Subscribe to our Newsletter

Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!

Recipe

Christmas Gumbo

Christmas Gumbo is a holiday tradition in many households in Louisiana. If you haven’t made a big pot of gumbo yet this season, then check out this Christmas Gumbo recipe. It boasts a dark roux, veggies, chicken, sausage and shrimp! And if you’re short on time or don’t feel you’re cooking skills are up to roux-making yet, grab a gumbo mix at Sassy Cajun Spices!

chirstmas-gumbo-recipe-330x330.jpg

Ingredients

For the Roux:

  • 1 heaping cup all-purpose flour
  • 2/3 cup oil (vegetable or canola oil)

For the Gumbo:

  • 1 bunch celery , diced, leaves and all
  • 1 green bell pepper , diced
  • 1 large yellow onion , diced
  • 1 bunch green onion , finely chopped
  • 1 bunch fresh parsley leaves, finely chopped
  • 2-3 cloves garlic
  • 1-2 Tablespoons cajun seasoning
  • 6-8 cups chicken broth
  • 12 ounce package andouille sausages, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
  • Meat from 1 rotisserie chicken*
  • 2 cups shrimp, pre cooked
  • Cooked white rice for serving

Directions

Make the Roux: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.

Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.

Add meat. Add chicken, sausage, and shrimp.

Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bouillon paste, garlic, or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Back


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.