Anyone in New Orleans have a good recipe for Creole Gumbo using chicken, or fish only?

I tried the boxed fixings of Tony Chachere's Creole Gumbo. Its good. I need a homemade recipe. I also need one for Creole Jambalaya using fish, & one using chicken. Any ideas?

5 Answers

  • 1 decade ago
    Favorite Answer

    Chicken gumbo

    Categories: Chicken Cajun/creol Vegetables

    Yield: 8 servings 2 Chickens, cut into 8 pieces each, wing tips trimmed

    2 teaspoon Dried mustard

    2 teaspoon Sweet paprika

    ¼ teaspoon Salt

    ¼ teaspoon Freshly ground pepper

    ⅛ teaspoon Ground allspice

    pinch Cayenne pepper

    2 tablespoon Olive oil

    4 Celery stalks, cut into 1/2" dice

    2 medium 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 tablespoon Finely chopped garlic

    4 cup Sliced okra, fresh or frozen

    1 can Plum tomatoes, drained (reserve tomato juices), with tomatoes coarsely chopped

    2 tablespoon Tomato paste

    1 teaspoon Dried thyme

    1 Bay leaf

    ¼ cup 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 pieces. 3. Place chicken in a shallow baking pan and bake for 15 minutes. Set aside. 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 minutes. 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 rinse under cold water, then proceed.


    8 oz. catfish fillet

    4 yellow onions, chopped

    2 cloves garlic, chopped

    1/2 bell pepper, chopped

    1 stalk celery, chopped

    1/2 lb. margarine

    One 10 oz. can ro-tel brand tomatoes (if available)

    4 oz. fresh mushrooms

    salt and pepper to taste

    Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

    Serves 6 to 8.

  • 1 decade ago

    You can try another box brand called "Mam Papaul's" It's really good.

    Here's a recipe that I've used often, and is pretty good.

    1/2 c salad oid

    1/2 c flour

    This is for the roux... A good gumbo will always start with a roux. Trick is to brown it, but don't burn it... should be a dark caramel color.

    1 large onion

    3 cloves of garlic minced

    1 can tomatoes, undrained

    1 small box of frozen okra

    1 qt water

    1 qt chicken broth

    2 tsp salt

    1 lb smoked sausage, sliced 1/4 inch thick (optional)

    2 slices of bacon, cut up

    3/4 tsp red pepper

    1 large bay leaf

    1/2 chicken cooked, and boned

    1/4 c. chopped parsley

    Gumbo File'

    I buy the rotiserie chicken that's already cooked, and works great... gives it a good flavor. Debone the chicken.

    Make a dark roux by putting salad oil in a heavy pot. When the oil is HOT, gradually stir in the flour. Stir a little then pour a little... stir a little, then pour a little... you don't want to dump all the flour in at one time.... KEEP STIRRING until all the flour is in the pot, and keep stirring even after. You never want to stop that part, or it will scorch. Add onion and garlic. Cook slowly until onion is transparent. Add tomatoes and bacon. Cook for 30 min over low heat, stirring frequently. Add okra to mixture; stir and simmer for 10 min. Add water, broth, salt pepper, parsley, and bay leaf. Simmer, partially covered for 45 min. Add chicken (and sausage if using); simmer for an additional 20 min. Taste; add more seasoning if needed. Serve in bowls with rice, and add the file to taste

    Source(s): used both, and it's really good...
  • 1 decade ago

    There is an herb "Filet gumbo" that is sassafrass. You MUST have that. Try some yahoo searches and expierment. I have never made a bad pot of gumbo. Jambalaya is different and usually has sausage. Try this same search in "foods" or in "ethnic foods", you'll get a lot of fast responses.

  • 1 decade ago

    This is my favorite gumbo recipe. It's from the "Little Red Gumbo Book" that you can find all over Nola.

    Chicken and Sausage Gumbo

    3 pounds chicken thighs

    Cajun Seasoning (cayenne pepper, salt, onion powder, garlic powder, thyme, black pepper)

    ½ cup vegetable oil

    1 cup flour

    1 cup minced onion

    ½ cup minced bell pepper

    ½ cup minced celery

    1 teaspoon Tabasco Sauce

    3 tablespoons Worcestershire

    Bay leaves

    1 teaspoon Cajun Seasoning

    2 ¼ quarts hot water

    ½ cup green onions

    3 cloves minced garlic

    1 pound smoked pork sausage, thinly sliced


    Remove skin from chicken thighs, clean and pat dry with paper towels. Season all over with cajun seasoning. Heat oil in large, heavy pot. Sear chicken; remove and set aside. Make roux by adding flour to hot oil in pot. Stir constantly over medium high heat until medium brown. Stir onion, bell pepper, and celery into roux; cook until tender. Return chicken to pot and add Tabasco, Worcestershire, bay leaves, Cajun seasoning, and water. Cover and allow to simmer one hour. Add green onions, garlic, and sausage. Stir, cover, and simmer another hour. Remove all thighbones from gumbo. Skim off excess oil (or refrigerate and easily remove hardened fat before reheating). Serve in bowls over hot rice and pass the file’.

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  • 1 decade ago

    ummmm there is this one my grandmother told me it is a chicken gumbo you use chicken and potatoes u have 2 make a slight brown rue and broil your chicken

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