Good Ol Gumbo Recipes

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GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

VALERIE'S VERY BEST GUMBO



Valerie's Very Best Gumbo image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 19

1 cup plus 2 tablespoons canola oil
1 cup all-purpose flour
6 ribs celery, chopped
2 green bell peppers, chopped
1 large white onion, chopped
1 bunch scallions, 1/2 cup sliced for garnish and the remaining chopped
8 to 10 cloves garlic, chopped
2 quarts store-bought chicken stock
Two 15-ounce cans diced tomatoes
12 ounces andouille sausage, sliced into 1/2-inch pieces
12 ounces smoked sausage, sliced into 1/2-inch pieces
1 scant tablespoon cayenne, or more to taste (this much makes it medium spicy)
3 bay leaves
Kosher salt and freshly ground black pepper
One 10-ounce box frozen sliced okra, thawed
1 rotisserie chicken, meat shredded (about 4 cups)
15 cups cooked white rice, such as Minute Rice, for serving
Hot sauce, such as Crystal, for serving
File powder, for serving, optional

Steps:

  • Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
  • Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
  • Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
  • Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.

CHICKEN GUMBO



Chicken gumbo image

A low-fat Creole-inspired okra and green pepper stew with cayenne, paprika, cumin and thyme

Provided by Katy Greenwood

Categories     Lunch, Main course

Time 1h

Number Of Ingredients 17

1 tbsp olive oil
500g skinless, boneless chicken thigh , cut into chunks
1 onion , chopped
1 green pepper , deseeded and chopped
3 celery sticks, finely chopped
1 garlic clove , finely chopped
¼ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 bay leaf
1 heaped tbsp plain flour
400g can chopped tomato
400ml chicken stock
100g okra , cut into 2cm rounds
small handful sage , leaves chopped
crusty bread or microwave rice, to serve

Steps:

  • Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
  • Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.

Nutrition Facts : Calories 242 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

GOOD OL' BURGER



Good Ol' Burger image

For an easy weeknight dinner, try these juicy burgers. A dollop of chili sauce on top makes them extra flavorful. -Ron Treadaway, Acworth, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 large egg, lightly beaten
1/4 cup dry red wine or beef broth
1 tablespoon chili sauce
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1 pound ground beef
4 hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

Steps:

  • In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 160°., Grill buns over medium heat, cut side down, 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and onion.

Nutrition Facts : Calories 364 calories, Fat 16g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 349mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

GOOD OL' GUMBO



Good Ol' Gumbo image

This is a great recipe for anyone who wants to try out their hand making authentic gumbo for the first time. It may seem like a lot, but don't let it scare you. It's easier than it looks. I like using chicken and shrimp in mine but you can use just about any kind of meat(s) you want. For those of you who don't realy like okra, good news, you can leave out that part if you want. It'll still taste great. Well, have fun cooking and enjoy! P.S. Cooking this goes great with a beer!;)

Provided by Ashley R. T. Shrout

Categories     Gumbo

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 onion
1 large bell pepper
1 (14 1/2 ounce) can whole tomatoes
1 (10 ounce) bag frozen cut okra
3 stalks celery
3 tablespoons Worcestershire sauce
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup cooking oil
3 tablespoons butter
3 tablespoons oil
3 tablespoons flour
2 (14 1/2 ounce) cans chicken stock, and 1 1/2 cup of that to set aside for roux mixture
shrimp or seafood, thoroughly washed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Tony Chachere's Seasoning
4 -6 drops louisiana hot sauce

Steps:

  • You'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).
  • Cut up chicken into cubes and start boiling it in the large cooking pot. Let chicken cook until step # 13. May need to keep adding water as it boils down.
  • Dice onions, bell pepper, and celery then set aside (a.k.a. the 'trinity').
  • Heat the ½ cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.
  • Put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sautéing the onions, bell pepper, and celery (trinity) for 10 minutes. You'll want to burn it a bit to help add flavor to the gumbo.
  • Add the large can of tomatoes along with it's juices and smash up the tomatoes as you stir.
  • Add the 2 cups of chicken stock, 3 tablespoons Worcestershire sauce, ½ tspn. oregano, ½ tspn. Garlic powder, and okra, excluding the okra oil.
  • Cover and cook for 30 minutes.
  • *While that's cooking make your roux:.
  • In frying pan heat 3 tablespoons oil up on med high.
  • Add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).
  • Once brown, add the 1 ½ cup of chicken stock to make a gravy. Stir out all the lumps with whisk and set aside.
  • After the 30 minutes cooking time is up, add the roux and meat(s) to the pot.
  • Add salt and pepper (and Tony Chachere's Seasoning & Louisiana Hot Sauce).
  • Cover again and cook for additional 30 minutes.
  • Serve over rice or eat as a soup.

Nutrition Facts : Calories 381.8, Fat 32.8, SaturatedFat 7.4, Cholesterol 19.4, Sodium 543.3, Carbohydrate 18.6, Fiber 3, Sugar 7.9, Protein 5.9

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