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
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Vickie Kucera
[email protected]This gumbo is a New Orleans classic. I highly recommend it!
Gk Rakib
[email protected]I'm not sure I'm brave enough to try this gumbo. It looks really spicy!
aseda Jnr
[email protected]I can't wait to try this gumbo recipe. It looks delicious!
Rajeesh 123
[email protected]This gumbo is a great meal for a cold winter day.
arshed hasan
[email protected]I love that this gumbo can be made in one pot. It's so easy to clean up!
Azizate Sara
[email protected]This gumbo is a great way to use up leftover chicken or turkey.
Loago Mosikare
[email protected]I'm glad I tried this gumbo recipe. It's definitely a keeper.
Ladybug Tee
[email protected]This gumbo was a lot of work to make, but it was worth it. It was the best gumbo I've ever had!
Hassam Basra
[email protected]I followed the recipe exactly, but my gumbo turned out too salty. I think I'll use less salt next time.
Ronnie Gray
[email protected]I thought this gumbo was just okay. It wasn't bad, but it didn't really wow me.
F O R chennals
[email protected]This gumbo was a little too spicy for me, but I still enjoyed it. Next time I'll use less cayenne pepper.
Maafia Balqees
[email protected]I'm not a big fan of okra, but I loved it in this gumbo. It added a nice texture and flavor.
Surya Dhami
[email protected]This gumbo is perfect for a party. It's easy to make ahead of time and it always gets rave reviews.
Nikki Fletcher
[email protected]I love the flavor of this gumbo. It's got a little bit of everything: spice, smokiness, and richness.
Gamilaraay Spirit
[email protected]This was my first time making gumbo, and it turned out great! The recipe was easy to follow and the results were delicious.
Ram Sarma
[email protected]I've made this gumbo several times now, and it's always a hit. My friends and family love it!
Nasinza Sumaiyah
[email protected]This gumbo is the real deal! I'm from Louisiana, and I know my gumbo. This recipe is spot-on.