“I’ve been making this gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently.” —Dolores M. Bridges, Danville, Kentucky
- 2 cups chicken broth
- 1 cup uncooked converted rice
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 large green pepper, chopped
- 1/4 cup minced fresh parsley
- 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. Yield: 8 servings.
Originally published as New Orleans Gumbo in Simple & Delicious February/March 2011, p15
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for New Orleans Gumbo
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review