New Orleans "Best" Gumbo

Ingredients

• 1.42 L (6 cups)water
• 454 g (1 pound)chicken gizzards, chopped
• 2 tablespoonsseasoned salt
• 2 teaspoonsdried parsley flakes
• 1 tablespoongarlic powder
• 1 tablespoononion powder
• 1 teaspoondried thyme leaves
• 1 teaspoonblack pepper
• 1 teaspoonpaprika
• A dashground red pepper (cayenne)
• 1 large (about 1½ cups chopped)green bell pepper, chopped
• 1 large (about 1 cup chopped)onion, chopped
• 5 clovesgarlic, finely chopped
• 907 g (2 pounds)uncooked turkey or beef sausage links, cut into 2.5 cm (1-inch) slices
• 120 ml (½ cup)vegetable oil
• 125 g (1 cup)plain flour
• 946 ml (4 cups)hot water
• 454 g (1 pound)frozen chopped okra
• 170 g (6 ounces)frozen ready-to-serve crabmeat, thawed and drained
• 907 g (2 pounds)fresh uncooked prawns, peeled and deveined
• 227 g (8 ounces)regular or smoked oysters, drained
• To taste, if desiredhot cooked rice

Instructions

1. 1

   Simmer the gizzards

   Bring 1.42 L (6 cups) water to the boil in an 8-quart pot. Add the gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, cayenne, bell pepper, onion and garlic. Bring back to the boil, then lower the heat and simmer uncovered for 1 hour, stirring occasionally. Stir in the sausage, cover and simmer for a further 1 hour, stirring occasionally.

2. 2

   Cook the roux

   Meanwhile, heat the oil over a high heat in a heavy 2-quart saucepan. Stir in the flour and reduce the heat to medium. Cook for 15–20 minutes, stirring constantly, until the mixture is dark brown, then remove the pan from the heat.

3. 3

   Finish the gumbo

   Stir the flour mixture into the gizzard mixture until combined. Gradually stir in 946 ml (4 cups) hot water, adding 1 cup at a time and stirring constantly. Add the okra, crabmeat, prawns and oysters. Bring to the boil, reduce the heat to low and simmer uncovered for 5–10 minutes, until the prawns are pink and firm. Serve over hot cooked rice if desired.

What is New Orleans gumbo?

Gumbo is a Louisiana stew shaped by African, French and other culinary traditions, with many regional and household versions. Its name is associated with okra, a traditional ingredient that also thickens the broth.

This version layers seasoned gizzards and sausage with crab, prawns and oysters. A dark flour-and-oil roux gives the pot its deep colour and rich flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 28g protein, 13g carbs, 17g fat.

The rice and flour provide most of the carbohydrates, while the oil and sausage contribute much of the fat. Gizzards, sausage, prawns, crab and oysters provide protein. Serve with a generous helping of vegetables alongside the rice to round out the plate.

Build flavour in stages

The long first simmer lets the gizzards cook with the spices and chopped vegetables before the sausage joins them. Keeping the pot at a gentle simmer helps the ingredients flavour the broth without boiling it hard.

The seafood goes in near the end, so it has only a short cooking time. Add it after the roux and hot water have been blended into the pot.

Take care with the roux

Roux: stir the flour and oil continuously as they cook over medium heat. It should become dark brown in 15–20 minutes; remove it from the heat once it reaches that colour.

Liquid: add the hot water gradually, one cup at a time, while stirring. This helps the roux blend into the stew rather than forming lumps.

Use the texture as your guide

The finished broth should be thickened by the roux and okra, with the ingredients distributed through it. Stir the pot as directed so the mixture cooks evenly.

Prawns: stop simmering when they are pink and firm, which the recipe estimates will take 5–10 minutes. Leaving them in for much longer can make them tough.

Allow time for the simmer

Most of the cooking time is hands-off simmering: the gizzards cook for 1 hour, then the sausage simmers with them for another hour. The roux takes a further 15–20 minutes and needs steady attention.

Prepare and measure the ingredients before starting, especially for the roux and the final seafood addition. This makes it easier to keep stirring when needed.

Serve it over rice

Spoon the gumbo over hot cooked rice, as suggested in the recipe. Rice makes a simple base for the richly flavoured broth.

For a meal, you could serve it with a crisp green salad or lightly cooked vegetables. Keep accompaniments mild if you want the gumbo's seasoning to remain the focus.

Recipe notes & tips

• Chop the vegetables before you start so they are ready to add together.
• Keep stirring the roux continuously, especially as it darkens.
• Add the hot water gradually and stir thoroughly after each addition.
• Thaw and drain the crabmeat and oysters before adding them.
• Add the seafood only at the final simmer so it cooks briefly.
• Taste before serving, as seasoned salt and sausage both add seasoning.

Variations

• Choose your sausage: use turkey or beef sausage links as listed in the recipe.
• Use smoked oysters: choose the smoked option for a more pronounced smoky flavour.
• Adjust the cayenne: add a little more or less to suit your preferred heat.
• Serve with rice: spoon the gumbo over hot cooked rice for a more substantial bowl.

Common mistakes to avoid

• Rushing the roux: cook it for the full 15–20 minutes, stirring constantly, until dark brown.
• Leaving the roux unattended: stir continuously to keep the flour from catching on the pan.
• Adding all the water at once: pour it in one cup at a time while stirring to help it blend smoothly.
• Overcooking the seafood: simmer just until the prawns are pink and firm, about 5–10 minutes.
• Skipping the simmer: give the gizzards and sausage their stated cooking time so they can cook through and flavour the broth.

How to store

Refrigerate cooled leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; store rice separately if possible.

Frequently asked questions