NOLA Chic's Gumbo

Let’s talk New Orleans Gumbo!!! NOLA Chic Cooking Class Part #l

Join me in my New Orleans kitchen as I go through the step of making my Grandmother’s Gumbo recipe that she passed on to my Mama, who passed it on to me.  I’m excited to share a part of my family’s New Orleans cooking tradition and culture.

Every Christmas, well every holiday and or special occasion in just about every New Orleans household Gumbo is being made as a part of the holiday meal.

Everyone has their own version of gumbo and as Chef Kevin Belton stated: ” Your Grandmother may make it this way your Auntie another way, but either way a true New Orleans Gumbo will be delicious.

And I been making gumbo since I was 13yrs old and I have my way and the proof is in the empty pot lol.

In no way am I saying I’m a chef, have the best gumbo or the correct recipe, but this is my Momo recipe and it’s 🔥 💣 in our eyes. I do put my signature touch as well and I honestly can not say the exact measurements, I cook by eye and taste, but I will say this ” always use equal parts oil to flour for the roux.”

NOLA Chic's Gumbo
NOLA Chic’s Gumbo with a side of potato salad. Only a true New Orleanian would understand why the potato salad has to be in the bowl with the gumbo.

Nola Chic Gumbo Recipe
1 cup of oil
1 cup of flour
2 onions
3 bell peppers
1 garlic head
Celery chopped
Gumbo filè (to taste)
Garlic powder (to taste)
Creole seasoning (to taste)
Salt and pepper (to taste)
3 bay leaves
A pack of Okra
Whole Chicken
Mandas smoke sausage
Hot Sausage (rolled into balls)
Shrimp peeled and deveined
Louisiana blue crabs.

Pour your flour and oil in the pot. You wanna slowly stir until you get like a dark caramel brown color. Then you add your veggies (onions, bell pepper, garlic, celery, and seasonings) Let that cook down for a bit…Saute smoked sausage and hot sausage, sometimes I bake my hot sausage.. Fry your okra until the slime is completely out and toss in your okra, one of my followers suggested that it’s easier to bake the okra. I’ll try it next go round.. I make my own chicken stock, gizzards stock and shrimp stock, pour in 8 cups of water, salt, and chicken. Let that cook down for a while or at least till you start seeing a boil. In another pot boil the gizzards in 4 cups of water, salt, and a whole onion. I used the shrimp heads to make my shrimp stock by placing them in cheesecloth, drop it in seasoned boiling water. Once chicken and gizzard are cooked, remove from water, Debone the chicken, chop into bite-sized pieces. Chop gizzards finely, add chicken, gizzards, hot sausage balls, and smoked sausage to larger pot and combining three stocks. Reduce heat. Let that cook for abt 35 to mins. Make sure to remove the shrimp heads in the cheesecloth prior to combining stock and toss. Add Gumbo File`, shrimp and crabs. Cook no longer than ten minutes. Serve with white rice and potato salad. Add additional Gumbo File` to your taste liking. #NolaChic 

Let me know what goes in your gumbo, but please save me on the eggs. 🤦🏾

This is not a full start to finish video, I posted updates as I started each step and you can find them on my blog. I state that “Gumbo is not a soup, because we New Orleanians call soup, soup, but if you need a category I would say it’s more of a stew. But Gumbo is Gumbo to me lol”

Thank you for watching again, Nola Chic👑⚜️😋

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