Does anybody have a GOOD Louisiana seafood gumbo recipe?
The only meat I want in the gumbo is hot sausage, chicken wings, crab and shrimp. Everytime I try to make a roux it is either clumpy or tastes burnt. I need specific details on how to make this gumbo. Thanks!
- deanie1962Lv 41 decade agoFavorite Answer
Ok.. first off, you DO NOT put chicken in seafood gumbo.. its just a big no no. Chicken and sausage or seafood and sausage.
Roux 101 - here you go...
1. ALWAYS us a thick aluminum (like a magnalite or club aluminum, or a black iron pot) pot. If you use a thin pot you will burn it every time. The heat is distributed evenly in a thicker pot.
2. Before you begin your roux, prepare your "greens" which consist of 1 finely chopped onion, 1 finely chopped green bell pepper, 1 stalk of finely chopped celery and about 1/2 cup of chopped chives.
3. Depending on the size of your gumbo, will determine the size of your roux. You do not want to make too little, because your gumbo will be "clear" and have no taste. The common ratio that I have used all my life is 1 1/2 large cooking spoons of cooking oil, to 1 large cooking spoon heaping of flour. My gumbo usually consist of 3 large heaping cooking spoons of flour to about 7 or 8 cooking spoons of oil... but remember mine are always very large... the pot I use is a 5 quart magnalite. It is better that you make the roux to large, and keep one or two spoons out after it is made and if you need to add it you can after it is cooking.
3. Heat your oil to a point that when you drop a few pinches of flour it sizzles. Then cut your heat back to medium... this is very important.
4. Constantly stir the roux, it takes a little time, but its better that you do this on a lower temperature than a high one. This way you will not end up with that burnt taste.
5. You can raise the temperature a little, but continue stirring, if it starts to brown too quickly cut the temperature back. The roux should have a smooth consistency, not a clumpy one. If it is clumpy add a little more oil.
6. Bring your roux to a peanut butter color... This is my grandmother's instructions!
7. Once you have the roux to this peanut butter coloring add the "greens"... remember you have to constantly stir, or it will burn. And be very cautious, where ever a roux splashes on your skin it will burn you to a blister.
8. Keep your heat on medium at this point. Reduce your greens until they are softened and slightly browning. When this is done you are ready to start adding your meat.
9. Since the sasuage is the toughest you want to add your sasuage first, mix very well with the roux, stirring constantly. Once you have simmered the sasuage in the roux for about 10 mins, add your shrimp. Shrimp will naturally expel water, so do not add water yet. Mix this well, simmering. Once the water starts to expel from the shrimp add 2 cups of HOT water. The hot water will stop the roux from separating and the onions from floating (only thing I can tell you about this is I know it from experience). Drop your heat a little and simmer this mixture (again experience), for about 20 minutes, watching it and adding a little water at a time if necessary. Once your roux has simmered with the meats for about 20 minutes add your water... I would say about 8 cups of HOT water again. If you need more water, add it. Now you can add your crab meat.
Bring the gumbo to a boil, and then lower the heat a little, keeping it boiling but a slow boil. Seafood gumbo does not take as long as chicken and sasuage, but the key to a great gumbo is patience. Cook the water down some, and remember the more "stuff" you have in it the better.
My grandmother adds ham cubes, and oysters. If you have access to fresh oysters they are the best. All you need is a pint. My mother actually runs them through a food processor, and it will give your gumbo the richest taste ever.
I am interested in how your gumbo turns out. Email me!
Oh and if you want chicken and sasuage, just change out your meats.. use chicken instead of seafood. And a great side with this is potato salad.. actually is a must!
EDIT NO. 1 - I certainly could have cut and pasted a recipe from the internet, but I gave you what I know from experience. Please remember to be patient, take your time, use the right pot, and even experiment with smaller roux's before making one and ruining your seafood and/or chicken.Source(s): Experience, experience, experience. A natural born native of Southern Louisiana.... 32 miles south of New Orleans, Louisiana actually. I've been eating gumbo since before I could talk!
- Anonymous1 decade ago
3/4 cup oil (Canola or Vegetable)
1 cup all purpose white flour
Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace. Transfer to cooking pot and add warm water to hot roux for thickness desired.
The mixture will make 5 quarts gumbo juice or one large fricassee dish. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor through out the roux. You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.
Roux can be used to flavor or thicken gravies. A dish made with roux always taste better the next day or if frozen the next time it is reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again.
You'll need a big pot! If you can make roux in the huge pot do that but if not, add it to the pot you will cook the gumbo in...
1 to 2 pounds chicken wings
1 to 1-1/2 pounds andouille sausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn't available) and/or fresh Creole hot sausage, browned
4 pounds shrimp, peeled and deveined
6 blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 pounds lump white crabmeat, picked over for shells and cartilage)
3 pounds okra, sliced (leave out if you don't like okra, but be sure to add filé at the end if you leave out the okra)
2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped
5 ribs celery, chopped
several cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
Creole seasoning to taste, (Zataran's) OR
black, white and cayenne peppers, to taste
Salt to taste
Few dashes Tabasco, or to taste.
1 - 2 tablespoons filé powder (ONLY IF YOU DON'T USE OKRA!)
Steaming hot Louisiana long-grain rice
5 quarts chicken stock
Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat (especially if you're using fresh Creole hot sausage).
Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the roux. Add the chicken stock...(you need a huge pot). Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir.
Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.
Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, add the parsley, crab halves and claws (if you're using them). Cook for another 15 minutes, then add the shrimp (and if you've omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.
If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.
Serve generous amounts in bowls over about 1/2 cup of hot rice -- claws, shells, bones and all (if you've made the original "rustic" version). Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a riceless gumbo.
You may, if you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor; just remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.
- 4 years ago
People make Gumbo to suit themselves from seafood to sausage and chicken even rabbit . Next week im gonna make a gator and turtle gumbo the main thing is the roux and the Trinity after that make it how u like.
- 1 decade ago
I disagree with the above post. You can put seafood and chicken together if you choose. Its your house... your stove... your ingredients... your gumbo. You do it your way!!!
Here is a good Chicken / Sausage Recipe:
Chicken and Sausage Gumbo
1 pound andouille or smoked sausage, cut into 1/4-inch slices
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce
2 (32-ounce) containers chicken broth
2 pounds deboned chicken meat
1/2 cup chopped green onions
Hot cooked rice
Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored. DO NOT BURN!
Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.
Stir in chicken meat, sausage, and green onions; cook 25 to 45 minutes. Discard bay leaves. Serve over hot rice.
Yield: 11 cups