My holiday Gumbo Cook Off is my last cooking show for 2020 and it’s bittersweet! Why is it bittersweet, you ask…it’s bitter because it comes at the ending of one of my most difficult years in my life as well as our entire world. It’s sweet because I’m having a cook-off with my big brother Eric Ball who has gone beyond the “call of duty” to help me through one of the most challenging times of my life.
Alright all ready, let’s get back to the Holiday Gumbo Cook Off! My brother and I have had this on going family competition on who makes the best Gumbo and trust it’s not gonna end here! So, let’s get this cook off started!
Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, served over rice. These are different for each and every family but here are the bases for a great Gumbo!
Honestly, both came out great but as usual mine always comes with a little more punch regarding spice so if you ain’t scared of a little kick, then you want my version but if you want less kick then you might want EB’s!
Here at Ali in the Valley, I strive to bring big flavor with simple execution to a recipe and nothing changes even with a big hearty pot of a labor of love recipe like Gumbo. My brother Eric’s version isn’t that different than mine but it’s ihs! Lol!
In my mid twenty’s, I spent a lot of time in New Orleans and learned how to make a fantastic homemade Gumbo! I’m so thankful that I had taken the time to learn how to make a true, authentic Gumbo! Decades later it is a beloved recipe that has become a staple in our family and we have made it hundreds of times! It is definitely in my top favorite meals of all time! Nothing tastes better on a cold winter day than a big pot of Gumbo!
GUMBO VS. JAMBALAYA:
Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different.
THE KEY TO THIS RECIPE IS THE ROUX!
A “roux” is made with two ingredients; flour and oil, and it’s the key to any great gumbo recipe! The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. The roux is what adds the deep, rich flavor to the gumbo, and it gives it it’s thick texture. To make a good roux is a labor of love, but one that totally pays off.
STEP-BY-STEP AUTHENTIC GUMBO:
1. Make the roux. in a large pot, combine flour and oil then cook, stirring constantly on medium-low heat. You have to be careful to stir it constantly, on medium-low heat, so that you don’t burn it. It’s easy, but takes patience. The darker the roux, the richer the flavor!
2. Chop the veggies. When you’re ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. I love the freshness from the green bell pepper, onion, celery and parsley. You can also add okra, if you want. Add it at the same time as the other vegetables.
3. Brown the sausage. Spread the sausage in a single layer on a hot, large skillet. Once browned, flip each one over individually, to make sure they all get nice and brown on both sides.
4. Add to large pot. Add fish or chicken broth veggies, parsley, and roux to the pot and stir well. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
5. Add meat. Add chicken, sausage, shrimp, scallops, crab legs and oysters and taste. Add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, my essence seasoning stuff or more chicken broth–until you reach the perfect flavor.
6. Serve warm over hot cooked rice. This recipe tastes even better the next day as the flavors have a chance to blend.
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:
Store Gumbo covered in the refrigerator for 3-4 days. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
This recipe makes quite a lot but it also freezes really well. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Gumbo
8
servings30
minutes1
hour420
kcalFor the Roux:
1 heaping cup all-purpose flour
2/3 cup oil (vegetable or canola oil)
- For the Gumbo:
1 bunch celery , diced, leaves and all
1 green bell pepper , diced
1 large yellow onion , diced
1 bunch green onion , finely chopped
1 bunch fresh parsley leaves , finely chopped
2-3 cloves garlic
1-2 Tablespoons cajun seasoning
6-8 cups Fish or Chicken broth
12 ounce package hot links or andouille sausages
Meat from 1 Rotisserie Chicken
2 cups Shrimps
6 jars of Fresh Oysters (roughly chopped)
Fresh Crab Legs & Claws
1 cup of Fresh Scallops
cooked white rice for serving
Directions
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience–when it’s finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more Joe’s stuff or more chicken broth–until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
