i need a really good gumbo recipe any ideas?

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  • 1 decade ago
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    Gumbo

    This is the basic gumbo. Add or subtract at your will. This starts mild purposely not throw off any newcomers to spice. Very flavorful, though.

    4 servings 55 min 10 min prep

    Change to: servings US Metric

    1/4 cup canola oil

    1/4 cup flour

    2 cups chicken stock

    1/2 teaspoon paprika

    1/2 teaspoon dried thyme

    1/4 teaspoon onion powder

    1/4 teaspoon garlic powder

    1/4 teaspoon dry mustard

    1/4 teaspoon cayenne

    1/4 teaspoon white pepper

    1/4 teaspoon salt

    1/4 teaspoon pepper

    1 green bell pepper, chopped

    1/2 onion, chopped

    2 celery ribs, chopped

    2 garlic cloves, minced

    2 chicken breasts, cubed

    1/2 lb kielbasa, sliced 1/4 inch then cut in half

    Not the one? See other Gumbo Recipes

    < 60 mins Gumbo

    Cajun Gumbo

    Chicken Breasts Gumbo

    Comfort Food Gumbo

    Reduced Carbohydrates Gumbo

    Get all the prep work out of the way. Measure and chop everything and put in it’s own place. (Keep garlic by itself as it doesn’t go in at the same time as the other veggies).

    Now, pop a beer and make the roux. Heat the oil in a good cast iron skillet over medium heat. If you don’t have one, you should get one. They are awesome.

    Once the oil is hot, add the flour a little at a time. Whisk constantly until the roux becomes a medium to dark brown color.

    Add all the veggies except the garlic. Mix into the roux well and cook for several minutes, stirring occasionally. Once the veggies have cooked through, about 8 minutes, add the garlic and spice mix. Cook and stir for one minute.

    Slowly add the chicken stock and stir well to mix in with the roux. Bring to a boil and add the chicken and kielbasa. Slow to a simmer, cover and cook for 25 minutes, stirring occasionally.

    Server over rice. Brown rice is a good alternative to the basic white rice. Takes longer to cook but taste tons better and is better for you.

    gs

  • 4 years ago

    Okra is usually the key to gumbo. Trappy's has canned okra. Brown 1-2 lbs of good sausage or deboned, deskineed cut up chicken in some oil. Add diced onions and saute for a minute. Add a large can of diced tomatoes and chili peppers. Add enough instant brown rice to make about a cup of cooked rice. Let that simmer til rice is cooked. Season with good hot sauce (not Tabasco unless you really like vinegar) Drain a can of hominy and a can of okra. Fold into hot mix. Serve with warm corn bread sticks. Yummo! Making this at home you can make the rice separately and serve the gumbo on top. At a tailgate it is good to have it all in one dish.

  • 1 decade ago

    3 cups chopped onions

    1½ cups chopped celery

    1 cup chopped Bell peppers

    3 cloves garlic (crushed

    1 tablespoon Tony Chachere's Cajun Spice or to taste

    5 Tablespoons flour

    4 Tablespoons oil (do not use olive oil too low burn point)

    1½ lbs. frozen okra sliced

    1-16oz can chopped tomatoes

    ½ teaspoon good hot sauce to taste

    6 cups water

    2 chickens, cut up

    1 teaspoon pepper (fresh ground)

    1 package Eckerd's sausage, cut up (you can use any style sausage)

    3 Beers or three glasses of Wine

    Drink first Beer or glass of Wine while cutting everything up and review recipe.

    Then drink second beer or wine while you add oil and flour in large stock pot over low heat, stir until nut brown this should take at least ½ hour, any faster and the flour will burn and it will make the gumbo bitter.

    Add onions, sauté until brown, add water, celery, Bell peppers, garlic, Hot sauce, chicken and sausage. Simmer until chicken is easy to pull from bones this should take about 1½ hours.

    The third beer or wine is consumed while you remove chicken, de-bone then return chicken to pot. Add okra and tomatoes and simmer for 30 minutes.

    Serve over rice and sprinkle with file.

    Its better the next day!

    Source(s): I got a Blue Ribbon for this at the Texas state fair
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  • Catfish Gumbo [6 servings]

    1 pound catfish fillets, cut into 1 inch pieces

    1/4 cup vegetable oil

    1/2 cup celery, chopped

    1/2 cup green bell pepper, chopped

    1/2 cup onion, chopped

    1 clove garlic, chopped

    2 cups water

    2 cubes beef bouillon

    2 (8 ounce) cans diced tomatoes

    1 (10 ounce) package frozen okra

    1 teaspoon salt

    1/4 teaspoon red pepper flakes

    1/4 teaspoon dried thyme

    1 bay leaf

    1/8 teaspoon hot pepper sauce

    In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water.

    In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender.

    Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.

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    Cajun Chicken and Sausage Gumbo

    1 cup vegetable oil

    1 cup all-purpose flour

    1 large onion, chopped

    1 large green bell pepper, chopped

    2 celery stalks, chopped

    1 pound andouille or smoked sausage, sliced 1/4 inch thick

    4 cloves garlic, minced

    salt and pepper to taste

    Creole seasoning to taste

    6 cups chicken broth

    1 bay leaf

    1 rotisserie chicken, boned and shredded

    Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.

    Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

  • 1 decade ago

    check our foodnetwork.com, lots and lots of great recipes!

  • 1 decade ago

    i dont even know how 2 cook!!!!! :)

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