Delicious Louisiana Gumbo Recipes

Steps:

• Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.

Steps:

• In a large (I mean large) stockpot boil chicken (completely covered by 2 inches of water), chopped okra, celery, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now.
• Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes.
• Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
• Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
• Add the chicken and gumbo file to the pot and bring to a boil.
• I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.
• This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.

Steps:

• Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes.
• Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing.
• Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour.
• Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Steps:

• Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
• Remove as much of the fat from the chicken as possible.
• Cut andouille into ½-inch slices and set aside.
• In a 2-gallon stockpot, heat oil over medium-high heat.
• Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
• Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
• Blend in chicken and andouille. Sauté approximately 15 minutes.
• Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
• Skim any fat or oil that rises to the top of the pot.
• Add green onions, bay leaf, thyme and basil.
• Season to taste using salt, pepper and hot sauce.
• Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
• Add parsley and adjust seasonings if necessary.
• Serve over hot, steamed white rice.
• NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.

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.