The New Yorker Gumbo Recipe

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The New Yorker Gumbo
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Ingredients
34
Count
Nutrition
674
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. To make your broth, add whole chicken breasts, or chicken parts, one bay leaf, a cut up carrot, a cut of stalk of celery, sage, a couple of whole all spice 'seeds', salt and pepper. Once boiling, add whole shrimp (with heads if you can find them) Let boil three minutes, then take out shrimp immediately and set shrimp aside.
  2. Once shrimp has cooled enough to handle with bare hands, remove shells, heads and return all shells, heads and tails back into your broth and let it continue to cook on simmer. This is what really gives the broth that complex flavor that totally enhances your gumbo.
  3. While your broth is cooking away, let's get going on the meats for your Gumbo.
  4. Slice up your bacon, and add a drizzle of olive oil into your cold pan that you are to make your gumbo in. Cook bacon. Once cooked, spoon out bacon.
  5. Add all sliced thin sausages into pan and let brown, turning them over now and then. Once browned, set aside.
  6. While your bacon and sausages are cooking, cut up the onions, peppers.
  7. Pour off all oil left in pan, then measure oil to have the needed 4 tablespoons of oil/fat and put back into your pan. Add your 4 tablespoons flour slowly. Over medium heat, stir with a whisk.
  8. While cooking your roux over a medium to med-low heat, whisking constantly, for roughly 12 to 15 minutes, until it turns the color of rich milk chocolate. This may take longer - try not to rush things by putting the heat up high - you will simply end up burning the flour. It will also turn the correct color very quickly once at that right stage.
  9. Once roux is at the right color, add the onions, bell peppers, celery, garlic, and all of the 'dry' seasonings to the roux and continue cooking and stirring for 5 minutes or until the vegetables turn tender.
  10. Add the diced tomatoes from the can including all its juices along with the tomato paste and all other ingredients listed above.
  11. Add the drained chicken/shrimp stock and all remaining wet ingredients such as the worcestershire sauce and hot sauces and beef broth paste.
  12. Add the smoked sausage and cut into chunks of cooked chicken and continue cooking for about 60 minutes at least, stirring occasionally. Don't forget the bay leaves. I would cook it for 1.5 hours to really let it thicken and the flavors to meld.
  13. Add cooked shrimp to Gumbo 3-5 minutes before serving. to heat through.
  14. Serve up your gumbo and pour over your rice. Top with fresh cilantro and make sure some extra hot sauce is available to those who like the extra kick.
  15. *****In saving some time, important tips to remember:
  16. Sliced up the bacon and Italian sausages (except for the suprasatta) is easier if they are slightly frozen.
  17. I cooked up my bacon, then the sausages all the while as the broth was being made as I chopped up my vegetables. This allowed me to have the necessary time to pay sole attention to the roux creating process.
  18. If you burn your roux, stop, wash out your pan and start again - I have read this too many times in all the recipes I read so this really is important - as your Gumbo will taste burnt.
  19. The seasoned 'oil' from the left over cooked bacon and sausage really also made a nice addition to the overall flavors instead of using simple olive oil or butter solely. I poured out all the fat rendered left from the cooked meats, then remeasured and put back that to which was needed to create the roux.
  20. You should make your Gumbo along with the roux in a heavy deep soup crock for best results.
  21. I know, that's one extra long list of ingredients above. Believe it or not, I had all of this available to me in my cupboards and fridge when I made my Gumbo, so some of you might have to shop a little, but again as I mentioned - this dish is so incredible you will be hooked!
  22. ***I have shared interesting gumbo-related ideas and tips on an article I wrote on my food blog for any who might want to check it out. - Way too long to mention here.
  23. *** I personally wish to thank Noir and NotYourMama for sharing with me their recipes and ideas - thank you both.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 673.67 Kcal (2821 kJ)
Calories from fat 345.01 Kcal
% Daily Value*
Total Fat 38.33g 59%
Cholesterol 126.01mg 42%
Sodium 2340.87mg 98%
Potassium 1091.21mg 23%
Total Carbs 40.57g 14%
Sugars 8.72g 35%
Dietary Fiber 5.05g 20%
Protein 37.87g 76%
Vitamin C 73.8mg 123%
Iron 4.4mg 24%
Calcium 94.7mg 9%
Amount Per 100 g
Calories 135.63 Kcal (568 kJ)
Calories from fat 69.46 Kcal
% Daily Value*
Total Fat 7.72g 59%
Cholesterol 25.37mg 42%
Sodium 471.28mg 98%
Potassium 219.69mg 23%
Total Carbs 8.17g 14%
Sugars 1.76g 35%
Dietary Fiber 1.02g 20%
Protein 7.62g 76%
Vitamin C 14.9mg 123%
Iron 0.9mg 24%
Calcium 19.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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