The first-class New Orleans Gumbo made with a dark roux, chopped hen and a trinity of traditional vegetables along with celery, onions, and inexperienced bell peppers. This classic dark roux is pro with Cajun seasoning and herbs that provide it a conventional gumbo taste you’ll best discover in southern Louisiana.


For a taste of recent Orleans, do that easy chook Gumbo.  presenting both Cajun and Creole cooking, this dish is the holy trinity of the south.  if you love traditional gumbo, you’ll want to do that easy to make home made model this is the actual deal.

I’ve spent nearly five years in New Orleans now.  after I moved from the Midwest to the southern Louisiana, I had by no means attempted Gumbo.  After spending many weekends downtown with out-of-town buddies, i can tell you that once you make Gumbo, you’ll recognize where the distinct French quarter odor comes from.


  • 7 pints water
  • 1 cup (8 ounces) Kary's Roux (premade)
  • 1 green bell pepper, finely chopped
  • 1 large white onion, finely chopped
  • 6 celery stalks, finely chopped
  • 9 garlic cloves, minced
  • 2.5 pounds chicken breasts, finely chopped rib meat removed, discarded
  • 3 teaspoons cajun seasoning (I used Tony Chachere)
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teasoon ground black pepper
  • 1 bunch green onions, finely chopped
  • 1/3 cup curly Italian parsley, finely chopped
  • 8-10 servings rice, to serve

  1. In a big stockpot, bring water to boil.  Whisk in Kary's Roux and whisk once in a while till dissolved; about 5 mins.
  2. Remove rib meat off hen and discard. Finely chop bird breasts ( little portions) then upload to pot.
  3. Finely chop green bell pepper, onion, garlic, and celery. alternatively, it could be finely chopped in a meals processor.  upload to pot.
  4. Whisk in cajun seasoning, salt, black pepper, and celery salt.  
  5. Cook dinner over medium-high warmness for approximately forty mins lid off, stirring once in a while.  cook dinner additional 10 minutes with lid on. Gumbo is executed while chook is cooked.
  6. Serve with cooked rice.  top each bowl with finely chopped green onions and parsley or upload to pot.

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