Authentic Gumbo Recipes

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AUTHENTIC NEW ORLEANS STYLE GUMBO - TASTES BETTER FROM …

2019-12-12 Spread the sausage in a single layer on a hot, large skillet. Once browned, flip each one over individually, to make sure they all get nice and …
From tastesbetterfromscratch.com
4.9/5 (672)
Calories 464 per serving
Category Main Course, Soup

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 1/2 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 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

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