Boudreauxs New Orleans Style Gumbo Recipes

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BOUDREAUX'S ZYDECO STOMP GUMBO

Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!

Provided by Lupe Boudreaux

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h

Yield 10

Number Of Ingredients 16



Boudreaux's Zydeco Stomp Gumbo image

Steps:

  • Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
  • In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
  • Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
  • Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 18.5 g, Cholesterol 104.6 mg, Fat 29.3 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 4.6 g, Sodium 2051.9 mg, Sugar 2.9 g

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
½ pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
¼ cup Cajun seasoning
1 pound shrimp, peeled and deveined

SEAFOOD GUMBO - NEW ORLEANS STYLE

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...

Provided by TOOLBELT DIVA

Categories     Gumbo

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 18



Seafood Gumbo - New Orleans Style image

Steps:

  • In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
  • Add flour, whisking constantly.
  • As roux turns from sand colour to light brown to caramel colour, turn down heat.
  • Continue cooking and whisking constantly until roux is a dark brown colour.
  • Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
  • Cook 10 minutes.
  • Add oregano, thyme and cayenne.
  • Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
  • Add white fish and shrimp, cook for 10 minutes.
  • Add salt, pepper and Tabasco.
  • Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
  • Remove from heat and serve over white rice.

Nutrition Facts : Calories 856.3, Fat 56.3, SaturatedFat 7.9, Cholesterol 148.5, Sodium 635.3, Carbohydrate 59.4, Fiber 4.4, Sugar 8.2, Protein 28.9

2 cups olive oil
2 cups flour
2 teaspoons chopped garlic
3 yellow onions, finely sliced
3 green bell peppers, finely diced
1 bunch celery, finely diced
1 tablespoon dry oregano
1/2 tablespoon dried thyme
1/2 tablespoon cayenne pepper
32 ounces clam juice
2 cups water
1 bunch green onion, chopped
1 bunch parsley, chopped
1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
1 lb shrimp, peeled and deveined
salt and pepper
Tabasco sauce, to taste
2 cups cooked white rice

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