I need a good a recipe for some good gumbo not spicy and not to hard to make.?

i dont want it to be to hard to make a recipe for beginners and not to spicy.

5 Answers

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  • 1 decade ago
    Favorite Answer

    Seafood Gumbo

    Yield: 8 to 10 servings

    1 batch of light roux, recipe follows

    3 quarts of seafood stock

    1 pound - 35 count shrimp, peeled and deveined

    1 pound lump crabmeat

    2 dozen shucked oysters , liquid reserved

    1 pound crab claw meat

    2 cups chopped onions

    1 cup chopped celery

    1 cup chopped green peppers

    1 cup chopped green onions

    1 /2 cup chopped parsley

    Salt, pepper, and cayenne pepper to taste

    2 cups steamed rice

    File powder to taste

    In a large cast iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.

    ROUX

    1 cup flour

    1 cup vegetable oil

    In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.

    hope this helps. good luck and enjoy.

  • 1 decade ago

    Ingredients

    2-4 ounces cooked boneless skinless chicken breasts, cut into small pieces

    1 (7 ounce) box Zatarians gumbo base mix

    2 (14 ounce) cans reduced-sodium fat-free chicken broth

    1 (4 1/2 ounce) can green chilies

    1 green bell pepper

    1 large onion

    1 bunch celery

    2 cups water

    Directions

    1chop your bell pepper, onion, and celery , add to a 5 quart pan.

    2next add can of chiles and your 7 oz gumbo mix. If you are using the gumbo base mix, you will need to make your own rice to go with this, 2 cups should be enough, if you can find the gumbo mix with rice , then its already in the mix for you.

    3then add your two can's of broth and water.

    4finally add your cooked chicken and set heat to high until boiling, then reduce to simmer about 30 minutes.

    5Enjoy .

  • 1 decade ago

    Gumbo

    INGREDIENTS

    • 3 large boneless skinless chicken breast halves

    • Salt and pepper

    • 1/4 cup vegetable oil

    • 1 pound smoked sausage, cut into 1/4-inch slices

    • 1/2 cup all-purpose flour

    • 5 tablespoons margarine

    • 1 large onion, chopped

    • 8 cloves garlic minced

    • 1 green bell pepper, seeded and chopped

    • 3 stalks celery chopped

    • 1/4 cup Worcestershire sauce

    • 1/4 bunch flat-leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish

    • 4 cups hot water

    • 5 beef bouillon cubes

    • 1 14-ounce can stewed tomatoes with juice

    • 2 cups frozen sliced okra

    • 4 green onions, sliced, white and green parts

    • 1/2 pound small shrimp, peeled, deveined and cooked

    DIRECTIONS

    Season the chicken with salt and pepper. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat.

    Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove.

    Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine.

    Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.

    Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

    Source(s): Paula Deen
  • 1 decade ago

    If you can read then you can cook

    1. get a good recipe

    2. purchase all the ingredients

    3.assemble the recipe exactly as written/measure exactly

    4.cook as directed

    5.save recipe

    this goes for all cooking

    southernfood.about.com/cs/gumborecipes

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