Good Ole 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

CAJUN GUMBO



Cajun Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 10 servings

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
1 pound crab meat, cleaned
File powder
Hot pepper sauce
Cooked rice, for serving

Steps:

  • Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
  • Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
  • Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
  • Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
  • Serve with rice.

GOOD OLE' GUMBO



Good Ole' Gumbo image

This recipe is a great way to warm up on a cold day. The aroma is too much to resist. Serve with white rice and cornbread and you have a great meal.

Provided by AKQ165

Categories     Gumbo

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 18

2 medium onions, chopped
16 ounces chopped okra (frozen or fresh)
3 bell peppers, chopped or 16 ounces frozen bell peppers
3 bunches green onions, white part only
16 cloves garlic, chopped finely
5 stalks celery, chopped
3 tablespoons tomato paste
3 teaspoons dried thyme
2 teaspoons dried sage
2 bay leaves
1/8-1/4 teaspoon cayenne pepper
1 lb chicken thigh, skinned and browned
1 lb smoked sausage
2 lbs shrimp, peeled
2 1/2 cartons chicken stock
1 cup all-purpose flour
3/4 cup canola oil
1 tablespoon bacon fat (optional)

Steps:

  • Have all the vegetables chopped and ready before beginning the Gumbo.
  • Dice half of the sausage.
  • Cut rounds of the remaining sausage.
  • In a heavy soup pot, combine flour and oil and optional bacon fat to form the roux.
  • Cook over medium heat, whisking constantly, until the color of coffee.
  • This will take 20 minutes or more.
  • Do not walk away from the stove as the flour will burn and cause you to start again.
  • Once the roux is finished, lower heat to medium low, and add all the chopped veggies except the okra.
  • Cook stirring constantly until the veggies begin to sweat.
  • The roux will absorb the sweat so watch carefully.
  • Again, do not walk away.
  • Once the veggies begin to sweat, add the tomato paste and stir until distributed.
  • Add all the dry spices.
  • Slowly add the chicken stock, stirring to avoid lumps.
  • Add the chopped sausage and browned chicken.
  • Cover and simmer until the chicken is cooked thru.
  • Remove the chicken from the pot, and tear into bite sized pieces.
  • Reserve.
  • Add the okra and cook until tender, about 10 minutes.
  • Return chicken to the pot, and add remainder of the sausage.
  • Taste for seasoning and add salt or pepper to taste.
  • In the last few minutes before you are ready to eat, add the shrimp to the simmering gumbo, and cover.
  • Heat for two minutes and then turn off heat.
  • Allow to sit for another 5 minutes.
  • Serve over rice.

Nutrition Facts : Calories 762.9, Fat 48.9, SaturatedFat 10.8, Cholesterol 307.3, Sodium 1233.2, Carbohydrate 29.6, Fiber 5.6, Sugar 5.3, Protein 51.2

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

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

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