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A Good Gumbo Recipe Anyone?

I would like to make gumbo for New Years, but have no clue where to start. Do anyone have a good recipe or a website with a good recipe that they are willing to share?

6 Answers

  • danu
    Lv 5
    1 decade ago
    Favorite Answer

    Tracy Schwarz's

    Cajun Chicken & Sausage Gumbo Recipe for 6

    10 chicken thighs with bones

    2-3 cups of Roux (See how to make Roux below!)

    5 Quarts of Water

    I Lb. of Cajun Sausage if available (cut into bite size pieces)

    1 1/2 Large Onion, chopped ( about 11/4 to 11/2 cup)

    1 Cup of green peppers chopped

    5 Cloves of Garlic minced

    1/2 cup of Green Onion tops, chopped

    2 Tbsp. Spice or more to taste (we suggest Tony Chachere's Creole Spice seasoning)

    1. Remove skin and fat from chicken, cover, and spice, and refrigerate.

    2. Put water in deep pot; add roux, low boil 1 hour, stir a lot.

    3. Add onion, peppers, and garlic to pot.

    4. Fry sausage and press grease out.

    5. Add sausage and chicken (chicken with bones and w/o skin and fat)

    6. Add 2 Tbsp of Tony Chachere's Creole Spice to pot, cook 1 1/2 to 2 hours.

    7. Broth should be dark brown.

    Dont forget the rice!

    8. Skim off grease on surface.

    9. Add green onion tops and more spice if needed.

    10. Cook 15 minutes and serve over hot long grain, white rice.

    11. Serve over 1/2 cup of rice per bowl. Best served with cajun potato salad.

    12. Serves 6!

    How to Make a Roux

    2 1/4 cups of canola oil

    3 cups all-purpose flour

    Roux is absolutely essential to good authentic gumbo! Most cooks agree that "dark roux" is best for gumbo because it will result in the thinnest, best-tasting gumbo. Just be very careful in the kitchen (no children!) because it is extremely hot and sticks to your skin. Use a long-handled metal whisk.

    1. Start with a very clean, very heavy skillet (never non-stick), large enough so that the oil only fills 1/4 full.

    2. Heat the oil to smoking hot before the four is added.

    3. Stir in the flour gradually. Whisk quickly and CONSTANTLY to avoid burning. If black specks appear, it has burned. dump it out and start over.

    4. Keep stirring until it starts to get dark brown (about 30-40 minutes, non-stop stirring, slowly stirring, doing nothing else but stirring and listening to Cajun music!)

    5. As soon as it reaches the dark brown color, remove it from the heat and stir in the peppers and onions you have chopped BEFORE starting. This will stop the browning. Continue stirring for 5 minutes.

    6. If it looks like it's going too fast, remove but continue whisking.

    7. Always have all tools and ingredients ready before you start - and go to the bathroom! Don't have children in the room, don't answer the phone or the door.

    Roux may be made in advance and cooled and stored in a jar in the fridge for several days.......or you can do what I do and buy many jars of it while you are in Louisiana! It is very good in stews and soups as well as gumbo. Jackie Miller says you can use up to 2 Tbsp of roux to thicken a broth without changing the flavor - and she should know!

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  • Ingrid
    Lv 4
    4 years ago

    This comes directly from Louisiana: ingred: 1 med bell pepper 1 med onion 4 stalks green onion 1/2-1 c of store bought roux 3 cloves garlic 3 stalks celery 1 lb spicy link sausage (can use anduille), sliced 2-4 lbs chicken with skin on, any parts water to taste (about 3-4 quarts total) black pepper to taste salt to taste cayenne pepper to taste Heat roux in large stock pot, stirring constantly. When it begins to bubble, add onion, bell pepper, and celery. Cook until onions are translucent (about 3-4 minutes) stirring constantly. Don't let the roux burn. Add water to fill the pot halfway. Add garlic, spices, and meat. Leave chicken pieces whole. Add water to near the top of the pot. Bring to a boil. Cover and simmer for an hour or until chicken is cooked through. Taste and re-season if necessary. If desired, take chicken off of the bone and put meat back into the gumbo. Skim oil off the top---you'll still have plenty of fat in it to make it good. Serve over rice or potato salad. Enjoy.

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  • 1 decade ago

    This is a recipe for those days you do not have time to be in the kitchen for awhile. Let the crock pot have it ready when you come home from a long day. It's yummy..

    Crock Pot Bayou Gumbo

    3 tablespoons All Purpose Flour

    3 tablespoons oil

    1/2 pound smoked sausage, cut into 1/2 inch slices

    2 cups frozen cut okra

    1 large onion, chopped

    1 large green bell pepper, chopped

    3 garlic cloves, minced

    1/4 teaspoon ground red pepper (cayenne)

    1/4 teaspoon pepper

    1 (14.5 ounce) can diced tomatoes, undrained

    1 (12-ounce) package frozen shelled de-veined cooked medium shrimp, rinsed

    1 1/2 cups uncooked regular long-gr

    In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water.

    Cover; cook on low setting for 7-9 hours.

    When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.

    Serve gumbo over rice.

    Makes 6 servings.

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  • Anonymous
    1 decade ago

    I had a cajun girlfriend, oh could she cook great gumbo!!!!!! She used fresh sausage from her local store, that were her "secret "

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  • 1 decade ago

    start here Baby......Jesus ....I'm in Spain,English and have to help.....but it's worth it ...

    1 cup Oil or Butter

    1 cup all purpose white flour

    Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace. Transfer to cooking pot and add warm water to hot roux for thickness desired.

    The mixture will make 5 quarts gumbo juice or one large fricassee dish. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor through out the roux. You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.

    Roux can be used to flavor or thicken gravies. A dish made with roux always taste better the next day or if frozen the next time it is reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again.

    thats it then thow in what you like ....whoo hoo ...foooood

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  • Anonymous
    1 decade ago

    In my opinion, gumbo can't really be made from a recipe because you have to see it being done to get everything right and not ruin it. But always start off with a good roux equal parts of flour and butter, brown it until it's really brown (I mean REALLY brown), add your seasonings (onions, garlic, celery, bell pepper), then add your stock/water, you're meat/vegetables, simmer and season to taste.

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