Best 2 New Orleans Creole Gumbo Recipes

New Orleans Creole gumbo is a delicious and iconic dish that is sure to please everyone at your table. With its unique blend of flavors and ingredients, this hearty stew is a true taste of the Big Easy. Whether you're a seasoned cook or just starting out, this article will provide you with all the information you need to create the perfect pot of gumbo. From selecting the right ingredients to mastering the cooking techniques, we'll guide you through the process step-by-step. So grab your apron and let's get started!

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

GOOD NEW ORLEANS CREOLE GUMBO

Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

Ingredients

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

NEW ORLEANS CREOLE GUMBO

New Orleans Creole Gumbo image

Make and share this New Orleans Creole Gumbo recipe from Food.com.

Provided by CJAY8248

Categories Gumbo

Time 1h30m

Yield 1 pot of gumbo, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons fat
2 1/2 cups okra, sliced
1 large onion, chopped
2 tablespoons flour
1 teaspoon salt
1 green pepper, chopped
2 bay leaves
2 sprigs parsley
1 teaspoon thyme
1 (8 ounce) can tomato sauce
1 cup shrimp, cleaned
1 cup crab, picked over
1 pint small oysters with liquor
2 quarts hot water

Steps:

Melt fat.
Add okra and onion and fry until soft.
Sprinkle with flour and salt.
Mix well.
Add green pepper, bay leaves, parsley, thyme, tomato sauce, shrimp, crab, oysters with liquor, and hot water.
Mix well and cook slowly for 1 hour. Gumbo will be thick and dark.
Serve in bowl with cooked rice.

Tips:

Use a flavorful stock. A good gumbo starts with a flavorful stock. You can use chicken stock, seafood stock, or even a combination of both. The stock should be well-seasoned with salt, pepper, and other spices.
Don't crowd the pot. When adding the vegetables and meat to the pot, don't crowd them in. You want them to have room to cook evenly. If you crowd the pot, the vegetables will steam instead of sautéing, and the meat will not brown properly.
Cook the roux until it is dark. The roux is the base of the gumbo, and it is important to cook it until it is dark. This will give the gumbo its characteristic rich, dark color.
Add the okra last. Okra is a common ingredient in gumbo, but it should be added last. This will prevent it from becoming slimy.
Season to taste. Gumbo is a very flavorful dish, but you should always season it to taste. Add salt, pepper, and other spices until the gumbo is to your liking.

Conclusion:

New Orleans Creole gumbo is a delicious and flavorful dish that is perfect for any occasion. With its rich roux, smoky sausage, and tender vegetables, gumbo is a true Louisiana classic. So next time you're looking for a hearty and satisfying meal, give gumbo a try. You won't be disappointed.