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Gumbo Recipes


Creole/Cajun Gumbo Recipe Gumbo

Ingredients

flour and oil for the roux
some combination of onion
bell pepper
okra
cayenne pepper
garlic
some meat (chicken, Andouille or other sausage, shrimp, crawfish, etc.)
spices (Tony Chachere's Cajun spice or combination of black pepper, white pepper, cayenne, garlic powder, and maybe some herbs, file')

 

Directions

To make the roux, use slightly more flour than oil. I usually use about half a cup of light (safflower or canola) oil to about 2/3 c. for 1-2 lbs of meat. In a heavy (preferably cast iron), large (4 qt) pan, heat the oil till it's nice and thin, then add the flour. Stirring frequently, heat this mixture over low heat until it's as cooked as you think it can get, then 10 minutes more. How long this takes depends on how long you're willing to spend actually just standing there stirring the roux, which determines how hot you can cook it. If you're willing to stir it constantly, the roux can be made in 45 minutes-1:15, and can be cooked somewhere between low and medium. If you want to stir every couple of minutes, the roux takes a couple of hours and must be cooked over very low heat. This is the most important step, as it makes the flavor and consistency of the dish. If the roux is underdone, the gumbo will have a kind of floury taste and texture, whereas if you burn the oil, it will taste like burnt oil. Once the roux is done, add the meat*, coat with the roux and brown the outside a little, add the veggies and some spices, toss a little more, then add hot water, making sure the mixture isn't so hot that it will spatter. The water should cover the ingredients. Bring to a boil, stirring constantly to emulsify the roux and water, then simmer until all the meat is done, tasting and adding spice till it's right. *Since shrimp and crawfish only take a few minutes to cook, they should only be added 5-10 minutes before serving. Right before serving, add a few tbsp of gumbo file', less if you're using okra, increase the heat a little, and stir until the file' is dissolved and the gumbo is thickened. This is frequently served as a soup, but I much prefer it as a meal, with rice, bread, and lots of Tabasco.

 


Catfish Gumbo Recipe Catfish Gumbo

Ingredients

1 pound catfish fillets, cut into 1 inch pieces
1/4 cup vegetable oil
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 clove garlic, chopped
2 cups water
2 cubes beef bouillon
2 (8 ounce) cans diced tomatoes
1 (10 ounce) package frozen okra
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1 bay leaf
1/8 teaspoon hot pepper sauce

Directions

In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water. In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender. Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish,cover and simmer for 15 minutes or until catfish is flaky and tender.

Chicken Sausage Okra Gumbo Recipe sausage shrimp gumbo

Ingredients

3 to 4 lb chicken cut up
1/2 cup vegetable oil
2 lb sliced okra
1/2 cup flour
1 gallon water
1/2 to 1 lb smoked sausage
1 lb chicken gizzards cut up
2 med. onion chopped
1/4 bell pepper chopped
1 whole bulb garlic chopped
2 TBS chopped parsley
1 TBS sugar
16 oz. can tomato paste
3 large tomatoes or a 16 oz can of whole tomatoes
2 bay leaves
1 pinch thyme
1 TBS gumbo file'
salt and pepper to taste

Directions

Brown chicken pieces in some of the oil; remove from pot. Brown okra and remove from pot. Add remainder of oil and flour, stirring constantly until roux is a rich brown. Add okra and water to roux, blending well. Add chicken, sausage, gizzards, and remaining ingredients except file'. Salt and pepper top taste. Cook for 1 & 1/2 to 2 hours. Stir in file' during the last 1/2 hour of cooking. Serve with hot cooked rice in soup bowls.


Crawfish File' Gumbo Recipe  crawfish gumbo

Ingredients

1 cup shortening
1 cup flour
1 onion minced
1/4 cup parsley minced
1/4 cup green onion tops minced
3 pods garlic minced
1/4 cup celery leaves minced
1 lb crawfish tails cleaned
8 cups water
1/2 cup crawfish fat seasoning to taste

Directions

Make a roux by cooking shortening and flour together to a golden brown color while stirring constantly. Add onions and cook until soft. Add crawfish fat. Stir constantly while cooking over low heat until shortening floats on top. Add water and seasonings. Simmer over low heat for 30 minutes. About ½ hour before serving, add garlic and crawfish tails and let simmer for 25 minutes longer. Add parsley, green onion tops, celery leaves and simmer 5 minutes longer. Just before serving add about 3/4 tsp. file' powder if desired. Serve in soup bowls with cooked rice.

Hen and Andouille Gumbo Recipe

Ingredients

1 hen cut up
2 TBS. olive oil
1 cup chopped celery
2 TBS. minced garlic
1 can 32 ounces chicken broth
1 pound sliced Andouille sausage
¼ cup minced parsley
4 cups cooked rice
1 TBS. Creole/Cajun Seasoning
2 cups chopped onion
1 cup chopped green pepper
¾ cup dark roux
8 cups water
¼ tsp. salt
¼ cup chopped green onion

Directions

Season hen with Creole/Cajun seasoning. Heat olive oil over medium high heat in a large pot. Add hen and cook, flipping until hen is completely brown. Remove from pot and set aside. Drain grease from pot. Add one half of onion, celery, bell pepper, and garlic. Cook for 5 minutes and add the roux and continue to cook for 5 minutes. Add the chicken broth, water and browned hen; bring to a boil. Lower heat to simmer. Cover pot and cook for one hour. Stir in remaining onion, celery, bell pepper, and garlic to the pot. Add Andouille sausage, black pepper and salt. Bring back to a boil; lower heat to simmer and continue to cook uncovered for 45 minutes. Stir in green onions and parsley. Serve bowl of gumbo with cooked rice.

Rabbit and Andouille Gumbo Recipe

Ingredients

1 Cup of flour
2-3 pound rabbit, boiled and deboned…..keep stock
1 cup chopped green onions
½ cup chopped or minced garlic Saved stock
1 cup oil
3 cups chopped onions
½ cup chopped bell pepper
1 pound sausage about
¼ inches thick
Salt to taste
Add Cayenne pepper or hot sauce to taste

Directions

First you make a roux with flour and oil. When it is as dark as you want it, add the green onions and bell pepper one at a time and stir after each addition. Keep cooking until the onions are clear, stirring occasionally. Add 1 cup of stock to the roux and stir until it makes a thick paste. Put all this into a 4-6 quart pot. Add the garlic and stir. Add as much stock as it takes to make it about the consistency of a stew. Stir it and add the rabbit and sausage. Stir and add more stock if needed. Cover and cook on low heat for 2-3 hours, stirring occasionally and adding stock if needed. Serve over rice.


Shrimp And Okra Gumbo Recipe shrimp gumbo

Ingredients

3 tablespoons of vegetable oil
3 tablespoons of flour 
1 large chopped onion
1 cup chopped celery
5 or 6 cloves, chopped garlic
1 cup of chopped green pepper
1 can of tomato sauce
1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
2 pounds of fresh shrimp
2 - 3 cups water
salt & pepper to taste
1 teaspoon of sugar
1 tablespoon of chopped parsley
1 bay leaf
For seafood gumbo, add to the above:
1 small can of crabmeat or 3 fresh gumbo crabs
1 jar oysters

Directions

Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra. Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat). Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.

Wild Duck Gumbo Recipe

Ingredients

2 (4 pound) wild ducks, cut up
1/2 cup cooking oil
2/3 cup all-purpose flour
1 pound smoked sausage, sliced
2 cups chopped onion
1 1/2 cups chopped green pepper
1 1/2 cups sliced celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
1 (14.5 ounce) can stewed tomatoes
2 bay leaves
2 tablespoons Worcestershire sauce
1 1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 quarts water
Hot cooked rice

Directions

In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Add next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Seafood Gumbo Recipe 

Ingredients

1/2 lb. or more filet of catfish, trout or redfish
2 lbs. shrimp, peeled and deveined
1/2 pint of shelled oysters
2 cups chopped onion
1 cup chopped celery Gumbo File
1/2 teaspoon finely chopped parsley
1 gallon water
4 cloves minced garlic
salt, black and red pepper to taste

Directions

for Roux
1 - 1/2 cups cooking oil 1 - 1/2 cups flour Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:

for Gumbo
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10 - 15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6.


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