AUTHENTIC CAJUN GUMBO
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
AUTHENTIC GUMBO
While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share.
Provided by ChrysalisUnfurled
Categories Gumbo
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
- Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
- Add the water/chicken stock & blend into the roux mixture.
- Add the bay leaves & thyme.
- Season the chicken with salt and cayenne.
- Add the chicken to the roux-water mixture & simmer for 1 hour.
- Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
- Skim off any oil that has risen to the surface. Remove the bay leaves.
- Check seasonings. Add more salt & cayenne if necessary.
- Add the green onion & parsley.
- Serve immediately in soup bowls over steamed rice.
- File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.
Nutrition Facts : Calories 792.4, Fat 63.4, SaturatedFat 14.9, Cholesterol 125.9, Sodium 1370.8, Carbohydrate 19.5, Fiber 1.7, Sugar 2.9, Protein 35.2
GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)
Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!
Provided by asimplegirl
Categories Gumbo
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
- Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
- Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
- Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
- Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
- Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
- Add green onions and parsley.
- Season to taste using salt, pepper and Louisiana Gold.
- Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
- Return to a low boil and cook approximately 5 minutes.
- Adjust seasonings and serve over cooked rice.
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