Big Easy Gumbo Recipes

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BIG CHARLIE'S GUMBO



Big Charlie's Gumbo image

This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.

Provided by Eric Bernabe

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h

Yield 10

Number Of Ingredients 24

2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
¾ cup chopped celery
1 pound okra, chopped
¼ cup butter
¼ cup all-purpose flour
½ pound cubed beef stew meat
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 ½ teaspoons white sugar
1 ½ tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
½ teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
½ pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
½ teaspoon hot pepper sauce
¼ cup Worcestershire sauce
½ lemon
file powder (see Note)

Steps:

  • Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
  • In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
  • Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 15.2 g, Cholesterol 146.8 mg, Fat 26.9 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 11.5 g, Sodium 1047.9 mg, Sugar 5.4 g

" BIG EASY " GUMBO



From January, 2011's issued of Southern Living. This is an easier version of the original because it uses pre-cooked chicken and canned broth. Don't forget...heat your oil good before adding the flour for a flavorful and fast roux. Good for OAMC, too.

Provided by gailanng

Categories     Gumbo

Time 1h8m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons creole seasoning
2 garlic cloves, minced
3 (14 ounce) cans low sodium chicken broth
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4 inch thick slices (can sub smoked sausage)
1 1/2 cups frozen black-eyed peas, thawed (this is untraditional and optional)
1 lb peeled large raw shrimp

Steps:

  • Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. Do not burn mixture.
  • Reduce heat to medium. Stir in onion and next 4 ingredients and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
  • Add shrimp and cook 5 minutes or just until shrimp turn pink. Serve over hot rice.

Nutrition Facts : Calories 484.1, Fat 27.8, SaturatedFat 6.2, Cholesterol 140.2, Sodium 774.4, Carbohydrate 20.4, Fiber 2.6, Sugar 2, Protein 37.6

SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO



Sunny's Big Easy Chicken and Andouille File Gumbo image

Provided by Sunny Anderson

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 16

3 tablespoons cooking oil
2 chicken breasts, gently pounded thin
2 pounds andouille sausage, sliced into 1-inch rounds
1 stick salted butter
1 cup all-purpose flour
1/4 cup Cajun seasoning, preferably Mama Mia's For Whatever Seasoning
2 green bell peppers, seeded and chopped
1 white onion, finely chopped
4 celery stalks, finely chopped
2 jalapenos, finely chopped (seeds optional)
4 cloves garlic
Kosher salt and freshly ground black pepper
Enough chicken stock base for the 8-cup stock equivalent
2 bay leaves
2 tablespoons file powder, plus more for serving
Serving suggestions: cooked white rice and hot sauce, optional

Steps:

  • Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
  • Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
  • Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
  • Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
  • Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

"BIG EASY" GUMBO



Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 12

1/2 cup peanut oil
1/2 cup Gold Medal™ all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons finely chopped garlic
5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch slices
1 1/2 cups frozen black-eyed peas, thawed
1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

Steps:

  • In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
  • Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
  • Stir in shrimp; cook 5 minutes or just until shrimp are pink.

Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

BIG-BATCH ANDOUILLE GUMBO



Big-Batch Andouille Gumbo image

Take the time to chop some extra veggies and sausage, and make this giant pot of soup to freeze in batches. On a busy night, a satisfying dinner can be ready in minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 18

1 cup vegetable oil
1 1/2 pounds andouille sausage, cut into 1-inch pieces
3/4 cup all-purpose flour
2 medium onions, chopped
3 green bell peppers, stemmed, seeded and chopped
4 ribs celery, chopped
Kosher salt
1 pound fresh or frozen okra, cut into 1/2-inch pieces
10 cloves garlic, roughly chopped
1 tablespoon fresh thyme leaves
3 bay leaves
1 teaspoon crushed red pepper flakes
6 cups low-sodium chicken broth
One 28-ounce can whole peeled plum tomatoes, crushed by hand
3 tablespoons apple cider vinegar
1 bunch scallions, thinly sliced
1/4 cup packed fresh parsley leaves, chopped
Steamed white rice, for serving

Steps:

  • Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
  • Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
  • Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
  • Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.

QUICK 'N EASY GUMBO



Quick 'n Easy Gumbo image

Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :)

Provided by Rob in Malibu

Categories     Gumbo

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs sausage, preferably spicy Louisiana type
1/2 lb cooked ham, salty southern type
1 lb chicken or 1 lb shrimp, but not both
2 tablespoons extra virgin olive oil
4 tablespoons garlic, crushed
1 cup onion white, chopped
1 cup green onion, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
1 cup okra, chopped
1 cup roma tomato, chopped
3 cups chicken broth
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons pepper
2 tablespoons flour

Steps:

  • Pour a glass of nice red wine and have a drink.
  • Put some Italian opera on the stereo and turn volume up.
  • Start a big pot of rice, I prefer white rice to serve this gumbo over.
  • Rice is on the top shelf to the right.
  • Cut meat into nice bite-sized slices, keeping fingers clear of blade.
  • Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
  • Try not to eat too much of the meat while you cook or allow family members to.
  • Precooked meats like the pork will speed process.
  • Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
  • Never under cook chicken.
  • Saute until lightly browned.
  • Add broth to the pot and bring to a boil.
  • Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
  • Toss in spices last.
  • Cook over medium heat until all ingredients are blended and cooked to your liking.
  • Not over cooked or too soft is how I like it.
  • Maybe fifteen minutes tops.
  • The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
  • Now taste your results being careful not to burn your tongue no matter how hungry you are.
  • You're going to need that tongue later.
  • Add ingredients according to your liking.
  • I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
  • Don't make it too spicy or your wife will not enjoy it.
  • Serve over rice in big bowls.
  • Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
  • You can now add more Tabasco to your own bowl and give your wife a wink.
  • Turn off the TV and try talking to each other for a change.
  • Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
  • Enjoy!

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Top Asked Questions

What is the best gumbo recipe?
Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
What do you do with cooked chicken for gumbo?
This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo.
How long does it take to cook gumbo?
Every good gumbo starts with mixture of butter and flour called a roux. In this case, we’re cooking the roux until it has a golden color, which can take about 10 minutes.
How long does gumbo last?
Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired. This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.

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