HOW DO YOU MAKE GUMBO FROM SCRATCH RECIPES

Name: New Orleans Gumbo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings.
Cuisine: North America, Cajun
Ingredients: 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

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

Ingredients

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

HOW LONG DO YOU STEAM TAMALES? - I REALLY LIKE FOOD!

How Long Do You Steam Tamales? - I Really Like Food! image

Tamales can be made a few different ways, like in an instant pot or on the stovetop. You can steam them either of these ways. Read more..

Provided by Pauline

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

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
From tasteofhome.com
Reviews 4.1
Total Time 45 minutes
Category Dinner
Cuisine North America, Cajun
Calories 339 calories per serving

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.

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