Southerngumbo Recipes

SOUTHERN GUMBO

Southern Gumbo image

From Southern Living "Southern Gumbo originally appeared in our Feb 1971 issue, submitted by Dr. William White of Seguin, TX. Even now we still receive frequent requests for reprints of the recipe." This is very good.

Provided by TxGriffLover

Categories Gumbo

Time 4h30m

Yield 7 1/2 quarts, 12 serving(s)

Number Of Ingredients 27

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
8 stalks celery, chopped
3 large onions, chopped
1 green pepper, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh parsley (optional)
1 lb okra, sliced
2 tablespoons shortening
2 quarts chicken stock
2 quarts water
1/2 cup Worcestershire sauce
hot sauce
1/2 cup catsup
1 large tomatoes, chopped
1 tablespoon salt
4 slices bacon or 1 large ham steak, chopped
1 -2 bay leaf
1/4 teaspoon dried whole thyme
1/4 teaspoon dried whole rosemary
red pepper flakes
2 cups chopped cooked chicken
2 lbs fresh crabmeat
4 lbs shrimp, peeled and deveined
1 pint oyster, undrained
1 teaspoon molasses or 1 teaspoon brown sugar
hot cooked rice

Steps:

Combine oil and flour in a large Dutch oven; cook over medium heat until roux is the color of a copper penny.
Stir in celery, onion, green pepper and garlic; add parsley. Cook 45 minutes to 1 hour stirring occasionally.
Fry okra in 2 T hot shortening until browned. Add to gumbo and stir well over low heat for a few minutes.
At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use.
Add next 12 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally.
About 30 minutes before serving, add chicken, crabmeat and shrimp, simmer 30 minutes. Add oysters during.
last 10 minutes of simmering period. Stir in molasses.
Serve over hot rice.

Nutrition Facts : Calories 649.3, Fat 30.7, SaturatedFat 5.8, Cholesterol 385.4, Sodium 1745.6, Carbohydrate 29.7, Fiber 2.9, Sugar 9.5, Protein 61.8

SOUTHERN SEAFOOD GUMBO

Southern Seafood Gumbo image

I tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. -Susan Wright, Champaign, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 celery ribs with leaves, chopped
1 medium green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 bottle (46 ounces) spicy hot V8 juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon cayenne pepper
1 package (16 ounces) frozen sliced okra, thawed
1 pound catfish fillets, cut into 3/4-inch cubes
3/4 pound uncooked medium shrimp, peeled and deveined
3 cups cooked long grain rice

Steps:

In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook 7 minutes longer or until shrimp turn pink. Place rice in 12 individual serving bowls; top with gumbo.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 512mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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

Ingredients

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

SOUTHERN SEAFOOD GUMBO

Southern Seafood Gumbo image

Okay....this is not your same old timey recipe, but it is good, plus it is quick and easy to make. Great for those weeknights when you want some good old comfort foods, but don't have the long cook time that is often involved in that type cooking.

Provided by Jellyqueen

Categories Gumbo

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1/2 teaspoon celery seed
1 medium bell pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
24 ounces v 8 vegetable juice (must be the hot and spicy)
8 ounces tomato sauce
1 cup water
1 (14 1/2 ounce) can crushed tomatoes
1/4 teaspoon cayenne pepper
1 (16 ounce) package okra, sliced style
1 lb fish fillet, cut into bite size pieces (I like Tilapia)
3/4 lb frozen salad shrimp
3 cups cooked rice, cooked measurement

Steps:

Pour olive oil into a heated soup pot.
Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
Add celery seed.
Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
Bring to a boil and simmer about 10 minutes.
Stir in fish and cook for approximately 8 more minutes.
Add shrimp and cook for about 5 more minutes.
Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
Serve with a green salad and crusty bread and you have a full meal.

Nutrition Facts : Calories 350.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 113.1, Sodium 903.9, Carbohydrate 47.9, Fiber 6.2, Sugar 7.5, Protein 31.6

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