Creole Gumbo Recipes From Louisiana

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 …

Ratings: 1.1K
Calories: 283 per serving
Category: Gumbo
1. 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.
2. 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.
3. 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.
4. 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.

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This November recipe is brought to you by Louisiana Kitchen and Culture Magazine.Lil' Dizzy’s Café in New Orleans is serving up some tasty Creole

Cuisine: Creole
Category: Entree
Servings: 12
Total Time: 50 mins

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Add celery and onions and cook slowly until clear. Add other ingredients with exception of shrimp, filé and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving, add filé and parsley. …

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Best Louisiana Seafood Gumbo Recipes. 5 hours ago 2020-12-14 · All Louisiana gumbo variations are delicious, but there are stark differences in the recipes for rural Cajun gumbo and citified New Orleans Creole gumbo. This recipe is for …

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The Best Creole Seafood Gumbo Recipes on Yummly Mary's Creole Seafood Gumbo, Seafood Gumbo, Seafood Gumbo Louisiana Seafood Gumbo with Okra Went Here, 8 This. green onions, okra, seafood …

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Place pot over medium heat, add garlic, bay leaves, salt, and Creole seasoning, and stir for 2 minutes. Add stock and bring to a boil. Use this …

Estimated Reading Time: 2 mins

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In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, …

Rating: 5/5(3)
Total Time: 1 hr 15 mins
Category: Gumbo
Calories: 1248 per serving
1. Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
2. Remove as much of the fat from the chicken as possible.
3. Cut andouille into ½-inch slices and set aside.
4. In a 2-gallon stockpot, heat oil over medium-high heat.

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Add critters and bay leaves to gumbo, and simmer for 4 hours, adding water if it becomes to thick. Stir every 30 minutes with a wooden spoon, while making sure to scrape the bottom. Skim any oil off the top of gumbo leaving about two tablespoons left in the pot. Serve over rice, and garnish with green onions.

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Learn how to make the star of Creole cuisine at home. How to Make Gumbo: Classic Creole Gumbo Recipe - 2022 - MasterClass To submit …

Rating: 2.6/5(66)
Category: Entree
Cuisine: Creole
Total Time: 1 hr 36 mins
1. 1. Make a dark roux. In a large cast-iron Dutch oven over medium heat, melt butter, combine with flour, and whisk until the roux thickens and turns a dark brown color (almost burnt), about 10 minutes.
2. 2. Reduce to medium-low heat and add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
3. 3. Add garlic and cook until fragrant, about 1 minute longer.
4. 4. Add diced tomatoes, okra, bay leaves, salt, cayenne pepper, and black pepper, and cook until vegetables have softened, about 5 more minutes.

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Cajun Gumbo & Creole Gumbo. Our Cajun Gumbo & Creole Gumbo recipes are straight from mama’s kitchen. Let us help you create amazing Cajun meals with our healthy Cajun Seasonings. OOWEEH, NOW DAT’S CAJUN GOURMET! Bon Appetit! What Is Gumbo. Gumbo is a stew or soup which originated in south Louisiana.

Estimated Reading Time: 3 mins

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Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the …

Cuisine: Cajun
Category: Entree
Servings: 10
Total Time: 1 hr 28 mins

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INSTRUCTIONS. Melt 2 ounces of margarine in a large soup pot. Add chicken and saute until cooked half way. Add sausage and vegetables and cook until …

Rating: 4.5/5(13)
Servings: 1
Cuisine: American
Category: Soups, Stews And Chili

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Not a very good, nor authentic gumbo recipe. Too much chicken compared to the shrimp and sausage. To be Creole it must have tomatoes. To …

Rating: 3.9/5(40)
Total Time: 3 hrs 35 mins
Category: Gumbo
Calories: 816 per serving
1. Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
2. In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
3. Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.

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1 Bring water, Gumbo Base and oil to boil in large saucepot on medium heat, stirring to dissolve any lumps. Reduce heat to low; cover and simmer 30 …

Cuisine: American
Category: Soups, Stews, And Chili
Servings: 8

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Gumbo, creole, Cajun, jambalaya—there’s a whole lot to unpack when it comes to the history behind our flavors. We follow 100+ year old recipes to serve truly authentic creole, gumbo, and jambalaya alongside modern southern favorites like cornbread, po’boys, and red beans & rice.

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Directions: Melt the butter and sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock and bring to a boil. Let boil for a minute, then add to the first pot. In a small skillet cook the butter and flour together until brown.

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Directions: Melt the butter and sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock and bring to a boil. Let boil for a minute, then add to the first pot. In a small skillet cook the butter and flour together until brown.

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How to make authentic louisiana gumbo?

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Who serves the best gumbo in louisiana?

  • The Up And Comer: Royal House Oyster Bar, 441 Royal Street
  • This corner restaurant which opened two years ago is the kind of place you stumble upon as you wander the antiques shops lining Royal. ...
  • royalhouserestaurant.com or 504/528-2601

What are some ingredients in louisiana gumbo?

Louisiana Gumbo Recipe

  • 200g okra, thinly sliced
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried thyme
  • 1 bay leaf
  • pinch of cayenne pepper
  • 175g basmati and wild rice, rinsed
  • 3 skinless chicken thigh fillets, cut into bite-sized pieces
  • 250g peeled large raw prawns
  • TO SERVE: hot pepper sauce

How to make a quick gumbo?

Steps

  1. In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. ...
  2. Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. ...
  3. Stir in shrimp; cook 5 minutes or just until shrimp are pink.

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