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? asked in Food & DrinkCooking & Recipes · 1 decade ago

Does anyone have a good recipe for gumbo?

9 Answers

  • 1 decade ago
    Favorite Answer

    Yield: 20 servings


    First, assemble the stock

    Second, chop the vegetable for the roux.

    Third, assemble and chop the additions to the gumbo, i.e. more vegetables for a vegetarian gumbo, cleaned seafood for a seafood gumbo or chopped meats for a mixed gumbo.

    Then start to make the roux - after all other parts of the gumbo are ready to use.

    Gumbo is traditionally a catch-all dish. It's most forgiving. The most important part of making a good gumbo is preparing the roux and adding flavorful stock. At the point when the roux and vegetable base is finished, a decision can be made whether to make vegetarian gumbo, a seafood gumbo or a mixed gumbo.

    Assemble the stock: For a mixed gumbo, use chicken boullion cubes and 6 quarts of water, add 2 bay leaves, 1 tablespoon of oregano and utilize left over or tired vegetables to enrich the stock. Boil and leave simmering on the stove.

    For seafood gumbo, peel two pounds of shrimp, place the shells and heads in a large stock pot with 6 quarts of water, add 2 chicken boullion cubes (if desired or two vegetarian boullion cubes), 2 bay leaves, a tablespoon of oregano and left over and tired vegetables. Cook to boiling and continue to simmer for 20 minutes. Strain stock and keep hot.

    Vegetarian gumbo: mix 6 quarts of water utilizing vegetarian boullion cubes, 2 bay leaves and 1tablespoon of oregano and the vegetables which will form the substance of the gumbo. Some good additions are: cubed squash or pumpkin, diced green beans, diced carrots, parsnips, diced potato - use your imagination. There's nothing you shouldn't use. Cook until vegetable are tender. Keep hot.

    THE ROUX: Use a large heavy bottomed sauce pan, not teflon or cast iron. Measure 2 cups of white flour and have ready. Start by chopping into dice 2 large onions, 3 red peppers, half a bunch of celery and 5 or 6 smashed garlic cloves. Set aside and keep the garlic separate. Put 1 cup of oil, (peanut, safflower, or other bland oil - do not use olive or canola) into the sauce pan, add 1 stick of butter, melt together over medium heat. When oil and butter are hot and melted, slowly stir or whisk in one and one half cups of the flour. Keep stirring and never stop and never take your eye off the mixture. After 3 or 4 minutes, the mixture will begin to darken and when it does, add one quarter cup more of the flour and keep stirring. The mixture will begin to darken quickly. Keep stirring. If you're making a mixed gumbo of various meats and/or seafood, let the roux take on a caramel color. If you're preparing a vegetarian gumbo, let the roux take on a medium brown color (darker). For an all seafood gumbo, continue cooking the roux until you've achieved a dark mahogany brown. Stop the roux from cooking further by adding the diced vegetables (slowly). Continue stirring for 4 more minutes, and during the last minute add the garlic.

    You've noticed that you measured out 2 cups of white flour and have only been told to use 1 and 3/4 cups. This is because you will have to use your own judgement about using the last quarter cup of flour. The idea is for the flour to absorb all the oil/butter mixture.

    Transfer the cooked roux and vegetables to another large stock pot, and slowly add your desired soup stock, which should be very hot. Add by the ladleful - slowly at first, stirring constantly so the stock blends with the roux with no lumps. Avoid lumps. Gradually add all the 6 quarts of stock and bring the mixture to a full boil.


    Vegetarian: including the vegetables in the stock, your gumbo is nearly complete. Add one pound frozen cut okra, which has been defrosted, or one pound fresh uncooked okra that you've sliced into inch long chunks. Cook 5 minutes in boiling gumbo. Turn off gumbo and slowly add 4 tablespoons of gumbo filé powder, stirring constantly. The filé will thicken the gumbo. Put lid on pot and let settle for 20 minutes before serving. Add salt and pepper to taste just before serving.

    Seafood gumbo: Add to the boiling pot, the 2 pounds of raw, peeled shrimp and 2 to 3 small crabs. Add 1 pound of raw fresh or defrosted frozen okra. Bring back to a boil and immediately turn off the heat. Add 6 tablespoons gumbo filé - gradually - taste and adjust seasoning with salt and pepper. Cover and let stand one half hour during which time the shrimp, okra and crab will cook perfectly from the heat in the pot.

    Mixed gumbo: Add to the gumbo left over cooked chopped chicken, pork and/or other meat, some raw shrimp, some chopped sausage. Any other left overs you think will go well. Bring back to a full boil, add the okra, immediately turn off heat. Add 6 tablespoons of gumbo filé gradually, adjust seasoning and let sit one half hour during which time the okra will cook as will the shrimp from the heat in the pot.

    Gumbo is traditionally served with cooked rice. You may put the cooked rice into the bottom of the bowls and ladle the gumbo over it. Or serve the rice separately. Corn bread or french breadand a green salad make good accompaniments. End the meal with a piece of pie (ala mode if you wish). Enjoy!

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  • 1 decade ago

    See Gumbo on Wikipedia

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  • 1 decade ago

    go to and search for Gumbo in the Recipes. They have some excellent ones on there!

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  • Lola P
    Lv 6
    1 decade ago

    Quick & Easy Chicken-Sausage Gumbo Recipe

    1/2 lb light smoked sausage, cut into 1/2 inch thick slices

    1-3 tablespoon vegetable oil

    5 tablespoons all-purpose flour

    1 cup coarsely chopped onions

    1 cup chopped celery

    2 cloves garlic, pressed

    1 medium green bell pepper, chopped

    2 cups chicken broth

    1 (28 ounce) can diced tomatoes

    1-2 teaspoon creole seasoning

    4 cups chopped cooked chicken

    hot cooked rice

    1. Cook sausage over high heat in Dutch oven 5 minutes, stirring often.

    2. Remove sausage with a slotted spoon.

    3. Drain on paper towels.

    4. Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.

    5. Add onion and next 3 ingredients; cook 5 minutes, stirring often.

    6. Stir in broth and next 2 ingredients.

    7. Bring to a boil; cover, reduce heat, and simmer 5 minutes.

    8. Add sausage and chicken; simmer, covered, 5 minutes.

    9. Serve over rice.

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  • 1 decade ago

    2 Chickens, cut into 8 pieces

    -each, wing tips trimmed

    2 t Dried mustard

    2 t Sweet paprika

    1/4 t Salt

    1/4 t Freshly ground pepper

    1/8 t Ground allspice

    pn Cayenne pepper

    2 tb Olive oil

    4 Celery stalks, cut into 1/2"


    2 md Onions, coarsely chopped

    2 Red bell peppers, cored and

    -cut into 1/2" dice

    1 Green bell pepper, cored and

    -cut into 1/2" dice

    1 tb Finely chopped garlic

    4 c Sliced okra, fresh or frozen

    1 cn Plum tomatoes, drained

    -(reserve tomato juices),

    -with tomatoes coarsely


    2 tb Tomato paste

    1 t Dried thyme

    1 Bay leaf

    1/4 c Chopped flat-leaf parsley

    Cooked white rice (opt)

    Fresh okra is not wide available, but frozen okra is sold in most

    supermarkets and makes a perfectly acceptable substitute. When

    cooking up this gumbo, I'ce only called for a pinch of cayenne

    pepper, but you can add as much heat as you like.

    1. Rinse chicken pieces and pat dry. Preheat oven to 400'F.

    2. Combine first 6 seasonings in a small bowl and rub into chicken


    3. Place chicken in a shallow baking pan and bake for 15 minutes. Set


    4. Place oil in a large, heavy pot. Add celery, onions, red and green

    peppers and garlic; cook over low heat, stirring, for 10 minutes.

    Raise heat to medium, add okra and cook, stirring, an additional 5


    5. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and

    any pan juices to the pot. Cover with reserved tomato juices, making

    sure that all the chicken pieces are covered in liquid.

    6. Simmer over medium-low heat, partially covered, until chicken is

    tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook,

    uncovered, for 15 minutes longer. If gumbo begins to boil, reduce

    heat. Adjust seasonings to taste. Garnish with remaining parsley. If

    desired, serve hot over cooked rice.

    Per serving (based on 8, without rice): 415 calories, 19 grams fat,

    124 milligrams cholesterol.

    NOTE: If using frozen okra, defrost it or tinse under cold water, then


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  • 1 decade ago

    definitely check out All Recipes for user rated recipes for everything from cookies to gumbo ... you can modify to meet your serving requirements and print out recipe cards.

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  • 1 decade ago

    go to - there are plenty of recipes with user ratings and comments.

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  • 1 decade ago

    Try asking pokey.

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  • 1 decade ago

    Try this

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