Embark on a culinary journey that captures the vibrant spirit and unique flavors of New Orleans with our guide to cooking an authentic New Orleans-style gumbo. This iconic dish, deeply rooted in the city's rich cultural tapestry, is a symphony of flavors, blending the essence of Creole and Cajun influences. From the savory trinity of aromatic vegetables to the succulent seafood and tender meats simmering in a rich, robust broth, our comprehensive guide will lead you through each step of crafting this delectable dish that embodies the culinary soul of New Orleans.
Let's cook with our recipes!
AUTHENTIC NEW ORLEANS STYLE GUMBO
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
Provided by Lauren Allen
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NEW ORLEANS GUMBO
I've been making this New Orleans gumbo for at least 30 years. I'm originally from New Orleans, and I think it's a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It's an old standby for my family, who requests it frequently. -Dolores M. Bridges, Danville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves., Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.
Nutrition Facts : Calories 339 calories, Fat 10g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 841mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
SEAFOOD GUMBO - NEW ORLEANS STYLE
Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...
Provided by TOOLBELT DIVA
Categories Gumbo
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
- Add flour, whisking constantly.
- As roux turns from sand colour to light brown to caramel colour, turn down heat.
- Continue cooking and whisking constantly until roux is a dark brown colour.
- Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
- Cook 10 minutes.
- Add oregano, thyme and cayenne.
- Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
- Add white fish and shrimp, cook for 10 minutes.
- Add salt, pepper and Tabasco.
- Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
- Remove from heat and serve over white rice.
Nutrition Facts : Calories 856.3, Fat 56.3, SaturatedFat 7.9, Cholesterol 148.5, Sodium 635.3, Carbohydrate 59.4, Fiber 4.4, Sugar 8.2, Protein 28.9
AUTHENTIC GUMBO
While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share.
Provided by ChrysalisUnfurled
Categories Gumbo
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
- Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
- Add the water/chicken stock & blend into the roux mixture.
- Add the bay leaves & thyme.
- Season the chicken with salt and cayenne.
- Add the chicken to the roux-water mixture & simmer for 1 hour.
- Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
- Skim off any oil that has risen to the surface. Remove the bay leaves.
- Check seasonings. Add more salt & cayenne if necessary.
- Add the green onion & parsley.
- Serve immediately in soup bowls over steamed rice.
- File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.
Nutrition Facts : Calories 792.4, Fat 63.4, SaturatedFat 14.9, Cholesterol 125.9, Sodium 1370.8, Carbohydrate 19.5, Fiber 1.7, Sugar 2.9, Protein 35.2
Tips:
- Use a heavy pot or Dutch oven to make your gumbo. This will help to evenly distribute the heat and prevent the gumbo from sticking.
- When making the roux, be sure to cook it slowly and stir constantly. This will help to prevent the roux from burning and will give it a rich, dark color.
- Don't be afraid to experiment with different ingredients in your gumbo. There are many variations of gumbo, so feel free to add your own personal touch.
- Serve gumbo with rice. This is the traditional way to serve gumbo, and it helps to absorb the delicious broth.
Conclusion:
Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ingredients, and it can be easily tailored to your own taste. Whether you like it spicy or mild, with seafood or chicken, gumbo is sure to please everyone at your table. So next time you're looking for a hearty and flavorful meal, give gumbo a try!
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