Gumbo recipe?

Question

Does anyone have a good gumbo recipe?

Answer 1

Gumbo

2 cups Andouille sausage, cut 1/4-inch thick rounds
1 cup roughly chopped celery
1 1/2 cups roughly chopped onions
2 cups roughly chopped green and/or red bell peppers
2 tablespoons roughly chopped garlic
2 cups diced and drained tomatoes
1 tablespoon Creole seasoning of choice (recommended: J.O. spice seasoning)
1 teaspoon black pepper
1 tablespoon salt
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 tablespoon hot sauce
6 cups shrimp stock, recipe follows
1 1/2 pounds size 31 to 35 shrimp, peeled and de-veined (save shells for stock)
3 cups select oysters
1/2 pound blue crab claw meat, picked over, or 6 prime soft shell crabs, top shells peeled off, cut up
3 cups fresh or frozen okra, cut into 1/2-inch dice
2 tablespoons sassafras or file powder
Roux, recipe follows

In a large gumbo pot, brown Andouille sausage over medium-high heat. Add celery, onions, bell peppers, and garlic and cook until translucent. Add tomatoes and seasonings and cook for a few minutes. Add shrimp stock, reduce the heat, and let it come to a slow boil. Next, add all the seafood (make sure your pot is at a slow boil before you add your seafood). After a few minutes, add okra and cook for 5 minutes. Add sassafras or file and cook over low heat for another 10 to 20 minutes.
Add the roux, stirring it into the gumbo until thickened like a light gravy that coats the back of a spoon. Serve with cooked white rice and garnish with white lump crabmeat or cocktail crab claws, if desired.


Shrimp Stock:
Shrimp shells from 1 1/2 pounds of shrimp (save shrimp for gumbo)
6 cups water
Salt
1 medium onion, chopped
1 cup chopped celery
2 to 3 cloves garlic, crushed

Cover shrimp shells with water in a large pot and bring to a boil. You may have to add more water during the cooking time to maintain the same level of water. Season with salt and add onions, celery, and garlic. After boiling for 30 minutes to 1 hour, strain stock and discard solids.

Roux:
1 cup flour
1/2 cup oil
1/4 cup minced celery
1/4 cup minced onions
2 tablespoons Worcestershire sauce

Mix the flour and oil together well in a large saute pan. Place on stove and cook over medium heat for 30 to 45 minutes or until dark brown. When you take the pan off the heat, add celery, onion, and Worcestershire sauce while the roux is hot. Let stand off the heat until the mixture in the gumbo pot has finished cooking.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Answer 2

Shrimp Gumbo


1 stick butter
2 heaping tablespoon shortening
½ to ¾ cups flour
1 medium onion, chopped
1 ribs celery, chopped
1 medium bell pepper, chopped
2 bags sliced okra, fried until not slimy
1 large (28oz) can whole peeled tomatoes
1-2 lbs. Peeled shrimp
1 (1.25 oz) jar Zatarain’s Gumbo File
Salt and Pepper to taste


Make a roux with ½ butter and ½ shortening and flour.
Add onion, celery and bell pepper, saute.
Fry okra well done.
Put okra and a large can tomatoes in a large pot and add roux mixture.
Bring to a boil, then simmer for an hour or more until cooked to pieces.
Drop shrimp in and simmer for a few minutes.
Do Not Boil this!
Add file and seasonings.

Answer 3

CHICKEN AND SAUSAGE GUMBO

3/4 cup all-purpose flour
1/2 pound smoked sausage -- sliced
3/4 pound chicken breasts -- cook and shred
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
8 cups water
2 cloves garlic -- minced
1 bay leaf
1 1/2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
dash hot sauce
3/4 cup sliced green onions
4 cups hot cooked rice

Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions. Serves 8 to 10

Answer 4

1 1/2 cups crabmeat
2 pounds shrimp, in shells
3 quarts water
2 small bay leaves
1 teaspoon lemon juice
1 small onion, cut in wedges
salt and black pepper
parsley
2 pounds okra, sliced
4 tablespoons bacon grease, divided
4 tomatoes, peeled & chopped
2 onions, finely chopped
2 green peppers, finely chopped
1/2 teaspoon crushed red pepper, or to taste
4 tablespoons brown roux
reserved shrimp stock
salt, pepper, thyme, parsley, to taste
hot cooked rice

In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use.
Put shrimp and crab meat in refrigerator until ready to add to the gumbo.
Saute okra in 2 tablespoons bacon grease in large heavy skillet. The okra will turn darker as it cooks. When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat remaining 2 tablespoons bacon grease. Sauté the chopped onion, green pepper, and red pepper. When soft, add to the stew pot.

In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the shrimp and crab meat and cook for 15 more minutes.
Serve with fresh boiled rice in soup bowls.
Serves 6 to 8.

Answer 5

Epicurious.com has great recipes gl

Answer 6

VEGETABLE GUMBO

Makes: About 6 Cups (6 Servings)

INGREDIENTS
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- One 14-to 15 ounce can diced tomatoes, with juice
- 2 cups Homemade chicken broth, Vegetable broth, or canned
reduced-sodium chicken broth
- 1 large onion, coarsely chopped
- 1 cup sliced carrot
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon hot pepper sauce
- 3 cups sliced fresh okra, or one 10-ounce package frozen sliced
okra, partially thawed to separate
- 1 large green bell pepper, cored, seeded, and coarsely chopped
- 2 teaspoons file gumbo powder
- 1/2 cup chopped fresh parsley

DIRECTIONS
Heat the oil in a large non-stick saucepan or Dutch oven over medium
heat. Add the flour; cook and stir until a reddish brown roux forms,
about 5 to 6 minutes.

Gradually stir in the tomatoes with their liquid and the broth; bring to
a boil. Stir in the onion, carrot, celery, garlic, bay leaf, thyme,
salt, ground pepper, and pepper sauce. Reduce the heat; cover and simmer
30 minutes, or until the carrot is almost tender.

Add the okra, green pepper, and file gumbo powder. Cover and simmer 15
minutes more, stirring occasionally.

Discard the bay leaf. Sprinkle with parsley at serving time.


Chunky Haddock Gumbo
* ½ green pepper, chopped
* ½ cup each basil, oregano and thyme
* 2 carrots, diced
* 2 tsp Cajun seasoning
* 1 stalk celery, chopped
* 1 bay leaf
* 2 onions, chopped
* ¼ cup uncooked long grain rice
* 1 (400 g) pkg. HIGH LINER Frozen Haddock Fillets, thawed
* 1 tsp salt
* 2 cloves garlic, minced
* 1 tbsp butter
* 1 (28 oz/796 mL) can diced tomatoes, with liquid
1 Cut thawed fish block into chunks; set aside.

2 In large saucepan, cook onions, celery, carrots, green pepper and garlic in butter until softened, about 5 minutes.

3 Add remaining ingredients (except fish) and 3 cups/750 mL water and bring to a boil.

4 Reduce heat, cover and simmer for 20 minutes or until vegetables are tender and rice is cooked.

5 Add fish and cook 5 minutes longer or until fish is opaque.

6 Remove bay leaf and serve with crusty bread.


Chicken Gumbo

Recipe By :National Heart, Lung and Blood Institute
Serving Size : 6 Preparation Time :0:20
Categories : entree poultry
Southern stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds skinned chicken -- cut up
8 cups water
1/8 teaspoon chili powder
1/8 teaspoon pepper
1/4 cup onion -- diced
1/2 cup brown rice
1/4 cup dried parsley -- chopped
10 ounces frozen okra
2 celery stalk -- diced
3 carrot -- diced
1/2 green bell pepper -- diced
10 ounces frozen corn
1 pound tomato -- chopped

Cover chicken with water (about 8 cups) and simmer for 20 minutes.
Turn off heat. Remove chicken pieces from stock. Remove meat from
bones and dice meat. Skim fat from broth. Add meat and remaining
ingredients to broth and simmer until rice is cooked and vegetables
are tender (about 1 hour). If thicker broth is desired, blend 2-4
tablespoons water with 1-2 tablespoons cornstarch and mix into
broth, heating until thickened.


Black-Eyed Peas and Gumbo


Servings: 12

Ingredients:
1/3 cup vegetable oil
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped okra
1 cup chopped onion
3/4 cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 bay leaves
1/2 pound cooked turkey ham, cubed
1 (15.5 ounce) can black-eyed peas


Directions:
1. Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in
flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has
formed.


2. Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir
in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.


3. Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes,
parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil,
reduce heat, and simmer 20 minutes, stirring occasionally.


4. Mix in turkey ham, and continue cooking 15 minutes, until tender.


5. Stir in black-eyed peas, and continue cooking until heated through.