013

Gallery

Credit: Oxmoor House

Recipe Summary

total:

1 hr 43 mins

Yield:

Serves 10 (serving size: 1 cup gumbo and 1/2 cup rice)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 2
Rub chicken thighs with Cajun seasoning. Place on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 165°. Cool chicken; shred.
Step 3
Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon. Add onion, bell pepper, and celery to pan; sauté 5 minutes or until vegetables are tender. Add sausage and next 3 ingredients (through tomatoes); cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Step 4
Add chicken; cook 5 minutes. Add garlic; cook 5 minutes. Remove from heat; add Worcestershire sauce. Discard bay leaves. Serve over rice; sprinkle with green onions. Serve with hot pepper sauce, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Nutrition Facts

Per Serving:

353 calories; fat 16.4g; saturated fat 2.5g; mono fat 4.5g; poly fat 9.2g; protein 18.7g; carbohydrates 32.2g; fiber 2.9g; cholesterol 63mg; iron 1.8mg; sodium 577mg; calcium 34mg.

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Brushjl

12/27/2022

Not really gumbo, but even better cuz I can't manage okra. I liked it over brown rice, nice texture. Declicious.

Dougboy

09/18/2018

This wasn't a bad gumbo, but it came out rather watery. I would recommend adding less broth. Also needed seasoning.

JenBaum

02/19/2017

For the second time around, it was equally delicious. I definitely recommend using only 1/4 cup oil. A couple other minor adjustments based on not wanting to run to the store were: I didn't have andouille so used beef little smokies. Sweet mini peppers instead of Bell. Crushed tomatoes instead of diced. I also mistakenly added the garlic and Worcestershire before the long simmer. In spite of these things, it was amazing. I'm looking forward to the leftovers.

Mjboisselle

04/23/2016

It's a bit lengthy to make and you need to stay attentive but it's very good. Not too spicy and I covered the chicken in Cajun spice so I probably added more than it called for. I will be storing this recipe in my favorites file! 😀

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