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New Orleans Gumbo

New Orleans Gumbo

A traditional New Orleans gumbo that captures the flavors of the Vieux Carre, perfect for sharing.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Cajun, Creole
Servings 8 servings
Calories 339 kcal

Equipment

  • large saucepan
  • Dutch oven

Ingredients
  

  • 2 cups chicken broth
  • 1 cup uncooked converted rice
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 pound boneless skinless chicken breasts, cut into ½-inch cubes
  • ½ pound smoked kielbasa or Polish sausage, cut into ½-inch slices
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 2 leaves bay leaves
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour
  • ¼ cup cold water
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 large green pepper, chopped
  • ¼ cup minced fresh parsley

Instructions
 

  • In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
  • Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
  • Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.

Notes

This gumbo recipe has been a family favorite for decades, offering a true taste of New Orleans.

Nutrition

Serving: 1bowlCalories: 339kcalCarbohydrates: 29gProtein: 29gFat: 10gSaturated Fat: 3gCholesterol: 124mgSodium: 841mgFiber: 2gSugar: 4g
Keyword Chicken, gumbo, New Orleans Gumbo, Seafood, soup
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