New Orleans Girl Gumbo Recipe
I preface this with, I was raised in the kitchen to cook a certain way. Like most New Orleans girls, we talk with a creole accent and we cook like that as well. Certain words just flow for us and so does cooking…. I had the pleasure of being in the kitchen with Dooky Chase restaurant Executive Chef Edgar “Dook” Chase IV. and learned some cooking techniques. I really enjoyed the great Chef Leah Chase’s gumbo recipe, so I did use some of her recommendations in cooking this dish.
My mom taught me to pre fry most of the food. I start with the chicken, then sausage. I like to pre fry the seafood using the seasoning from Chef Toya’s seafood and the chicken from Chef Toya’s seasoning collection.
Meat
6 - 8 Chicken wings
8 oz andouille sausage (I use Chef Paul’s)
13 oz Smoked Turkey sausage
8 oz Sausage, smoked (I use Pattons)
Seafood
3/4 1 pound shrimp - I buy fresh seafood from Westwego Seafood
Crabs (I or 2 bags) Depends on how many you are feeding
Produce
3 cloves Garlic
1 cup Onions and bell peppers
1/4 cup Parsley
1 tsp Thyme, ground
Baking & Spices
4 tbsp Flour
1 tbsp Paprika
1 tbsp Salt and pepper (I use Chef Toya’s seasoning)
Tony Chacherie’s (I have a heavy hand and I like my food rich)
Oils & Vinegars
1/2 cup Vegetable Oil (I like Louisiana oil)
Can or 2 of chicken stock (This works well to pre fry and also if you need to add to roux
Other
1 tablespoon file powder (Sometimes a girl needs a little more file’, judge accordingly and taste test)
Directions
Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes. Tip: Feel free to use Tony’s Roux if you need to thicken it out. Measure it just like the instructions recommend.
Put the shrimp, sausages, in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika and salt and pepper. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
Add the parsley, garlic and thyme. Lower the heat and cook about 10 minutes more, before serving.