What are some good recipes for gumbo that has seafood and chicken in it?
- 1 decade agoFavorite Answer
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water or shrimp stock
6 gumbo crabs, broken in half
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
Combine the oil and flour in a large cast-iron pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt, cayenne and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water or shrimp stock and stir to blend. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl. Remove from heat. Remove the bay leaves. Serve with file powder passed at the table. Serves 6.
you can add chicken even whole boiled eggs what ever you want to or take away...enjoy
Chicken and Sausage gumbo
The only tricky part to this gumbo is the roux. We've started making the roux in the microwave. It's a little easier to make and a little harder to burn it. Allow yourself 3 or 4 hours to cook it!!!
--- The Roux ---
1 c. flour
1 c. oil
1 onion (chopped)
- Fill gumbo pot (about 8-12 qt) 1/3 to 1/2 full of water. Put to boil to be used later.
- Mix flour and oil in a microwave boil (1 1/2 qt).
- Cook on full power for 6 minutes. Stir.
- Cook another 3 minutes. Stir.
- Cook at 1 minute intervals, stirring in between until the roux is the color of a hersey's kiss.
- Add chopped onion. Cook for another minute.
(If following a stove top roux recipe, add onions when you have about 5 minutes left of cooking)
- Add roux to boiling water. Let mixture return to a boil. Watch it carefully because it can boil over! - Lower fire until it is boiling slowly and doesn't foam up.
- Boil for 1 FULL HOUR! A Must!
--- The Gumbo ---
1 cut-up fryer, or whatever chicken pieces you want
1 lb sausage (sliced)
1 cup parsley (chopped)
1 cup green onions (chopped)
- Season chicken before hand with Cajun seasonings. (We prefer Tony Chachere's)
- Add sausage to mixture.
- Cook for another hour. If gumbo is getting to thick, add more water.
- Add chicken. Cook for 30-45 minutes or until chicken is tender.
- Add green onions and parsley.
- Cook for 5-10 minutes. Turn off fire.
- Let gumbo set for awhile and then skim off the excess fat that rises to the top. - Taste and adjust seasonings.
Serve over hot rice.
heres a link to a "creole" style new orleans gumbo ...http://www.recipezaar.com/61044
- trishLv 44 years ago
hen GUMBO a million frying hen a million onion a million slice Francis Bacon or salt pink meat a million can tomatoes 2 quarts water a million green bell pepper a million pink bell pepper 2 cans okra a million/2 cup rice, cooked a million tablespoon sparkling parsley, minced salt and pepper to style Fry a million hen. whilst carried out, conceal with boiling water and prepare dinner till that's able to disintegrate. do away with the hen, place in a dish to chill, and pour the broth into the soup pot. upload hen, minced or shredded very wonderful. Fry a million onion with a million slice of salt pink meat or Francis Bacon. Rinse the skillet out with somewhat warm water and pour each and everything into the soup. placed a million can of tomatoes directly to boil with 2 quarts of water. Slice a million green pepper and a million small pink pepper very wonderful and upload to tomatoes. Boil 2 hours. Take 2 cans of okra, heavily removing each and all the frustrating pods, a million/2 cup of rice, and a million tablespoon of minced parsley. upload to the soup and simmer a million hour longer. Season with salt and black pepper to style. in the process the Summertime, 2 or 3 ears of corn, shrink and scraped, make a impressive addition. If needed, serve with a million spoonful of boiled rice to each and each soup plate.
- 1 decade ago
Can you make a roux?Source(s): Here is a bare-bones method for gumbo that you can adjust to your own taste. Learn to make a rich brown roux. You can even make a huge batch and save in refrigerator. For a gumbo using one chicken and a pound or so of seafood, use about half a cup of roux, then add more later if it's too watery later. Then chop a cutting board full of onions, a handful of celery and bell pepper and a little chopped garlic. Use your judgement. Saute these in a little oil until clear and add to hot roux. Add a couple of quarts of hot water, then cut up chicken and add along with salt,pepper, etc. When the chicken is just about done, add any seafood you wish, as it cooks much faster than the chicken. Put in some last minute chopped green onions and they will think you're an authentic Cajun cook. I am assuming you are not a complete beginner in the kitchen. You can play all you want with this till it becomes yours.