RUE GUMBO RECIPES

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

Ingredients

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

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

Ingredients

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 "

More about "rue gumbo recipes"

NEW ORLEANS CREOLE GUMBO - BIGOVEN.COM

"Cook roux slow to develop flavor. "
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 "

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SAUSAGE AND SHRIMP GUMBO RECIPE | ALLRECIPES

GREAT gumbo! this one will be added to the regular staples menu for sure. some fairly insignificant mods that just felt right: -used EV olive oil/quinoa flour for rue. -doubled the garlic (can never …
From allrecipes.com

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CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE | ALLRECIPES

I've only eaten gumbo once in New Orleans, and this was so much better than I remember. I used corn oil and cooked the roux until closer to the color of milk chocolate rather than chocolate milk as recommended in other Gumbo recipes …
From allrecipes.com

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ALTON BROWN'S SHRIMP GUMBO - FOOD COMMUNITY, RECIPES ...

Feb 10, 2015 · Directions. Heat the oven to 350° F. Place the vegetable oil and flour into a 5- to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, …
From food52.com

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GUMBO - WIKIPEDIA

Gumbo (Louisiana Creole: Gombo) is a stew popular in the U.S. state of Louisiana, and is the official state cuisine.Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions.Gumbo …
From en.m.wikipedia.org

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NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA GAVIN

Feb 17, 2017 · How to make gumbo. Simmer chicken in water until fully cooked.; Shred chicken into small pieces. Simmer okra until tender, drain, and reserve. Make a roux by whisking …
From jessicagavin.com

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LOUIS & STEEN'S

Louis & Steen's New Orleans Specialty Coffee Company is the first Specialty Coffee Brand in the Bahamas, serving the world’s highest quality coffee. We pair our brews with delicious third-generation Cajun-Creole recipes.
From louisandsteens.com

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ROUX TO LIQUID RATIO CHART RECIPES

2011-11-04 · My base recipe is for 1 gallon of gumbo. I use 1-1.5 cups of roux (1/2-3/4 cup each of flour and oil) and 2 quarts of stock. Once you add chicken, andouille, etc you should have 1 gallon of gumbo…
From tfrecipes.com

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VEGAN MOB

A Louisiana-style dish made with vegan shrimp and sausage simmered in a rue seasoned with Creole spices. Barbequito Wrapped in a garden fresh tortilla and stuffed with smoked plant-based …
From veganmob.biz

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SEAFOOD GUMBO RECIPE | ALLRECIPES

The dark grey chocolate-esque look of traditional gumbo and the deep flavor of a roux cannot be duplicated with tomato sauce :) Keep the file in it, but use a roux as a deep thickeningagent instead of the tomato sauce. Also add okra :) NOTE: DO not add the File powder until the gumbo …
From allrecipes.com

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