Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

things to add to gumbo..?

I am planning to cook gumbo any suggestions, and about how much should I look to spend thanxz...

10 Answers

  • 1 decade ago
    Favorite Answer

    Inexpensive and Simple Gumbo,,,,,,,,,,,,ENJOY!! :--)

    6 ounces cookedfrozen salad shrimp, thawed

    8 ounces chunkscrabmeat

    1 small red bell pepper, chopped

    1 medium jalapeno pepper, finely chopped and seeded

    2 small celery ribs, chopped

    1 small onion, chopped

    1 freshminced garlic clove

    1 cup cutfrozen okra, thawed

    1/2 cup cooked white rice

    1(16ounce)can diced tomatoes with juice, undrained

    1(8ounce)can tomato sauce

    2 teaspoons Smart Balance butter spreador regular regularbutter

    1/4 teaspoon dried thyme

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    1/4 teaspoon cajun seasoning

    1/4 teaspoon Frank's red hot sauceor 1/4 Tabasco sauce

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  • Anonymous
    1 decade ago

    Kind of a long recipe but well worth it.....might get some good ideas from it.

    1 1/2 cups vegetable oil

    1 1/2 cups bleached all-purpose flour

    2 cups chopped yellow onions

    1 cup chopped green bell peppers

    1 cup chopped celery

    1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices

    Creole seasoning

    2 1/2 quarts shrimp stock, (chicken stock or water can be used)

    1 dozen frozen gumbo crabs, thawed

    2 pounds medium shrimp, peeled and deveined

    2 pounds Louisiana Crawfish tails

    2 tablespoons chopped green onions or scallions (green part only)

    2 tablespoons chopped fresh parsley leaves

    6 cups cooked long grain white rice, warm

    Louisiana File Powder

    In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice.

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  • 1 decade ago

    depends on the kind of gumbo you want to make...and as to the young man claiming to be the son of a coonass believe coonasses i know would ever use imitation crab meat for anything!!!

    chicken sausage gumbo.... you'd need

    chicken...sausage....the trinity.....okra...a roux and tony chachere's seasoning...4 qts it would run you roughly 12-15 bucks and feed about 6....the seafood gumbo would be a little more expensive depending on where you are...and the prices of seafood....i use crabs...shrimp...and oysters....usually about 20-25 bucks....feed about 6-8....thats if you're feeding Yankees...if your feeding'd need alot more!!! And then there's Gumbo Ya Ya...which has all the above in it.....anyway i hope i helped....thanks!!!

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  • 1 decade ago

    This has already garnered me a best answer! I love to share it with folks who want to try good Cajun food...the recipe was handed down to me by a girl from Lake Charles almost 305 yrs ago. Spend about 25=3- $ depending on how much you have on hand and how high your grocery store is.


    MAKE A ROUX (rue)

    Pour about 1/2 cup flour into a heavy pot. Use enough

    cooking oil to make a thin slurry. Stirring

    constantly, cook on medium high heat until mixture is

    thickend and very dark brown. This takes about 10

    minutes. DO NOT burn! There is a difference.

    After roux is done, remove from heat and add all at

    once, two large chopped onions, 4 stalks celery

    chopped fine. Return to heat and stir quickly until

    sauteed in the roux. Add chicken pieces (a family pack

    of boneless skinless thighs cut in rough chunks)and

    3-4 large bay leaves. Cover with water and put on to

    simmer, covered, on medium heat until tender. I

    usually remove chicken to keep from sticking, add

    later with shrimp. Add 2 large cans petite diced

    tomatos, 2 large cans crushed tomatos 1 t garlic

    powder, black pepper 1/8 t maybe more, one shake red

    pepper flakes, 1 t chili powder, shake cayenne. Simmer

    about 30-40 minutes.

    Add cut up okra about 2-3 #s, Simmer 15-20 minutes

    until okra is almost done. If desired, you can at

    this point add any white fish filets 1-2#s, that is

    cut into 2x2" chunks, (I used a can of boned

    salmon)allowing them to cook about 2-3 minutes before

    adding shrimp. At this point add sausage cut up into

    1" slices, (I ususally pre-boil in a little water to

    remove some of the grease), the chicken, 2-2# bagged

    shrimp from HEB, tailess, cooked or raw and deveined.

    You can at this point add any white fish that is cut

    into 2x2" chunks, allowing them to cook about 2-3

    minutes before adding shrimp. Bring to boil after

    shrimp added, allow 2-3 minuses before serving for

    shrimp to cook through or heat if pre cooked. I like

    to add a # of lump crab, too, or if it is too

    expensive, add a tuna size can of white shredded crab.

    It adds good flavor. Before serving you should taste

    for seasoning, the different seafoods could add plenty

    saltiness or not. Put file gumbo on table in shaker

    bottle, (it is in spice section) and encourage them to

    shake some on top. It adds that gumbo flavor and helps

    thicken it.

    Serve on hot cooked rice. You can cook it simply...2

    cups water for each cup raw rice, with salt and little

    oil (1 t) for 15 minutes, covered, DO NOT REMOVE LID

    until service. Let it sit 5 minutes after removing

    from heat. Spoon into bowls and cover with the gumbo.

    Call me if you have any questions. Hope you enjoy!

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  • Anonymous
    1 decade ago

    I LOVE gumbos. And there are many ways to make it. Here are gobs of recipes for you to choose from:

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  • 1 decade ago

    You'll need the trinity(onion,celery, green peppers), you'll also need to make a rue. Then you can add smoked sausage, chicken, and shrimp. You might also use premixed cajun seasoning, and a little old bay seasoning. If I were you I would go to for recipes. Good luck!!

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  • 1 decade ago

    i recently made it w/ alligator , chicken , shrimp + andoullie sausage , it was great , even the kids loved it { they did not know about the alligator til later } . money wise it was not that bad , i would have spent more if needed , cost about 16 dollars for the meats

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  • Anonymous
    1 decade ago

    Put some rice, crab seasoning(seafood seasoning), shrimp, crab(artificial will do), and plenty of sausage.

    Source(s): Both parents are coonasses. :D Louisianian for life.
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  • Mikey
    Lv 4
    1 decade ago

    sausage, rice, dumplings. Chicken and Okra is good, a bit of curry.

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  • 1 decade ago

    gumbo stuff

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