What is Gumbo?

Question

and do you have the recipe so I can try it? Thanks! In return for your recipes I am sending out my Crock Pot Mac and Cheese recipe if your email is available. Take care.

Answer 1

This would be great in your crock pot!

Southern Gumbo

1 lb boneless veal, cut in 1-inch cubes
1/2 cup flour
1/2 finely chopped onion
1 quart fresh okra, washed and cut into 1 inch pieces
1 can (1lb. 12 oz) tomatoes, undrained
1 cup finely chopped green pepper
salt
pepper
1/2 teaspoon dried thyme leaves

1. Coat veal cubes well in flour, brown, add onion, okra, tomatoes, cover cook 15 minutes.

2. Add 2 quarts water and simmer 2 hours or more.

Fairly simple. Enjoy!

Answer 2

Gumbo is a Creole specialty and a mainstay of New Orleans cuisine. It's a thick, stewlike dish that can have any of many ingredients, including vegetables like okra, tomatoes and onions, and one or several meats or shellfish such as chicken, sausage, crab, shrimp or oysters. The one thing all good gumbos begin with is a dark roux, which adds an unmistakable, incomparably rich flavor. Okra serves to thicken the mixture, as does file powder, which must be stirred in just before serving after the pot's off the fire. The famous "gumbo z'herbes" was once traditionally served on Good Friday and contains at least seven greens (for good luck) such as spinach, mustard greens, collard greens and so on. The name "gumbo" is a derivation of the African word for "okra."

Answer 3

gumbo is a southern stew that has many varations. here is a simple one -- usually they are made with several different kinds of meats and served over rice --

1 1/2 cups olive oil
2 cups flour
1 whole chicken, bones removed, cooked (2 1/2 to 3 pounds)
1 gallon chicken stock
2 white onions, diced
2 green peppers, seeds and stems removed, diced
1/2 cup hot sauce (Bill Wharton's Liquid Summer Hot Sauce is suggested)
1 pound smoked sausage, diced
2 medium zucchini, diced
1 pound okra, stems removed and sliced
1 pound medium-sized shrimp, peeled and deveined
2 cups fresh shucked oysters
1 pound cooked crawfish tails
Salt and freshly ground black pepper
1 cup cooked rice, per serving

In a large stockpot on high, heat the olive oil and whisk in the flour. Continuously stir to cook the mixture until it is brown in color. This mixture is called a roux, which acts a thickener in the gumbo.
Add the cooked chicken, chicken stock, onions, and peppers. Bring the mixture to a boil, then reduce the heat to simmer.

Add the hot sauce, sausage, zucchini, and okra. Continue to simmer on a low heat. When the okra is cooked, turn up the heat and bring the gumbo back to a rolling boil. Add the shrimp, oysters, and crawfish. Let the gumbo boil for 3 minutes to cook the seafood.

When all the seafood is completely cooked, season with salt and pepper. Serve each portion of gumbo over a bed of rice.

Answer 4

Hi try this web page:
http://www.epicurious.com-gumbo Recipes at Epicurious.com

http://www.monstermarketplace.com-MonsterMarketplaceSearch Results-ChickenGumbo Recipes

Answer 5

I sure do have a Gumbo recipe for you. It's from my husband's late grandmother. She left him a huge cookbook of her own recipes and they are all wonderful! Here ya go:

Gumbo

2 large or 4 small chicken or 1 large turkey. You will need about 4 cups of meat to serve 4-6 people.

For easier cooking, cut legs and wings off and split body. Cover with water, add 1 t salt, cover pot and cook until meat can be deboned. Don’t overcook. Debone meat, cut into chunks. Save liquid.

For 4 cups meat, use:
3 cups celery chopped
3 cup chopped onion
1 cup green pepper
1 cup chopped green onion
1 garlic clove minced
Roux – see recipe

Place vegetables in liquid except green onions. Simmer for about 1 hour. Add roux and mix well. Use about 1 to 1½ cups of roux. Add meat and seasonings to taste. Simmer until meat is cooked. Add green onions and simmer at least 30 min. Serve with cooked rice and filé. If additional liquid is needed, add water of chicken broth.

Roux:

In large skillet use whatever amount of all purpose flour you want. Usually no more than 4 cups handles best. Use very low heat to keep from scorching flour. This is quite tedious as you have to stir almost constantly and it can take from 1-2 hours. Flour will become a dark beige. You can test for color by adding small amount to a little hot water. It should color dark brown if done. This can be stored in tight container for several months.

For roux using shortening, use 1 cup flour for each cup of shortening. Cook while stirring over low heat until mixture becomes dark brown without burning.

Answer 6

Gumbo is a savory soup or stew that is usually thickened with unripe okra seed pods. It is made from meat, poultry, game, fish, or shellfish, vegetables, and seasonings. Gumbo is a Creole specialty that grew out of French, Spanish, and African influences on Louisiana cuisine. Often the meat, poultry, game, fish, or shellfish used in preparing the gumbo determines its name, for example, crab gumbo or chicken gumbo. Gumbo is sometimes thickened and flavored with file powder, which is the ground leaves of the sassafras tree. If used, be sure to add the file at the end of cooking time to prevent stringiness.

Creole Gumbo
2 tbsp. flour
1 cup chopped onion
1/4 cup chopped parsley
2 cloves garlic, minced
1 can tomatoes
1 can okra
3 lb. deveined shrimp
3 cups chicken stock
4 bay leaves
pinch of thyme
salt & pepper to taste
1 cup cooked cubed chicken
1 cup cooked cubed ham
2 tbsp. gumbo file
Cooked rice

Brown flour in 2 tbsp. fat in skillet, until dark; add onion, parsley, and garlic. Saute onion mixture until tender; pour into deep pot. Simmer tomatoes and okra together for several minutes; add to onion mixture. Add shrimp, chicken stock, bay leaves and thyme; season with salt & pepper. Simmer gumbo for 1 hour and 10 minutes. Stir in chicken and ham; simmer for 20 minutes longer. Add gumbo file; serve immediately over rice.

Answer 7

It's A Creole soup or stew usually made with tomatoes, okra, meats, vegetables and filé powder.

Here's a Recipe but there are many different kinds this is one of my favorites

Gumbo!

For shrimp and okra gumbo:

3 tablespoons of vegetable oil
3 tablespoons of flour
l large chopped onion
1 cup chopped celery
5 or 6 cloves, chopped garlic
1 cup of chopped green pepper
1 can of tomato sauce
1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
2 pounds of fresh shrimp
2 - 3 cups water
salt & pepper to taste
1 teaspoon of sugar
1 tablespoon of chopped parsley
1 bay leaf


For seafood gumbo, add to the above:
1 small can of crabmeat or 3 fresh gumbo crabs
1 jar oysters

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Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
Cook another 30 minutes to an hour, adding seasoning to taste.
Serve over boiled or steamed rice.

Enjoy the taste of New Orleans!

Answer 8

Gumbo is a spicy, hearty stew or soup, found typically on the Gulf of Mexico in the United States, and very common in Louisiana and the Lowcountry around Charleston, South Carolina. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will heat up the surrounding area.

The dish named gumbo usually consists of two components, rice and broth, and is usually made in large batches. Left-over broth is frozen for later use. Rice is made fresh daily. The rice is prepared separately from the broth, and the two are mixed only in the serving bowl.

The gumbo broth can contain seafood (typically crab and shrimp from the Gulf of Mexico or crawfish), fowl (usually duck, quail, chicken), and other meats, used as seasoning (smoked or fresh sausage, tasso (Cajun smoked pork), Cajun-style andouille (smoked sausage), and other smoked or preserved meats). A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists. The one essential ingredient of the dish is okra, as the name gumbo is derived from a West African word for okra.


SIMPLE CHICKEN AND SAUSAGE GUMBO


Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.


1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

YIELD: About 12 entrée sized servings.

Answer 9

What exactly is gumbo? It's something between a stew and a soup and is full of ingredients indigenous to the area --- okra, crawfish, shrimp, and other goodies cooked Cajun style.

***

CHICKEN GUMBO

This easy-to-make main dish helps to increase the amount of vegetables you eat and can be made all in one pot.
1 tsp vegetable oil
1/4 cup flour
3 cups low-sodium chicken broth
1 1/2 lbs chicken breast, skinless and boneless, cut into 1-inch strips
1 cup white potatoes (1/2 lb), cubed
1 cup onions, chopped
1 cup carrots (1/2 lb), coarsely chopped
1/4 cup celery, chopped
1/2 medium carrot, grated
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsps hot (or jalapeño) pepper
1 cup okra (1/2 lb), sliced into 1/2-inch pieces



1. Add oil to a large pot.
2. Heat pot over medium flame.
3. Stir in flour.
4. Cook, stirring constantly, until flour begins to turn golden brown.
5. Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
6. Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
7. Add okra and let cook for 15 to 20 more minutes.
8. Remove bay leaf.
9. Serve hot in a bowl or over rice.

Makes 8 servings--Serving size: 3/4 cup
Calories 165
Fat 4 g
Saturated fat 1 g
Cholesterol 51 mg
Sodium 81 mg

***

Creole Gumbo

Ingredients:

4 hard-shell crabs
1/2 pound chicken necks
1/2 pound smoked sausage
1/2 tablespoon paprika
1/2 pound chicken gizzard
1/2 cup vegetable oil
4 tablespoons flour
6 chicken wings
1/2 pound Creole hot sausage
3 cloves garlic, chopped fine
1/4 cup chopped parsley
1 teaspoon ground thyme
1 teaspoon salt
1/2 pound boneless veal stew meat
1 pound shrimp
1 cup chopped onion
24 oysters in their liquid
4 quarts water
1 1/2 pounds smoked ham
1 tablespoon file powder

Directions:

Place crabs, sausage cut into bite-sized pieces, stew meat and gizzards in a 6-quart pot over medium heat. Cover and let cook in own fat and juices for 30 minutes. Heat oil in skillet and add flour to make roux. Stir constantly until very brown. Lower heat, add onions and cook over low heat until onions wilt. Pour onion mixture over meat in pot. Slowly add water, stirring constantly. Bring to a boil. Add chicken wings cut in half, necks skinned and cut, ham cubed, shrimp peeled and deveined, paprika, salt, garlic, parsley and thyme. Let simmer for 30 minutes. Add oysters and liquid and cook for 10 more minutes. Remove from heat. Add file powder and stir well. Serve over rice.

Answer 10

Enjoy your Gumbo recipe!

Good Luck!

have a good one!