does anyone from the south or anyone know a good "gumbo" recipe?

Answer 1

One Great Gumbo with Chicken and Andouille Sausage Recipe courtesy Rachael Ray



2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves, several sprigs
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

Answer 2

Chef Paul Prudhomme is THE GODFATHER of cajun cooking!!

I havent used this recipe yet, I've only used the recipes in his cookbook Louisiana Kitchen. This is just an idea of what his recipe is, check him out for ALL the info on different types of gumbos, chicken, sausage, okra, file(Uncle Bill file). HAVE FUN!!ENJOY!!

Seafood Gumbo
Makes 4 main-side or 8 appetizer servings

You can substitute pieces of fish for any or all of the seafood in this recipe. Be sure to use margarine instead of butter, because margarine is oilier and seems to conduct more heat. The extra heat, plus the additional oil, develops the gumbo filé to a more desirable taste, texture and color. Upon reaching a temperature above 140º, however, the oil separates out and rises to the surface. Some people prefer to skim the oil off before serving.

If the gumbo is made in advance, do not add the seafood. When ready to serve, bring the gumbo to a rapid boil, lower the heat to a simmer and add the seafood. Immediately cover the pot, turn off the heat, and let the pot stand covered 6 to 10 minutes.

1 pound medium shrimp with heads and shells (see note)
5 cups seafood stock
¾ cup margarine (not butter)
2 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
3 tablespoons gumbo filé (filé powder), optional
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
1 teaspoon minced garlic
2 tablespoons Chef Paul Prudhomme's Seafood Magic®
1 bay leaf, crumbled
1¼ cups canned tomato sauce
1½ cups packed crabmeat (picked over) about ½ pound
1 dozen shucked oysters (about ½ pound), optional
1-1/3 cups hot cooked rice (preferably converted)

Note: If shrimp with heads and shells are not available, use ½ pound shrimp without heads, but with shells and substitute other seafood ingredients for the shrimp heads in making the seafood stock.

Peel the shrimp, rinse and drain well, and use the heads and shells to make the seafood stock; refrigerate shrimp until ready to use.

In a 4-quart heavy soup pot, melt the margarine over medium heat. Add the onions, celery and bell peppers. Turn heat to high and stir in the gumbo filé (if used), Magic Pepper Sauce, garlic, Seafood Magic and the bay leaf. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring constantly. (During this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease the gumbo filé's ability to thicken.) Add the stock and bring gumbo to a boil; reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, crabmeat and oysters (if desired); cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immediately.

For a main course, place about 1/3 cup of rice in each bowl and top with about 1 cup gumbo. For an appetizer, serve about half that amount.

Answer 3

I am from the south(New Orleans) and there are two types of gumbo Creole Gumbo and Seafood Gumbo( and the recipes on here are all pretty good) but Gumbo file (pronuced fe-lay) is a must for any type. Purchase Bell's Best Cook Book (ten bucks) or Leah Chase's Cook for your shelf both have all the Cajun recipes that we use in my family and are great references.

Answer 4

Crab & Shrimp Gumbo
1/2 cup oil
3/4 cup flour
1 large onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 pound okra, trimmed and sliced
1 gallon shrimp stock
1 teaspoon thyme
Salt, freshly ground black pepper and cayenne pepper to taste
3 pounds medium shrimp, peeled and deveined
2 pounds fresh lump crabmeat, picked over
6 cups cooked Louisiana long-grain white rice (I like Ellis Stansel's Gourmet Rice from Gueydan, Louisiana)
Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a light brown if you want it Creole-style, and to a dark, almost milk chocolate color if you want it Cajun-style. Just before the roux reaches the proper color, add the vegetables and stir like hell, being careful not to spatter yourself. When the vegetables are tender, add the stock, salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for one hour.
Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful (it's a lot of fun to just dump in all that wonderful sweet crabmeat with your bare hands), then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

YIELD: 10-12 servings.

Answer 5

Alabama seafood gumbo

INGREDIENTS
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
7 cups fish stock
2 cups shucked oysters
1 cup crabmeat
1 pound small shrimp - peeled and deveined, shells reserved for stock
DIRECTIONS
Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

Answer 6

Creole Seafood Gumbo

1 pound shrimp, shell-on (if using peeled shrimp, replace part of water with bottled clam juice)
8 cups water
2 tablespoons fresh thyme (or 2 teaspoons dried)
1 tablespoon black pepper
1 tablespoon white pepper
½ teaspoon cayenne pepper (or to taste)
3-4 bay leaves
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 pound andouille sausage (or kielbasa), cut into ¾-inch slices
1 cup peanut oil (vegetable oil will do in a pinch)
1 cup all-purpose flour
2 cups okra, cut into half-moons (optional, but important)
2 cups diced tomato (optional)
12 oz. claw crabmeat, picked over
12 oz. crawfish tail meat (see note)
12 oz. shucked oysters in their liquor
Cooked white rice (about ¾ cup per serving)

(Note: crawfish tail meat is available frozen in many supermarkets. If you can't find it or don't want to use it, just add more shrimp and/or crabmeat.)

Make shrimp stock: peel shrimp and place shells into a large soup pot along with water and/or clam juice over high heat; place peeled shrimp back in the refrigerator. When water boils, reduce heat to medium and simmer for 30 minutes.

While shrimp stock simmers, combine spices and set aside. Combine onion, celery and bell pepper in a bowl and keep handy.

Brown the sausage over medium-high heat in a heavy skillet; remove from pan, leaving any fat that renders out, and keep warm. Turn heat to high.

Make a roux: heat oil in the skillet you used to brown the sausage until very hot; dump flour in all at once and whisk vigorously, breaking up any lumps, until the roux is chocolate brown. (note: you can't walk away from this step – whisk continuously.) As soon as the roux reaches the desired color, remove the pan from the heat; dump in the onion, celery, and bell pepper and stir with a wooden spoon until the mixture stops sizzling.

Strain shrimp stock and return to pot; add spices. When it reaches a rolling boil, start adding the roux/vegetable mixture by large spoonfuls, stirring between additions until incorporated. When all of the roux mixture is incorporated, lower heat to medium-low and add sausage, crabmeat, okra, and tomato (if using). Simmer for 20-30 minutes.

To finish the gumbo, return it just to a boil and turn off heat. Add shrimp, crawfish, and oysters (including oyster liquor); stir and cover. In about five minutes, the seafood will be perfectly cooked.

To plate the gumbo, mound ¾ cup of rice in a shallow bowl and ladle gumbo around it, being sure to give everyone a mix of seafood. Serve hot with French bread or cornbread.

Answer 7

Try the food network website. I'm sure Paula Deen has one.

Answer 8

noe
im from ol' miss

Answer 9

go to:
http://www.recipegoldmine.com/castiron/castiron61.html

Answer 10

no i have no idea