Who knows a great gumbo recipe?

Question

I looked in the stores for canned gumbo, but it didn't taste that great. None of my cookbooks at home have a recipe, does anyone know how to make it, and does it take long? It can be any flavor like chicken or seafood. Thanks.

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 STEW a million lb floor beef (500 g) a million tremendous onion, chopped a million clove garlic, minced 4 c cooked tomatoes or tomato sauce 2 c sparkling or frozen okra, chopped (my fav okra is from the middle east shops in my section-- they arrive frozen and they’re very very small- less than an inch lengthy and theyre delicious and not in any respect fibrous in any respect) a million tsp salt a million tsp overwhelmed pink pepper a million tsp chili powder 2 c sparkling or frozen spinach, or different darkish vegetables, chopped Brown the beef. upload onion and garlic and practice dinner till gentle. upload tomatoes or tomato sauce, okra, salt, pepper and chili powder. Simmer 20 minutes. upload spinach or different darkish vegetables. Simmer 5 minutes. Serve over warm rice or with Nshima. Serves 6.

Answer 3

Try this recipe...it tastes great.

Shrimp Gumbo

INGREDIENTS:
1 pound smoked sausage, cut into 1/4 inch rounds
1/2 cup vegetable oil
1 (4 pound) chicken, cut into parts
2/3 cup all-purpose flour
2 cups chopped onion
1/2 cup chopped green onions
2/3 cup green bell pepper, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 pounds medium shrimp - peeled and deveined
8 cups water
salt to taste
ground black pepper to taste
1/8 teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
file powder to taste

DIRECTIONS:
In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.

Good luck and good eating.

Source(s):
http://www.allrecipes.com

Answer 4

Try looking on www.foodtv.com I am sure they have a great recipe from Emmeril Lagase. He is one of my favorite chefs. I grew up watching Jeff Cook on the Frugal Gormet and I have always had a love of cooking.

Answer 5

First off, if you wanna use okra, add a little vinegar to it, it keeps it from getting slimy.