mae asked in Food & DrinkCooking & Recipes · 6 years ago

what is your favorite gumbo recipe?

4 Answers

  • Emma
    Lv 7
    6 years ago
    Best Answer



    1-1/4 cups flour

    1 cup oil

    Blend thoroughly in a thick skillet and cook over medium-high to

    high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you

    see black specks in the roux, you've screwed it up. Dump it out and

    start over. Keep cooking and stirring until the roux gets darker and

    darker. It's best to use a very heavy pot or skillet for roux-making,

    especially cast iron. With a good cast iron Dutch oven or skillet, you

    can get a beautiful dark roux in only about 20 minutes.

    New Orleans people tend to like a blond or peanut butter colored

    roux, so feel free to make it that way if you like. Cajuns tend to like

    it dark, and so do I -- if you feel comfortable that you won't burn the

    roux, cook it until it's a dark, reddish-brown, almost but not quite as

    dark as milk chocolate. The roux, when finished, almost smells like

    roasted coffee ... yum!

    If you prefer a blond or medium roux, cut down on the amount of

    roux you use; dark roux does not have as much thickening effect since

    the starch is so thoroughy cooked.

    You should turn the fire down or off as the roux nears the right

    color, because the heat from the pan will continue cooking it. You can

    also add your onions, bell peppers and celery to the roux as it's near

    the end of cooking to arrest the cooking process and to soften the

    vegetables. KEEP STIRRING until the roux is relatively cool. Add the

    roux to the stock.

    They don't call roux "Cajun napalm" for nothing. Don't let any

    splatter on you.


    5 qts rich chicken broth

    1 chicken or guinea hen, without giblets

    1 pound smoked sausage and/or fresh Creole hot sausage, browned

    4 pounds shrimp

    6 blue crabs, cleaned, broken in half and claws pulled off

    3 pounds okra, sliced

    2 onions, chopped

    1 bunch green onions with tops, chopped

    2 bell peppers, chopped

    5 ribs celery, chopped

    Several cloves garlic, minced

    3 bay leaves

    1 bunch fresh parsley, chopped

    Creole seasoning to taste, OR

    Black, white and cayenne peppers, to taste

    Salt to taste

    Few dashes Tabasco, or to taste.

    Steaming hot Louisiana long-grain rice

    Sprinkle the chicken pieces with Creole seasoning and brown in the

    oven. Slice the sausage and brown, pouring off all the fat (especially

    if you're using fresh Creole hot sausage).

    Saute the onions, green onions, bell pepper and celery add them to the roux, and stir that into the broth Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or

    ground peppers) to taste and stir. Bring to a boil and immediately

    reduce to a simmer; let simmer for about 45 minutes. Keep tasting and

    adjusting seasonings as needed.

    Add the okra and cook another 30 minutes or so. Make sure that the

    "ropiness" or "stringiness" from the okra is gone, add the parsley, crab

    halves and claws. Cook for another 15 minutes, then add the shrimp. Give

    it another 6-8 minutes or so, until the shrimp are just done, turning

    pink. Be very careful not to overcook the shrimp; adding the shrimp

    should be the very last step.

    Serve in a bowl over a scoop of hot rice.

  • Sonya
    Lv 5
    6 years ago


    1/2 cup vegetable oil

    1/2 cup all-purpose flour

    1 large onion, diced

    1/2 cup chopped fresh parsley

    1/2 cup chopped celery

    1/2 cup chopped green bell pepper

    1/2 cup chopped red bell pepper

    1/2 cup sliced scallion

    6 cloves minced garlic

    4 cups chicken broth

    1 teaspoon salt

    1 teaspoon creole seasoning (Tony Chachere's)

    2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)


    1 In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.

    2 You will have to stir almost constantly.

    3 This is called the roux.

    4 Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.

    5 Add broth, salt, and creole seasoning.

    6 (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).

    7 Cover pot and simmer 15 minutes stirring occasionally.

    8 Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).

    9 Ladle over steamed white rice.


  • 6 years ago


    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


    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.

    SERVES 8; Calories: 330; Total Fat 17 grams; Saturated Fat: 3 grams; Protein: 27 grams; Total carbohydrates: 18 grams; Sugar: 6 grams Fiber 3 grams; Cholesterol: 89 milligrams; Sodium: 1,486 milligrams

  • 6 years ago

    Here is the best gumbo recipe in the world

    you will never find a better gumbo recipe anywhere

    find full recipe and written instructions here:

    Also watch this video demonstrates how to make that same gumbo.

    Youtube thumbnail

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