Best 13 Louisiana Gumbo Recipes

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Welcome to the realm of Louisiana gumbo, a culinary masterpiece that embodies the vibrant spirit of Cajun and Creole cuisines. This delectable stew, pronounced "gombo," is a symphony of flavors and textures that has captivated taste buds for generations. As you embark on this culinary journey, we will guide you through the intricacies of creating the perfect Louisiana gumbo, unraveling the secrets of its rich broth, succulent seafood, and the holy trinity of vegetables. Along the way, you'll discover the essence of Louisiana's culinary heritage, making you an expert in preparing this iconic dish. So, gather your ingredients, ignite your passion for cooking, and let's delve into the art of crafting an unforgettable Louisiana gumbo.

Check out the recipes below so you can choose the best recipe for yourself!

LOUISIANA GUMBO



Louisiana Gumbo image

This recipe certainly reflects our area of the country. It really is a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 2h35m

Yield 12 servings.

Number Of Ingredients 18

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
3/4 cup all-purpose flour
1/2 cup canola oil
1/2 cup sliced green onions
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
2 garlic cloves, minced
1/2 pound smoked sausage, cut into 1-inch cubes
1/2 pound fully cooked ham, cut into 3/4-inch cubes
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
1 cup fresh or frozen sliced okra
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.

Nutrition Facts : Calories 473 calories, Fat 22g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 646mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

LOUISIANA SHRIMP GUMBO



Louisiana Shrimp Gumbo image

Make and share this Louisiana Shrimp Gumbo recipe from Food.com.

Provided by Boomette

Categories     Gumbo

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 cup vegetable oil
1 cup all-purpose flour
1 onion, peeled and chopped
1 green pepper, seeds removed and chopped
1 stalk celery, chopped
4 garlic cloves, peeled
2 cups chicken broth
6 ounces andouille sausages, chorizo or 6 ounces Italian sausage, sliced
8 ounces shrimp, peeled and devined
1 (28 ounce) can whole tomatoes
4 ounces okra (fresh or frozen)
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon gumbo file powder (sassafras)
1/4 teaspoon cayenne pepper
sea salt
2 green onions, thinly sliced

Steps:

  • Preheat a large, heavy-bottomed stockpot over medium heat.
  • Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
  • After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
  • Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

Nutrition Facts : Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4

SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)



South Louisiana Chicken and Sausage Gumbo (No Okra!) image

Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.

Provided by MelodyOHare

Categories     Gumbo

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons bacon grease
1/2 cup all-purpose flour
1 bunch green onion, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 garlic cloves, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked sausage, sliced into bite size pieces
2 teaspoons cajun seasoning

Steps:

  • For the Roux.
  • Heat bacon grease in large skillet.
  • Add flour when melted.
  • The mixture should be liquidy, If not add a bit more bacon grease.
  • Stir mixture constantly over a med-high heat, be careful not to scorch.
  • Stir until the mixture is the color of peanut butter.
  • For Gumbo.
  • Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
  • Meanwhile in a large sauce pan, warm 3 cans of broth.
  • Once onions are clear, stir in one can of broth, stir until smooth.
  • Add roux mixture to saucepan of broth.
  • Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
  • Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
  • Add skillet broth to sauce pan.
  • Stir in Cajun seasonings and bouillon.
  • Let simmer on low for 2 hours.
  • Serve over cooked white rice.

LOUISIANA SHRIMP AND EGGS GUMBO



Louisiana Shrimp and Eggs Gumbo image

I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game.

Provided by lise

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h50m

Yield 7

Number Of Ingredients 19

½ cup vegetable oil
½ cup all-purpose flour
1 onion, chopped
1 clove garlic, minced
4 cups hot water
2 cups chopped celery
1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 bay leaf
½ teaspoon dried thyme
2 pounds shrimp, peeled and deveined
8 hard-cooked eggs
1 cup okra
salt to taste
ground black pepper to taste
¼ tablespoon cayenne pepper
3 cups cooked white rice

Steps:

  • Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water.
  • Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.
  • Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 35.5 g, Cholesterol 439.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 335.7 mg, Sugar 4.6 g

LOUISIANA CHICKEN GUMBO



Louisiana Chicken Gumbo image

I'm a coward when it comes to okra. Yes, I know it is used for its thickening qualities, but I just can't bring myself to use this vegetable.

Provided by Charlotte J

Categories     Gumbo

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup flour
1 teaspoon salt
1 (3 lb) chicken, cut into 8 pieces
1/4 cup vegetable oil
1 1/2 cups onions, chopped
1 cup celery, chopped
1 cup green onion, chopped
3 garlic cloves, pressed
1 quart chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 bay leaf
2 teaspoons pepper sauce, Original TABASCO brand
1 (10 ounce) package frozen whole okra
hot cooked rice

Steps:

  • Combine flour and salt in a plastic or paper bag.
  • Add chicken pieces, close bag, and shake to coat well.
  • Heat oil in a large, heavy Dutch oven over medium-high heat.
  • Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.
  • Remove chicken from pot and set aside.
  • Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
  • Return chicken to pot.
  • Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
  • Add okra and cook 10 minutes longer.
  • Serve in bowls and top each serving with a scoop of rice.

VEGETARIAN LOUISIANA GUMBO



Vegetarian Louisiana Gumbo image

Taken from Vegetarian Times, March 2003. Since this was first posted, we have made this and found it to be delicious! We didn't have as much okra as the recipe called for, but would recommed using the entire amount suggested as it is an important ingredient. We hope you enjoy it!!!

Provided by Dominick and Amanda

Categories     Gumbo

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 tablespoon instant minced garlic (not flakes)
2 tablespoons unbleached all-purpose flour
1 cup vegetable broth (or vegetarian chicken broth if you can find it)
1 teaspoon vegetarian worcestershire sauce
5 garlic cloves, minced
1 1/2 cups red onions, chopped
1 large green bell pepper, chopped
12 ounces fresh okra, sliced
1 (11 1/4 ounce) package vegetarian sausage links, cut into 1/2-inch long slices
1 (8 ounce) package chicken seitan strips
1/3 cup dry sherry
2 (14 1/2 ounce) cans stewed tomatoes
1 cup vegetable broth (or vegetarian chicken broth)
1 teaspoon dried thyme
1 teaspoon dried coriander
1/2 teaspoon hot pepper sauce (or more if you like it spicy)

Steps:

  • To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour and increase heat to medium-high. Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat and set aside.
  • To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil. Heat saucepan over medium-high heat and add garlic, onion, and pepper. Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.
  • Add ¾ cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining ¼ cup broth into roux, and stir mixture into gumbo. Add thyme, coriander, and hot pepper sauce. Reduce heat to low. Cook for 10 minutes. Remove from heat, and serve.

Nutrition Facts : Calories 140.8, Fat 3.7, SaturatedFat 0.5, Sodium 261.2, Carbohydrate 17.5, Fiber 3.4, Sugar 7.6, Protein 2.7

AMERICAN KITCHEN CLASSIC LOUISIANA GUMBO



American Kitchen Classic Louisiana Gumbo image

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

1 lb andouille sausage, sliced
1 lb boneless skinless chicken breasts, cut into 1-inch pieces or 1 lb chicken thigh
1/2 cup butter, cubed
3/4 cup all-purpose flour
2 1/2 cups yellow onions, chopped
2 cups green bell peppers, chopped
1 1/2 cups celery, chopped
1 tablespoon garlic, minced
6 cups reduced-sodium chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained (Hunts)
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper
1 lb shrimp, thawed if frozen-peeled and deveined
1 (16 ounce) bag frozen cut okra
1 tablespoon file powder
hot cooked rice (optional)

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

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

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.

MY LOUISIANA GRANDMOTHER'S GUMBO (MY VERSION)



My Louisiana Grandmother's Gumbo (My Version) image

When you're cold and damp, this creole stew warms the bones. I took some liberties with her version which was, originally, my Louisiana Great- Grandmother's (circa 1929). I just made some yesterday, chilled it overnight to marry the flavors, and am SO looking forward to tasting it for dinner tonight! You do NOT have to rest it OVERNIGHT. It can be eaten as soon as ready! Enjoy!

Provided by Marcinho Savant

Categories     Gumbo

Time 1h15m

Yield 2 gallons (Approximately), 4-6 serving(s)

Number Of Ingredients 14

2 (16 ounce) cans whole canned tomatoes
4 chicken quarters (legs and thighs)
1 kielbasa
4 -6 Italian sausages (hot or mild)
2 (8 ounce) bags frozen cut okra
2 diced onions (large and largely diced)
1/2 teaspoon cayenne powder
1/2 teaspoon nutmeg
1/3-1/2 cup flour
Lawry's Seasoned Salt (to taste) or tony chachere's seasoning seasoning (to taste)
black pepper (to taste)
cooked rice (Serve over)
2 tablespoons butter
5 tablespoons extra virgin olive oil

Steps:

  • Take a thigh/leg portion and separate the drumstick from the thigh.
  • Skin all or half of the chicken pieces.
  • Broil off the chicken and sausage until well-browned.
  • Cut the sausages into 1/2" slices.
  • Add olive oil and butter to a 5 to 6 quart pot on low heat.
  • Add 1/3 c flour, the cayenne, nutmeg and wisk gently and quickly until it begins to thicken.
  • Add enough juice from the tomatoes to stop the thickening and add the chicken and sausage pieces to the pot.
  • Add all the tomatoes, the okra and the rough cut onions .
  • Use the tomato can to add water to the pot to just cover the contents of the pot and bring to a boil.
  • Using a wooden or plastic spoon that reaches the bottom of the pot and gently loosen any flour which begins to stick to the bottom.
  • Reduce heat and simmer until chicken is almost falling off the bone.
  • Adjust seasonings to taste and stir occasionally.
  • Serve in big bowls and top with boiled rice.
  • NOTE: SMALL BONE FRAGMENTS will be present so take care to screen each mouthful before chewing! Nice to have bread plates or saucers for each guest so that they can discard any bones.
  • Great with a crispy warm, buttered baguette or garlic bread.
  • VARIATIONS:.
  • You can pull the chicken off the bone after broiling and cooling and add to the simmering pot until fully cooked and tender.
  • We frequently add shelled, jumbo deveined shrimp to the ingredient list.
  • Would translate to a slow-cooker easily if you don't require the meats to be broiled first.

LOUISIANA GUMBO RECIPE - (4/5)



Louisiana Gumbo Recipe - (4/5) image

Provided by MnM_Ventures

Number Of Ingredients 20

1/4 cup all-purpose flour
1 tablespoon canola oil
1 onion, chopped
1 large green bell pepper, diced
1 stalk celery, minced
4 cloves garlic, minced
4 cups reduced-sodium chicken broth
1 (14-ounce) can whole tomatoes, drained and chopped
10 okra pods, trimmed and cut into 1/2-inch-long pieces
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup long-grain white rice
6 ounces medium (41/50 count) shrimp, peeled and deveined
4 ounces boneless, skinless chicken breast, or thigh meat, trimmed and cut into 1/2-inch pieces
2 ounces andouille or kielbasa sausage, thinly sliced
salt, to taste
hot sauce, to taste

Steps:

  • Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly. Alternately, toast the flour in a pie plate in a 400°F oven for 20 minutes. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

DELICIOUS LOUISIANA GUMBO



Delicious Louisiana Gumbo image

This is so good stuff! All from scratch! No Zatarain's here! You can use any combination of meats, 1 1/2 lbs. or a half a pound of all three! MMMM mmm!

Provided by Amy H.

Categories     Other Soups

Time 1h10m

Number Of Ingredients 17

1/4 c canola oil
1/4 c all-purpose flour
5 c chicken broth
1 can(s) diced tomatoes, undrained
2 tsp garlic, minced
1 medium onion, chopped
2 stalk(s) celery, peeled and diced
2 c frozen sliced okra
1 whole bay leaf
1/2 tsp dried whole thyme
1 Tbsp cajun seasoning (or to taste)
1/2 tsp ground black pepper
1 tsp salt
1/2 lb chicken meat, cut up
1/2 lb raw shrimp, peeled, deveined and tails removied
1/2 lb sliced andouille sausage or other smoked sausage
2 c cooked, white rice

Steps:

  • 1. In a small skillet, add 2 Tbsp canola oil, brown chicken and sausage. Remove and set aside.
  • 2. Add okra, garlic, onions and celery to skillet and saute until all veggies are wilted and onions are clear. Set aside.
  • 3. a large dutch oven or soup pot add 1/4 cup of canola oil and 2 Tbsp. bacon grease. Heat over medium-high heat. (3-5 minutes)
  • 4. Add flour and continually stir until flour browns to the color of peanut butter.
  • 5. Stir in chicken broth, tomatoes, thyme, bay leaf, Cajun seasoning, vegetables, chicken, and sausage. Stir well; simmer for 30 minutes.
  • 6. Add shrimp and cook for another 5 to 10 minutes or until shrimp is pink and cooked through. Add more Cajun seasoning to taste if desired.
  • 7. Remove bay leaf and serve in a hot bowl over 1/4 cup cooked white rice.

REAL LOUISIANA GUMBO RECIPE - (4.6/5)



Real Louisiana Gumbo Recipe - (4.6/5) image

Provided by mcgeeamy

Number Of Ingredients 10

Boneless Chicken
Sausage
White Onion
Jar of Roux
Green Onions
Salt
Pepper
Garlic Powder
Tony Chachere's
Rice

Steps:

  • Boil Chicken, sausage and white onion. Remove all the meat once the chicken is cooked. Add the roux one spoonful at a time. The color of the broth will be light brown to dark brown depending on your preference. Put the meat back in and add the chopped green onions. As gumbo boils down you may want to add more water. Add the seasonings to the pot. While it is simmering. Cook a pot of rice on the side. Serve the Gumbo over the rice. Suggestions: Serve with Saltine crackers, Tobasco, File, Boiled Eggs and even potato salad.

LOUISIANA GUMBO



Louisiana Gumbo image

Bon Apetite.

Provided by Nekeia Archangel

Categories     Other Soups

Time 35m

Number Of Ingredients 13

2 Tbsp vegetable oil
2 Tbsp all purpose flour
2 bay leaves
2 c chicken broth
1 lb smoked sausage cut 1/4 sliced
1/2 c yellow onions(chopped)
1/2 c green bell pepper
1 minced garlic clove
1 lb medium shrimp (peeled & beheaded)
1/4 c green onion chopped
hot cooked white rice
1/2 tsp salt,cayenne pepper, tabasco,
10 oz frozen sliced okra thawed(opt

Steps:

  • 1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO hot Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes. Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice
  • 2. The okra is your choice. Its good with or without.

Tips:

  • Use a variety of fresh, seasonal ingredients. This will give your gumbo the best flavor.
  • Don't be afraid to experiment with different flavor combinations. Gumbo is a versatile dish that can be customized to your taste.
  • Cook the roux slowly and carefully. This is the foundation of your gumbo and it needs to be cooked until it is a rich, dark color.
  • Add the okra early in the cooking process. This will help it to thicken the gumbo.
  • Season the gumbo well with salt, pepper, and cayenne pepper. You can also add other spices, such as paprika, thyme, and bay leaves.
  • Serve the gumbo over rice. This is the traditional way to serve gumbo, but you can also serve it with cornbread or French bread.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich, flavorful broth and variety of ingredients, gumbo is a surefire hit at any gathering. So next time you're looking for a hearty and satisfying meal, give gumbo a try. You won't be disappointed.

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