i need a recipe for some good gumbo?

nothing too spicy

4 Answers

  • <3
    Lv 5
    1 decade ago
    Favorite Answer

    Chicken, Shrimp and Andouille Gumbo


    1 tablespoon vegetable oil

    2 pounds medium shrimp, shelled and deveined, shells reserved

    2 pounds chicken wings

    Salt and freshly ground pepper

    2 tablespoons tomato paste

    4 quarts chicken stock or low-sodium broth

    3 bay leaves

    6 whole chicken legs

    2/3 cup vegetable oil

    1 cup all-purpose flour

    8 large cloves garlic cloves, finely chopped

    6 large scallions, white and green parts thinly sliced separately

    4 medium celery ribs, cut into 1/2-inch dice

    2 large Spanish onions, coarsely chopped

    2 medium green peppers, cut into 1/2-inch dice

    1 pound andouille sausage, half finely chopped, half sliced into 1/4-inch rounds

    2 teaspoons dried thyme

    1 teaspoon cayenne pepper

    1 pound okra, stems trimmed, cut into 1/2-inch rounds

    3 tablespoons file powder (see Note)


    1. In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.

    2. Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.

    3. In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.

    4. Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the file powder and scallion greens and serve hot.

    Yield: 12 servings


    File powder is made from ground, dried sassafras leaves. It acts as a thickener for stews and should be added at the very end to avoid over-thickening. It's available in the spice section of most supermarkets.

  • 1 decade ago


    * 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 pepper

    * 1/2 cup chopped red bell pepper

    * 1/2 cup sliced scallion

    * 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.

  • 1 decade ago

    Chicken, Ham and Smoked Sausage Gumbo

    1 cup vegetable oil

    1 cup all-purpose flour

    1 1/2 cups chopped yellow onions

    1 cup chopped celery

    1 cup chopped green bell peppers

    1 pound hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices

    1/2 pound smoked ham, cut into small cubes

    1 1/2 teaspoons salt

    1/4 teaspoon cayenne

    1/4 teaspoon freshly ground black pepper

    3 bay leaves

    1 quarts chicken stock, recipe follows

    3 cups cooked chicken meat removed from carcass, recipe below

    2 tablespoons chopped parsley

    1/2 cup chopped green onions

    File powder, accompaniment

    Hot Sauce, optional

    4 cups cooked long-grain white rice, accompaniment

    In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

    Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.

    Add the cooled stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

    Add the chicken and cook just until the chicken is heated through, about 5 minutes.

    Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls and sprinkle lightly with file powder. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.

    Chicken stock and meat:

    1 (3 1/2 to 4 pound) chicken, cut into pieces

    2 ribs celery, roughly chopped

    1 large carrot, roughly chopped

    1 large yellow onion, peeled and quartered

    1 head garlic, cut in 1/2 horizontally

    3 bay leaves

    2 sprigs fresh thyme

    Parsley stems

    1 teaspoon salt

    1/2 teaspoon black peppercorns

    4 quarts water

    To make the stock, in a large stockpot, combine all the ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 1 1/2 to 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

    Remove from the heat and strain through a fine mesh strainer into a clean container. Remove the meat from the bones and discard the bones and vegetables. Let cool completely, and refrigerate overnight. Skim any fat that forms on the surface after chilled. Keep refrigerated until ready to use, up to 3 days, or place in airtight containers and freeze for up to 2 months.

    Yield: about 3 quarts, and 3 cups of cooked chicken meat

    Hint- If you want a variation, toss in a package of crawfish tails at the end when you put the chicken in. YUMMY!!!!

  • 1 decade ago
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