Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.
1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons minced garlic
3 (14-oz.) cans low-sodium chicken broth
4 cups shredded cooked chicken
1/2 pound andouille sausage, cut into 1/4-inch-thick slices
1 1/2 cups frozen black-eyed peas, thawed
1 pound peeled, large raw shrimp (1 6/20 count)
How to Make It
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.
I'm giving this 5 stars because it it a good recipe but I must say something about the making of a roux. I'm from New Orleans and having been making roux most of my life. I can tell you this...there is NO way you can make a chocolate colored roux in just 5 to 7 minutes.
This is a great gumbo, i left out the black eyed peas, just isn't gumbo to me with those. I also added crab meat and 1 can of diced tomatoes to replace the volume of the peas. Next time I'll add about 2 more Tablespoons of flour to make it just a bit thicker.
This was my first attempt at gumbo. The only other times I've had gumbo were in Charleston, SC, and at a seafood festival - so this recipe had to come pretty far to meet my expectations! It's good, but not stellar. With some tweaking (as should be done with gumbos) I think it'll be great. We love okra, so in went half a bag of frozen. ADD SPICES. I used Zatarain's, and by the 4th tsp I put it back in the cupboard and grabbed the cayenne. Added 2 bay leaves too, and a tbsp of beef bouillon granules because it was so bland. (I am not a fan of chicken broth.) KEEP TASTING until you think it's where you want it!
I can't believe Southern Living is calling this "gumbo"! This is some type of watery soup, but NOT any type of real gumbo. Please, if you want real gumbo recipe, DO NOT EVER put black-eye peas in it (those are to be made by themselves, as a main course or a side), it needs to be thicker, it needs to be cooked for at least 3 hours (the veggies should not still be in big pieces, you need to cook down ingredients as you add them, and okra is a good addition for flavor and texture-- you can even fry it down first to get rid of some sliminess), you need cayenne, many people add tomatoes, AND YOU DO NOT LEAVE THE TAILS ON THE SHRIMP. why have people started doing this in the last decade? who wants to put their fingers into a bowl of anything, fish out a shrimp, bite it off from the tail, make a pile of tails on the table somewhere, then do it all over again???
As another poster said, nola.com has good REAL gumbo recipes, as do lots of other new orleans websites.
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