Kitchen Sink Gumbo Recipes

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GUMBO



Gumbo image

This loaded gumbo is a perfect excuse to throw a little shindig to celebrate like they do in Louisiana. Invite your closest friends and indulge in this rich and flavorful gumbo, exactly the way it's intended to be enjoyed.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

1/2 cup plus 1 tablespoon vegetable oil
1/2 cup all-purpose flour
8 ounces andouille sausage, cut into 1/2-inch pieces
1 1/2 pounds boneless skinless chicken thighs, quartered
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 ribs celery, chopped (about 1 cup)
1 large onion, chopped (about 2 cups)
1 green bell pepper, chopped (about 1 1/2 cups)
1/4 teaspoon cayenne pepper
4 cloves garlic, finely chopped
4 cups chicken broth
2 tablespoons pickling spice
1 1/2 pounds medium shrimp (21 to 25 count), peeled and deveined, tails removed
1/2 teaspoon gumbo file
Hot cooked white rice, for serving

Steps:

  • Heat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set the roux aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and is lightly browned. Remove the sausage with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon pepper and brown over medium heat in the sausage drippings. Remove the chicken from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and slightly darkened (be careful not to burn), about 1 minute. Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds. Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux a bit at a time until combined. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes.
  • Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes. Remove and discard the pickling spice bundle. Taste and adjust the seasoning with additional salt and pepper. Serve the gumbo over rice.

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.

IT'S SO EASY IT'S CHEATING GUMBO



It's so Easy It's Cheating Gumbo image

This is the easiest best tasting gumbo that you would swear came from a real roux. It is a fast delicious staple in my house weekly and can be multiplied easily for larger parties or used with seafood. Just don't tell anyone your secret ... shhh.

Provided by roblyn30

Categories     Gumbo

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 ounces dry roux, Gumbo Base, Oak Grove Smokehouse
1 rotisserie-cooked chicken
1 lb andouille sausages or 1 lb smoked sausage
32 ounces unsalted chicken stock
16 ounces water
1 tablespoon Kitchen Bouquet
salt
1 tablespoon pepper
hot sauce
1 cup rice

Steps:

  • Debone the chicken into bite size pieces.
  • Slice the sausage into bite size pieces.
  • I usually use 2/3 the chicken and ½ the sausage depending on how much meat you like in your gumbo.
  • Brown the sausage.
  • Cook the rice.
  • Add the chicken stock, kitchen bouquet, pepper, water, gumbo base and chicken meat to the sausage.
  • Cover and bring to a boil.
  • Reduce heat, stir and simmer 20-25 minutes.
  • Add salt, pepper, and hot sauce to taste.
  • TIP: Can use brown or white rice. Recipe can be multiplied easily for larger parties. And freezes beautifully.
  • TIP: Oak Grove products can be found at Walmart or other Grocers in the South or the following website link: Oak Grove Smokehouse Gumbo Base - Cajun Supermarket.

Nutrition Facts : Calories 964.1, Fat 53, SaturatedFat 17.1, Cholesterol 196.2, Sodium 1565.3, Carbohydrate 47.4, Fiber 1.2, Sugar 1.3, Protein 70.5

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Top Asked Questions

How do you cook gumbo?
START THE GUMBO Over medium heat on the stovetop, stir the onion, poblano pepper and green pepper into the hot roux. Cook, stirring often, until the vegetables are soft, about 10 minutes. Stir in the garlic, 1 tablespoon flour and cayenne, cook for about 1 minute.
How to cook chicken and sausage gumbo?
This Chicken & Sausage Gumbo recipe is a Southern-style dish with the perfect amount of spice! 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.
How to make gumbo from New Orleans seafood?
Here are all of the ingredients you need to make the best authentic New Orleans Seafood Gumbo recipe: 1 All-purpose flour 2 Vegetable oil 3 Butter 4 Okra 5 White vinegar 6 Long grain rice 7 Andouille sausage 8 Onion 9 Green bell pepper 10 Celery More items...
How to cook Chicken Gumbo with okra?
Add the chicken and bring the soup to a boil. Turn the heat to low. Add the bay leaf, okra, salt and pepper to the soup and stir to combine. Simmer for 10 minutes or until the soup begins to thicken. Serve the chicken gumbo over rice, if desired.

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