Gumbo recipes
- Thread starter GTAdawg
- Start date
Just because we’re family
I’ll let y’all in on this secret: add chorizo and make your roux with bacon grease.
I’ll let y’all in on this secret: add chorizo and make your roux with bacon grease.
A couple weeks ago I made some etouffe with a bacon grease roux and the grease taste was a little stout to me. I did put bacon bits in my etouffe also but I think it was too much bacon grease
Easy but delicious (add at least one/two dark beers), and I use chicken breast instead of the wings. Outstanding:
https://www.foodnetwork.com/recipes/dooky-chases-shrimp-gumbo-recipe-2200882
https://www.foodnetwork.com/recipes/dooky-chases-shrimp-gumbo-recipe-2200882
This is my mother in laws. She’s from south Louisiana....
Oil
1 onion
At least two base
Salad shrimp
Medium Shrimp (2-3lbs)
Two packs kielbasa
2 bags cut okra
1 can rotel
Pot of water with oil
Add base and stir
Sauté onions then add
Sauté sausage then add
Cook okra
Add rotel
Add shrimp
Salt
Tony’s
Oil
1 onion
At least two base
Salad shrimp
Medium Shrimp (2-3lbs)
Two packs kielbasa
2 bags cut okra
1 can rotel
Pot of water with oil
Add base and stir
Sauté onions then add
Sauté sausage then add
Cook okra
Add rotel
Add shrimp
Salt
Tony’s
Dark thick roux to begin.
Water
Seafood stock - if you can’t find the stock boil the shrimp shells and and use that water and some of the juice from the oysters as the stock.
2 yellow chopped onion
1 green bell pepper chopped
1 yellow pepper chopped
1 red pepper
3 stalks of celery chopped
1 bag frozen okra
2 large links of andouille sausage - sliced
1 Doz gulf oysters
2 Doz med size shrimp
2 Doz crawfish tails
16 oz of crab meat
Salt
Pepper
Tony’s seafood seasoning
Crystal sauce
Water
Seafood stock - if you can’t find the stock boil the shrimp shells and and use that water and some of the juice from the oysters as the stock.
2 yellow chopped onion
1 green bell pepper chopped
1 yellow pepper chopped
1 red pepper
3 stalks of celery chopped
1 bag frozen okra
2 large links of andouille sausage - sliced
1 Doz gulf oysters
2 Doz med size shrimp
2 Doz crawfish tails
16 oz of crab meat
Salt
Pepper
Tony’s seafood seasoning
Crystal sauce
I live in authentic Cajun country. If you want halfway-respectable gumbo, you have to go find you some real smoked sausage. Also, use a hen or only dark meat chicken.
Check out www.teetsfoodstore.com. This is your answer for all things smoked cajun meats. They also have recipes on there that aren’t the Food Network.
Check out www.teetsfoodstore.com. This is your answer for all things smoked cajun meats. They also have recipes on there that aren’t the Food Network.
Unfortunately I don't have a recipe handy but it looks like some of the others have it covered. I'll be trying one or two of their recipes. I will say for all the folks in the Huntsville area you need to eat at Po Boy Factory if you haven't already. I haven't had a bad meal there yet. Their gumbo is as close to what my grandmother used to make as I have been able to find.
Chicken, Shrimp and Sausage gumbo
This is my go to. Makes enough to feed a large crew. If you don’t have time for the roux step, Kary’s roux in a jar works just as well. Just don’t burn it.
1 cup olive oil
1 cup flour
2 cups sliced okra (frozen bag works)
1 cup onion, diced
1 cup celery, diced
2 – 3 green onions, diced
1 cup bell pepper, diced
½ cup parsley, diced
3 T minced garlic
2 T creole seasoning (like Zatarain’s)
1 T of hot sauce
3 ½ cups tomatoes, diced w/juice (the canned fire roasted work well)
2/3 cup tomato sauce
1 T Worcestershire sauce
1 tsp black pepper
2 bay leaves
2 ½ tsp basil
1 tsp oregano
2 pounds shrimp peeled (frozen bag works)
1 pound andouille sausage (cut into medallions and cook in skillet)
2-3 chicken breasts, boiled and deboned
10 – 12 cups chicken broth (can use the stock from cooking the chicken but may need to buy some extra)
1 – 2 T Gumbo file
Rice
Boil chicken breasts w/salt and pepper. Cool, debone and save stock. Cook sausage while roux is cooking and put aside.
Mix flour and oil together. Cook over medium-low heat until dark roux is formed. You will need to stir this almost constantly and it will probably take about 30 minutes to an hour. Should be almost the color of dark chocolate, but don’t let it burn!
Add okra, stirring constantly. Once the okra is blended, add onions, celery, bell pepper, parsley and garlic, creole seasoning and hot sauce and continue stirring until vegetables begin to tender. Add tomatoes, tomato sauce and remaining seasonings. Add broth. Blend well and bring to a boil. Add chicken and sausage, reduce heat and simmer for about 15 minutes. Add shrimp and continue to simmer for another 30 – 45 minutes. Remove from heat and add gumbo file. Stir in and let stand. Serve over rice. Great with some crackers or french bread.
Even better the next day
This is my go to. Makes enough to feed a large crew. If you don’t have time for the roux step, Kary’s roux in a jar works just as well. Just don’t burn it.
1 cup olive oil
1 cup flour
2 cups sliced okra (frozen bag works)
1 cup onion, diced
1 cup celery, diced
2 – 3 green onions, diced
1 cup bell pepper, diced
½ cup parsley, diced
3 T minced garlic
2 T creole seasoning (like Zatarain’s)
1 T of hot sauce
3 ½ cups tomatoes, diced w/juice (the canned fire roasted work well)
2/3 cup tomato sauce
1 T Worcestershire sauce
1 tsp black pepper
2 bay leaves
2 ½ tsp basil
1 tsp oregano
2 pounds shrimp peeled (frozen bag works)
1 pound andouille sausage (cut into medallions and cook in skillet)
2-3 chicken breasts, boiled and deboned
10 – 12 cups chicken broth (can use the stock from cooking the chicken but may need to buy some extra)
1 – 2 T Gumbo file
Rice
Boil chicken breasts w/salt and pepper. Cool, debone and save stock. Cook sausage while roux is cooking and put aside.
Mix flour and oil together. Cook over medium-low heat until dark roux is formed. You will need to stir this almost constantly and it will probably take about 30 minutes to an hour. Should be almost the color of dark chocolate, but don’t let it burn!
Add okra, stirring constantly. Once the okra is blended, add onions, celery, bell pepper, parsley and garlic, creole seasoning and hot sauce and continue stirring until vegetables begin to tender. Add tomatoes, tomato sauce and remaining seasonings. Add broth. Blend well and bring to a boil. Add chicken and sausage, reduce heat and simmer for about 15 minutes. Add shrimp and continue to simmer for another 30 – 45 minutes. Remove from heat and add gumbo file. Stir in and let stand. Serve over rice. Great with some crackers or french bread.
Even better the next day
Last edited:
Good one here (Donald Link)
[FONT=Verdana,Arial,Tahoma,Calibri,Geneva,sans-serif]https://www.starchefs.com/chefs/rising_stars/2003/new_orleans_revue/html/gumbo_d_link.shtml[/FONT]
[FONT=Verdana,Arial,Tahoma,Calibri,Geneva,sans-serif]https://www.starchefs.com/chefs/rising_stars/2003/new_orleans_revue/html/gumbo_d_link.shtml[/FONT]
Thanks for all the feedback. Made my first run at seafood gumbo today using some of what you guys suggested. I thought it turned out really well. Room for improvement. Had more grease separated up top than I would have liked, but flavor was there.
country pleasin andouille
shrimp w shells on (used shells for stock)
lump crab
All the traditional spices and veggie
abita Amber beer
country pleasin andouille
shrimp w shells on (used shells for stock)
lump crab
All the traditional spices and veggie
abita Amber beer