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
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
GUMBO STYLE CHICKEN CREOLE
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Provided by SMFLRN
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g
CREOLE GUMBO
Make and share this Creole Gumbo recipe from Food.com.
Provided by Karen From Colorado
Categories Gumbo
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook onion and garlic in butter until onion is tender.
- Stir in flour.
- Cook, stirring constantly until flour is browned.
- Stir in the tomatoes, water, green pepper, bay leaves, oregano, thyme, salt and hot sauce.
- Bring to boil.
- Reduce heat and simmer, covered, for 20 minutes.
- Remove bay leaves.
- Stir in the okra.
- Bring to boil and simmer for 5 minutes.
- Stir shrimp and crab meat into okra mixture.
- Cook about 5 minutes longer or until heated through.
- Serve gumbo over hot rice.
- (Traditionally, rice is mounded in heated soup plates and the gumbo is spooned around it).
MA HARPER'S CREOLE GUMBO
Provided by Food Network
Time 1h40m
Yield 30 cups (15 to 20 bowls)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
- Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.
CREOLE GUMBO
Steps:
- Remove legs from crab and smash with back of knife. Remove claws and break in 3 pieces. Remove meat from body and head.
- Heat 1/8 cup clarified butter in large saucepan on high heat. Add crab parts and meat, then add onion, celery and green pepper. Stir in tomatoes and garlic. Mix fish stock with tomato paste and add to crab saute. Bring to boil and add bay leaves. Simmer gently, stirring and skimming top frequently, for 8 minutes. Stir in oysters and their juices, then add shrimp and okra. Season with pepper.
- In small bowl, blend file and cold water. Add to soup and stir briskly. On medium-low heat, cook soup for 1 hour; do not let soup boil. Serve piping hot.
GUMBO STYLE CHICKEN CREOLE
Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired.
Provided by cellogirl2
Categories Gumbo
Time 1h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat.
- Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.
- Reduce heat to low and stir in bell pepper and onion.
- Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.
- Stir together, cover and simmer for 20 minutes.
CREOLE-STYLE SHRIMP AND SAUSAGE GUMBO
Make and share this Creole-Style Shrimp and Sausage Gumbo recipe from Food.com.
Provided by ratherbeswimmin
Categories Gumbo
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
- Decrease heat to med-low and simmer for 20 minutes.
- Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
- Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
- Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
- Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
- Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
- Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
- Stir in the remaining stock.
- Increase the heat to high and bring to a boil.
- Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
- Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
- Stir in the shrimp and simmer until cooked through, about 5 minutes.
- Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
- Remove the bay leaves and serve immediately.
Nutrition Facts : Calories 408.9, Fat 30.8, SaturatedFat 7.2, Cholesterol 143, Sodium 1321, Carbohydrate 12.2, Fiber 1.5, Sugar 2.7, Protein 20.2
More about "creole style gumbo recipes"
THIS CREOLE GUMBO IS A SOUL-WARMING ODE TO SEAFOOD
From today.com
NEW ORLEANS CREOLE GUMBO - BIGOVEN.COM
From bigoven.com
CREOLE GUMBO WITH CORNBREAD RECIPE - BBC FOOD
From bbc.co.uk
CREOLE GUMBO RECIPE | SIDECHEF
From sidechef.com
CREOLE OKRA GUMBO RECIPE - CREOLE GUMBO WITH SHRIMP
From honest-food.net
CREOLE-STYLE SHRIMP AND SAUSAGE GUMBO - SWEET PEA'S …
From sweetpeaskitchen.com
HOW TO MAKE GUMBO: CLASSIC CREOLE GUMBO RECIPE
From masterclass.com
GUMBO - WIKIPEDIA
From en.wikipedia.org
10 BEST CREOLE SEAFOOD GUMBO RECIPES | YUMMLY
From yummly.com
CREOLE STYLE GUMBO | MY NOURISHED HOME
From mynourishedhome.com
Servings 10Estimated Reading Time 4 minsCategory Main Dishes, Soup, Salad & SandwichTotal Time 1 hr 30 mins
- Turn on the oven broiler (500 degrees). Core tomatoes and slice in half. Place tomatoes cut side down on a sheet pan and place under the broiler until the skins are black and bubbly, about 20 minutes. Place to the side to cool.
- While tomatoes are roasting, season the chicken thighs with salt and pepper. Heat the oil in a large, heavy bottomed Dutch oven or stock pot over medium heat. (This is a big pot of stew – you need a big pot!) Place the chicken thighs in the hot oil and let the cook until browned, 3-4 minutes. Turn the chicken over and cook the other side. Remove the chicken from the pan and place it in a large bowl or plate to rest. The chicken will not be completely cooked. Add the sausage and cook until browned, then remove.
- Add the onion, green pepper and celery to the pot and allow them to cook until softened, about 8-10 minutes. Add diced garlic and cook until fragrant, about 1 minute. Stirring frequently to prevent burning.
- Add beef broth, Worcestershire sauce, and okra to the pot. Pull the blackened skins off the tomatoes and throw them away. Pull the tomatoes apart with your hands or tongs as you add them to the pot.
THE GUMBO GUIDE: 29 CAJUN, CREOLE, AND CREATIVE GUMBO RECIPES
From yummly.com
AUTHENTIC CREOLE SEAFOOD GUMBO RECIPE - FLAVOR THE GLOBE
From flavortheglobe.com
GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
From thekitchn.com
CREOLE/CAJUN: THE BASICS - GUMBO PAGES
From gumbopages.com
NEW ORLEANS GUMBO RECIPES
From neworleans.com
SPICY CREOLE GUMBO - WOODLAND FOODS
From woodlandfoods.com
CREOLE SEAFOOD GUMBO - SAVOR THE BEST
From savorthebest.com
CREOLE SEAFOOD GUMBO | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CREOLE MEATS
From creolefood.com
GUMBO - CREOLE FOOD
From creolefood.com
MARY'S CREOLE SEAFOOD GUMBO - SOUTHERN BYTES
From southern-bytes.com
AUTHENTIC NEW ORLEANS STYLE GUMBO - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CAJUN GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC CREOLE SHRIMP GUMBO | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
EASY CROCKPOT GUMBO (RED CREOLE STYLE) - THE SCHMIDTY WIFE
From theschmidtywife.com
CREOLE-STYLE CHICKEN AND SAUSAGE GUMBO | LOUISIANA COMFORT FOOD
From spicedblog.com
MRS. ELIE’S CREOLE GUMBO AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
CREOLE-STYLE SHRIMP & SAUSAGE GUMBO - YUMMLY RECIPES
From ymmlyrecipes.com
PERFECT GUMBO AT HOME (WITH CREOLE BUTTER) - JOSHUA WEISSMAN
From joshuaweissman.com
CREOLE GUMBO FROM LEAH CHASE - CREOLE CAJUN CHEF
From creolecajunchef.com
GUMBO BATTLE: CAJUN VS. CREOLE - CLEVELAND MAGAZINE
From clevelandmagazine.com
WHAT'S FOR DINNER? LOW AND SLOW LOUISIANA CREOLE GUMBO
From goodmorningamerica.com
GOOD NEW ORLEANS CREOLE GUMBO - HELLEME.COM
From helleme.com
CREOLE-STYLE GUMBO - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SMOKEY CREOLE GUMBO WITH HOT SAUCE - CREOLE CONTESSA
From creolecontessa.com
CAJUN GUMBO & CREOLE GUMBO - KING OF THE CAJUNS
From kingofthecajun.com
You'll also love