Home Style Gumbo Recipes

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NEW ORLEANS GUMBO



New Orleans Gumbo image

I've been making this New Orleans gumbo for at least 30 years. I'm originally from New Orleans, and I think it's a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It's an old standby for my family, who requests it frequently. -Dolores M. Bridges, Danville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, chopped
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves., Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.

Nutrition Facts : Calories 339 calories, Fat 10g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 841mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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.

GUMBO



Gumbo image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 29

2 pounds okra, sliced
Olive oil, for drizzling
2 cups paprika
1 1/2 cups salt
2/3 cup ground black pepper
1/2 cup cayenne pepper
1/2 cup garlic powder
1/2 cup onion powder
1/4 cup dried whole oregano
1/4 cup dried whole thyme
1 pound andouille sausage, sliced thin
1 tablespoon minced garlic
4 stalks celery, medium dice
1 Spanish onion, medium dice
1 green bell pepper, medium dice
1 red bell pepper, medium dice
1 cup olive oil
1 cup all-purpose flour
1/2 cup canola oil
6 cups chicken or pork stock
2 cups shredded smoked chicken
2 cups shredded smoked pork
2 cups crushed canned tomatoes
1 teaspoon gumbo file
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 bay leaf
Salt and pepper
Rice or cornbread, for serving

Steps:

  • For the roasted okra: Preheat the oven to 350 degrees F.
  • Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
  • For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
  • For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
  • Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
  • Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.

HOME-STYLE GUMBO



Home-Style Gumbo image

Enjoy this flavorful pork and shrimp gumbo recipe that's easily made at home in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 13

1 teaspoon oil
1 cup chopped onions
1 cup chopped celery
1 medium green bell pepper, chopped
2 garlic cloves, minced
1/2 lb. boneless pork loin, cut into thin strips
2 1/2 cups Progresso™ chicken broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/2 to 1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 (14.5-oz.) can Muir Glen™ Organic Diced Tomatoes, undrained
1 cup uncooked instant rice
1 (12-oz.) pkg. frozen shelled deveined cooked shrimp, thawed

Steps:

  • Heat oil in Dutch oven over medium-high heat until hot. Add onions, celery, bell pepper and garlic; cook and stir 5 minutes.
  • Add pork; cook 2 to 3 minutes or until no longer pink.
  • Add broth, thyme, basil, hot pepper sauce and tomatoes; mix well. Bring to a boil. Stir in rice and shrimp. Remove from heat; cover and let stand 5 minutes or until shrimp are hot. If desired, serve with additional hot pepper sauce.

Nutrition Facts : Fat 1/2, ServingSize 1 1/2 Cups

AUTHENTIC CAJUN GUMBO



Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

  • Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

ITALIAN-STYLE GUMBO RECIPE



Italian-Style Gumbo Recipe image

Put a European spin on a traditional gumbo recipe. This delicious Italian-Style Gumbo Recipe is made with shrimp, Italian sausage and Parmesan cheese.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

1 cup long-grain white rice, uncooked
3 Tbsp. butter
3 Tbsp. flour
1/2 cup KRAFT Grated Parmesan Cheese, divided
3/4 lb. Italian sausage, crumbled
3 stalks celery, sliced
1 green pepper, chopped
1 small onion, chopped
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 lb. frozen uncooked cleaned medium shrimp, thawed

Steps:

  • Cook rice as directed on package, omitting salt.
  • Meanwhile, melt butter in large saucepan on medium heat. Stir in flour and 1/4 cup cheese; cook and stir 5 min. or until mixture comes to boil. Add sausage, celery, peppers and onions; cook 15 min., stirring frequently. Stir in tomatoes, chicken broth and shrimp; cook 10 min. or until mixture is heated through and shrimp are done, stirring occasionally.
  • Spoon shrimp mixture over rice; top with remaining cheese.

Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 4 g, Protein 14 g

"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

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

AUTHENTIC NEW ORLEANS STYLE GUMBO



Authentic New Orleans Style Gumbo image

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

Provided by Lauren Allen

Categories     Main Course     Soup

Time 1h20m

Number Of Ingredients 14

1 heaping cup all-purpose flour
2/3 cup oil ((vegetable or canola oil))
1 bunch celery (, diced, leaves and all)
1 green bell pepper (, diced)
1 large yellow onion (, diced)
1 bunch green onion (, finely chopped)
1 bunch fresh parsley leaves (, finely chopped)
2-3 cloves garlic
1-2 Tablespoons cajun seasoning (*)
6-8 cups Chicken broth (*)
12 ounce package andouille sausages (, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille))
Meat from 1 Rotisserie Chicken*
2 cups Shrimps (, pre cooked)
cooked white rice (for serving)

Steps:

  • Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
  • Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
  • Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
  • Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
  • Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
  • Add meat. Add chicken, sausage, and shrimp.
  • Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

AUTHENTIC GUMBO



Authentic Gumbo image

While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share.

Provided by ChrysalisUnfurled

Categories     Gumbo

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 cup vegetable oil
1 cup flour
2 cups chopped onions
1 cup chopped bell pepper
1/2 cup chopped celery
10 cups water (may wish to substitute some chicken stock)
2 bay leaves
1/2 teaspoon ground thyme
1 (3 1/2-4 lb) roasting chickens, cut into serving pieces
2 teaspoons salt
1 teaspoon cayenne
1 lb andouille sausage, cut crosswise into 1/4 inch slices
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
file powder

Steps:

  • In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
  • Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
  • Add the water/chicken stock & blend into the roux mixture.
  • Add the bay leaves & thyme.
  • Season the chicken with salt and cayenne.
  • Add the chicken to the roux-water mixture & simmer for 1 hour.
  • Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
  • Skim off any oil that has risen to the surface. Remove the bay leaves.
  • Check seasonings. Add more salt & cayenne if necessary.
  • Add the green onion & parsley.
  • Serve immediately in soup bowls over steamed rice.
  • File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.

Nutrition Facts : Calories 792.4, Fat 63.4, SaturatedFat 14.9, Cholesterol 125.9, Sodium 1370.8, Carbohydrate 19.5, Fiber 1.7, Sugar 2.9, Protein 35.2

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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2021-12-31 Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat. To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.
From thespruceeats.com


REAL GUMBO RECIPE PLUS 5 PRO TIPS - THE CAJUN TRAVELER
The “Process”. Heat water and stock/broth until boiling. Add roux and cook until the roux has completely dissolved. VERY IMPORTANT: Stir frequently so that the roux doesn’t stick to the bottom of the pot OR add a little roux at a time. Add turkey necks. Add chopped vegetables and cook for 45 minutes to 1 hour.
From thecajuntraveler.com


CLASSIC NEW ORLEANS GUMBO RECIPE - HOW TO COOK.RECIPES
2020-11-20 Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce.
From howtocook.recipes


144 EASY AND TASTY GUMBO RECIPES BY HOME COOKS - COOKPAD
Gumbo File Powder • boneless skinless chicken thighs • large uncooked shrimp - peeled and deveined • Andouille sausage - cut into about 1/2 inch slices • diced tomatoes • frozen or fresh okra • large onion - diced • green bell pepper - diced. 3 hours. A bunch of folks.
From cookpad.com


GUMBO RECIPE - PAULA DEEN
Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
From pauladeen.com


LOUISIANA GUMBO RECIPE | EATINGWELL
10 okra pods, trimmed and cut into 1/2-inch-long pieces (1 cup) ½ teaspoon freshly ground pepper. ¼ teaspoon dried thyme. ¼ teaspoon dried oregano. ⅛ teaspoon cayenne pepper. 1 bay leaf. ½ cup long-grain white rice. 6 ounces medium shrimp, peeled and deveined. 4 ounces boneless, skinless chicken breast, or thigh meat, trimmed and cut into ...
From eatingwell.com


BEST GUMBO RECIPE SLOW COOKER | DEPORECIPE.CO
2022-05-14 Best Gumbo Recipe Slow Cooker. Slow cooker shrimp gumbo close harbour seafood easy crockpot gumbo red creole style the schmidty wife slow cooker gumbo with en healthy seasonal recipes crock pot en sausage and shrimp gumbo recipe
From deporecipe.co


HEARTY GUMBO RECIPE | CHATELAINE
Heat a pot over medium. Add oil, and then onion and mushrooms. Cook until softened, about 5 min. Sprinkle flour and spice blend over vegetables. Cook, stirring often, …
From chatelaine.com


SIMPLE GUMBO RECIPE WITH SHRIMP - THERESCIPES.INFO
Easy Shrimp Gumbo Recipe - Food.com best www.food.com. 1 lb frozen shrimp (peeled or deveined) 3 cups cooked rice 1⁄ 4 cup fresh parsley (chopped) 1 tablespoon cajun seasoning (optional) directions Heat Margarine in dutch oven medium heat. Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened. Stir in flour ...
From therecipes.info


SEAFOOD FILE GUMBO RECIPE - THERESCIPES.INFO
In a cast-iron pot with a heavy lid over medium-high heat, add the oil and sauté the onion, celery, bell pepper, garlic, green onion tops, parsley, and sausage for 5 minutes. Add all the spices and hot sauce. Add the seafood stock, roux, and gumbo crabs. Close the lid and lower the heat to a simmer. . Let cook for 1 ho.
From therecipes.info


EASY GUMBO RECIPE - MOM ON TIMEOUT
2022-03-03 1 to 1½ pounds boneless skinless chicken thighs. Drop the salted butter into the saucepan and let it melt. Whisk in the all-purpose flour with the butter to create a roux (a smooth mixture of the flour and butter). ¾ cup salted butter, ¾ cups all-purpose flour.
From momontimeout.com


LOUISIANA GUMBO | SOUTHERN LIVING
Add critters and bay leaves to gumbo, and simmer for 4 hours, adding water if it becomes to thick. Stir every 30 minutes with a wooden spoon, while making sure to scrape the bottom. Skim any oil off the top of gumbo leaving about two tablespoons left in the pot. Serve over rice, and garnish with green onions.
From southernliving.com


BEST OKRA GUMBO RECIPE - HOW TO MAKE OKRA GUMBO
Okra Gumbo. Gumbo is the official dish of Louisiana. It’s most commonly made with meat or seafood or both, with okra or filé powder (ground dried sassafras leaves) added for flavor as well as for thickening, sometimes in addition to roux. This recipe delivers a flavorful, meat-free stew that’s hearty but not heavy, with tangy-sweet ...
From 177milkstreet.com


AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
2020-08-26 Boil for just a few minutes to reduce the slime. Then drain and set aside. Build the Base: Once the roux is a dark rich brown, add in the chopped andouille sausages. Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for several minutes.
From aspicyperspective.com


OUR FAVORITE GUMBO RECIPE {ONE-POT DISH!} - SPEND WITH …
2020-09-06 Heat 2 tablespoons oil over medium-high heat in a large pot. Add chicken and sausage and cook until you get a deep crust. Do not stir too much. Remove from pan and set aside. Add remaining oil to the pan along with flour. Cook over medium heat until fragrant and light brown in color. Add onion, celery and bell peppers.
From spendwithpennies.com


10 BEST SEAFOOD GUMBO RECIPES - HOW TO MAKE GUMBO FOR MARDI …
2018-02-05 Cheesy Shrimp And Grits. 10 Must-Have Cocktails To Make During Mardi Gras. 21 Creole Recipes For The Zestiest Mardi Gras Ever. Boozy King Cake Truffles. This Creole Seasoning Has Just Enough Heat ...
From delish.com


14 GUMBO RECIPES LOUISIANA LOVES - HOME - LOUISIANA COOKIN
2017-10-17 Published six times a year, each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike. So subscribe to the magazine to enjoy the full spectrum of columns, features, event spotlights, and tips and techniques.
From louisianacookin.com


DELICIOUS GUMBO RECIPES FOR MARDI GRAS - BETTER HOMES & GARDENS
2021-12-14 This meat- and seafood-rich gumbo wraps all the flavors of bayou country into a flaky, pastry-topped comfort food package. This easy variation on gumbo mixes sausage and shrimp with tender veggies for a mild stew. Serve it up in a large baking dish ($16, OXO) and watch the whole family enjoy every last bite.
From bhg.com


NEW ORLEANS GUMBO RECIPES
Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes.
From neworleans.com


10 EASY GUMBO RECIPES TO TRY AT HOME - YAHOO
2018-10-11 Whole 30 Chicken and Sausage Gumbo. This genius recipe uses arrowroot starch instead of flour in the roux — which makes it totally Whole 30 and Paleo compliant. Pardon us while we break out the ...
From yahoo.com


GUMBO | SOUTHERN LIVING
This will serve as a delicious flavor base for your soup. Fans of spice will love the kick from Spicy Andouille. Top each bowl with a few leaves of parsley for a fresh finishing touch. Be sure to serve with thick slices of crunchy French bread to help sop up the last few drops of broth. This soup feeds eight, making it the perfect day-after ...
From southernliving.com


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