Best 3 Big Daddys Louisiana Gumbo Recipes

Prepare yourself for a culinary journey to the heart of Louisiana with the legendary "Big Daddy's Louisiana Gumbo" recipe. This tantalizing dish is a testament to the rich culinary heritage of the Bayou State, where bold flavors and fresh ingredients intertwine to create a symphony of taste. As you embark on this cooking adventure, be ready to indulge in a pot of gumbo that is bursting with flavors, aromas, and a touch of Louisiana spice that will leave you craving for more. Let's dive into the history, ingredients, and step-by-step instructions to bring this iconic dish to life in your own kitchen.

Let's cook with our recipes!

"BIG EASY" GUMBO

Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1/2 cup peanut oil
1/2 cup Gold Medal™ all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons finely chopped garlic
5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch slices
1 1/2 cups frozen black-eyed peas, thawed
1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

Steps:

In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
Stir in shrimp; cook 5 minutes or just until shrimp are pink.

Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

BIG CHARLIE'S GUMBO

Big Charlie's Gumbo image

This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.

Provided by Eric Bernabe

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 4h

Yield 10

Number Of Ingredients 24

Ingredients

2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
¾ cup chopped celery
1 pound okra, chopped
¼ cup butter
¼ cup all-purpose flour
½ pound cubed beef stew meat
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 ½ teaspoons white sugar
1 ½ tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
½ teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
½ pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
½ teaspoon hot pepper sauce
¼ cup Worcestershire sauce
½ lemon
file powder (see Note)

Steps:

Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 15.2 g, Cholesterol 146.8 mg, Fat 26.9 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 11.5 g, Sodium 1047.9 mg, Sugar 5.4 g

BIG DADDY'S LOUISIANA GUMBO

Big Daddy's Louisiana Gumbo image

Gumbo..... There will be shouts of joy coming from your family and friends while eating this...... Laissez Les Bon Temps Roulez

Provided by Big Daddy Cool

Categories Meat

Time 1h

Yield 10-15 serving(s)

Number Of Ingredients 21

Ingredients

2 1/2-3 lbs chicken (cut up)
garlic powder
seasoning salt
1 1/4 cups flour (divided use)
1/4 cup butter or 1/4 cup margarine
1 cup lard (divided use, see notes)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1 lb smoked sausage, cut up
1/4 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1 1/2 teaspoons oregano leaves, crushed
1 1/2 teaspoons thyme leaves, crushed
1/4 cup minced parsley
1 1/2 teaspoons salt
12 cups chicken stock or 12 cups broth
1 lb peeled and deveined shrimp

Steps:

Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour.
reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven.
Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side.
Remove from pan and set aside.
Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe.
(The Roux).
Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly.
to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir.
over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or.
let spatter on skin (southern napalm) as it is extremely hot and scorches easily.
(The Hard Part is almost Over).
Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt.
Cook for 5 minutes or so until the veggies are soft but not brown.
Gradually whisk in hot stock a few cups at a time until all the stock is in the pot.
Return the chicken to the pan and bring the mixture to a boil over high heat.
Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes.
Add shrimp and simmer 5 minutes longer.
Serve over hot cooked rice and if desired minced parsley and file powder.
Put out a bottle of hot sauce for those who like a little more heat.
Notes.
1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux.
Just remember in making the roux it is equal parts of flour to oil or lard.
2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough.
Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux
over medium low heat for 45 minutes to an hour but keep stirring.
3) This is a big pot, lots of room , if you like more shrimp add more
I have added split crab claws to the gumbo at the same time the shrimp is added.
Enjoy and.
Laissez Les Bon Temps Roulez.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute heat evenly and prevent your gumbo from scorching.
Sauté your vegetables: Sautéing your vegetables in a little bit of oil before adding them to the gumbo will help to bring out their flavor.
Use a good quality roux: The roux is the base of your gumbo, so it's important to use a good quality one. You can make your own roux or you can buy it pre-made.
Cook your gumbo low and slow: Gumbo is a dish that takes time to develop its flavor. Simmer it for at least 1 hour, or even longer if you have the time.
Don't be afraid to add your own personal touch: Gumbo is a versatile dish that can be customized to your own taste. Feel free to add different vegetables, proteins, or spices.

Conclusion:

Gumbo is a delicious and hearty dish that is perfect for any occasion. With a little bit of planning and effort, you can make a gumbo that will impress your family and friends. So what are you waiting for? Get cooking!