BEST GUMBO IN NEW ORLEANS RECIPES

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NEW ORLEANS GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME



New Orleans Gumbo Recipe: How to Make It - Taste of Home image

I’ve been making this New Orleans gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 17

2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, chopped
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves., Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.

Nutrition Facts : Calories 339 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 124mg cholesterol, SodiumContent 841mg sodium, CarbohydrateContent 29g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat

NEW ORLEANS CREOLE GUMBO - BIGOVEN.COM



New Orleans Creole Gumbo - BigOven.com image

"Cook roux slow to develop flavor. "

Total Time 1 hours

Prep Time 1 hours

Yield 1

Number Of Ingredients 22

2 ounces Margarine
3 cups onion small dice
1 1/2 cups celery small dice
1 1/2 cups green bell pepper small dice
1 pound chicken breast medium dice
1 pound smoked sausage or andouille sausage sliced
8 ounces shrimp pieces
2 qts Chicken broth
1 cup canned tomatoes diced
1 each Bay leaf
1/2 teaspoon Thyme
1 1/2 tsp salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1/2 teaspoon tobasco
2 tablespoons Worcestershire Sauce
1 teaspoon Garlic powder
6 ounces Butter
6 ounces Flour
9 ounces okra fresh or frozen sliced
gumbo filet powder
1/2 cup Water

Steps:

  • "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 vegerables are tender. Add chicken broth and seasonings and bring to a simmer. Make a black roux in a seperate pan. Heat butter very hot and add flour. Turn heat down to medium. Stir frequently until roux beomes very dark, almost black in color but not burnt. (This takes practice) Slowly alternate soup into roux and roux into soup whipping until thickened and smooth. Simmer for 30 minutes. Add shrimp and okra. Simmer until shrimp is cooked about 2 minutes. Remove from heat. Dissolve Gumbo file powder in water. Slowly stir into soup. Serve plain or with white rice "

Nutrition Facts : Calories 13239 calories, FatContent 1286.19649064592 g, CarbohydrateContent 211.575583962951 g, CholesterolContent 3885.32 mg, FiberContent 26.8160731619703 g, ProteinContent 256.374831273904 g, SaturatedFatContent 749.696505963189 g, ServingSize 1 1 gal (5621g), SodiumContent 20763.1446034082 mg, SugarContent 184.759510800981 g, TransFatContent 102.437536812815 g

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