what is a good authentic Gumbo recipe?!?
I'm planning on making gumbo tomorrow, but I'm from the northeast so I don't know all the good southern ways of cooking. Does anyone have any recipes that you have used before of good, authentic gumbo?? I know about the trinity...but any tips or anything at all that you can tell me would be great! I'' take all the tips I can get!!
- Sugar PieLv 71 decade agoFavorite Answer
Sugar Pie’s Chicken & Sausage Gumbo
½ cup A/P flour
½ cup veg. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
¼ of a bellpepper, chopped (I like red for color, & less bitter than green)
5-6 garlic cloves, sliced
1 lb. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp. Tony Chachere’s (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
For Seafood Gumbo:
2 lbs. peeled, raw shrimp
1 lb. crabmeat (optional)
½ tsp. Zatarain’s crab boil liquid seasoning
1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.
2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.
3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.
4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.
5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste.
6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.
7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.
** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot. Cook, stirring occasionally, about 5 minutes. Add tomatoes, stock, bay leaves, Tony Chachere’s, S&P to taste, and liquid crab boil. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp. Add parsley and crab, if so desired, and serve. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving.)
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.
** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.Source(s): I'm from south Louisiana
- -- Skittles --Lv 41 decade ago
Cajun Surf and Sky Gumbo - 8 servings
large onion coarsely chopped
1 large or 2 small bell peppers diced
3 or 4 stalks of celery chopped
1/2 cup oil (no olive oil)
2/3 cup all purpose flour
2 quarts chichen broth or stock
1 quart water
2 pounds boneless chicken thighs cut up bite size.
1 pound or more smoked sausage
2 tsp salt
1 tsp coarse black pepper
1/4 cup creole seasoning
1/2 tsp dried thyme leaves ground up.
1 pound fresh or frozen okra
1 pound fresh or frozen shrimp gumbo
file' to taste
Prep vegetables and set aside.
Combine the oil and flour in a cold pan.
Turn on heat to med-hi and stir constantly.
When the roux starts to brown, turn heat down to medium.
Continue stirring until the roux turns ALMOST a milk chocolate color, being very careful not to burn it. If it burns, chuck it and start over. Remove the roux from heat and stir in the vegetables to cool the roux.
Add the chicken broth and water and return to med-hi heat.
Add the chicken, smoked sausage, salt, pepper, Creole seasoning, and thyme. Bring to a boil, reduce heat, then simmer for at least an hour, stirring occasionally.
After an hour add the shrimp and okra and cook for an additional 20 minutes. Add file' if desired. Serve in a bowl over the rice of your choice.
Be seeing you...Source(s): My Cookbook... :0)
- 4 years ago
Lori apparently can't read --- notice that she gave you a seafood gumbo recipe, which is not a bad one although it has shortcomings --- maybe she just wanted the two points. Here, on the other hand, is the canonical, definitive, south Louisiana gumbo recipe --- just substitute "chicken" for "duck" and increase the quantity as desired, and leave out the sausage. DUCK GUMBO Ingredients: 4 large ducks (cleaned and skinned) 3 onions (diced) 2 bell peppers (diced) 4 stalks celery (thinly sliced) 4 cloves garlic 4 bay leaves ½ cup scallions (thinly sliced) ½ cup parsley (chopped) 1 gallon water 1 can of beer 1 cup flour 1 cup cooking oil 2 pounds venison/pork sausage (sliced ½" thick) 2 pounds smoked pork or beef sausage 4 tablespoons dark cane syrup 4 tablespoons gumbo filé cooked white rice Tabasco sauce Preparation: In a large pot, brown onions, bell peppers, celery, garlic and white bottoms of scallions in a small amount of oil. Add bay leaves, water, beer, ducks and sausage and cook over medium heat until birds are tender and meat starts to come off bones. Meanwhile, prepare roux by mixing oil and flour and mixing until silky. Brown in microwaveable glass bowl in two-minute intervals. Stir vigorously between heatings until silky and allow to cool silky. Cook until chocolate brown (this normally will take about 12 minutes of total cooking time, depending on power of microwave oven). When ducks are tender, remove whole birds and allow to cool. While birds are cooling, slowly spoon roux into pot, stirring continuously. Completely debone birds and cut meat into bite-size pieces, and return to pot. Add cane syrup and filé. Heat for 10 minutes and then add scallion tops and parsley. Adjust seasoning if necessary. Remove from heat and allow to sit for 30 minutes. Serve in bowls over cooked rice, accompanied by cold beer or wine, good crusty french bread and butter, and Tabasco sauce to taste. Don’t plan on going out afterwards because you will hurt yourself. Substitutions: Chickens, geese or a turkey may be substituted for ducks. Any good beef, beef/pork or wild game sausage may be used, but at least half of it should be smoked. The roux may be made in the conventional manner, in a skillet, but in either event be careful not to let it burn.
- ND DVMLv 71 decade ago
Forget all that okra nonsense; gumbo can contain okra, but it doesn't have to. Here's a link to a fine recipe. As they say in Louisiana, "Talk about good!" http://www.louisianafoods.com/recipes/seafood_gumb...
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- 1 decade ago
This recipe has really good ratings from its users.
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.
- Anonymous1 decade ago
Gumbo Basics: http://allrecipes.com/HowTo/Gumbo-Basics/Detail.as...
We prepared this recipe recently - it tastes delicious: http://www.weloveseafood.com/CreoleSeafoodGumbo.ht...
- Anonymous1 decade ago
Basic Seafood Gumbo
1 ½ cups crabmeat
2 lbs. shrimp, in shells
3 quarts water
2 small bay leaves
1 teaspoon lemon juice
1 small onion, cut in wedges
salt and black pepper
2 lbs. okra, sliced
4 tablespoons bacon grease, divided
4 tomatoes, peeled & chopped
2 onions, finely chopped
2 green peppers, finely chopped
½ teaspoon crushed red pepper, or to taste
4 tablespoons brown roux
reserved shrimp stock
salt, pepper, thyme, parsley, to taste
hot cooked rice
In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use
Put shrimp and crab meat in refrigerator until ready to add to the gumbo.
Saute okra in 2 tablespoons bacon grease in large heavy skillet. The okra will turn darker as it cooks. When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat remaining 2 tablespoons bacon grease. Sauté the chopped onion, green pepper, and red pepper. When soft, add to the stew pot.
In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the shrimp and crab meat and cook for 15 more minutes.
Serve with fresh boiled rice in soup bowls.
1 lb. (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, in medium dice
2 green bell peppers, in medium dice
2 medium onions, in medium dice
2 celery stalks, in medium dice
1 ¼ gallon (20 cups) chicken stock
2 tablespoons Creole seasoning
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 lb. andouille sausage, cut into 1/4 inch-thick slices
3 ½ lb. chicken, roasted and boned
hot sauce to taste
boiled rice as accompaniment
In a 12-quart stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.
Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.Source(s): Laissez le bon temps roulez!