Gumbo Recipes

GUMBO

Steps:

• In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

LOUISIANA GUMBO

Steps:

• Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.

GUMBO

Steps:

• Heat a medium skillet over medium-high heat; add flour. Toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a plate to stop it from cooking.
• Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, transfer to a large bowl, and reserve. Add the chicken, and brown, turning once, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage. Add the pepper, onion, and celery to the Dutch oven. Season with salt and pepper, and cook until softened, about 4 minutes. Remove with a slotted spoon, and add to the sausage and chicken.
• Reduce heat to medium-low, and add the butter to the Dutch oven. Once melted, sprinkle in the toasted flour, and stir until combined. Continue cooking until bubbles form and mixture becomes very thick and dark brown, about 4 minutes. Add the stock, tomatoes, okra, thyme, bay leaf, and reserved meat and vegetables. Raise heat and bring to a boil; let simmer, uncovered, until chicken is tender and liquid has thickened, about 1 1/4 hours. Remove thyme, and serve hot over rice.

CHICKEN GUMBO

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.

QUICK 'N EASY GUMBO

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!

CHICKEN GUMBO

Steps:

• In a large soup pot, add all ingredients.
• Bring to a boil.
• Reduce heat and simmer until all vegetables and rice are tender.
• Remove bay leaf and serve.

GOOD NEW ORLEANS CREOLE GUMBO

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.

"BIG EASY" GUMBO

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.

SEAFOOD GUMBO

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.