how to cook gumbo in new orleans la?

2 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    This recipe is from the Gumbo Shop in new orleans...

    Seafood and Okra Gumbo

    2 pounds fresh or frozen shrimp, head on about 40-50 count per pound

    2 small blue crabs, fresh or frozen

    3 quarts water 2 Tablespoons cooking oil

    1 quart fresh or frozen okra, sliced into _" rounds

    2/3 cup cooking oil

    1/2 cup all purpose flour

    2 cups chopped onions

    1 cup chopped green bell pepper

    1/2 cup chopped celery

    1 teaspoon garlic, finely chopped

    1 16oz. can chopped tomatoes

    2 bayleaves

    2 teaspoons salt, or to taste

    1/2 teaspoon black pepper (or to taste)

    1/2 teaspoon white pepper (or to taste)

    1/4 teaspoon cayenne pepper (or to taste)

    Peel and de-vein the shrimp, and set aside, covered in the refrigerator. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Bring to a boil, reduce heat and simmer for 30 - 45 minutes to make a stock. Strain, discard the shells and heads and set the stock aside. Meanwhile, wash the crabs well under running water, place in a non-reactive pot with 1 quart of water, bring to a boil and simmer for 20 - 30 minutes. Strain, reserving stock and crabs. When the crabs are cool enough to handle, snap both claws off then break the body in half. Set aside.

    In a heavy bottomed skillet, heat 2 tablespoons of oil , add the okra and saute over medium high heat for about 10 - 15 minutes or until all the "ropiness" is gone. This step may take a little longer if fresh okra is used. Frozen vegetables are usually plunged into boiling water and blanched before freezing, so they are partially cooked.

    Place the _ cup oil in a large (8 quart) heavy bottomed non-reactive Dutch oven type pot. Add the flour and, over a medium high fire, make a dark brown roux as described on page10. As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saute, stirring occasionally until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.

    When the seasoning vegetables are tender add the tomatoes, bay leaves and the three peppers and a little salt. Cook for about 10 minutes, repeating the stick and scrape process with the tomatoes. Add the sauteed okra and cook for 10 more minutes.

    Add the crab stock and half of the shrimp stock to the pot. Stirring constantly, bring the pot to a boil. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. If the gumbo appears too thick, add more stock to adjust. Add salt to taste and adjust the pepper if desired. Add the broken crabs and simmer for about 10 minutes. Add the peeled shrimp, return to a boil and simmer until the shrimp are firm and pink, about 5 minutes. Remove the pot from heat.

    As is the case with most gumbos, this dish is best prepared either early in the day it is to be served, or even the day before, thereby allowing time for the flavors to marry. When reheating, stir often and be careful to avoid overcooking the shrimp.

    Serve in large bowls over steamed rice. This recipe will yield about six entrees or ten to twelve appetizers.

    For more gumbo recipes go to this page.

    Source(s): Local
  • 1 decade ago

    I've lived in south Louisiana all my life, New Orleans the past 15 years, and this is the best recipe I've ever made, it's the only one I make anymore. I think cooking the sausage & chicken first, then making the roux in the debris, gives this an extremely rich flavor. Plus using chicken thighs, you can cook the dark meat forever.

    Chicken and Smoked Sausage Gumbo with White Rice

    Recipe courtesy Emeril Lagasse


    6 to 7 cups, 6 to 8 servings

    1 tablespoon plus 1/2 cup vegetable oil

    1 pound smoked sausage, such as andouille or kielbasa,

    cut crosswise 1/2-inch thick pieces

    4 pounds chicken thighs, skin removed

    1 tablespoon Essence or Creole seasoning, recipe follows

    1 cup all-purpose flour

    2 cups chopped onions

    1 cup chopped celery

    1 cup chopped bell peppers

    1 teaspoon salt

    1/4 teaspoon cayenne

    3 bay leaves

    9 cups chicken stock or canned low-sodium chicken broth

    1/2 cup chopped green onions

    2 tablespoons chopped parsley leaves

    1 tablespoon file powder

    White Rice, recipe follows

    Hot sauce

    In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat.

    Add the sausage and cook until well browned, about 8 minutes.

    Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

    Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes.

    Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

    Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

    Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

    Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

    Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

    Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

    Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

    2 1/2 tablespoons paprika

    2 tablespoons salt

    2 tablespoons garlic powder

    1 tablespoon black pepper

    1 tablespoon onion powder

    1 tablespoon cayenne pepper

    1 tablespoon dried oregano

    1 tablespoon dried thyme

    Combine all ingredients thoroughly.

    Yield: 2/3 cup

    Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

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