How to Make New Orleans Gumbo

Nothing says "New Orleans" like this thick soup. This recipe makes a Creole-style gumbo, using chicken or shrimp.

You Will Need

* 1 lb. fresh okra

* 1/2 c. plus 2 tbsp. vegetable oil

* 1 1/2 lb. whole shrimp in the shell

* 1/2 lb. andouille sausage

* 1/2 lb. boneless chicken

* 1/2 c. flour

* 3 garlic cloves

* 1 onion

* 2 celery stalks

* 1 green pepper

* 1 14-ounce can diced tomatoes

* 1/2 tsp. black pepper

* 1 tsp. fresh thyme

* 1/4 tsp. cayenne pepper

* 2 bay leaves

* 1 to 3 tsp. salt

* Rice

* A kitchen knife

* A large skillet

* A soup pot

* Large shallow bowls

* 2 tsp. Creole seasoning (optional)

* 1 small can lump crabmeat (optional)

* 1 can oysters (optional)

* Filé powder (optional)

Step 1: Fry the okra

Remove stems and tips from the okra and slice it. Fry the okra in 2 tablespoons of oil over low heat until it is soft.

Step 2: Prepare stock

Peel and devein the shrimp, saving the peels and heads. Boil 2 quarts of water and add the peels and heads. Simmer until reduced by half and strain to remove the peels.

Step 3: Brown the meat

Slice and brown the sausage and chicken.

Step 4: Make a roux

Make a roux. In a large soup pot add the flour to ½ cup of heated oil. Cook over low heat, stirring until the flour turns a rich peanut butter color.

Step 5: Add vegetables and stock

Mince the garlic; dice the onions, celery, and pepper; and add them to the roux. Stir and cook until soft. Stir in the shrimp stock, tomatoes, and spices, except the salt, and bring to a low boil.

Step 6: Add meat and okra

Add the okra and meat, bring to a boil, reduce heat, and simmer until it reaches the desired thickness. Add salt to taste.

Step 7: Serve

Serve over hot rice in large shallow bowls. For extra thick gumbo, sprinkle on filé powder just before serving. Goes great with crackers or hot French bread. Enjoy!