Gumbo vs. Jambalaya
Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different. Here is my favorite Jambalaya recipe!The Key to This Recipe Is the Roux!
A “roux” is made with two ingredients; flour and oil, and it’s the key to any great gumbo recipe! The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. The roux is what adds the deep, rich flavor to the gumbo, and it gives it it’s thick texture. Making a good roux is a labor of love, but but one that totally pays off, and you can make it ahead of time!Step-by-step Authentic Gumbo:
1. Make the roux. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. You have to be careful to stir it constantly, on medium low heat, so that you don’t burn it. It’s easy, but takes patience. The darker the roux, the richer the flavor!
Make Ahead, Storing and Freezing Instructions:
Store Gumbo covered in the refrigerator for 3-4 days. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.This recipe makes quite a lot but it also freezes really well. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
- One Pan Jambalaya
- Caribbean Jerk Chicken Bowls
- Mongolian Beef
- BBQ Ranch Grilled Chicken and Veggie Bowls
Authentic New Orleans Style Gumbo
Author: Lauren Allen Servings: 6 Calories: 464 Prep 20 Minutes Cook 1 Hour Total 1 Hour 20 Minutes- Enameled Pot
- 1 heaping cup all-purpose flour
- 2/3 cup oil (vegetable or canola oil, or substitute)
- 1 bunch celery, diced, leaves and all
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 1 bunch green onion, finely chopped
- 1 bunch fresh chopped parsley, finely chopped
- 2-3 cloves garlic
- 1-2 Tablespoons cajun seasoning *
- 6-8 cups Chicken broth *
- 12 ounce package andouille sausages, sliced into ‘coins’ (substitute Polska Kielbasa if you can’t find a good Andouille)
- Meat from 1 Rotisserie Chicken*
- 2 cups Shrimps, pre cooked
- cooked white rice for serving
Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it’s finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.
Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
Add meat. Add chicken, sausage, and shrimp.
Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe’s stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
Cajun seasoning: My preferred brand is Joe’s Stuff Cajun Seasoning but I can usually only find it online. You could use any brand, but may need to adjust the amount added, to taste. You can also make your own cajun seasoning.
Chicken and broth:The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better! Here’s a tutorial for making it from scratch.
Storing Instructions: Store Gumbo covered in the refrigerator for 3-4 days.
Freezing Instructions: This recipe makes quite a lot, so save leftovers for another day! To freeze gumbo, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Calories: 464kcal Carbohydrates: 5g Protein: 12g Fat: 29g Saturated Fat: 3g Cholesterol: 116mg Sodium: 1303mg Potassium: 371mg Fiber: 1g Sugar: 1g Vitamin A: 230IU Vitamin C: 38.4mg Calcium: 94mg Iron: 1.7mg
