Authentic New Orleans Cajun Gumbo
Lawd have mercy, this Authentic New Orleans Cajun Gumbo is unbelievably delicious, thick, rich and full of Cajun flavor!
Ingredients
- 2-3 pounds, chicken leg quarters
- Salt to taste
- 1 teaspoon finely ground black pepper
- 1 ¼ teaspoons finely ground white pepper
- 1 teaspoon powdered mustard
- 1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons paprika
- 1 ½ Old Bay Seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon file powder, optional
- 1 ½ cups flour
- 1 ½ cups butter
- ¾ cup finely chopped onion
- ¾ cup finely chopped celery
- ¾ cup finely chopped green pepper
- 2 cups diced okra
- 1 ½ teaspoon fresh thyme
- 1 12 oz can diced tomatoes
- 9 cups chicken broth
- 1 lb chopped or thinly sliced smoked sausage such as andouille (or kielbasa if you can't find andouille)
- 1 lb craw fish tails (or shrimp if you can't find crawfish tails)
- 3 bay leaves
- 1 teaspoon finely minced fresh garlic
- 2 cups cooked rice
- Pinch of File powder for serving
- Optional garnish parsley, green onions and Crystal's Louisiana Hot Sauce
Instructions
- Place an 8-quart stockpot over medium heat, and add the butter. Allow the butter to heat for a couple minutes, then add the flour to the pot. Stir the butter and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for at least 30 minutes, or until a rich golden color.
- Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes. Add the garlic.
- While stirring add the seasonings; salt, pepper, powdered mustard, cayenne pepper, paprika, Old Bay, granulated garlic, fresh thyme, and file powder.
- Slowly add the stock while stirring the roux and bring to a boil (If you add the stock too fast, parts of the roux will seize up into clumps). Then add the chicken pieces and bay leaves and cook uncovered till the chicken is done.
- When the chicken is done, pull the chicken pieces out and let cool to shred the chicken.
- While the chicken is cooling add the tomatoes and andouille sausage.
- Once the chicken is shredded, add back to the gumbo.
- Continue to simmer the gumbo for 3 hours stirring occasionally. Add okra and craw fish tails about 20 minutes before serving.
- Serve in shallow bowls over white rice.
Notes
If you can not find, or want, craw fish, you can add 1 lb. of pre-cooked shrimp in their place. We prefer the small or medium size.