NEW ORLEANS GUMBO RECIPE 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

SEAFOOD GUMBO - NEW ORLEANS STYLE RECIPE - FOOD.COM



Seafood Gumbo - New Orleans Style Recipe - Food.com image

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 18

2 cups olive oil
2 cups flour
2 teaspoons chopped garlic
3 yellow onions, finely sliced
3 green bell peppers, finely diced
1 bunch celery, finely diced
1 tablespoon dry oregano
1/2 tablespoon dried thyme
1/2 tablespoon cayenne pepper
32 ounces clam juice
2 cups water
1 bunch green onion, chopped
1 bunch parsley, chopped
1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
1 lb shrimp, peeled and deveined
salt and pepper
Tabasco sauce, to taste
2 cups cooked white rice

Steps:

  • In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
  • Add flour, whisking constantly.
  • As roux turns from sand colour to light brown to caramel colour, turn down heat.
  • Continue cooking and whisking constantly until roux is a dark brown colour.
  • Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
  • Cook 10 minutes.
  • Add oregano, thyme and cayenne.
  • Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
  • Add white fish and shrimp, cook for 10 minutes.
  • Add salt, pepper and Tabasco.
  • Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
  • Remove from heat and serve over white rice.

Nutrition Facts : Calories 856.3, FatContent 56.3, SaturatedFatContent 7.9, CholesterolContent 148.5, SodiumContent 635.3, CarbohydrateContent 59.4, FiberContent 4.4, SugarContent 8.2, ProteinContent 28.9

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