Light Gumbo Recipe

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5 hours ago In a large skillet over medium-high heat, cook and stir flour for 6-7 minutes or until light brown in color. Immediately transfer to a small bowl; whisk in broth until …

Rating: 4/5(3)
Category: Dinner
Cuisine: North America, Cajun
Total Time: 50 mins
1. In a large skillet over medium-high heat, cook and stir flour for 6-7 minutes or until light brown in color.
2. Immediately transfer to a small bowl; whisk in broth until smooth., In the same skillet, saute the onion, celery and green pepper in oil until tender.
3. Add garlic; cook 1 minute longer. Stir flour mixture; add to the pan.
4. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the sausage, okra, bay leaves, Creole seasoning, salt and pepper.

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4 hours ago Step 1. Credit: Photo: John Autry. Both a flavor agent and thickener, a perfect roux imparts a nutty taste and a silken texture to gumbo. Be patient, and stir …

Estimated Reading Time: 2 mins

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8 hours ago Step 1. Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and …

Servings: 6
Calories: 376 per serving
Total Time: 30 mins
1. Heat a Dutch oven over medium-high heat.
2. Add sausage to pan; sauté 5 minutes, turning to brown on all sides.
3. Remove sausage from pan using a slotted spoon, and drain on paper towels.
4. Melt butter in drippings in pan. Add oil to pan; swirl.

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3 hours ago Light Seafood Gumbo Recipe. This delicious, low calorie Seafood Gumbo is an African influence to Louisiana cuisine, and is incredibly filling, for just 4 Points per serving. Serve this hearty dish as any low calorie lunch or dinner …

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9 hours ago Sprinkle chicken with Cajun seasoning. Heat oil in large pot over high heat. Brown chicken and sausage, turning once, 2 to 3 minutes. Add …

Servings: 4
Calories: 276 per serving
Estimated Reading Time: 40 secs

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6 hours ago CREOLA SHRIMP & SAUSAGE GUMBO ErinSullivan62657. garlic, cornstarch. Chicken & Chorizo Gumbo Bertolli. green bell pepper, celery, sweet italian sausage links, cut into and 6 more. Gumbo Z'Herbes - Green Gumbo

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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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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. …

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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 …

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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1 hours ago Stir in okra, onion, poblano chile, celery, and garlic. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock, water, red pepper, salt, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and cooked rice; cook 1 minute.

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2 hours ago Place flour in a 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 1 hour or until very brown, stirring every 15 minutes. Set aside. Step 3. Coat a Dutch oven with cooking spray; …

Calories: 289 per serving
1. Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat; simmer 45 minutes. Cover; chill 8 hours. Remove chicken; skim and discard fat from broth, reserving broth. Bone and chop chicken.
2. Place flour in a 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 1 hour or until very brown, stirring every 15 minutes. Set aside.
3. Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion and next 4 ingredients; saute until tender. Add thyme and next 3 ingredients. Add browned flour; stir until smooth. Add reserved broth, chicken, canned broth, tomato paste, and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice.

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6 hours ago This will serve as a delicious flavor base for your soup. Fans of spice will love the kick from Spicy Andouille. Top each bowl with a few leaves of parsley for a fresh finishing touch. Be sure to serve with thick slices of crunchy French bread to help sop up the last few drops of broth. This soup feeds eight, making it the perfect day-after

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6 hours ago Users searching light gumbo recipe will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 09 Nov 2021. The above search results can partly answer users' queries, however, there will be many other problems that users are interested in.

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5 hours ago Light Seafood Gumbo Recipe MyRecipes great www.myrecipes.com. Step 2. Place flour in a 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 1 hour or until very brown, stirring every 15 minutes. Set aside. Step 3. Coat a Dutch oven with cooking spray; …

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8 hours ago Ninety-plus teams compete for the title of best gumbo in the world. Here is the winning seafood gumbo recipe from 2013. Recipe courtesy of Iberia Travel. Ingredients: 5 quarts water; 1 quart shrimp stock; 1 teaspoon of crab boil mix; 1 …

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3 hours ago Step 2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet …

Rating: 5/5(13)
Calories: 430 per serving
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.
2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.

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4 hours ago Saute okra, onion and celery in cooking oil. Add meat, 3 cups water and simmer 90 minutes. Add garlic and thyme, salt and pepper to taste. Add potatoes and carrots the last 15 …

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8 hours ago Heat 1 tablespoon oil in a large saucepan over medium-high. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels. 2. Heat remaining 1 tablespoon oil in pan over medium. Add onion and ham; cook 10 minutes

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8 hours ago Common flavorings for gumbo include cayenne pepper and black pepper, dry mustard, paprika, sage, cumin, bay leaves, thyme, and parsley. You …

Estimated Reading Time: 7 mins

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Just Now Cool chicken; shred. Step 3. Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. …

Rating: 4/5(2)
Total Time: 1 hr 43 mins
Servings: 10
Calories: 353 per serving
1. Preheat oven to 400°.
2. Rub chicken thighs with Cajun seasoning. Place on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 165°. Cool chicken; shred.
3. Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon. Add onion, bell pepper, and celery to pan; sauté 5 minutes or until vegetables are tender. Add sausage and next 3 ingredients (through tomatoes); cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4. Add chicken; cook 5 minutes. Add garlic; cook 5 minutes. Remove from heat; add Worcestershire sauce. Discard bay leaves. Serve over rice; sprinkle with green onions. Serve with hot pepper sauce, if desired.

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1 hours ago Step 2. Combine 3/4 cup chicken broth with onions, celery, and green pepper in a heavy 4-quart soup pot. Cook over medium- to medium-high heat until vegetables are tender, …

Rating: 5/5(6)
Total Time: 1 hr 45 mins
Servings: 8
Calories: 360 per serving
1. Combine cayenne pepper, paprika, salt, white pepper, black pepper, thyme, oregano, and bay leaf in a small bowl for the seasoning mix. Set aside.
2. Combine 3/4 cup chicken broth with onions, celery, and green pepper in a heavy 4-quart soup pot. Cook over medium- to medium-high heat until vegetables are tender, about 5 minutes. Increase heat to high. Stir in the seasoning mix, file powder, hot sauce, and garlic. Cook, stirring constantly, until mixture is fragrant and vegetables are well coated, 6 to 8 minutes.
3. Reduce heat to medium and stir in tomato sauce. Cook, stirring constantly, for 5 minutes. Mixture will begin to smoke and stick to the bottom of the pan; just keep stirring. Add remaining broth and bring to a boil. Add chicken and kielbasa. Reduce heat; cover and simmer, stirring occasionally, until flavors meld, 45 to 60 minutes.

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Just Now Step 2. Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through …

Rating: 4/5(26)
Calories: 300 per serving
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.
2. Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Sprinkle with parsley.

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6 hours ago Light Seafood Gumbo Recipe – 4 Points. Chicken Recipes August 4, 2010 Quick & Easy Chicken Gumbo Recipe – 4 Points. Cajun Recipes March 11, 2008 Sausage and Chicken Gumbo Recipe – 6 Points. Search. Search for: Never Miss a Recipe! Get free weight watcher recipes delivered right to your inbox:

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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.

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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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6 hours ago Gumbo starts with a roux cooked until dark and fragrant. A roux is simply oil and flour which starts out light in color and is slow-cooked until the color darkens. This adds an …

Rating: 5/5(5)
Total Time: 2 hrs 5 mins
Category: Chicken, Dinner, Entree, Main Course
Calories: 665 per serving
1. Heat 2 tablespoons oil over medium-high heat in a large pot. Add chicken and sausage and cook until you get a deep crust. Do not stir too much. Remove from pan and set aside.
2. Add remaining oil to the pan along with flour. Cook over medium heat until fragrant and light brown in color.
3. Add onion, celery and bell peppers. Cook 5 minutes.
4. Add okra, garlic, and seasonings. Cook an additional 5 minutes. The mixture will appear a bit stringy.

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9 hours ago Jan 4, 2013 - Checkout this easy Seafood Gumbo Recipe at LaaLoosh.com. It's a super low calorie gumbo that has just 4 Points + for each huge serving! Delicious and filling, this traditional seafood gumbo recipe lacks nothing but extra fat and calories.

Estimated Reading Time: 7 mins

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6 hours ago When dark brown Cajun roux is done add the onions, bell pepper, celery, and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the …

Servings: 16-18
Total Time: 2 hrs
Category: Gumbo
Calories: 655 per serving
1. Light Brown Cajun Roux: In a black iron pot or skillet, heat the oil over medium high heat to approximately 300 degrees F.
2. Using a wooden roux spoon, slowly add the flour, stirring constantly until the roux is peanut butter in color, approximately two minutes. Reserve Light Brown Cajun Roux at room temperature.
3. Dark Brown Cajun Roux: Proceed as you would in the light brown Cajun roux recipe but continue cooking until the roux is the color of a light caramel. This roux should almost be twice as dark as the light brown roux but not as dark as chocolate.
4. When dark brown Cajun roux is done add the onions, bell pepper, celery, and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes. Add the smoked andouille or smoked sausage and the seasonings, and about ½ teaspoon each of salt and pepper, and continue to cook another 10 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.

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5 hours ago To make this no roux gumbo recipe in the crockpot, gather your ingredients. Toss everything except the okra and shrimp into your crockpot. Cook on low for six to eight hours. …

Ratings: 1
Servings: 6
Cuisine: Cajun
Category: Main Course
1. Begin by adding a little olive oil and butter into the bottom of a dutch oven.
2. Add the onions and let them simmer. After they become translucent add the chopped bell pepper and celery.
3. Add the sausage slices into the mix as well as the chicken. I tend to do everything in a dutch oven on the stove top but if necessary feel free to sauté in a separate skillet and then add to the mix.
4. Once everything is softened add the chicken stock, water, frozen okra, can of diced tomatoes with chiles (do not drain).

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Just Now Recipe: Best Ever Seafood Gumbo Simmering andouille with the stock lends the base a tasty depth; adding the seafood at the last minute means it's perfectly cooked. This recipe is packed with fresh seafood—the ingredient list calls for a …

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Just Now How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. There’s nothing quite like the intense, comforting taste of an authentic Louisiana gumbo. Featuring warm spices, generous helpings of succulent seafood, spicy sausage, and, …

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7 hours ago Gather the ingredients. Heat a cast iron skillet or pot over medium heat for about 2 minutes. Add the oil and heat for another 2 minutes. Add the …

Rating: 4.4/5(25)
Total Time: 40 mins
Category: Entree, Sauces, Ingredient
Calories: 1867 per serving

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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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7 hours ago Step 1: In a large, heavy-bottom Dutch oven, heat 1/4 cup toasted garlic oil over medium-high heat until aromatic and a slice of okra tossed in sizzles furiously. Add 3 large, …

Rating: 4.5/5(2)
Category: Entrees, Soups/Stews
Cuisine: African, American
Total Time: 4 hrs
1. Step 1: In a large, heavy-bottom Dutch oven, heat 1/4 cup toasted garlic oil over medium-high heat until aromatic and a slice of okra tossed in sizzles furiously. Add 3 large, julienned Spanish onions; cook over high heat, stirring constantly, until just a little straw-yellow color appears on the edges of the onions, about 3 to 5 minutes.
2. Step 2: Add 1 1/2 pounds sliced okra; cook, stirring, until its mucus is released, about 3 minutes.
3. Step 3: Reduce heat to medium-high; add 4 ounces thinly sliced shiitake mushrooms, 1 pound diced tomatillos and 1/4 cup horseradish. Cook, stirring constantly, until they render their juices and wet the mixture, about 5 to 10 minutes. Use the back of a wooden spoon to mash the okra and tomatillos into a coarse mash.
4. Step 4: Working quickly, add 1 medium head chopped green cabbage; saute until it releases its aroma, 5 to 10 minutes. Add 1 quart vegetable stock, then 1 bunch chopped collard greens. Reduce heat to medium; cook until the collards and cabbage wilt back into the stew, about 30 minutes.

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2 hours ago Season shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne and stir well. Stir the shrimp into the hot gumbo and cook until just cooked through, about 3 to 5 minutes. Remove bay leaves and thyme sprigs; discard. Serve gumbo in shallow bowls, ladled over cooked white rice, with hot sauce, parsley, and scallions at the table for

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5 hours ago Chicken and Sausage Gumbo Recipe Cooking Light new www.cookinglight.com. Step 1. Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Step 2.

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6 hours ago Light Seafood Gumbo Recipe 4 Points LaaLoosh. 3 hours ago This delicious, low calorie Seafood Gumbo is an African influence to Louisiana cuisine, and is incredibly filling, for just 4 Points per serving. Serve this hearty dish as any low calorie lunch or dinner and enjoy its fresh and fabulous

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3 hours ago Cover the bowl and store in the refrigerator until you’re ready to use it. 10 minutes before you’re ready to eat, add the shrimp to the gumbo and stir well. Cover again and cook on low for 10 minutes. Remove bay leaves. Add chopped green onions. Serve over cooked rice. Offer Gumbo Filé if anyone likes it.

Ratings: 3
Category: Main Course
Servings: 8
Total Time: 1 hr 20 mins

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9 hours ago Cook 2 minutes or until mixture is chestnut-colored, stirring constantly. Remove from heat; slowly add warm shrimp stock, stirring until smooth. Pour stock mixture into a large …

Rating: 5/5(10)
Total Time: 3 hrs 13 mins
Servings: 8
Calories: 334 per serving
1. To prepare the stock, peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover shrimp, and refrigerate.
2. Combine reserved shrimp shells, 8 cups water, and next 6 ingredients (through onion) in a large Dutch oven, and bring to a boil. Reduce heat, and simmer for 1 hour. Strain mixture through a sieve into a bowl; discard solids. Set aside 3 cups stock; keep warm. Reserve the remaining shrimp stock for another use.
3. To prepare the gumbo, heat a large cast-iron skillet over low heat; add 1/4 cup canola oil. Cook for 2 minutes, swirling to coat pan. Weigh or lightly spoon flour into a dry measuring cup. Gradually add flour to oil, stirring constantly with a whisk until smooth. Increase heat to medium; cook for 8 minutes or until the flour mixture is caramel-colored, stirring frequently. Cook 2 minutes or until mixture is chestnut-colored, stirring constantly. Remove from heat; slowly add warm shrimp stock, stirring until smooth. Pour stock mixture into a large bowl.
4. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add chicken; cook 7 minutes, turning to brown on all sides. Add onion and the next 5 ingredients (through bell pepper); sauté for 3 minutes. Return stock mixture to pan; add broth and bay leaves. Bring to a boil; reduce heat, and simmer for 45 minutes.

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4 hours ago Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Step 3. Add …

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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9 hours ago Remove and set aside cooked meat before proceeding as above. Bone (if necessary) the meat when cooled, cut into bite-size pieces and add to the completed base. STEP 3: ASSEMBLE. Blend roux, base

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5 hours ago Gumbo Base Recipe. Gumbo Roux also popularly known as Gumbo base is the heart and soul of an authentic Louisiana style Gumbo

Rating: 4.3/5(3)
Calories: 812 per serving
Category: Condiment
1. Choose a heavy bottomed iron skillet/pan/pot for best results. Set the skillet over medium heat. When moderately hot add oil and the add the white flour. Stir with a help of a spatula until the flour is well blended into the oil. Immediately reduce the heat to the lowest setting or if you are a pro cook you may even keep it at medium low.
2. Stir frequently until the flour changes it's color and becomes dark brown or looks like a melted chocolate. It should take you approximately 35 minutes for this quantity of roux. You'll notice that the flour will gradually change its color from white - blonde - peanut butter - brown and than dark brown.
3. Turn off the heat immediately and proceed with the Gumbo recipe. Or else if you decide to store your Gumbo Roux for later use allow it to cool down completely than store it in the fridge for 3 months or freeze it in ice cube tray and freeze them for 6 months.

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3 hours ago Stir hot broth into the roux-vegetable mixture and whisk well. Stir in coconut aminos, salt, hot sauce, Cajun seasoning, bay leaves, dried thyme, and diced tomatoes. …

1. Make your roux: heat 1/3 cup bacon drippings in a large Dutch oven over medium-low heat. Sprinkle in cassava flour and whisk until a smooth paste forms. Cook this mixture, whisking almost constantly, for about 30 minutes, or until it turns a deep amber color. Don't let it burn - let this process happen slowly and gradually. This is what gives a real gumbo its rich flavor!
2. Meanwhile, add your celery, onion, bell pepper, and garlic to a food processor and pulse a few times until the mixture is finely chopped.
3. When roux is a rich amber color, stir in the celery, onion, bell pepper, and garlic mixture; add the sliced sausage. Stir well then add 1 cup water and whisk well. Bring the mixture to a simmer over medium heat and cook until the vegetables are softened a bit, about 15 minutes. Add the second cup of water, if needed, to keep the mixture from burning on the bottom of the Dutch oven.
4. Meanwhile, bring 4 cups beef broth to a boil in a medium saucepan. If you have not used both cups of water yet, heat the 2nd cup of water with the beef broth. Stir hot broth into the roux-vegetable mixture and whisk well. Stir in coconut aminos, salt, hot sauce, Cajun seasoning, bay leaves, dried thyme, and diced tomatoes. Simmer for 2 hours over low to medium-low heat. If you have gumbo filé, add 1 teaspoon to the soup after 1 hour.

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2 hours ago WELCOME. Started in 1975 in Ville Platte, Louisiana, Kary’s Roux is a traditional dark cajun roux made from flour and oil, cooked slowly until it is the perfect color. Cajun style sauce, Pig Stand Bar-B-Q Sauce made its appearance in 1953. It tastes so good you can eat it on bread or use it as a dipping sauce!

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6 hours ago Instructions Checklist. Step 1. Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, …

Rating: 4.2/5(17)
Total Time: 1 hr 55 mins
Servings: 8
Calories: 344 per serving
1. Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
2. Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
3. Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
4. Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

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5 hours ago Apr 15, 2015 - Explore Edward Collins's board "Gumbo Recipes" on Pinterest. See more ideas about gumbo, recipes, gumbo recipe.

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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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