African Gumbo Food

GOOD NEW ORLEANS CREOLE GUMBO

Good New Orleans Creole Gumbo image

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

Ingredients

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

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

SEAFOOD GUMBO

Seafood Gumbo image

For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Categories soups and stews, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

Ingredients

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

Steps:

Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
Season the gumbo to taste with salt and pepper and serve over rice.

More about "african gumbo food"

OKRA GUMBO RECIPE - BON APPéTIT

Step 1. Preheat oven to 375°. Combine paprika, salt, black pepper, and cayenne pepper in a small bowl. Season short ribs with 1½ tsp. spice …
From bonappetit.com
3.6/5 (27)
Estimated Reading Time 6 mins
Servings 6

Preheat oven to 375°. Combine paprika, salt, black pepper, and cayenne pepper in a small bowl. Season short ribs with 1½ tsp. spice mixture. Place in a shallow baking pan and roast until browned and fat has rendered, about 45 minutes.
Transfer bones to a large Dutch oven or heavy pot. Discard fat. Add stew meat, bay leaves, and 2 qt. water. Bring to a boil, then reduce heat to low, cover, and simmer 2 hours (the broth develops stronger flavor the longer you let it simmer). Using tongs, remove bones. When cool enough to handle, trim any meat from bones and return meat to pot. Discard fat and bones.
Heat bacon fat in a large skillet over medium-high. Add okra and cook, stirring occasionally, until lightly browned, 7–10 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until well softened, 10 minutes. Add tomatoes, garlic, chile pepper, thyme, and remaining spice mixture and cook 5 minutes more.
Add okra mixture to Dutch oven and simmer, adding crab and/or shrimp during the last 5 minutes of cooking time (if using), until okra is tender and flavors have melded, 20–30 minutes. Discard bay leaves. Taste to adjust seasonings. Serve with rice alongside.

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SOUTHERN FOOD WITH AFRICAN BACKGROUND - IMMACULATE BITES

Similar to its African counterpart Red Red (African Stewed Black Eyed Peas) it’s both easy and tasty. Chicken Shrimp and Okra Gumbo When …
From africanbites.com
5/5 (2)
Category Diiner, Lunch
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GUMBO RECIPE (PLUS VIDEO) - IMMACULATE BITES

Instructions Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the... In a large Dutch …
From africanbites.com
4.9/5 (107)
Total Time 1 hr 50 mins
Category Main
Calories 619 per serving

Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.
In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.

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AFRICAN GUMBO RECIPE | CDKITCHEN.COM

directions. Brown chicken pieces in hot oil in stew pot. Add onions, tomatoes, bouillon, salt and cayenne. Simmer covered until chicken is tender. Wash okra; …
From cdkitchen.com
Servings 6
Total Time 45 mins

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Gumbo is derived from the word “gombo,” which translates to “okra” in many West African languages. The earliest recorded recipes for the dish …
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Green gumbo, a hearty stew of okra and greens, has roots in West African cuisine. In Creole cooking it's been given the French name "gumbo z'herbes."This recipe is by Paul …
From thedailymeal.com
4.5/5 (2)
Category Entrees, Soups/Stews
Cuisine African, American
Total Time 4 hrs

Step 1: In a large, heavy-bottom Dutch oven, heat 1/4 cup toasted garlic oil over medium-high heat until aromatic and a slice of okra tossed in sizzles furiously. Add 3 large, julienned Spanish onions; cook over high heat, stirring constantly, until just a little straw-yellow color appears on the edges of the onions, about 3 to 5 minutes.
Step 2: Add 1 1/2 pounds sliced okra; cook, stirring, until its mucus is released, about 3 minutes.
Step 3: Reduce heat to medium-high; add 4 ounces thinly sliced shiitake mushrooms, 1 pound diced tomatillos and 1/4 cup horseradish. Cook, stirring constantly, until they render their juices and wet the mixture, about 5 to 10 minutes. Use the back of a wooden spoon to mash the okra and tomatillos into a coarse mash.
Step 4: Working quickly, add 1 medium head chopped green cabbage; saute until it releases its aroma, 5 to 10 minutes. Add 1 quart vegetable stock, then 1 bunch chopped collard greens. Reduce heat to medium; cook until the collards and cabbage wilt back into the stew, about 30 minutes.

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SEAFOOD GUMBO - PRECIOUS CORE

The mixture of seafood and meat in the same pot of food reminds me of the stews/soups I ate while growing up. Gumbo is a meal native to the Creole/Cajun people of …
From preciouscore.com
5/5 (1)
Total Time 1 hr 40 mins
Category Dinner
Calories 495 per serving

Prepare the chicken. Pre-heat oven to 400 degrees F. Line a baking sheet with aluminum foil then rub some oil on the foil. Cut chicken into about 1-inch pieces. Sprinkle with a pinch of salt (see Note 1) and 1 teaspoon of Creole seasoning and mix well to ensure that the seasoning gets to every part of the chicken.Place the chicken on a single layer on the prepared baking sheet. Place in the oven and cook for 15-20 minutes until the chicken is golden brown.
Make the roux.Place oil in a dutch oven/cast iron pot and let it heat up on high heat for about 3 minutes. Reduce the heat to medium. Add the flour to the oil whisking as you add the flour. Continue whisking until there are no lumps. Keep the whisk aside then use a wooden spoon and continue stirring the flour. The mixture will turn from white to light brown, to peanut butter brown to chocolate brown. Once it is chocolate brown, proceed to the next step. It takes about 20 minutes to make the roux so don't rush it.
Saute the vegetables.To the pot, add the diced onion, celery and bell pepper. Keep stirring and let the vegetables cook until they sweat. About 5 minutes.
Make the gumbo.Add the minced garlic to the pot and stir for about 2 minutes. Then add all the chicken broth, the bay leaves, the chicken and the sausage. Cover the pot and bring to a simmer for about 20 minutes.To the pot, add the black pepper, shrimp, crab legs and Creole seasoning. Let them simmer together for about 20 minutes.Finally, add the sliced okra and let it simmer with the okra in for about 10 minutes. Taste to ensure that the seasoning is perfect. Note that I didn't add salt because my chicken broth was salty enough and made the dish sufficiently salty. If you use a low sodium chicken broth, be sure to adjust the salt as needed.

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AFRICAN-CREOLE TURKEY GUMBO - BETTER HOMES & GARDENS

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5/5 (3)
Calories 415 per serving
Total Time 1 hr 20 mins

Cook okra in the 2 tablespoons oil and sugar in a saucepan about 8 minutes or until almost tender. Remove from heat; stir in vinegar and set aside.
For roux, stir together flour and the 1/2 cup oil in a heavy 4-quart Dutch oven until smooth. Cook over medium-high heat for 5 minutes, stirring constantly with a long-handled wooden spoon. Reduce heat to medium. Cook and stir constantly 10 to 15 minutes more or until roux is a dark reddish-brown. Stir in onion, celery, green pepper, garlic, crushed red pepper, paprika, thyme, black pepper, and ground red pepper (or Cajun seasoning, if using). Cook and stir over medium heat about 5 minutes or until vegetables are tender.
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5/5 (2)
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Estimated Reading Time 7 mins

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Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouillesausage is often added to both meat and seafoo…
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The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage …
From neworleans.com

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Gumbo is usually distinguished by what is used to thicken it—typically okra, filé powder, a roux, or some combination of the three. The name “gumbo” is also speculated to come from the name of the traditional bases: either from the word kingombo, a West African Bantu word for okra, or from kombo, the Choctaw Native American word for filé powder, an essential spice.
From myrecipes.com

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Gumbo is closely associated with Louisiana and with Cajun cuisine. But it's actually far older than the Cajun presence in Louisiana, and it has a much broader regional footprint. It's a prime example of how West African foodways took root in the Southern colonies and, over time, gave birth to some of the region's most iconic dishes.
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When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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WEST AFRICAN GUMBO by Chef Sean Brock The word Gumbo is related to the word for okra in some West African languages. And the idea of Gumbo – of a rich stew (often fish based) thickened by okra originated in West Africa as well. The notion and traditions of this stew traveled to Louisia
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Gumbo Ingredients. 1 recipe fish stock (see recipe) 1 large piece smoked, salted dried fish (see note above for purchasing) 3 Indian eggplants or very small conventional eggplant (about 8 to 10 ounces) 2 cups sliced okra, about 6 ounces (cut into 1/2-inch rounds) 2 to 3 small hot fresh chiles, or more, to taste (Thai bird chiles or similar)
From foodnewsnews.com

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