Best New Orleans Gumbo Recipes

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NEW ORLEANS GUMBO

I've been making this New Orleans gumbo for at least 30 years. I'm originally from New Orleans, and I think it's a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It's an old standby for my family, who requests it frequently. -Dolores M. Bridges, Danville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17



New Orleans Gumbo image

Steps:

  • In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves., Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.

Nutrition Facts : Calories 339 calories, Fat 10g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 841mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, chopped
1/4 cup minced fresh parsley

GOOD NEW ORLEANS CREOLE GUMBO

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24



Good New Orleans Creole Gumbo image

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

BEST NEW ORLEANS GUMBO

You'll feel like you're back on Bourbon Street when you get a taste of this classic New Orleans staple.

Provided by LINDA BAILEY

Categories     Vegetables

Time 1h45m

Number Of Ingredients 15



Best New Orleans Gumbo image

Steps:

  • 1. In a 10-inch frying pan, melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.
  • 2. Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
  • 3. Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.

2 Tbsp shortening
2 green onions, diced
1 stalk(s) celery, diced
1 green bell pepper, diced
1 jalapeno pepper
1 Tbsp chopped fine parsley
1 qt cut-up okra
1/2 can(s) of tomato paste
1 tomato paste can of water
1 (18) oz can of stewed tomatoes, chopped
1 lb crabmeat
1 lb shrimp
1 c diced cooked ham or sausage
1 c diced, cooked chicken
1 jar(s) oysters

NEW ORLEANS "BEST" GUMBO

From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters. This crowd-pleasing dish might feature a long ingredient list, but the preparation itself is relatively simple. Grab a knife and get to work-you won't regret it for a minute.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 15

Number Of Ingredients 22



New Orleans

Steps:

  • In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
  • Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
  • Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.

Nutrition Facts : Calories 320, Carbohydrate 13 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg

6 cups water
1 package (1 pound) chicken gizzards, chopped
2 tablespoons seasoned salt
2 teaspoons parsley flakes
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1 teaspoon paprika
Dash of ground red pepper (cayenne)
1 large green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
5 cloves garlic, finely chopped
2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2 cup vegetable oil
1 cup Gold Medal™ all-purpose flour
4 cups hot water
1 bag (1 pound) frozen chopped okra
1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2 pounds fresh uncooked shrimp, peeled and deveined
1 can (8 ounces) regular or smoked oysters, drained
Hot cooked rice, if desired

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