Gumbo recipes?

Question

Any gumbo recipes and advice? I live in the eastcoast and I'm so anxious to try this dish.. yet I haven't found any place that serves it so I've decided to try and make it myself.. Thanks!

Answer 1

Don't tell anyone - this recipe's a secret!! And "it ain't zydeco" if it doesn't have all three meats - chicken, sausage, and shrimp.

Recipe is for a large meal or potluck - cut ingredients in half to try it out the first time.

Zydeco Gumbo

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined

Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Some people serve it over rice, but authentically you should mix the rice through the gumbo and allow the rice to absorb the wonderful flavours!Serve it all together in a large bowl or platter.

Answer 2

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup sliced scallions
6 cloves minced garlic
4 cups chicken broth
1 teaspoon salt
1 teaspoon creole seasoning (Tony Chachere's)
2 lbs any combo of sausage or shrimp or chickens (etc.)

In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
You will have to stir almost constantly.
This is called the roux.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
Add broth, salt, and creole seasoning.
(If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
Cover pot and simmer 15 minutes stirring occasionally.
Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
Ladle over steamed white rice.

Answer 3

There are so many ways to make it. Check out this site, it has some good recipes

http://www.biggsuperstore.com/tbsrecipes/soupsandstews/gumborecipes.htm