Best 3 New Orleans Best Gumbo Recipes

Welcome to the tantalizing world of New Orleans gumbo, a culinary masterpiece that embodies the vibrant spirit of Louisiana cuisine. As you embark on a journey to discover the best gumbo recipe, let us guide you through the diverse culinary landscape, unveiling the secrets and flavors that make this dish truly exceptional. From the rich roux that forms the foundation of the gumbo to the aromatic trinity of vegetables, the succulent seafood and meats, and the distinctive blend of spices, each element plays a crucial role in creating a symphony of flavors that will delight your palate. Whether you prefer a classic gumbo or a more contemporary interpretation, our quest for the ultimate recipe will take you on a culinary adventure like no other. Prepare to immerse yourself in the vibrant culture and flavors of New Orleans as we uncover the best gumbo recipe, a dish that will leave an unforgettable impression on your culinary journey.

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

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

Ingredients

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

Ingredients

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

Ingredients

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 Fresh Ingredients: The fresher the ingredients, the better your gumbo will taste. If possible, use locally-sourced and organic vegetables, seafood, and meat.
Don't Skimp on the Roux: The roux is the foundation of your gumbo, so take your time and cook it until it's a rich, dark brown color. This will give your gumbo a deep, flavorful base.
Use a Variety of Meats and Seafood: Don't be afraid to experiment with different types of meats and seafood in your gumbo. Some popular options include chicken, sausage, shrimp, crab, and oysters.
Add Vegetables for Flavor and Texture: Vegetables add flavor, texture, and color to your gumbo. Some common vegetables used in gumbo include okra, bell peppers, celery, and onions.
Season to Taste: Gumbo is a versatile dish that can be seasoned to your liking. Common seasonings include salt, pepper, garlic powder, onion powder, and cayenne pepper.
Cook Low and Slow: Gumbo is a dish that benefits from low and slow cooking. This allows the flavors to develop and meld together.
Serve with Rice: Gumbo is traditionally served over rice. This helps to soak up the flavorful broth and makes the dish more filling.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich flavor and variety of ingredients, gumbo is a true Louisiana classic. Whether you're a seasoned chef or a beginner in the kitchen, you're sure to find a gumbo recipe that you'll love. So what are you waiting for? Get cooking!