Recipes

Chef Stanley's Authentic New Orleans Gumbo

Stanley Broussard|

Chef Stanley's Authentic New Orleans Gumbo
4.7 (3 ratings)
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Stanley Broussard is the executive chef at Roux on Orleans at the Bourbon Orleans Hotel. This is the gumbo that chef Broussard prepares every Wednesday, when he leads a weekly gumbo demonstration and tasting. 
Prep Time
15
minutes
Cook Time
2
hours
Servings
8
Chef Stanley's Authentic New Orleans Gumbo
Total time: 2 hours, 15 minutes
Ingredients
  • 1/2 cup vegetable oil (corn or canola is best)
  • 3/4 cup flour
  • 2 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup green pepper, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon worcestershire sauce
  • 6 cup seafood stock
  • 1 14.5 ounce can diced tomatoes
  • 2 cup sliced okra
  • 1/8 cup gumbo filé
  • 2 bay leaves
  • 1 teaspoon tabasco sauce
  • 1 pound medium shrimp, peeled
  • 1/4 pound crabmeat
  • oysters (optional)
  • white rice, cooked
Directions
  1. Place oil and flour in a pot, stir well and brown to make a roux.
  2. When flour is browned to the color of milk chocolate or an old copper penny, add chopped vegetables and sauté on low heat for 8 to 10 minutes.
  3. Gradually add stock, stirring occasionally until blended.
  4. Cover and simmer on low heat for 30 minutes.
  5. Remove lid and cook 30 more minutes, stirring occasionally.
  6. Add shrimp, okra and filé and continue to cook on low hear uncovered for 15 minutes.
  7. Serve in a bowl with rice.
  8. A serving of 1/3 cup rice to 1 1/4 cup gumbo is the way it's done in New Orleans.
 
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