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
KILLER VOODOO GUMBO
A delicious, classic Louisiana-style gumbo. This recipe is based on one from a friend's grandmother who grew up in Slidell.
Provided by TheGentlemansLarder
Categories Gumbo
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 30
Steps:
- Roux: Place the vegetable oil and flour into a heavy oven-safe dish and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, whisking several times throughout the cooking process until roux is a red brick color and smells nutty.
- Cajun seasoning: Mix all spices in a mortar or coffee grinder and grind together thoroughly.
- Soup: Starting with chicken stock, add all ingredients (except shrimp) to a crock pot set to low. Cook for 4 hours on low stirring occasionally. Add shrimp and cook for about one additional hour until shrimp are pink and firm.
VOODOO
Make and share this Voodoo recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour ingredients over ice and stir.
Nutrition Facts : Calories 192.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.5, Sodium 32.5, Carbohydrate 12, Sugar 9.2, Protein 2
AMERICAN KITCHEN CLASSIC LOUISIANA GUMBO
Gumbo is perhaps the signature dish, a cross cultural dish, of both cuisines, Cajun and Creole. Creole cooking is city cooking: refined, delicate and luxurious, developed and originally prepared by servants while Cajun cooking is French cooking techniques on a host of new ingredients unknown from the Cajuns stays in Nova Scotia and France, exotic forms of meat, game, fish, produce, and grains.
Provided by Member 610488
Categories Gumbo
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat large saucepan or Dutch oven over medium heat. When hot, add sausage and cook 5 to 7 minutes or until sausage browns. Remove sausage from pan; set aside.
- Add chicken to pan; cook 5 to 7 minutes or until lightly browned (bottom of pan will be brown). Remove from pan; set aside.
- Add butter to pan; when melted, stir in flour and cook 10 minutes or until mixture is golden brown and nutty in aroma, stirring constantly. If it burns even slightly, throw it out and start over again.
- Add onion, bell pepper, celery and garlic to pan; stir to combine. Add broth and undrained tomatoes; bring mixture to a boil.
- Simmer 15 to 20 minutes or until thickened. Season with salt, pepper, thyme and red pepper. Add shrimp and okra to pan; cook 5 to 7 minutes more or until shrimp are pink and okra is warmed through.
- Return chicken and sausage to pan; cook 1 to 2 minutes or until hot. Remove from heat; stir in file powder just before serving. Serve over rice, if desired.
Nutrition Facts : Calories 361.4, Fat 20.5, SaturatedFat 9.1, Cholesterol 113.7, Sodium 1053.1, Carbohydrate 19.6, Fiber 3.2, Sugar 5.7, Protein 25.7
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
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
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