How do you make gumbo in New Orleans?

The same way you make it anywhere in the world! First, you make a roux darker enough to enrich the flavors of the Cajun trinity or Creole seasoning blend of fresh vegetables. Then you add water, meat or seafood, and fresh or smoked sausage. Let it simmer until the meat is cooked, and ladle over a bowl of white rice, and there you have gumbo made wherever you are!

What is New Orleans gumbo?

Sometimes, when someone asks for New Orleans gumbo (sometimes called Creole-style), it's not much different from any other Louisiana gumbo. It all starts with a rich, dark roux, then vegetables and meat, and ends with a thick, delicious pot of brothy gumbo. Unless, however, tomatoes are put in the vegetable medley. This makes a difference in some regions of Louisiana. Cajun usually won't allow this fruit with the Cajun holy trinity of fresh onion, bell pepper, and celery. It's been a great debate for many years, but to each his own!

How do you make gumbo from scratch?

Well, you don't start with a jarred roux, that's for sure! First, you make a roux. Then, you cook the fresh vegetables of onion, bell pepper, and celery (the Cajun holy trinity) until they are soft. Then you add water or chicken broth and seafood or meat and sausage. Simmer and serve over white rice.

Wild Goose Gumbo: A Cajun, Field To Table Recipe • Louisiana Woman Blog

Name: Wild Goose Gumbo: A Cajun, Field To Table Recipe
Prep time: 5 h
Cook time: PT-484907H46M5S
Cuisine: Cajun
Ingredients: 2 wild speckle belly geese, cleaned, skinned, fat removed and cut up (3-4 pounds); 2.5 teaspoons salt; .5 teaspoon granulated garlic; .25 teaspoon cayenne pepper; 1 cup vegetable, olive oil, or canola oil; 1 cup all-purpose flour; 1.5 large onions, chopped (about 2.5 cups); 4 stalks of celery, chopped (about 2 cups); 1 medium bell pepper, chopped (about .75 cups); .25 cup parsley, chopped; 4 cloves garlic, pressed; 16 cups water; 2 pounds smoked sausage, sliced into .25-inch pieces.; 1 - 2 teaspoons salt; .25 - .5 teaspoons cayenne pepper

Ingredients

Units Scale

2 wild speckle belly geese, cleaned, skinned, fat removed and cut up (3-4 pounds)
2.5 teaspoons salt
.5 teaspoon granulated garlic
.25 teaspoon cayenne pepper
1 cup vegetable, olive oil, or canola oil
1 cup all-purpose flour
1.5 large onions, chopped (about 2.5 cups)
4 stalks of celery, chopped (about 2 cups)
1 medium bell pepper, chopped (about .75 cups)
.25 cup parsley, chopped
4 cloves garlic, pressed
16 cups water
2 pounds smoked sausage, sliced into .25-inch pieces.
1 - 2 teaspoons salt
.25 - .5 teaspoons cayenne pepper

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Instructions

Season the geese with 2.5 teaspoons salt, 0.5 teaspoon granulated garlic, and 0.25% teaspoon cayenne pepper; set aside.
Heat oil in a large, heavy soup or gumbo pot (about 10-12 quart) on medium to medium-low heat.
Add flour and stir until the flour and oil mixture turns into a dark roux, the color of dark chocolate fudge.
Add chopped onion, celery, and bell pepper to the roux and cook until they are softened, about 10 minutes; adjust heat if necessary.
Stir in parsley and garlic.
Pour water into the roux mixture and stir until combined, then simmer for 30 minutes.
Add geese and bring gumbo to a boil, then cook for 1.5 to 2 hours on low to medium-low heat, a low boil simmer, or until meat is tender.
Place a medium pot filled halfway with water to boil on the stove. Then add sliced smoked sausage and cook for a few minutes. Drain the sausage in a strainer and add it to the gumbo.
Season with salt and cayenne pepper to taste.
Simmer another 30 minutes and serve; adjust seasoning if necessary.

Equipment

Cajun oval roaster

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Cayenne Pepper

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roux spoon

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Notes

You can substitute wild duck for the geese in this recipe.
If using fresh sausage, add to gumbo unsliced; slice links in .25 inches after the sausage is cooked.
Skim the top of the gumbo with a large spoon to remove fats and oils before serving.
Serve with a scoop of white rice and a potato salad or baked sweet potato.

Author: Louisiana Woman
Prep Time: 300 minutes
Cook Time: 2.5 hours
Category: Gumbo
Method: simmer
Cuisine: Cajun