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NYC Gumbo
NYC Gumbo

Before you jump to NYC Gumbo recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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We hope you got insight from reading it, now let’s go back to nyc gumbo recipe. You can cook nyc gumbo using 22 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare NYC Gumbo:
  1. Take 1 pound Spicy Sausage (Conecuh or Andouille)
  2. Take 1 pound Shrimp (or Chicken Breast)
  3. Get 1 cup Rice (Un-cooked)
  4. Use 1/4 cup Unsalted Butter
  5. Take 1/2 cup Flour (all-purpose)
  6. Prepare 1/4 cup Canola Oil
  7. Take 3 Cups Yellow Onions (2 Medium Onion / Chopped)
  8. Take 1 Cup Celery Stalks (3 sticks / Chopped)
  9. Get 1 1/2 Cups Green Bell Peppers (2 Peppers / Chopped)
  10. Prepare 2 teaspoons Garlic (2 Cloves)
  11. Use 1 pound fresh Okra (or Zucchini)
  12. Use 14 ounces Tomatoes (or Diced Can)
  13. Prepare 1 tablespoon Creole seasoning
  14. Get 1/2 tablespoon Smoked Paprika
  15. You need 1 tablespoon Thyme
  16. Take 1/4 cups Parsley (Chopped)
  17. You need 1 tablespoon Gumbo File
  18. Prepare 3 Bay Leaves
  19. Provide 2 teaspoons Hot Sauce
  20. Prepare 2 teaspoons Worcestershire Sauce
  21. You need 1 tablespoon Chicken Bouillon powder (or 1 cube)
  22. You need 6 cups Chicken Stock
Steps to make NYC Gumbo:
  1. Ingredient Prep (20 min): - In this section we will prepare the ingredients so you aren't running around mid cooking. This whole dish takes place in a large Dutch Oven, keeping the stove peaceful and cleaner. - - The Okra can be a bit slimy. Soaking it in vinegar for 30 min with a wash. Grill on a high heat and cut. - - 1. Chop Celery - 2. Chop Onion - 3. Chop Peppers - 4. Cut Okra into 1/2in. pieces - 5. Mince Garlic - 6. Chop Parsley - 7. Chop Tomatoes - 8. Spice Chicken (Salt and Pepper) - 9. Cut up Sausage
  2. Meat Cook (20 min): - We will be cook out meats first. If you chose the Shrimp route, that will be cooked at the end. When removing the meat, leave the fond (meat drippings). - - 1. Add oil to the Dutch Oven on a medium-high heat. - 2. Cook the chicken on both sides until brown (4-5 min per side) - 3. Remove the chicken and add the Sausage. - 4. While Sausage cooks, move around so both sides of pieces are browned - 5. Remove Sausage, leaving the fond.
  3. Making the Roux (20-30 min): - This will be our gumbo base. We MUST keep and eye on this since it can burn. - - Add the Butter (1/4 cup), Oil (1/4 cup) to the Dutch Oven with the fond. Whisk the Flour (1/2 cup) as we add it to the roux. Now bring the roux to a medium heat and whisking for 20-30 min, until a caramel color. - - Once finished, remove from the stove to let it cool for a little bit. (not sure how long though…)
  4. Adding the Trinity (8-10 min): - Add and Cook the following for 8-10 min. Stir too! - - Onion - - Celery - - Green Peppers - - Garlic
  5. Adding Some More (5 min): - Add and Cook the following for 5 min again. More stirring! - - Sausage - - Chicken (if you have it) - - Creole Seasoning (1 Tbsp.) - - Paprika (1/2 Tbsp.) - - Thyme (1 Tbsp.) - - Bay Leaves (3) - - Chicken Bouillon (1 cube or tsp.)
  6. Adding the Rest and Simmer(2 Hours): - After the final ingredient below. Bring this beast to a boil then reduce to low heat and simmer for 2 hours. - - Tomatoes - - Chicken Stock - - Worcestershire - - Hot Sauce
  7. Post Simmer Step (5 min) - Remove Bay Leaves and add if you have shrimp, add it to the gumbo to cook for 5 min.
  8. Finish and Serve: - Add Parsley, and Gumbo powder. Serve

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