anyone have an recipe for new orleans gumbo?

Question

without tomatoes i grew up around the n.o. area looking for an seafood version

Answer 1

take 4 slices bacon fry til crisp...save then in the bacon grease fry 1 onion chopped..11/2 cup green pepper chopped...1 cup chopped celery ..saute until yellowthn add 2 tbsp parsley 2 cups chopped can tomatoes and 4 cups fish stockand cook until all veggies tender....now add 2 cups seafood shrimp crab fish filets and 2 cups of okra sliced in rounds 1 cup of cooked rice...simmer 10 to 15 mins........i used to call this louisiana seafood gumbo then a friend of mine another chef said it is not real as wheres the roux....so i renamed mock louisiana seafood gumbo.......and a variation to this is to use chicken in place of seafood and use chicken stock in place of fish stock.....now your big question what about the bacon put crumbled bacon in each bowl when served......cheers

Answer 2

Best is by Emeril Lagasse
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31297,00.html

The key is to make a roux by slowly browning it. I use a cast iron skillet.

this recipe uses Louisiana file powder and crawfish
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10832,00.html

Answer 3

I have 2 cookbooks from the Junior League in New Orleans. What do you want? chicken, shrimp????

Answer 4

Big Charlie's Gumbo
Submitted by: Eric Bernabe
Rated: 4 out of 5 by 16 members Prep Time: 30 Minutes
Cook Time: 3 Hours 30 Minutes Ready In: 4 Hours
Yields: 10 servings

"A roux cooked to a deep reddish-brown is what gives gumbo it 's distinctive flavor. This gumbo incorporates andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew with okra."
INGREDIENTS:
2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
3/4 cup chopped celery
1 pound okra, chopped
1/4 cup butter
1/4 cup all-purpose flour
1/2 pound cubed beef stew
meat (optional)
8 cups water
1 (16 ounce) can whole
tomatoes, undrained and
chopped
1 1/2 teaspoons white sugar
1 1/2 tablespoons chopped
fresh parsley
1 sprig fresh thyme 2 bay leaves
1 pinch salt
1/2 teaspoon ground cayenne
pepper
1 pinch ground black pepper
1 pound andouille sausage, cut
into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp -
peeled and deveined
1/2 teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
1/2 lemon
href='http://allrecipes.com/ency
c/terms/f/6471.asp'>file
powder to taste (optional)

DIRECTIONS:
1. Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
2. In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
3. Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve


Chicken Andouille Gumbo
Submitted by: Christine L.
Rated: 5 out of 5 by 136 members Prep Time: 10 Minutes
Cook Time: 3 Hours 10 Minutes Ready In: 3 Hours 20 Minutes
Yields: 8 servings

"Make this stew a day ahead to allow the flavors in this highly seasoned stew with Andouille sausage, chicken and okra develop."
INGREDIENTS:
12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 1/2 pounds okra
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 pound andouille sausage,
sliced
1 (28 ounce) can Italian-style
whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped 2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black
pepper
1 teaspoon
href='http://allrecipes.com/ency
c/terms/f/6471.asp'>file
powder

DIRECTIONS:
1. Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
2. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
3. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
4. Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.