Low Country Gumbo Recipes

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LOW COUNTRY GUMBO

Gumbo came to the United States through West Africa, as part of the Atlantic slave trade. In fact, gumbo is a traditional African word for "okra." As the dish traveled through the South, it was influenced by each region. There's Creole gumbo, which is roux-based, and Cajun-style gumbo, which is made with tomatoes. This version is Creole, but try different kinds so you can see just how diverse the dish can be.

Provided by Sean Brock

Categories     main-dish

Time 3h20m

Yield 10 servings

Number Of Ingredients 31



Low Country Gumbo image

Steps:

  • Prepare the vegetables. Remove sausage from the casings and crumble. Set aside.
  • Season the diced chicken with 3-4 tablespoons of Creole Spice Mix, either homemade or a high-quality store-bought mix. Dredge the chicken in ½ cup all-purpose flour.
  • In a large pot over medium-high heat, heat ½ cup of lard. When melted, add the andouille and slightly flatten to an even layer; brown on both sides, just cooking through. (Do not overstir, or meat will not sear.) Remove from the pan with a slotted spoon so oil remains in pan, and drain on a paper towel-lined plate. Set aside.Add the chicken to the hot pan. Allow the chicken to brown and cook through in two batches, being careful not to overstir, about 7 minutes. Remove from the pan and set aside with the sausage.
  • Roux: Turn the heat to low. Scrape food bits from the bottom of pan (also known as "fond") so they are loose in the melted fat. Add the remaining ½ cup lard and allow it to melt. Dust in the remaining ¾ cup flour in several small additions, whisking constantly. Simmer on low heat, stirring constantly with a wooden spoon so roux does not stick, for 30-45 minutes, until the roux is the color of peanut butter.
  • Raise the heat slightly. When the roux has just begun to bubble, add the onions and stir well to coat them. Then add the celery and bell pepper and cook for 5 minutes, stirring, to just soften. (The goal is to "stew," not sear.) Add the garlic. Slowly add the stock in several additions, stirring and scraping constantly to deglaze and mix well. Bring to a simmer over medium-high heat. Add the bay leaves and the filé, and stir. Simmer for 20-30 minutes, until "nappe consistency"-thick enough to coat the back of a spoon.
  • Add the chicken and sausage pieces and simmer.
  • Heat a dry cast-iron skillet. Toss okra lightly in oil, then grill in the hot pan, stirring occasionally, until seared and aromatic. Remove, cool slightly, and chop into ½-inch pieces. Add to the pot and stir.
  • Adjust seasoning to taste with salt and pepper. Season with hot sauce, lemon, and some of the spice mix to taste. Serve with rice.
  • Combine all the ingredients for the Creole Spice Mix in a bowl and mix well to combine. Set aside.

2 cups diced yellow onion
1 cup diced celery
2 cups diced green bell pepper
1 cup diced red bell pepper
2 cups andouille, removed from casings and crumbled
2 skin-on, boneless chicken breasts, cut into large dice
2 skin-on, boneless chicken thighs, cut into large dice
3 1/2 tablespoons Creole Spice Mix, recipe follows; may substitute store-bought
1 1/4 cups all-purpose flour, divided
1 cup lard, divided
4 tablespoons minced garlic
3 quarts chicken stock
5 fresh bay leaves
3 tablespoons filé (ground sassafras)
2 tablespoons canola or other high-heat, neutral-tasting oil
1 pound whole okra
kosher salt
Freshly ground black pepper
Hot sauce, to taste
Fresh lemon juice, to taste
Cooked white rice
1 tablespoon Aleppo pepper, may substitute Maras pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 tablespoons smoked paprika, preferably Bourbon Barrel brand

TEXAS RANCH-STYLE GUMBO

Make and share this Texas Ranch-Style Gumbo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Gumbo

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 15



Texas Ranch-Style Gumbo image

Steps:

  • Trim excess fat from steaK; cut into 1-inch cubes.
  • Combine flour, thyme, salt, and pepper in a shallow dish or pie pan; dredge meat in flour mixture.
  • Heat butter and oil in a dutch oven; add meat; cook until browned on all sides.
  • Remove meat, reserving drippings in pan; add onion and green peppers to pan; stir/saute until tender.
  • Stir in mead and next 5 ingredients; cover and simmer 1 1/2 hours.
  • Remove bay leaf and adjust seasonings to taste; serve over rice.

Nutrition Facts : Calories 570.6, Fat 24.4, SaturatedFat 9.1, Cholesterol 97.9, Sodium 451, Carbohydrate 48.8, Fiber 2.4, Sugar 3, Protein 36.8

2 1/2 lbs boneless round steak
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons vegetable oil
3/4 cup chopped green onion
1 green bell pepper, chopped
1 (10 ounce) package frozen cut okra
3 tomatoes, chopped
1 bay leaf
1/2 teaspoon hot sauce
2 cups chicken broth
6 cups hot cooked rice

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



Real Cajun Gumbo (From a Louisianaian) image

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

1 (5 lb) stewing chicken
1 lb andouille sausage
1 cup oil
1 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
1 bay leaf
salt
cracked pepper
louisiana hot sauce
1/2 cup chopped fresh parsley
4 cups cooked white rice

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