LOUISIANA GUMBO
This recipe certainly reflects our area of the country. It really is a meal in itself.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 473 calories, Fat 22g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 646mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
REAL CAJUN GUMBO (FROM A LOUISIANAIAN)
All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com.
Provided by asimplegirl
Categories Gumbo
Time 1h15m
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1248.3, Fat 82.1, SaturatedFat 20, Cholesterol 163.4, Sodium 1349.5, Carbohydrate 68.4, Fiber 3.2, Sugar 9.5, Protein 55.9
LOUISIANA SEAFOOD GUMBO
Provided by Food Network
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot.
- Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
- Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
- Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.
LOUISIANA GUMBO
The best gumbo I have ever tasted. Mom always made it and still does. I have made some mild changes from the original as she never makes it the same way twice.
Provided by Chef Jeff Garland
Categories Gumbo
Time 2h45m
Yield 24 cups, 24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250.7, Fat 14.5, SaturatedFat 4.4, Cholesterol 137.6, Sodium 681.5, Carbohydrate 6.6, Fiber 1.4, Sugar 1.4, Protein 22.4
LOUISIANA GUMBO RECIPE - (4/5)
Provided by MnM_Ventures
Number Of Ingredients 20
Steps:
- Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly. Alternately, toast the flour in a pie plate in a 400°F oven for 20 minutes. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.
More about "louisianagumbo recipes"
TRADITIONAL NEW ORLEANS A LOUISIANA STYLE GUMBO …
From charlietrotters.com
Estimated Reading Time 5 mins
LOUISIANA CREOLE GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (14)Total Time 3 hrs 40 minsCategory Dinner, Lunch, Brunch, SoupCalories 530 per serving
HOW TO MAKE AUTHENTIC LOUISIANA GUMBO - YOUTUBE
From youtube.com
LOUISIANA SHRIMP GUMBO - CHEF MICHAEL SMITH
From chefmichaelsmith.com
HOW TO MAKE A LOUISIANA STYLE GUMBO RECIPE - PINKWHEN
From pinkwhen.com
LOUISIANA GUMBO RECIPE | MYRECIPES
From myrecipes.com
GUMBO LOUISIANA STYLE - YOUTUBE
NEW ORLEANS GUMBO RECIPE (SEAFOOD GUMBO) - WENT HERE 8 THIS
From wenthere8this.com
SEAFOOD GUMBO - LOUISIANA COOKIN
From louisianacookin.com
EVERMADE FOODS | USDA AND FDA FOOD PRODUCTION | NORTHERN …
From evermadefoods.com
10 BEST GUMBO RECIPES | YUMMLY
From yummly.com
AUTHENTIC NEW ORLEANS STYLE GUMBO - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GUMBO RECIPES | ALLRECIPES
From allrecipes.com
LOUISIANA GUMBO – JUST PURE ENJOYMENT
From justpureenjoyment.com
14 GUMBO RECIPES LOUISIANA LOVES - FOOD NEWS
From foodnewsnews.com
AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
From aspicyperspective.com
AUTHENTIC GUMBO RECIPE LOUISIANA - FOOD NEWS
From foodnewsnews.com
LOUISIANA GUMBO RECIPE | CDKITCHEN.COM
From cdkitchen.com
GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
From thekitchn.com
LOUISIANA SEAFOOD GUMBO RECIPE - TODAY'S DELIGHT
From todaysdelight.com
NEW ORLEANS GUMBO | THE RECIPE CRITIC
From therecipecritic.com
AUTHENTIC LOUISIANA SEAFOOD GUMBO - IZZYCOOKING
From izzycooking.com
YOU CAN FIND THE BEST GUMBO AT THESE 11 LOCAL RESTAURANTS
From onlyinyourstate.com
GUMBO | TRADITIONAL STEW FROM LOUISIANA, UNITED STATES OF AMERICA
From tasteatlas.com
GUMBO - WIKIPEDIA
From en.wikipedia.org
10 BEST LOUISIANA SEAFOOD AND SAUSAGE GUMBO RECIPES - YUMMLY
From yummly.com
LOUISIANA'S FAMOUS FOODS AND DISHES
From louisianatravel.com
LOUISIANA SEAFOOD GUMBO | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
GUMBO RECIPE | NEW ORLEANS, LA - RECIPE - ROADFOOD
From roadfood.com
QUICK & EASY CLASSIC LOUISIANA GUMBO WITH WHITE RICE | MINUTE® …
From minuterice.com
DAMN, THAT'S GOOD LOUISIANA GUMBO - WANDERSPICE
From wanderspice.com
LOUISIANA GUMBO RECIPE | EATINGWELL
From eatingwell.com
LOUISIANA SEAFOOD GUMBO RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
OUR BEST LOUISIANA-STYLE GUMBO RECIPES | MYRECIPES
From myrecipes.com
LOUISIANA CAJUN GUMBO BASE - 2106
From cajun.com
AWARD WINNING GUMBO RECIPE FROM LOUISIANA - THERESCIPES.INFO
From therecipes.info
NEW ORLEANS GUMBO RECIPES
From neworleans.com
THE 14 MOST FAMOUS AND ICONIC LOUISIANA FOODS - ONLYINYOURSTATE
From onlyinyourstate.com
LOUISIANA GUMBO RECIPE – STATE OF DINNER
From stateofdinner.com
LOUISIANA GUMBO | SOUTHERN LIVING
From southernliving.com
LOUISIANA GUMBO RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
GUMBO RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
OUR MENU – EL AGAVE
From elagavemexrestaurant.com
MENU - LOUISIANA CREOLE GUMBO
From detroitgumbo.com
SEAFOOD GUMBO RECIPE - LOUISIANA SEAFOOD
From louisianaseafood.com
You'll also love