How to make gumbo?
I'm having some people over for Mardi Gras and want to make gumbo but, even though I used to live in NOLA and grew up in Mississippi, I've never made it before. What are some good true to the area recipes that I can make from Tallahassee.
- 1 decade agoFavorite Answer
Depends on if you want seafood or chicken and sausage. I make an okra seafood gumbo as opposed to a dark roux. Here are my family recipes. But, you really need a good, solid, well seasoned, cast iron pot for the best flavor!! Hey, want a King Cake recipe?? Let me know!
CHICKEN AND SAUSAGE GUMBO
4 pounds chicken
10 cups chicken broth
1 cup vegetable oil
½ teaspoon thyme
1 cup flour
1 pound smoked sausage, sliced
2 medium onions, chopped
1 pint drained oysters (optional . . . depending on who you are serving you may want to leave them out. And, they are expensive right now!)
1 bell pepper, chopped
2 Tablespoons green onions, chopped
2 ribs celery, chopped
1 Tablespoon parsley, chopped
Season the chicken with garlic salt and red pepper. Set aside. In a large pot, make a dark roux by combining flour and oil, stirring constantly. Add bell pepper, onion and celery to the roux and cook until soft (5-6 minutes). Add chicken broth and chicken pieces. Bring to boil, reduce heat to medium, stir in thyme and cook for 1 hour. Add sausage and cook for another hour until chicken tender. Adjust seasoning if needed. Add green onion and parsley. Stir well. Add oysters.
OKRA SEAFOOD GUMBO
3-4 10 ounce packages frozen okra, thawed
1 onion (chopped)
1 clove garlic
¼ cup parsley (chopped)
1-2 Tablespoons cooking oil
1 pound can sliced tomatoes
8 ounces tomato sauce
6 bay leaves
2 pounds cleaned shrimp
1 pound cubed ham
1 pound crab meat
1 pound gumbo crabs
8-10 cups water
6 Tablespoons all-purpose flour
Sauté okra in iron pot in a small amount of oil until the okra is no longer slimy and does not stick to the spoon. In another pan, sauté the onion, garlic, and parsley in a small amount of oil. Sauté until soft. Add tomatoes and tomato sauce. Add tomato mixture to okra. Add bay leaves, crab boil, shrimp, ham, crab meat, crabs and water. Let simmer for about 35 minutes. Add flour.
- ummLv 41 decade ago
This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on. I always eat it with more than just a few dashes of Tabasco. I hope you like it.
8 servings 1 hour 15 min prep
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup sliced scallions
6 cloves minced garlic
4 cups chicken broth
1 teaspoon salt
1 teaspoon creole seasoning (Tony Chachere's)
2 lbs any combo of sausage or shrimp or chicken (etc.)
In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
You will have to stir almost constantly.
This is called the roux.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
Add broth, salt, and creole seasoning.
(If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
Cover pot and simmer 15 minutes stirring occasionally.
Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
Ladle over steamed white rice.
- sandyLv 51 decade ago
In the first recipe - I'd definately leave out oysters in a chicken and sausage gumbo!!!
If you make a seafood gumbo - Only die hard New Orleaneans like oysters in their gumbo. Just don't skimp on the shrimp.
Gumbo is kind of hard to mess up.
- smdinerLv 71 decade ago
Boudreaux's Zydeco Stomp Gumbo
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes