Gumbo Recipes

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Gumbo Recipes Allrecipes

4 hours ago 137. This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is …

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Gumbo Recipe Paula Deen

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 …

Rating: 5/5(54)

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Gumbo Recipe Food.com

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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Good New Orleans Creole Gumbo Recipe …

1 hours ago 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 …

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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Gumbo Recipe Emeril Lagasse Food Network

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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Easy Gumbo Recipe Ideas Southern Living

1 hours ago Some people may think that gumbo is slang for throw all the seafood in and then add some okra and the kitchen sink, but a great Southern gumbo is an exercise in delicacy, balance, and restraint—with just the right amount of flair and heat …

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Authentic New Orleans Gumbo Tastes Better …

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 …

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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Louisiana Gumbo Recipe EatingWell

7 hours ago Step 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 …

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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Cajun Chicken and Sausage Gumbo Recipe …

3 hours ago If you see black specks in the mixture, start over. Advertisement. Step 2. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 …

Rating: 5/5(613)
Calories: 480 per serving
1. Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
2. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

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10 Best Gumbo Recipes Yummly

6 hours ago Gumbo Go Go Go Gourmet. tomatoes, celery, onion, shrimp, kielbasa, green bell pepper and 9 more. Gumbo Seduction in The Kitchen. flour, scallion, cooked rice, shrimp, melted butter, red bell pepper and 10 more. …

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New Orleans Gumbo Recipes

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 …

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Valerie's Very Best Gumbo Recipe Valerie Bertinelli

7 hours ago Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven. Taste the gumbo for seasoning and adjust …

Rating: 5/5(40)
Difficulty: Intermediate
Category: Main-Dish
Steps: 5
1. Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
2. Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
3. Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
4. Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.

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Seafood Gumbo Recipe Allrecipes

4 hours ago 1 teaspoon minced garlic. 3 tablespoons file powder. 2 teaspoons hot pepper sauce. 1 ½ cups tomato sauce. 7 cups fish stock. 2 cups shucked …

Rating: 4.5/5(81)
Calories: 357 per serving
1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
2. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
3. Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
4. When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

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Shrimp Gumbo Recipe Alton Brown Food Network

5 hours ago Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.

Reviews: 238
Difficulty: Intermediate
Category: Main-Dish
Steps: 4
1. Preheat the oven to 350 degrees F.
2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
3. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
4. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

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Louisiana Gumbo Southern Living

4 hours ago 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 …

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Gumbo Recipes to Get You Through Winter Southern …

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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Top Gumbo Recipes and How to Make a Roux

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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Cajun Gumbo With Chicken and Andouille Sausage Recipe

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 …

Rating: 4.5/5(45)
Category: Mains, Sausage, Soups And Stews
Cuisine: American
Calories: 676 per serving

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Our Best LouisianaStyle Gumbo Recipes MyRecipes

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 …

Estimated Reading Time: 3 mins

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Quick 'n Easy Gumbo Recipe Food.com

2 hours ago Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each …

Rating: 5/5(6)
Total Time: 25 mins
Category: Gumbo
Calories: 868 per serving
1. Pour a glass of nice red wine and have a drink.
2. Put some Italian opera on the stereo and turn volume up.
3. Start a big pot of rice, I prefer white rice to serve this gumbo over.
4. Rice is on the top shelf to the right.

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“Big Easy” Gumbo Recipe BettyCrocker.com

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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Seafood Gumbo Recipe Louisiana Seafood

3 hours ago Seafood Gumbo. The quintessential Louisiana meal, packed with seafood and loaded with flavor. In an 8-quart stockpot, heat oil over medium heat for about 5 …

Estimated Reading Time: 40 secs

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Authentic Cajun Gumbo Recipe: How to Make It Taste …

8 hours ago Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 …

Rating: 2.4/5(8)
Category: Lunch
Cuisine: North America, Cajun
Total Time: 1 hr 45 mins
1. Place the first 11 ingredients in a stockpot; bring to a boil.
2. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool.
3. Strain broth, discarding vegetables; skim fat.
4. Remove meat from bones; cut chicken into bite-size pieces and set aside.

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Chicken and Smoked Sausage Gumbo Recipe Emeril …

1 hours ago Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 …

Rating: 5/5(41)
Author: Emeril Lagasse
Cuisine: American
Category: Main-Dish
1. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
2. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
3. Combine all ingredients and store in an air-tight container.

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Easy Sausage and Shrimp Gumbo Recipe Allrecipes

1 hours ago Step 1. Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes. Advertisement. …

Rating: 4.5/5(27)
Total Time: 1 hr 32 mins
Servings: 8
Calories: 568 per serving
1. Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
2. Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
3. Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

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Louisiana Seafood Gumbo Recipe Louisiana Travel

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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Seafood Gumbo Recipe: How to Make It Taste of Home

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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Classic Chicken Gumbo Recipe The Spruce Eats

9 hours ago 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 …

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

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Classic New Orleans Gumbo Recipe (StepbyStep) …

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 …

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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Best Ever Seafood Gumbo Recipe MyRecipes

6 hours ago Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard …

Rating: 5/5(8)
Total Time: 2 hrs 25 mins
Servings: 5
1. Pick crabmeat, removing any bits of shell.
2. Remove shrimp shells and heads. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads.
3. Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and sauté andouille about 8 minutes or until brown. Set aside.
4. Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown. Add yellow onions, celery, and bell pepper, and sauté 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes.

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Gumbo Recipes Food & Wine

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 …

Estimated Reading Time: 2 mins

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Louisiana Gumbo Recipe: How to Make It Taste of Home

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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Seafood Gumbo Recipe Southern Living

9 hours ago Gumbo essentially offers a taste of New Orleans, but the time-honored, classic Cajun stew is often the source of a great debate among …

Servings: 12-15
Total Time: 1 hr 45 mins
Category: Food, Dish, Gumbo
1. Slice the green onions, reserving green tops.
2. Heat bacon drippings in a Dutch oven over medium; gradually whisk in flour. Cook, whisking constantly, until flour is chocolate colored (about 30 minutes).
3. Add the sliced green onions, bell pepper, onion, celery, garlic, and tomato to the roux, and cook 8 minutes or until vegetables are tender. Add 2 quarts plus 2 cups water, parsley, table salt, ground black pepper, and ground red pepper; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.
4. Pick the crabmeat, removing any bits of shell.

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Chicken, Crab & Andouille Sausage Gumbo Recipe

4 hours ago Add stock, tomatoes, vinegar, chicken, and all other dry ingredients. Simmer on low to medium heat for at least 1 hour. Add salt, white pepper, …

Rating: 4.7/5(6)
Total Time: 2 hrs 15 mins
Category: Main Course
Calories: 542 per serving
1. Heat a large cast iron skillet on medium high heat and cook the bacon, set the bacon aside to drain and measure the bacon renderings to 1 cup and reserve the rest for cooking the vegetables or another use. If you don't have enough bacon renderings melt enough butter to add to the bacon grease to make one cup.
2. Add 3 tablespoons olive oil or bacon grease to the cast iron skillet you cooked the bacon in and cook the onion and bell pepper until soft and set aside.
3. Cook the sausage in the same skillet until browned and set aside with the vegetables.
4. Add the 1 cup of the bacon fat to the skillet over medium heat and stir in the flour. Lower the heat to low and cook for at least 1 hour, stirring every 5 minutes. The roux should be thick, but not chalky. A little grease will probably separate from the roux while cooking. When it is dark tan and smells like toasted nuts, it is done. Caution: The roux burns easily so watch it very carefully and stir often.

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TRADITIONAL New Orleans A Louisiana Style Gumbo …

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, …

Estimated Reading Time: 5 mins

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New Orleans Gumbo The Recipe Critic

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, …

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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Seafood Gumbo Spicy Southern Kitchen

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 …

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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Easy Shrimp and Sausage Gumbo Recipe How to Make …

7 hours ago In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes. …

Rating: 4.5/5(140)
Category: Dinner, Main Dish
1. In a large, deep skillet over medium-low heat, melt butter, then add flour.
2. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
3. Add onions, peppers, and celery, and stir until softened, about 5 minutes more.
4. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper.

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Alligator Gumbo Recipe CDKitchen.com

1 hours ago Saute onions, garlic, peppers and celery in butter until soft. Add other ingredients, except okra, and simmer for 10 minutes in large covered iron pot. Add okra to …

Servings: 10
Calories: 432 per serving
Total Time: 2 hrs

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Gumbo Recipe Mashed.com

3 hours ago Let the gumbo cook for 45 minutes, stirring every now and then. Add the shrimp and 1 teaspoon of gumbo filé to the pan, stir well, and allow to …

Rating: 4.9/5(50)
Total Time: 1 hr 15 mins
Category: Dinner, Lunch
1. Melt 4 tablespoons of butter in a deep skillet or Dutch oven, and then add 1/4 cup of all-purpose flour to make a roux. Stir constantly, until the roux reaches a golden brown consistency – approximately ten minutes.
2. Add the vegetables to the roux, and cook for five minutes.
3. Add the minced garlic, andouille sausage, cajun seasoning, salt, and pepper, and stir to combine.
4. Add the bay leaf, 15-ounce can of fire-roasted diced tomatoes, and 4 cups of chicken broth, and stir, allowing this to come to a boil. Then, reduce heat to low.

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Shrimp and Sausage Gumbo Recipe Southern Living

6 hours ago Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. …

Rating: 5/5(1)
Total Time: 4 hrs
1. Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan.
2. Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.
3. Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir in broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
4. Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Remove and discard bay leaves. Stir in shrimp, and cook until shrimp turn pink, about 5 minutes. Stir in parsley, and remove from heat. Serve gumbo over hot cooked rice. Garnish with sliced scallions and filé powder, if desired.

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ChickenandSausage Gumbo Recipe MyRecipes

Just Now Step 3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate …

Rating: 5/5(27)
Total Time: 3 hrs 55 mins
Servings: 4-6
1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
2. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

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Real Cajun Seafood Gumbo (From a Louisianian) Recipe

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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Frequently Asked Questions

What makes a great gumbo?

Ingredients

  • 1 cup all-purpose flour
  • ¾ 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

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What are the traditional ingredients of gumbo?

For the Gumbo:

  • ▢ 1 bunch celery , diced, leaves and all
  • ▢ 1 green bell pepper , diced
  • ▢ 1 large yellow onion , diced
  • ▢ 1 bunch green onion , finely chopped
  • ▢ 1 bunch fresh parsley leaves , finely chopped
  • ▢ 2-3 cloves garlic
  • ▢ 1-2 Tablespoons cajun seasoning *
  • ▢ 6-8 cups Chicken broth *

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How does gumbo taste like?

Believe it or not, Gumbo is actually supposed to taste like gritz. This is a heavy consistency which is rich and creamy. Gumbo itself doesn't have much of a taste. The taste comes in with whatever else you add to your Gumbo.

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.

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