Gumbo Recipes

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6 hours ago Gumbo Eat Smarter. white wine, salt, olive oil, shrimp, garlic cloves, tomatoes and 9 more. Gumbo Williams-Sonoma. brown, white rice, all purpose flour, ham, lump crabmeat, boneless skinless chicken thighs and 15 …

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Just Now All Gumbo Recipes Ideas. Showing 1-18 of 104. Jumbo Gumbo. Article. When fall arrives in Louisiana, the gumbo pots come out. Food Network Magazine asked the champs of New Iberia's annual cook-off

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

Rating: 5/5(150)
Total Time: 1 hr
Category: Gumbo
Calories: 552 per serving
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.

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9 hours ago 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.

Rating: 5/5(54)

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4 hours ago Directions. In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, …

Cuisine: American
Author: Emeril Lagasse
Servings: 6
Category: Main-Dish
1. In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
2. Combine all ingredients thoroughly and store in an airtight jar or container.
3. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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9 hours ago Our Best Louisiana-Style Gumbo Recipes. A classic Louisiana dish, gumbo is a full-bodied, hearty stew made with meat or shellfish and packed with the Cajun trinity of veggies: onion, celery, and green bell pepper. Serve it with a crusty baguette for …

Estimated Reading Time: 3 mins

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1 hours ago Allrecipes has an extensive collection of stew recipes from many cultures and cuisines, and here we've rounded up 15 of our very best — from …

Rating: 5/5(1.1K)
Calories: 283 per serving
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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6 hours ago Shrimp and Sausage Gumbo Recipe . If there's a more satisfying meal to make for cool weather, we haven't found it. Seafood Gumbo. Seafood Gumbo Recipe . Gumbo is a source of great debate among Southerners. Andouille Sausage and Smoked Chicken Gumbo.

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Just Now This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me …

Rating: 4.9/5(292)
Calories: 464 per serving
Category: Main Course, Soup
1. Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
2. Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
3. Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
4. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

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7 hours ago 1 large green bell pepper, diced. 1 stalk celery, minced. 4 cloves garlic, minced. 4 cups reduced-sodium chicken broth. 1 14-ounce can whole tomatoes, drained and chopped. …

Rating: 5/5(12)
Calories: 296 per serving
Total Time: 50 mins
1. Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
3. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

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Just Now Recipe: Chicken-Tasso-Andouille Sausage Gumbo. Tasso is a spicy smoked cut of pork or beef popular in many Cajun dishes. When gumbo is served in Louisiana, filé powder (ground, dried sassafras leaves) is as common on the table as salt …

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1 hours ago Slow Cooker Chicken Gumbo Recipe. A flavorful gumbo without all the stovetop cooking time! Once you make the roux, it's up to the slow cooker to do the work. Simply add the roux to chicken broth in the crockpot, then the …

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9 hours ago Add the thyme, stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir …

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

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4 hours ago How to Make Gumbo: Classic Creole Gumbo Recipe - 2021 - MasterClass. Learn how to make the star of Creole cuisine at home.

Rating: 2.5/5(39)
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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5 hours ago 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. This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor. The Gumbo Shop's Seafood Okra Gumbo

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5 hours ago Bear Creek Cajun Gumbo Soup [serves 8 - a must purchase!] • Presteamed Shrimp [de-tailed - de-veined] • For The Vegetables & Seasonings [all fine minced - de-seeded] • Green Bell Pepper • Smoked Spicy Andouille Cajun Sausage [sliced on the bias] • For The Proteins • Spanish Onion • Celery With Leaves. 20 Minutes. 6 to 8 servings.

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Just Now Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface. Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. Stir the shrimp …

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3 hours ago Once chicken has cooled, shred into bite-size pieces. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. Add remaining 1 cup (235ml) oil to …

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3 hours ago Directions: In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the …

Estimated Reading Time: 40 secs

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Just Now Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this …

Rating: 5/5(14)
Total Time: 50 mins
Category: Dinner
Calories: 166 per serving
1. In a heavy Dutch oven, combine flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes.
4. Add the chicken broth, water, okra, paprika, salt, oregano and pepper.

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3 hours ago In a large heavy saucepan, over low heat, melt 1 cup of the butter. Add the flour, and cook on low heat until the roux is dark brown; about 30 to 45 minutes, stirring constantly.

Rating: 4.9/5(19)
Estimated Reading Time: 40 secs
Servings: 8
Total Time: 20 mins

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2 hours ago In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery …

Rating: 4/5(14)
Category: Lunch
Cuisine: North America, Cajun
Total Time: 2 hrs 35 mins
1. Place the chicken and water in a Dutch oven; bring to a boil.
2. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool.
3. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes.
4. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender.

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6 hours ago Directions: 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.

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8 hours ago 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 …

Rating: 5/5(4)
Category: Entree
Cuisine: Cajun
Total Time: 50 mins
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. (Do not burn mixture.)
2. Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
3. Stir in shrimp; cook 5 minutes or just until shrimp are pink.

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5 hours ago Stir in the stock gradually, shredded chicken along with black pepper and bay leaves continue cooking until it simmers. Add Worcestershire sauce, hot sauce, and parsley to the gumbo simmer for at least 10-15 minutes until the vegetables are completely tender. Taste, and season with extra salt, and black pepper.

Estimated Reading Time: 5 mins

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1 hours ago Green gumbo>>>green salad. Get the recipe from Simply Recipes. Courtesy of Jessica Gavin. 7 of 10. Chicken Andouille Sausage Gumbo This is a comfort food meal that'll feed the whole fam. Get the

Occupation: Commerce Editor
Estimated Reading Time: 40 secs

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4 hours ago This satisfying gumbo has all the great authentic flavors of a traditional gumbo in only thirty minutes! Johnsonville® Andouille Sausage provides all the important flavors to bring this dish to life. Serve with Uncle Ben’s Ready Rice for a quick …

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9 hours ago Increase heat and bring to a slow boil. Reduce heat to low and simmer, uncovered, for about 30 minutes. Sprinkle shrimp with paprika. Add crab meat and shrimp to the gumbo base. Cook until shrimp is pink, or about 5 minutes. Serve over brown rice and top with chopped parsley. To make a bit spicier, serve with Tabasco sauce.

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7 hours ago In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth. Bring broth to a boil, reduce heat and simmer 15 minutes. Remove …

Rating: 4.9/5(40)
Category: Soup
Cuisine: Southern
Total Time: 2 hrs 30 mins
1. Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
2. In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
3. Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
4. In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.

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1 hours ago In a stainless steel or cast-iron pan, heat oil over medium-high heat. Add flour, and use a whisk to slowly stir, making sure to cover the entire bottom …

Estimated Reading Time: 2 mins

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3 hours ago Preheat the oven to 400 degrees Fahrenheit. Season the chicken thighs with 2 teaspoons of the salt and 1 teaspoon of the black pepper. Place on a rimmed baking sheet, skin side up, and roast for

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8 hours ago In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is …

Rating: 5/5(10)
Total Time: 1 hr
Category: Gumbo
Calories: 488 per serving
1. In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
2. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
3. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
4. Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.

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9 hours ago Meanwhile, cook the rice following the package directions. Set aside and keep warm. Cut the chicken into bite-size pieces. Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.

Ratings: 129
Calories: 494 per serving
Category: Dinner, Lunch, Entree, Soup

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2 hours ago 1. Cook rice as directed on package, omitting salt. 2. Meanwhile, melt butter in large saucepan on medium heat. Stir in flour and 1/4 cup cheese; cook and stir …

Rating: 5/5(1)
Category: Recipes
Cuisine: Southern,Italian
Total Time: 45 mins
1. Cook rice as directed on package, omitting salt.
2. Meanwhile, melt butter in large saucepan on medium heat. Stir in flour and 1/4 cup cheese; cook and stir 5 min. or until mixture comes to boil. Add sausage, celery, peppers and onions; cook 15 min., stirring frequently. Stir in tomatoes, chicken broth and shrimp; cook 10 min. or until mixture is heated through and shrimp are done, stirring occasionally.
3. Spoon shrimp mixture over rice; top with remaining cheese.

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8 hours ago Peel and devein the shrimp and refrigerate the shrimp until needed. Combine the shrimp peels and heads and the reserved onion skin and celery trimmings in a 6- to 8-quart pot. Cover with 9 cups of cold water and bring to a boil over high heat. Reduce the heat to a vigorous simmer and cook, uncovered, for 10 minutes. Strain and reserve.

Rating: 4.3/5(7)
Category: Main Course
Cuisine: American
Calories: 370 per serving

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4 hours ago Seafood Gumbo. This gumbo is rich and toasty thanks to the dark roux. It's wonderful with oysters, shrimp and crab, but New Orleans chef Slade Rushing of Brennan's says you can substitute what's

Estimated Reading Time: 2 mins

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8 hours ago 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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1 hours ago Instructions. Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as …

Reviews: 5
Category: Main Course
Cuisine: American
Total Time: 1 hr 50 mins
1. Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.
2. Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.
3. Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.
4. Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.

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Just Now Basic ingredients in gumbo: Oil: Is one of the two ingredients needed to make the roux. All-purpose flour: Is the other ingredient need to …

Rating: 4.9/5(189)
Category: Comfort Foods
Cuisine: Cajun
Total Time: 1 hr 30 mins
1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there's just no saving burnt roux!)
2. Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.
3. Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.
4. IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.

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4 hours ago Step 3. In a small bowl, whisk together the flour and 1/2 cup of water. Stir the flour mixture, salt, spices, and Worcestershire sauce into the pot, cover, and cook over high heat for …

Rating: 3.5/5(61)
Total Time: 50 mins
Servings: 6
Calories: 228 per serving
1. Place the sausage in a saucepan and fill with water to cover. Bring to a boil and cook for 3 to 4 minutes. Drain and set aside.
2. In a large pot over medium-high heat, heat the oil. Add the onion, celery, and green pepper and cook until softened (but not browned), about 5 minutes, stirring occasionally. Add the chicken broth, tomatoes, okra, and reserved sausage, cover, and bring to a boil. Continue cooking, covered, over high heat for 5 minutes.
3. In a small bowl, whisk together the flour and 1/2 cup of water. Stir the flour mixture, salt, spices, and Worcestershire sauce into the pot, cover, and cook over high heat for another 10 minutes.
4. Add the scallions, shrimp, and crabmeat, reduce heat to medium, and cook for 5 minutes. Remove the bay leaf, stir in the parsley, and remove from heat. Cover and let sit for 5 minutes. Serve over rice. Adapted from Lucy Buffett's Crazy Sista Seafood Gumbo recipe.

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2 hours ago Add the pepper, onion, and celery to the Dutch oven. Season with salt and pepper, and cook until softened, about 4 minutes. Remove with a …

Rating: 3/5(22)
1. Heat a medium skillet over medium-high heat; add flour. Toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a plate to stop it from cooking.
2. Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, transfer to a large bowl, and reserve. Add the chicken, and brown, turning once, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage. Add the pepper, onion, and celery to the Dutch oven. Season with salt and pepper, and cook until softened, about 4 minutes. Remove with a slotted spoon, and add to the sausage and chicken.
3. Reduce heat to medium-low, and add the butter to the Dutch oven. Once melted, sprinkle in the toasted flour, and stir until combined. Continue cooking until bubbles form and mixture becomes very thick and dark brown, about 4 minutes. Add the stock, tomatoes, okra, thyme, bay leaf, and reserved meat and vegetables. Raise heat and bring to a boil; let simmer, uncovered, until chicken is tender and liquid has thickened, about 1 1/4 hours. Remove thyme, and serve hot over rice.

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5 hours ago Remove chicken from water and set-aside to cool. Add butter, onion, celery, bell pepper, okra, and garlic to chicken stock. Pull chicken from …

Rating: 4.3/5(6)
Estimated Reading Time: 3 mins
Servings: 10
Total Time: 2 hrs 40 mins
1. Wash chicken and place into a large Dutch oven. Cover with water plus about 2 inches. Bring to a boil over medium heat and simmer for about 2 hours. Remove chicken from water and set-aside to cool. Add butter, onion, celery, bell pepper, okra, and garlic to chicken stock.
2. Pull chicken from the bone and add back to the stock. Add in Polish sausage, and ham. Cook for about 10 minutes to allow all the juices to incorporate.
3. Pour in diced tomates and diced tomatoes with peppers. Smash Navy beans with a fork while in the can and then pour into the Gumbo along with Ole Bay seasoning and bay leaves.
4. Bring Gumbo to a boil and stir in additional chicken stock. Cook for 10-15 minutes and then stir in shrimp. Cook until shrimp has turned pink, about 5 more minutes.

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3 hours ago Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a …

Ratings: 4
Category: Main Course
Cuisine: American
Total Time: 3 hrs 40 mins
1. Make a roux by whisking the flour and 3/4 cup of butter together over medium heat until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
2. Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
3. Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
4. While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.

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Frequently Asked Questions

How do you make a gumbo?

Directions. 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,...

What are the ingredients for gumbo?

Gumbo consists primarily of a strongly-flavored, roux-based stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.

What vegetables go in gumbo?

Gumbo herbs is a type of gumbo dish that is only made with vegetables. The gumbo herb contains a variety of greens-like spinach, collards, mustard, chard, turnips, cabbage, parsley or scallions, in addition to the onions, bell peppers, celery and garlic.

Is gumbo a soup or a stew?

Gumbo is a heavily seasoned soup or stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added.

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