Cooking New Orleans Style Gumbo in your Home Kitchen with Nina Compton.
You may know her from Top Chef New Orleans (hello fan favorite!). She’s come to be one of the most celebrated Chefs in today’s restaurant industry. Originally from the Caribbean island of Saint Lucia, Chef Compton now calls New Orleans home where she’s running two successful restaurants in the Crescent City – Compère Lapin inside The Old No. 77 Hotel & Chandlery and the Bywater American Bistro.
Chef Nina lets us into her kitchen to show us how to make one of her favorite dishes, Crawfish and Andouille Sausage Gumbo. Recipe below for your cooking pleasure.
Crawfish and Andouille Sausage Gumbo (serving size: 4 people)
- 1 cup onion diced
- 1 cup celery diced
- 1 cup green bell peppers diced
- ½ cup andouille sausage
- 6 oz. crawfish tails cleaned (reserve the shells for stock) – or substitute shrimp
- 1 bay leaf
- 1 tbsp cayenne
- 1 cup canola oil
- ¾ cup flour
- 2 tsp Filé powder
- 4 tbsp sliced scallions
- Salt as needed
- Place the shells in a pot and cover with cold water. Bring to a boil and simmer for 45 minutes and then strain. Set aside.
- In a Dutch oven on low heat, add the oil, flour and a little salt and cook for 45 mins stirring constantly until the color changes from amber to creamy coffee color.
- Add the sausage and render for 1 minute, then add the onions, celery and peppers, and salt to season. Sauté for 2 minutes. Add cayenne followed by the stock.
- Simmer for 10 minutes. Add Filé powder and continue to simmer for 45 minutes. Skim the excess fat while cooking.
- Check consistency and then then add the crawfish (or shrimp) tails and simmer for an additional 3 mins to warm the tails.
- Serve with cooked white rice and top with scallions.