New Orleans File Gumbo Recipe

Preparation. Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2–3 minutes. Add the shrimp shells and heads and …

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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 …

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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Gumbo: Step 1. Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very …

Ratings: 1.1K
Calories: 283 per serving
Category: Gumbo
1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

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

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

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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 by a native New Orleanian. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients.

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Print Recipe. Seafood Filé Gumbo. 1. Instructions. Heat oil in a large stockpot over medium heat and slowly whisk in flour. Keep whisking constantly until color is mahogany brown being careful not to burn. Add Andouille, onions, celery, red peppers, green peppers, garlic, okra, and stir carefully until vegetables cook through about 5 minutes.

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New Orleans Gumbo Recipe *Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe. Ingredients: Olive oil Andouille sausage, sliced 1/2 inch thick

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Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes.

Author: Recipe from Emeril Lagasse
Steps: 10
Difficulty: Intermediate

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The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage …

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Fil&#233 Gumbo Recipe. Mix your onion, celery, and bell pepper together: The Holy Trinity. Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour and cook to make a milk chocolate Roux ( making a Roux ). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until

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In a Dutch oven, saute the onion, celery, green pepper, and garlic in a small amount of oil. Add the chicken and beef stock and bring to a boil. Add the okra and tomato mixture. Let simmer for 1 hour. Add the scallops and shrimp and cook for 10-15 minutes or until the seafood is cooked.

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New Orleans File Gumbo Recipe CDKitchen.com hot www.cdkitchen.com. In a Dutch oven, saute the onion, celery, green pepper, and garlic in a small amount of oil. Add the chicken and beef stock and bring to a boil. Add the okra and tomato mixture. Let simmer for 1 hour.

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Steps: 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.

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Gumbo is one of the crowning glories of New Orleans cuisine. This flavorful stew is named for the West African word for okra, "gombo." It can feature any number of main ingredients, most commonly, shrimp, crab, chicken, duck, and sausage. A well-made gumbo offers a savory combination of tastes and textures that is unlike any other dish.

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Add the stock or water and the bay leaves. Heat over medium for 20 minutes. Stir in the ham, crab, and sausages and cook for 30 minutes. Bring to the boil, stirring to prevent sticking. When the pot returns to a boil, add shrimp, salt and pepper to taste. Stir in …

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Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.

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Brown andouille sausage on both sides, about 2 minutes for each side. Set aside. Using the sausage grease, saute the celery and onion for 5 minutes. Season heavily with Cajun seasoning blend. Stir occasionally. Add all peppers and cook 2-3 minutes. Add garlic and mushrooms and continue cooking 1-2 minutes.

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Frequently Asked Questions

How to make a louisiana style gumbo recipe?

Instructions

  • To get started with this dish you will want to get two post of water boiling and cook your chicken breasts in one and your sausage in the other. ...
  • The roux is the most important part of a gumbo. ...
  • Over medium heat in a large pot, add your olive oil. ...

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How to make the best gumbo ever?

  • Start with equal parts of flour and fat. If you’re making a white or blond roux, butter is the ideal fat to use. ...
  • Put the flour and the fat in a heavy-bottomed pot over medium-low heat. ...
  • While the roux is coming together, stir every 15 to 30 seconds. ...
  • Cook your roux to its desired color level. ...

How to make new orleans style seafood gumbo?

gumbo:

  • 1 medium onion, diced
  • 2 bell peppers (I used ½ of each red, green, yellow, orange - see note), diced
  • 3 stalks celery, diced
  • 6 cloves garlic, minced
  • 3 bay leaves
  • 8 ounces andouille sausage, sliced (I used Tofurky)
  • 2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste)
  • 1 tablespoon cayenne (omit if you want it mild)

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How to use file in gumbo?

Okra or filé (FEE-lay) powder:

  • Okra is a green pod-like vegetable native to Africa. ...
  • Filé powder is made of ground sassafras leaves, native to the southern U.S. ...
  • Okra and filé powder are rarely used in the same batch of gumbo; some cooks think that using both will make the gumbo too thick, while others assert that the ...

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