Does anyone out there have a good recipe for Gumbo?

Answer 1

Chicken-and-Sausage Gumbo:

Prep: 55 min., Cook: 3 hrs.

1 pound andouille sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts
Vegetable oil
3/4 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
Filé powder (optional)
Hot cooked rice
Garnish: chopped green onions

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Yield: Makes 4 to 6 servings

Answer 2

my dad cooks his this way: (note, the flavor is in the roux so be sure not to burn it).

1/3 cup vegetable oil (or butter)
1/3 cup flour
stir together over medium heat until a dark peanut butter color

add chopped veggies &cook in the roux a couple of minutes :
celery, onion, bell pepper (about 1 cup each) and scallions (1/2 cup) Oh, yes... if you want traditional, add okra too!!!

add 8 cups of water and bring to boil. Season with salt/pepper to taste.

Now, do you want chicken and sausage or seafood?
Add which ever (about 2-3 lbs of your choice meat - cooked first)

simmer most of the day for the best flavor and serve over white rice. Gumbo always tastes best the 2nd day...

Answer 3

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.

Answer 4

Bayou Gumbo Recipe


Ingredients:
3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 can (14.5 ounce) diced tomatoes, undrained
1 package (12-ounce) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice
3 cups water


Directions:

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.

Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

This recipe for Bayou Gumbo serves/makes 6



Beef and Ham Gumbo in Rice Border Recipe



Ingredients:
1 pound beef, diced
3/4 pound cured ham, diced
2 tablespoons chopped parsley
1 onion, chopped
1 green pepper, diced
1 cup diced celery
1 Bay leaf
1 quart canned tomatoes
2 cups water
1 quart okra
Salt
Pepper


Directions:

Cook beef and ham until tender. Add parsley, onion, green pepper, celery and bay leaf. Cook mixture for a few minutes, then add water and the tomatoes and simmer until tender. Add okra. Season to taste, and when okra is tender and stew is thickened, remove bay leaf and serve in rice border.



This recipe for Beef and Ham Gumbo in Rice Border serves/makes 8



Louisiana Gumbo


Ingredients:
1/2 cup vegetable oil
2 large onions, finely chopped
1 cup flour
1 clove garlic, chopped
4 quarts water
1/4 cup parsley, finely chopped
salt and pepper to taste
1/8 cup bell pepper, chopped (opt)
meat (see cook's note)
1/8 cup celery, chopped (opt)
***to serve:***
1 cup green onion, chopped
rice
1/2 teaspoon file powder


Directions:

In large Gumbo pot, make a roux with oil and flour. You do this by cooking over medium heat, stirring constantly until the mixture (roux) is a dark caramel color (be very careful here not to scorch the flour). Remove from fire and add remaining ingredients, except 1/2 cup green onions, file', and rice. Boil for about 2 hours, or until meat is tender and gumbo has thickened. In the last 15 minutes of boiling, add reserved green onions.

Remove from fire and add file'.

Cook's Notes: The recipe says this will serve 5-6 but it must mean VERY hungry people since there is plenty when I halve the recipe. Meat to use can include: chicken is good by itself or with sausage or okra, any seafood (except clams), if using shrimp don't add it until the last 20 min of cooking time. This is like a soup that you pour over rice. I LOVE file' so I usually put more in my bowl too, but then I'm used to the taste.

This recipe for Louisiana Gumbo serves/makes 6