Lagniappe Gumbo (lan-ˈyap ˈgəm-ˌbō)

New Orleans Style

Lagniappe Gumbo is a variation of the classic gumbo that originated in Louisiana in the 18th century. The term "lagniappe" comes from Louisiana French, meaning "a little something extra," reflecting the spirit of generosity and hospitality in Creole and Cajun cultures. This version of gumbo typically includes a rich, flavorful stock made with a combination of meats or shellfish, a dark roux, and the "holy trinity" of vegetables: celery, bell peppers, and onions. It might also incorporate additional ingredients like sausage, chicken, or seafood, offering a "little something extra" in terms of flavor and heartiness. Traditionally served over rice, Lagniappe Gumbo embodies the fusion of French, Spanish, African, and Native American culinary influences, making it a beloved staple in Southern cuisine.

Recipe Directions

Make the Roux:

(See below for alternate method)

Heat 1/2 cup vegetable oil in a large, heavy pot over medium heat.

Slowly add 1/2 cup flour to the oil, stirring constantly.

Continue to cook, stirring frequently, until the mixture turns dark brown. This process usually takes about an hour. Be careful not to burn the roux.

Add Vegetables:

Add the chopped onions, bell pepper, celery, and garlic all at once to stop the cooking process of the roux.

Cook until the vegetables are transparent, about 10-15 minutes.

Add Broth and Sausages:

Add a splash of chicken broth to the mixture, stir, and continue cooking for an additional 10 minutes.

Add the bay leaves and sliced sausages. Stir and cook on low heat for approximately 15 minutes.

Add 1 quart of chicken broth and cook the sausage for another 10 minutes.

Add Chicken and Simmer:

Add the remaining chicken broth and shredded chicken. Remember, adding the chicken last prevents it from breaking down too much during cooking.

Continue to simmer the gumbo until all ingredients are well combined and heated through.

Serve:

Serve the gumbo in a bowl over cooked rice.

Garnish with sliced green onions.

Season with Tony Chachere's Creole Seasoning, if desired.

Storing:

You can save and freeze some of the gumbo for another time. Gumbo often tastes better the second day as the flavors have more time to meld.

Lagniappe Gumbo Recipe (Crockpot Version)

Make the Roux:

In a skillet, heat 1/2 cup vegetable oil over medium heat.

Slowly add 1/2 cup flour to the oil, stirring constantly.

Continue to cook, stirring frequently, until the mixture turns dark brown. This process usually takes about an hour. Be careful not to burn the roux.

Sauté Vegetables:

Add the chopped onions, bell pepper, celery, and garlic to the roux in the skillet.

Cook until the vegetables are transparent, about 10-15 minutes.

Transfer to Crockpot:

Transfer the roux and vegetable mixture to the crockpot.

Add the bay leaves, sliced sausages, and shredded chicken.

Add Broth:

Pour 1 quart of chicken broth into the crockpot, stirring to combine.

Add the remaining chicken broth.

Cook:

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Serve:

Serve the gumbo in a bowl over cooked rice.

Garnish with sliced green onions.

Season with Tony Chachere's Creole Seasoning, if desired.

Easy Dark Over Roux

Preheat Oven:

Preheat the oven to 350 to 375 degrees. Adjust based on your oven; slightly under 375 degrees works best for most.

Start the Roux:

Begin making the roux on the stovetop in a cast iron pot. Heat the oil over medium-high heat, then reduce to medium.

Gradually whisk in the flour, a little at a time, until fully incorporated.

Bake the Roux:

Carefully transfer the pot into the preheated oven.

Cook for 1 to 1 1/2 hours, stirring every 20 minutes, until the roux turns a deep, dark chocolate brown.

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Store the Roux:

Keep cooled roux in a glass container or mason jar in the fridge until needed.

For best quality, use refrigerated roux within 4 to 6 months and frozen roux within 8 to 9 months.

To freeze, place the cold roux in ice cube trays until solid, then transfer the cubes to a bag for easy use. Thaw before using.

Using Stored Roux:

Always bring refrigerated stored roux to room temperature before using.

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Servings

10

Prep Time (hours)

1.5

Items Needed

Cast Iron Skillet, Spoon, Crockpot (Optional), Rice cooker (optional)

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Ingredients

The Roux

1/2 cup vegetable oil
1/2 cup flour

The Gumbo

1/2 lb. andouille sausage, sliced into 1/4-inch-thick circles
1/4 lb. Cajun smoked sausage, sliced into 1/4-inch-thick circles
3/4 cup coarsely diced onion
1/2 cup coarsely diced bell pepper
1/4 cup finely diced celery
1 tbsp chopped garlic
Rotisserie chicken - shredded, with no skin or bones
3 bay leaves
2-1/2 qt. chicken broth
Sliced green onions to taste
Tony Chachere's Creole Seasoning (optional)

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Item type

Consumable, Food / Drink

Creator

Morgan Berry

Related ethnicities

• American