Paul Prudhomme of New Orleans inspired me to learn to cook great Gumbo. I have watched and studied how he cooked and created his Gumbo and Best Gumbo Recipe From New Orleans  my own rendition of the master’s gumbo recipe. The Bald Chef will show you how to make authentic Cajun Gumbo. Chicken, Gulf Shrimp, and Cajun Andouille Sausage are used to cook this French Quarters New Orleans Gumbo recipe. The recipe for great Cajun gumbo starts with a slow cooked Roux. This Cajun recipe for Gumbo is more of a Stew than a Soup and is served on Rice. Though this recipe is a little spicy it gives you that true Cajun taste we all want and love. The season base for Gumbo comes from File’ Powder , Okra, and the “holy trinity” of Cajun cooking Celery, Onions, and Green Peppers. So if you are looking for the Best New Orleans Cajun Gumbo Recipe , I guess you found it! So if you ever get down to New Orleans make sure your first order is bowl of Gumbo! Gumbo can be made with duck, chicken or seafood. In New Orleans Gumbo is king And The Bald Chef will show you how to make true Cajun Gumbo.

Ingredients For Making New Orleans Gumbo

These are the Cajun Ingredients you will need to make great Gumbo:

• 1 pound (28-count) Shrimp, peeled and de-veined
• 1 pound Chicken breasts
• 2 Tablespoons Gumbo File Powder
• 1/2 cup Vegetable oil
• 1/2 cup Flour
• 1 cup chopped Onions
• 1/2 cup chopped celery
• 1/2 cup chopped Green Bell Pepper
• 4 Tablespoons chopped garlic
• 1/2 pound sliced Cajun Andouille Sausage
• 1 pound fresh cut Okra
• 3 cut Green Onions
• 2 teaspoons fresh chopped parsley
• salt and Cayenne pepper
• 28 oz. crushed Tomato
• Louisiana Hot Sauce
• Uncle Ben’s Cooked Rice

Cooking Instructions For New Orleans Gumbo Recipe

 

 

In A stock pot cook 1 pound chicken breasts in 5 cups of water until the chicken is done save the chicken stock. Remove the chicken and set aside to cool. The step in a heavy stock pot and add the 1/2 cup vegetable oil add the 1/2 cup flour and slow cook a dark roux with care. Add 1 cup chopped onions, 1/2 cup chopped bell pepper, 4 tablespoons chopped garlic, and 1/2 cup chopped celery to the dark roux, cook until the vegetables are blanched. Add the salt and cayenne pepper, and 28 oz. crushed tomatoes. Then pour the chicken stock into the mix and cook for 30 minutes. Add the 1/2 pound sliced Cajun andouille sausage, chop the cooked chicken breasts add, 1 pound fresh cut okra. When the Cajun gumbo is fully cooked add the 1 pound (28-count) shrimp, peeled and de-veined, 3 cut green onions cook until the shrimp is cooked. Then add 2 teaspoons fresh chopped parsley and top the dish on some fresh Uncle Ben’s Cooked rice. Top with some good Louisiana Hot Sauce.