Gumbo Recipes?

Question

What do I need to make a good gumbo?

I don't want to make a kickin' stew. I want a gumbo.

Answer 1

Creole Seafood Gumbo

A lot of people think they don't like cooked okra because it's slimy. I sympathize, but in gumbo the gelatin okra releases is essential to thickening the dish. If you leave it out, you might need to thicken the gumbo with a little cornstarch just before you serve it.

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 2

Gumbo
You want to add Andouille or Chariso sausage? Throw it in

INGREDIENTS
1/2 lb. or more filet of catfish, trout or redfish
2 lbs. shrimp, peeled and deveined
1/2 pint of shelled oysters
2 cups chopped onion
1 cup chopped celery
Gumbo File
1/2 teaspoon finely chopped parsley
1 gallon water
4 cloves minced garlic
salt, black and red pepper to taste

Here we go!
for the Roux
1 - 1/2 cups cooking oil 1 - 1/2 cups flour
Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:

GUMBO
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10 - 15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired.

Answer 3

* 1/4 cup roux
* 2 large onions, chopped
* 3 cups okra, chopped
* 2 tablespoons oil
* 1 can (14.5 ounces) stewed tomatoes
* 3 cloves garlic, minced
* 2 quarts water
* salt
* black pepper
* cayenne pepper
* 1/2 cup parsley, finely chopped
* 6 to 8 green onions, finely chopped
* 2 pounds shrimp
* 1 cup oysters
* 1 cup crab meat
* crab claws
* hot cooked rice

Add shrimp to roux and cook for a few minutes. Set aside. Cook okra and onions in hot oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water, salt and pepper.Combine shrimp and roux mixture with okra; simmer about 10 minutes. Add oysters, crab meat, and crab claws; simmer for 15 minutes. Add parsley and green onions and simmer another 15 to 20 minutes.
Serve with hot cooked rice.

Answer 4

Seafood Gumbo:

3 hours 45 min prep
8-10 servings

1/2 cup butter
1/2 cup all-purpose flour
1 (3 lb) chickens, cut into 8 pieces
3 quarts water
1 lb smoked sausage, 1/2" slices
6 medium tomatoes, chopped
1 large onion, chopped
1 large bell pepper, chopped
3 bay leaves
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1/2 teaspoon crushed red peppers
salt and pepper, to taste
1 lb medium shrimp, peeled and deveined
2 dungeness crabs, cooked,cleaned,and cracked
2-3 tablespoons file powder
8 cups hot cooked basmati rice
1/2 cup chopped parsley

1. First, make a roux.
2. In a medium-size cast iron skillet, melt the butter over medium-high heat.
3. Stir in the flour.
4. Cook, stirring often, about 15-20 minutes until the roux is deep brown in color.
5. Watch the mixture closely and adjust the heat to keep from burning.
6. Remove from heat and set aside.
7. Meanwhile, in an 8-quart pot, combine the chicken and water.
8. Bring to a boil, reduce heat, and simmer 30-45 minutes , until the chicken is cooked through.
9. Remove the chicken from the pot and set aside to cool.
10. Add the sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot.
11. Simmer for 30 minutes.
12. Stir the roux into the gumbo, a spoonful at a time.
13. Season with salt and pepper, to taste.
14. Simmer 20-30 minutes longer.
15. While the gumbo is simmering, remove the skin and bones from the cooled chicken.
16. Tear the chicken into bite-size pieces.
17. Add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through.
18. Stir in the file powder, cooking just until the gumbo is slightly thickened.
19. Ladle the gumbo over scoops of hot rice in large soup bowls.
20. Sprinkle with chopped parsley and serve immediately.

Answer 5

You won't go wrong with http://www.epicurious.com
You can tell how good or bad the recipes turn out by the number of little forks that are at the side (4 being the best) it's never let me down yet!

Answer 6

Oh wow, be ready to spend some cheese. LoL.

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Answer 7

http://www.bhg.com/home/Gumbo-Recipes.html try here