Authentic New Orleans Gumbo

Picture suggestion: A steaming bowl of dark, rich gumbo filled with chunks of sausage, chicken, and prawns, served over a mound of white rice.

Garnish with fresh parsley and include a bottle of hot sauce in the background for authenticity. Gumbo, the hearty and flavourful stew from Louisiana, is a perfect dish to warm you up on chilly days.

This authentic New Orleans-style recipe combines tender chicken, spicy sausage, and succulent prawns in a rich, dark roux-based sauce.

Ingredients:

• 125g plain flour
• 125ml vegetable oil
• 1 large onion, diced
• 1 green pepper, diced
• 2 celery sticks, diced
• 4 garlic cloves, minced
• 1 litre chicken stock
• 400g boneless, skinless chicken thighs, cut into chunks
• 200g andouille sausage or smoked sausage, sliced
• 200g raw prawns, peeled and deveined
• 2 bay leaves
• 1 tbsp Cajun seasoning
• Salt and black pepper to taste
• Cooked white rice for serving

Method:

1. Start by making the roux. In a large, heavy-bottomed pot, whisk together the flour and oil over medium heat. Cook, stirring constantly, for about 20-30 minutes until the roux turns a deep chocolate brown colour.
2. Add the onion, green pepper, celery, and garlic to the roux. Cook for 5 minutes until the vegetables soften.
3. Gradually whisk in the chicken stock, ensuring no lumps form. Add the chicken, sausage, bay leaves, and Cajun seasoning. Bring to a boil, then reduce heat and simmer for 45 minutes.
4. Add the prawns and cook for an additional 5 minutes until they turn pink.
5. Season with salt and pepper to taste. Remove bay leaves before serving.
6. Serve hot over cooked white rice.

Tips for Perfect Gumbo:

• The Roux is Key: Don’t rush this step. A dark roux is essential for authentic gumbo flavour.
• Okra Option: For a more traditional twist, add 200g of sliced okra along with the other vegetables.
• Spice it Up: Adjust the Cajun seasoning to your preferred heat level. Serve with hot sauce on the side for those who like it extra spicy.

This New Orleans-style gumbo is a true comfort food that’s perfect for feeding a crowd or meal prepping for the week.

The rich, complex flavours develop even further when left overnight, making it an ideal make-ahead dish.Picture suggestion: A large pot of gumbo simmering on the stove, with ingredients like sausage, chicken, and vegetables arranged artfully around it.