Best 3 Best New Orleans Gumbo Recipes

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New Orleans Gumbo, a celebrated dish steeped in the vibrant culinary history of the Crescent City, is a testament to the rich cultural heritage and culinary prowess of this remarkable city. This delectable stew, with its complex flavors and captivating aromas, has captivated taste buds and hearts for generations, earning its place as a beloved symbol of New Orleans cuisine. From its humble beginnings as a humble sustenance dish to its current status as a culinary masterpiece, New Orleans Gumbo has undergone a remarkable transformation, becoming an emblem of the city's resilience and indomitable spirit. This article will delve into the captivating world of New Orleans Gumbo, exploring its fascinating history, unveiling the secrets behind its distinctive flavors, and providing a comprehensive guide to crafting the perfect pot of this culinary treasure.

Let's cook with our recipes!

NEW ORLEANS "BEST" GUMBO



New Orleans

From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters. This crowd-pleasing dish might feature a long ingredient list, but the preparation itself is relatively simple. Grab a knife and get to work-you won't regret it for a minute.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 15

Number Of Ingredients 22

6 cups water
1 package (1 pound) chicken gizzards, chopped
2 tablespoons seasoned salt
2 teaspoons parsley flakes
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1 teaspoon paprika
Dash of ground red pepper (cayenne)
1 large green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
5 cloves garlic, finely chopped
2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2 cup vegetable oil
1 cup Gold Medal™ all-purpose flour
4 cups hot water
1 bag (1 pound) frozen chopped okra
1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2 pounds fresh uncooked shrimp, peeled and deveined
1 can (8 ounces) regular or smoked oysters, drained
Hot cooked rice, if desired

Steps:

  • In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
  • Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
  • Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.

Nutrition Facts : Calories 320, Carbohydrate 13 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg

BEST NEW ORLEANS GUMBO



Best New Orleans Gumbo image

You'll feel like you're back on Bourbon Street when you get a taste of this classic New Orleans staple.

Provided by LINDA BAILEY

Categories     Vegetables

Time 1h45m

Number Of Ingredients 15

2 Tbsp shortening
2 green onions, diced
1 stalk(s) celery, diced
1 green bell pepper, diced
1 jalapeno pepper
1 Tbsp chopped fine parsley
1 qt cut-up okra
1/2 can(s) of tomato paste
1 tomato paste can of water
1 (18) oz can of stewed tomatoes, chopped
1 lb crabmeat
1 lb shrimp
1 c diced cooked ham or sausage
1 c diced, cooked chicken
1 jar(s) oysters

Steps:

  • 1. In a 10-inch frying pan, melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.
  • 2. Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
  • 3. Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.

NEW ORLEANS "BEST" GUMBO



New Orleans

From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters. This crowd-pleasing dish might feature a long ingredient list, but the preparation itself is relatively simple. Grab a knife and get to work-you won't regret it for a minute.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 15

Number Of Ingredients 22

6 cups water
1 package (1 pound) chicken gizzards, chopped
2 tablespoons seasoned salt
2 teaspoons parsley flakes
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1 teaspoon paprika
Dash of ground red pepper (cayenne)
1 large green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
5 cloves garlic, finely chopped
2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2 cup vegetable oil
1 cup Gold Medal™ all-purpose flour
4 cups hot water
1 bag (1 pound) frozen chopped okra
1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2 pounds fresh uncooked shrimp, peeled and deveined
1 can (8 ounces) regular or smoked oysters, drained
Hot cooked rice, if desired

Steps:

  • In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
  • Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
  • Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.

Nutrition Facts : Calories 320, Carbohydrate 13 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg

Tips:

  • Use a variety of meats and seafood. This will give your gumbo a more complex flavor. Good options include chicken, sausage, shrimp, and crab.
  • Don't be afraid to experiment with different vegetables. Common vegetables used in gumbo include okra, celery, bell peppers, and onions. However, you can also add other vegetables like carrots, potatoes, or corn.
  • Use a good quality stock. This will make a big difference in the flavor of your gumbo. You can use chicken stock, seafood stock, or vegetable stock.
  • Cook the gumbo low and slow. This will allow the flavors to develop and deepen.
  • Serve the gumbo with rice. This is the traditional way to serve gumbo, and it's the best way to enjoy the delicious flavors of the dish.

Conclusion:

Gumbo is a delicious and versatile dish that can be made with a variety of different ingredients. By following these tips, you can make a gumbo that is sure to impress your family and friends. So what are you waiting for? Start cooking today!

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