GOOD NEW ORLEANS CREOLE GUMBO RECIPE | ALLRECIPES
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Gumbo
Total Time 3 hours 40 minutes
Prep Time 1 hours 0 minutes
Cook Time 2 hours 40 minutes
Yield 20 servings
Number Of Ingredients 24
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. 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 283.1 calories, CarbohydrateContent 12.1 g, CholesterolContent 142.6 mg, FatContent 16.6 g, FiberContent 1.8 g, ProteinContent 20.9 g, SaturatedFatContent 5.9 g, SodiumContent 853.1 mg, SugarContent 2.8 g
NEW ORLEANS GUMBO RECIPE | MYRECIPES
The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Cook, stirring continuously, especially during the last 15 minutes. Reduce the heat as needed if you're concerned the roux is cooking too fast. There's no rescuing a burnt roux--best to toss it and start over.
Provided by MyRecipes
Total Time 1 hours 43 minutes
Yield Serves 10 (serving size: 1 cup gumbo and 1/2 cup rice)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 353 calories, CarbohydrateContent 32.2 g, CholesterolContent 63 mg, FatContent 16.4 g, FiberContent 2.9 g, ProteinContent 18.7 g, SaturatedFatContent 2.5 g, SodiumContent 577 mg
More about "new orleans file gumbo recipe recipes"
SEAFOOD FILE GUMBO RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 9 hours 25 minutes
Category Gumbo
Calories 417.5 calories per serving
- When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.
NEW ORLEANS CREOLE GUMBO - BIGOVEN.COM
From bigoven.com
Reviews 4.5
Total Time 1 hours
Cuisine American
Calories 13239 calories per serving
- "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 "
EMERIL'S COUNTRY FILE GUMBO RECIPE | FOOD NETWORK
Reviews 5
Total Time 2 hours 0 minutes
Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
EMERIL'S COUNTRY FILE GUMBO RECIPE | FOOD NETWORK
Reviews 5
Total Time 2 hours 0 minutes
Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine cajun, creole
Calories 384 per serving
- Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.
NEW ORLEANS GUMBO WITH SHRIMP AND SAUSAGE RECIPE | …
From littlespicejar.com
CREOLE FILé GUMBO RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
GUMBO RECIPES TO GET YOU THROUGH WINTER | SOUTHERN LIVI…
From southernliving.com
AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
From aspicyperspective.com
NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA GAVIN
From jessicagavin.com
CLASSIC NEW ORLEANS GUMBO - SOUTHERN LIVING
From southernliving.com
DELICIOUS NEW ORLEANS INSTANT POT GUMBO - PAINT THE ...
From paintthekitchenred.com
CHICKEN-AND-SAUSAGE GUMBO RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND SAUSAGE GUMBO RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
10 BEST GUMBO RECIPES - YUMMLY
From yummly.com
MAKE YOUR OWN FILE POWDER FOR GUMBO - THE SPRUCE EATS
From thespruceeats.com
CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - CHILI PEPPER …
From chilipeppermadness.com
GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
From thekitchn.com
RECIPE: AUTHENTIC LOUISIANA GUMBO | WWLTV.COM
From wwltv.com
CUISINE OF NEW ORLEANS - WIKIPEDIA
From en.m.wikipedia.org
SLOW COOKER CROCKPOT GUMBO RECIPE {VIDEO} - TAMMILEE TIPS
From tammileetips.com
BEST ALTON BROWN SHRIMP GUMBO RECIPE - HOW TO MAKE …
From food52.com
RECIPE: AUTHENTIC LOUISIANA GUMBO | WWLTV.COM
From wwltv.com
CUISINE OF NEW ORLEANS - WIKIPEDIA
From en.m.wikipedia.org
SLOW COOKER CROCKPOT GUMBO RECIPE {VIDEO} - TAMMILEE TIPS
From tammileetips.com
BEST ALTON BROWN SHRIMP GUMBO RECIPE - HOW TO MAKE …
From food52.com
CLASSIC CHICKEN GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
A SHORT HISTORY OF GUMBO - SOUTHERN FOODWAYS ALLIANCE
From southernfoodways.org
THE SOUL OF NEW ORLEANS IN YOUR KITCHEN | ZATARAIN'S
From mccormick.com
KETO CHICKEN SHRIMP GUMBO WITH SAUSAGE - TASTY LOW CARB
From tasty-lowcarb.com