Good recipes for gumbo?
I'm in the mood to make a nice big pot of gumbo this week...does anyone have any super-good recipes? Thanks! :)))
- Anonymous9 years agoFavorite Answer
This is a five star rated recipe from allrecipes.com, saved by 850 people :)
New Orleans Creole Gumbo
1 cup all-purpose flour
3/4 cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
1/2 teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 teaspoons gumbo file powder
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder
Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
- thisjustinLv 79 years ago
A real gumbo is made without measurements or a recipe but here is the closest thing you will get to a real louisiana gumbo..
1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice)
sausage, as much as you feel like cutting up
water or chicken broth, how much depends on how big your chicken is and how much gumbo you want
1 cup oil
1 cup flour
1 large onion, diced
1 large green pepper, diced
1 head garlic, diced (as many cloves as you'd like)
2 stalks celery, cut up
cajun seasoning (I use Tony Chachere's, it is available on the internet) or creole seasoning
Season your chicken with salt pepper and some tony's. Brown your chicken and sausage in a large heavy bottom pot and then drain the grease and remove the chicken and sausage.
Make a roux with your oil and flour that is brown your flour in the oil this may take up to 30 mins. Brown it on a low fire stirring constantly. After your roux is done (when it is chocolate in color) add the onion bell pepper and celery (we call that a Holy trinity) and saute until onions become translucent. Oh add the garlic now too. Add the chicken stock or broth or water and add your chicken and sausage back in the pot. Bring to a boil and cook for 1-2 hours. Be sure to skim the grease off the top and about 15 mins before you take it off the heat add your parsley and green onions. Serve over rice with some potato salad.
- KrackerLv 69 years ago
I should credit someone with this recipe but I've been using it for several years & have forgotten where I got it. Its one of 3 that I use & the best, also the most complicated.
GULF COAST GUMBO
1 1/2 quarts (6 cups) chicken stock
1 pound crawfish, rinsed well in several changes of cold water and eviscerated
1 pound (31 to 40 size) shrimp, deveined
1 tablespoon olive oil
1 pound chorizo sausage
1 large white onion, chopped
3 stalks celery, diced medium
1 green bell pepper, stem and seeds removed and diced medium
1/2 cup all-purpose flour
3 tablespoons tomato paste
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
5 or 6 fresh or defrosted fresh frozen okra, stem-end removed and sliced
3 tablespoons freshly chopped parsley leaves, divided
3 or 4 fresh scallions, white and tender green parts only, sliced
1 red bell pepper, stem and seeds removed and diced medium
3 large fresh tomatoes, seeds removed and medium diced
2 dozen shucked oysters
1 pound cooked lump crabmeat, picked over for shells
2 cups cooked white rice
1 to 2 tablespoons file powder
Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.
While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.
While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps.
To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley.
- 9 years ago
We are cajun I make it every yr for christmas but I use wild duck. But you can use any meat, chicken, wild game or seafood here are some different recipes.
I'll tell you roughly how to do it in for my family, my own words.
I simmer my ducks about 5 or 6 low for a few hours in salted water with a couple whole yellow onions, 2 stalks of whole celery, 1/2 whole bell pepper( they are easier to remove if they are whole as this is just for flavor to the broth), let ducks cool in the broth over night. Next day debone and save meat. Strain broth for bones and bullets. Fry aprox. 5 lbs of cut okra in oil about 1/2" deep might have to add more, don't over brown you want them soft not burnt.(no flour, they shrink like 75% so it takes a lot!) till tender and slime is gone, add salt after they start to brown of it will make more water, drain the grease.
Cut several red onions small, 5 cloves of garlic(don't crush them), add the okra and onions to the broth Id say about 2 gallons or so. Simmer, Make a dark roux in a heavy skillet aprox 3 cups flour & 3 1/2 cups oil. When roux is finished, incorporate slowly some of the broth into the roux till thinned. Add the thinned roux to the pot of broth. Some like bell pepper and celery I don't. But now is the time to add that if your going to, dice small. Simmer while peeling couple lbs of shrimp, pick about 8 cups of medium oyster( I buy the cleaned ones but go through each one and check folds for shell slivers!) Use the oyster juice that they came in. Strain and add juice to pot. Add duck meat to pot. Add sea salt etc to taste. Now sea food should not cook over 30 minutes or it will become tough and over stirring will break the oysters and make them mushy! So after everything is cooked you must let this stuff set for a couple hours for the flavors to reach max. Actually it's better the next day or 2! If it is not thick enough you can add several T of corn starch dissolved into 1/2 cup of cold water. But do that at the end also. If your going to add sausage you should brown it first to remove the grease, a good smoked sausage is ok if you don't have andouille. You should add that when you add the roux.
At the table have gumbo file on hand so they can add it to there bowls(don't add to the pot!) Serve with rice :)