Nola Gumbo Recipe

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(539)
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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Chicken and Andouille Sausage Gumbo Recipe. Bake the chicken thighs in a 350-400 degree oven until brown. Mix your onion, celery, …

Estimated Reading Time: 2 mins

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

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

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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

Estimated Reading Time: 2 mins

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How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense …

Rating: 5/5(12)
Category: Main, Main Course
Cuisine: Cajun
Calories: 865 per serving
1. Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
2. Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
3. De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
4. Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.

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Stir the butter and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for at least …

Rating: 4.4/5(30)
Total Time: 4 hrs 20 mins
Category: Entree,Dinner
Calories: 723 per serving
1. Place an 8-quart stockpot over medium heat, and add the butter. Allow the butter to heat for a couple minutes, then add the flour to the pot. Stir the butter and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for at least 30 minutes, or until a rich golden color.
2. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes. Add the garlic.
3. While stirring add the seasonings; salt, pepper, powdered mustard, cayenne pepper, paprika, Old Bay, granulated garlic, fresh thyme, and file powder.
4. Slowly add the stock while stirring the roux and bring to a boil (If you add the stock too fast, parts of the roux will seize up into clumps). Then add the chicken pieces and bay leaves and cook uncovered till the chicken is done.

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Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay …

Estimated Reading Time: 4 mins

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In a very large heavy pot, fry onions and peppers until soft in oil. Add crabs and fry for about 15 minutes on medium heat. Add okra and fry for 20 minutes …

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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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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. Cook over medium …

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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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 …

Rating: 4.9/5(208)
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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Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season the Gumbo to your taste with Joe’s Stuff Seasoning. Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread. Makes 15 – 20 Servings.

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Charlie, Native of New Orleans (BORN AND RAISED) demonstrates in GREAT detail on how to make a Delicious and rich Gumbo. This Gumbo has Shrimp, Crabs, Smoked

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Heat the roux in a dutch oven over medium high heat. Add the diced green pepper and onion; cook for 2 minutes. Add the andouille sausage, seafood broth, Worcestershire …

Ratings: 65
Calories: 356 per serving
Category: Main Course, Soup/Stew
1. Heat the roux in a dutch oven over medium high heat.
2. Add the diced green pepper and onion; cook for 2 minutes.
3. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
4. Add the okra and crab claws and simmer for 10 minutes.

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2020-05-29 · This New Orleans Gumbo Recipe is a southern classic! It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Enjoy the flavors of Louisiana in this comforting Creole dish! Prep Time 10 minutes. Cook Time 1 hour 40 minutes. Total Time 1 hour 50 minutes. Author Melanie Dueck. Servings: 8 People.

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From red beans and rice to jambalaya, gumbo and even beignets, here are our top recipes for New Orleans classic cuisine, as well as cookbooks from New Orleans’ top chefs, cocktail recipes, mail-order products and more. Indoor mask mandate in New Orleans has been lifted as of March 3, 2022, with some exceptions.

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Frequently Asked Questions

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 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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What are the traditional ingredients of gumbo?

  • 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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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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