Ultimate Gulf Coast Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GULF COAST GUMBO

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 21



Gulf Coast Gumbo image

Steps:

  • Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.
  • While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.
  • While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps.
  • To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley.

1 1/2 quarts (6 cups) chicken stock
1 pound crawfish, rinsed well in several changes of cold water and eviscerated
1 pound (31 to 40 size) shrimp, deveined
1 tablespoon olive oil
1 pound chorizo sausage
1 large white onion, chopped
3 stalks celery, diced medium
1 green bell pepper, stem and seeds removed and diced medium
1/2 cup all-purpose flour
3 tablespoons tomato paste
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
5 or 6 fresh or defrosted fresh frozen okra, stem-end removed and sliced
3 tablespoons freshly chopped parsley leaves, divided
3 or 4 fresh scallions, white and tender green parts only, sliced
1 red bell pepper, stem and seeds removed and diced medium
3 large fresh tomatoes, seeds removed and medium diced
2 dozen shucked oysters
1 pound cooked lump crabmeat, picked over for shells
2 cups cooked white rice
1 to 2 tablespoons file powder

ULTIMATE TIME-CONSUMING SEAFOOD GUMBO

This recipe is based on another recipe I found on the internet. I made a few changes and added my own touches. It does take a long time, but it produces the richest flavor possible! I made a double batch of this last night and had 12 people over for dinner. They all declared that it's the best gumbo they have ever had!

Provided by Grace Lynn

Categories     Gumbo

Time 7h

Yield 8 serving(s)

Number Of Ingredients 36



Ultimate Time-Consuming Seafood Gumbo image

Steps:

  • STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges.
  • About 15 to 20 minutes.
  • Put everything into an 8-quart pot and bring to a boil.
  • Reduce heat to low and cook 5 hours, uncovered.
  • When stock is cooled, drain all liquid from the vegetables (I squeezed by hand), then discard all solids.
  • GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl.
  • In a heavy pot, 6 quart or larger, heat oil over medium heat until hot.
  • Add onions, celery, and green bell peppers.
  • Turn heat to high, stirring frequently.
  • Add garlic, file powder, and the pepper-herb mixture.
  • Cook for 5 minutes, stirring constantly.
  • Add tomato sauce and stock, bring to a boil.
  • Reduce heat and simmer for 30 minutes, stirring occasionally.
  • Add okra and sausage and simmer for 30 more minutes, stirring occasionally.
  • When ready to serve, add all seafood and cook for 3 minutes.
  • Turn off heat, and let stand for 10 minutes, covered.
  • Serve over long-grain rice.

Nutrition Facts : Calories 591.2, Fat 38.3, SaturatedFat 8.6, Cholesterol 212.5, Sodium 1884.7, Carbohydrate 27.4, Fiber 7.7, Sugar 10.6, Protein 36.4

shrimp shells, from 1 pound of shrimp (41-50's)
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 garlic cloves, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
1/2 teaspoon ground cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onions
2 cups chopped green bell peppers
1 teaspoon minced garlic
3 tablespoons file powder
1 1/2 cups tomato sauce
7 cups stock (above recipe)
1 lb sliced okra
1 lb andouille sausage, sliced
1 cup crabmeat
1 lb cooked and peeled crawfish tail
1 lb shrimp, peeled and deveined, shells reserved for stock
hot pepper sauce
salt & pepper
seafood creole seasoning

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Time 3h5m

Yield 8

Number Of Ingredients 17



Chicken and Andouille Sausage Gumbo image

Steps:

  • Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
  • Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
  • Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
  • Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
  • Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
  • Add sausage to the gumbo and simmer for 30 minutes.
  • Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
  • Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

BAKED CHICKEN AND SAUSAGE GUMBO

Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. It's not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h25m

Yield 6

Number Of Ingredients 18



Baked Chicken and Sausage Gumbo image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
  • Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
  • Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
  • Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
  • Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
  • Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
  • Taste and adjust seasonings as desired. Garnish with green onions.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 26.2 g, Cholesterol 148.8 mg, Fat 53.6 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 18.2 g, Sodium 3145.9 mg, Sugar 6.4 g

1 cup all-purpose flour
¼ cup vegetable oil
¼ cup melted butter
6 bone-in, skin-on chicken thighs
1 pound smoked pork sausage, cut into 2-inch pieces
kosher salt to taste
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
¼ teaspoon cayenne pepper, or to taste
1 cup diced tomatoes
1 cup frozen sliced okra, thawed
4 green onions, chopped

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



Good New Orleans Creole Gumbo image

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

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

More about "ultimate gulf coast gumbo recipes"

AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY …
Web Oct 17, 2022 Here are all of the ingredients you need to make the best authentic New Orleans Seafood Gumbo recipe: All-purpose flour …
From aspicyperspective.com
5/5 (16)
Calories 865 per serving
Category Main, Main Course
  • Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
  • De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
  • Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.
authentic-new-orleans-seafood-gumbo-a-spicy image


SUMMER SEAFOOD GUMBO | EDIBLE LOWER ALABAMA
Web Aug 17, 2017 When ready to serve, slowly bring the gumbo to a simmer over medium-low heat. Thirty minutes before serving, add the green onion, parsley, and lemon juice to the gumbo. Cover and cook for 15 minutes. …
From edibleloweralabama.ediblecommunities.com
summer-seafood-gumbo-edible-lower-alabama image


GUMBO RECIPES
Web Ultimate Gulf Coast Gumbo 59 Ratings Baked Chicken and Sausage Gumbo 11 Ratings Shrimp Gumbo with Okra 2 Ratings Instant Pot Seafood Gumbo 1 Rating Healthier Slow Cooker Gumbo 15 Ratings Spicy …
From allrecipes.com
gumbo image


30 GULF COAST RECIPES WE LOVE | TASTE OF HOME
Web May 16, 2019 These iconic Gulf Coast recipes are hard to resist! 1 / 30 Shrimp Po'Boys with Pineapple Slaw This twist on the traditional po'boy sandwich adds flavor and …
From tasteofhome.com


ULTIMATE GULF COAST GUMBO | RECIPE | GUMBO RECIPE EASY
Web Dec 24, 2016 - Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, …
From pinterest.com


ULTIMATE GULF COAST GUMBO - KOYORAROH.MOTORETTA.CA
Web Gumbo Recipes; Ultimate Gulf Coast Gumbo. 4.6 (58) 43 Reviews. 11 Photos. This ultimate gumbo recipe is filled with shrimp, crab, chicken, sausage, vegetables, and …
From koyoraroh.motoretta.ca


ULTIMATE GULF COAST GUMBO | RECIPE | GUMBO RECIPE, RECIPES, …
Web Aug 25, 2014 - Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, …
From pinterest.ca


GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
Web Jan 2, 2023 Simmer: Add 6 cups low-sodium chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo …
From thekitchn.com


ULTIMATE GULF COAST GUMBO | RECIPE | RECIPES, TASTY JAMBALAYA …
Web Nov 27, 2018 - Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, …
From pinterest.com


AUTHENTIC LOUISIANA SEAFOOD GUMBO - IZZYCOOKING
Web Jul 25, 2021 Add oil to a large pot over medium-low heat. Whisk in flour gradually until combined. Continue to cook, stirring constantly for about 20-30 minutes until the mixture …
From izzycooking.com


ULTIMATE GULF COAST GUMBO | RECIPESTY
Web Add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. …
From recipesty.com


ULTIMATE GULF COAST GUMBO - NONONSENSE.RECIPES
Web Step 1 Peel and devein the shrimp. Refrigerate shrimp meat. Place the shrimp heads and shells in a large pot, and cover with 2 quarts of water.
From nononsense.recipes


ULTIMATE GULF COAST GUMBO - EASY COOK FIND
Web Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat …
From easycookfind.com


ULTIMATE GULF COAST GUMBO - CREOLE RECIPES - FOODDIEZ.COM
Web Ultimate Gulf Coast Gumbo is a dairy free recipe with 20 servings. This main course has 336 calories, 35g of protein, and 19g of fat per serving. This recipe covers 20% of your …
From fooddiez.com


Related Search