I would like some very good home made authentic gumbo recipes.?

4 Answers

  • 1 decade ago
    Favorite Answer

    This one is really great, enjoy


    3 slices bacon, diced

    3 1/2 - 4 lb. broiler-fryer chicken, cut up

    4 c. water

    2 ribs celery with leaves

    1 carrot, cut in thirds

    1 onion, quartered

    2 bay leaves

    1 tsp. salt

    1/3 c. salad oil

    1/2 c. all purpose flour

    3 c. (3/4 lb.) sliced okra or 3 (10 oz.) pkgs. frozen okra, sliced

    1 c. chopped onion

    1 c. chopped green pepper

    1/2 c. chopped celery

    2 (16o z.) cans tomatoes, coarsely chopped

    1/2 c. whole kernel corn

    1/4 c. chopped parsley

    2 garlic cloves, chopped

    1-2 tsp. bottled red pepper sauce

    1 tsp. basil

    1/2 tsp. thyme

    1 lb. shrimp, shelled & deveined (opt.)

    3 c. hot cooked rice

    In Dutch oven cook bacon until crisp. Remove with slotted spoon, drain on paper towels. Brown chicken in drippings. Add water, celery, carrot, onion, bay leaves and salt. Bring to a boil over high heat, reduce heat and simmer uncovered 35 minutes. Remove chicken from broth. When cool, remove meat from bones and cut into cubes. Strain broth and skim off fat.

    Meanwhile, for roux, heat oil in saucepan over low heat. Stir in flour until smooth. Cook, stirring frequently, until medium brown, about 30 minutes.

    Return chicken broth to Dutch oven. Stir in roux. Add chicken bacon and remaining ingredients except shrimp and rice. Cover and simmer over low heat about 1 1/2 hours, stirring occasionally. Add shrimp; simmer about 10 minutes more. Taste for seasoning. Serve with steamed rice. Makes 14 cups, about 190 calories per cup.

    Source(s): cooks
  • 1 decade ago

    Im from Louisiana and gumbo is sooo our element!!!! ok...heres how you make it!!!!

    make a reaux (roo):

    flour 1/4 cup or less

    veg.oil 1/4 cup or less

    whisk it constantly until its a very dark brown color almost burnt looking.

    Add some veggies like onion,garlic, green onions and celery

    Add about half the pot full of water and whisk the whole time....

    add whatever meat you want...you can add seafood like shrimp, crawfish and crab or you can make a chicken sausage okra gumbo....just add it all in there after you add the water. Its not a big deal...you could add sausage and shrimp if you want. Its real good like that. Then you just let it all cook down and serve wit some filet and over rice!!!! If you dont like this recipe, go to foodnetwork.com and go to emerils page!!!!

  • Anonymous
    1 decade ago

    !/2 cup butter 1/2cup flour 8cups chicken stock 1 cup andouille sausage 1/2 cup tasso ham 1 chicken 1lb okra 1 tomato 3 bell peppers 3cups chopped onions 1cup chopped celery

    Combine butter & flour cook over low heat until a dark brown color (about 45 minutes) stirring constantly, then add onion, bell pepperand celery. Cook until tender. Add chicken stock and rest of ingredients and bring to a boil. Reduce heat and simmer uncovered for about 90 minutes. Serve over rice.

  • 1 decade ago


    1 whole chicken, cut up 2 1/2 quart water

    2 chicken bullion cubes 1 cup chopped bell pepper

    1 cup chopped celery stalks 1 cup chopped onion

    1/4 cup butter 1/4 cup oil

    1/2 cup flour 1 (10 oz) bag frozen okra (If using fresh, about 2 1/2 cups sliced, and soak the slices in salt water overnight, then rinse before adding)

    2 pounds smoked sausage cut into 1 inch pieces salt, pepper, and garlic powder to taste

    2 tbsp fresh garlic /4 to 5 cloves Tony Chachere's or file powder to garnish


    In large stock pot, add chicken, water, bullion, and a little salt and pepper. Boil about 30 minutes, or until done.

    Meanwhile, chop veggies and set aside. When chicken is finished, reserve the broth and set the chicken aside to cool slightly.

    In large stockpot, melt butter with oil over med high heat until very hot. Using a wire whisk, mix in flour. Continue whisking constantly until the roux is the color of peanut butter. Quickly add all veggies and garlic. Continue to cook, stirring, about 3 minutes.

    Slowly whisk in reserved chicken broth. Add sausage, salt and pepper, garlic powder. Bring to a boil, then reduce heat, cover, and simmer. Bone chicken, then add the meat to the pot. Continue to simmer about 20 minutes. Add okra, simmer 10 more minutes. Serve over hot rice, garnished with a little file or cajun seasoning.

    Source(s): Real Cajun Recipes
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