Spicy Gumbo Recipe

August 02, 2021

Our honeymoon to the Southern US in June was pretty much centered around farms and food. Add sliced sausage tomatoes broth and cajun spices and bring to a boil.

Authentic New Orleans Seafood Gumbo A Spicy Perspective

Add flour and stir with wooden spoon until smooth.

Spicy gumbo recipe. Remove using a slotted spoon and let drain on paper towels reserving drippings in pot. Cook for approximately 4-5 minutes. Reduce heat to medium low and cook stirring frequently until roux is a dark caramel color.

In a large 12 quart pot sauté onions garlic bell pepper and celery in 3 tbsp olive oil. Easy to make and full of cajun spice flavours this easy weeknight meal will be a new favourite. Mix together all spices in a bowl and set aside.

Cook uncovered until rice is tender and most of the liquid is absorbed stirring occasionally about 30 minutes. Working in batches add beef and cook stirring occasionally until browned about 6 minutes. Add the garlic hot peppers mirepoix and vegetables.

Inspired by the authentic New Orleans dish this is my take on spicy chicken sausage gumbo. Add onion celery bell pepper garlic and jalapeño to pot. New Orleans Gumbo is.

In a large pot saute garlic peppers onions carrots in oil for about 10 minutes. Saute for 10 minutes or so until its all soft and fragrant. Let simmer for about an hour.

Reduce heat to medium. Put a large saucepan on a high heat add a little oil and fry the chicken chorizo and bacon for approximately 15 minutes until golden and crispy. This Delicious Instant Pot Louisiana Gumbo is a quintessential New Orleans dish that is hearty satisfying flavorful and perfect for a crowd.

Made with chicken sausage shrimpseafood and okra this spicy pressure cooker recipe tastes amazing when served over rice. Featuring warm spices generous helpings of succulent seafood spicy sausage and of course the Holy Trinity of Cajun cooking onion bell pepper and celery. Heat over medium heat until butter is completely melted.

Season the chicken with the salt pepper and spices. Mix in chicken mixture okra and rice. Gradually stir in broth until smooth.

This will take 30 to 40 minutes. My spicy take on a classic Paul Prudhomme Cajun Louisiana Gumbo recipe. Cook stirring occasionally until tender about 5 minutes.

Cook for approximately 3-4 minutes. Bring to a low boil. Especially once we got to New Orleans.

Add the tomatoes broth and spices. Using a slotted spoon remove the meat from the pan and set aside. Delectable shrimp okra and andouille sausage combined with sauteed vegetables and cooked in a golden brown roux.

Add the chicken shrimp cat fish and okra and sausage if desired.

Authentic New Orleans Style Gumbo Tastes Better From Scratch