AUTHENTIC NEW ORLEANS STYLE GUMBO
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
Provided by Lauren Allen
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREOLE GUMBO
This is a gumbo recipe that's been borrowed and recombined from three different people's recipes, and this is how it ended up! Laissez les bons temps rouler! Be sure to have some file powder and hot pepper sauce to season to your liking. Serve over hot rice with potato salad and crackers, if desired.
Provided by Kara Thibodeaux
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h35m
Yield 8
Number Of Ingredients 10
Steps:
- Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
- In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
- Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.
Nutrition Facts : Calories 816.2 calories, Carbohydrate 10.5 g, Cholesterol 306.3 mg, Fat 55.4 g, Fiber 0.9 g, Protein 65.2 g, SaturatedFat 21 g, Sodium 1515.9 mg, Sugar 2.2 g
GUMBO STYLE CHICKEN CREOLE
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Provided by SMFLRN
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g
CREOLE REDFISH GUMBO
Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans' Gentilly neighborhood. It contains fin fish, which is rarely seen in restaurants in New Orleans, where seafood gumbos tend to contain shrimp and crab. Gumbo filé, made of dried and ground sassafras leaves, is used both as a thickening agent and for its flavor. Mr. Ruiz's gumbo can be found at the Munch Factory, the New Orleans restaurant he owns with his wife, Alexis.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Prepare the roux: In a large pot, heat the oil over medium-high until it's just shy of smoking. Slowly shake the flour into the oil, whisking until smooth. Reduce the heat to medium and continue whisking until the roux is a deep dark brown, 20 to 30 minutes, adjusting the heat as necessary to prevent burning.
- Using a wooden spoon, stir in the onion, bell pepper, celery and garlic. Cook another 10 minutes, stirring constantly.
- Stir in the stock. Bring to a boil and add the crabs (if using whole blue crabs), gumbo filé, bay leaves, salt, thyme, Worcestershire sauce and cayenne. Reduce the heat to medium-low and simmer until the flavors have melded, skimming off any foam or skin on the surface, about 1 hour.
- Toss the shrimp and fish with the Creole seasoning and stir into gumbo, along with the oysters and crab meat (if using). Simmer until the shrimp and fish are cooked, about 10 minutes. Add the hot sauce. Taste and season with more salt and hot sauce if necessary. Divide among soup bowls and top with rice and scallions.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 55 grams, Carbohydrate 46 grams, Fat 65 grams, Fiber 4 grams, Protein 121 grams, SaturatedFat 7 grams, Sodium 3524 milligrams, Sugar 2 grams, TransFat 0 grams
AUTHENTIC CAJUN GUMBO
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
GOOD NEW ORLEANS CREOLE GUMBO
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
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
MRS. ELIE'S CREOLE GUMBO
A native of New Orleans, Lolis Eric Elie, an American writer, journalist, filmmaker, and food historian, shares the authentic Creole gumbo recipe as it was made in his family. Adapted from Smithsonian Magazine, this gumbo is made with crabs, shrimp, and various types of sausage. Although no tomatoes are added, the dish has a lovely brown color, while the right consistency is acquired by using okra, file, and roux.
Provided by TasteAtlas
Categories Stew
Yield 12 servings
Number Of Ingredients 20
Steps:
- Clean the crabs by removing the lungs, heart, and glands so that only the parts of the shell containing meat, including legs, swimmers, and claws, remain. Refrigerate the meaty parts and transfer the discarded parts into a 6 or 8-quart stockpot to which you also add the shrimp heads, shells and 5 quarts of water, then bring to a boil and leave to simmer for 30 minutes. When done, remove from heat.
- In a skillet cook the sausages in batches, turn them occasionally until they are slightly brown, and most of the fat has rendered. Before each new batch of sausage remove the excess fat from the skillet. Place the cooked sausage aside on a plate lined with a paper towel in order they drain. Once you finish with cooking of all the sausage, wipe all the excess oil from the skillet but do not remove any bits of sausage stuck to the bottom of the skillet.
- Next, heat in the skillet 2 tablespoons of vegetable oil over medium heat and add to it okra. Cook okra on medium heat for 45 minutes while frequently stirring until slightly brown and dried.
- While the okra is cooking, to make the roux, heat ½ cup of vegetable oil in a 12-quart stockpot over medium heat. When hot, add to it ½ cup of flour slowly tablespoon by tablespoon while constantly stirring until all the flour has been added and the roux becomes medium brown, at about 10-15 minutes.
- Add the onions to the roux while constantly stirring until they have softened, then add the garlic, celery, parsley, green onions and bell pepper.
- Filter the seafood stock to a large stockpot, then add the browned sausage and bay leaves. Cook over medium-high heat until boiling, then reduce the heat to medium and continue cooking. Add to it the cooked okra, then cook for another 60 minutes. Proceed by adding the crab and shrimp that you've set aside and cook for 15 minutes more.
- Remove from heat and stir in the Creole seasoning and file powder, then leave to rest for 15-20 minutes. As gumbo cools oil forms on top that needs to be skimmed off with a ladle or a large spoon and discarded.
- Stir in the crab meat and then check the taste; if need be, add more salt and pepper. To serve, ladle gumbo over steamed rice.
CREOLE GUMBO WITH CORNBREAD
A classic gumbo is packed with flavour. You could reduce the meat in this dish by using sweet potato instead of chicken.
Provided by Shivi Ramoutar
Categories Main course
Yield Serves 4
Number Of Ingredients 29
Steps:
- To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside.
- Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5-10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic.
- Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15-20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked.
- To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter.
- Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden.
- In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25-30 minutes until golden and cooked through.
- Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days.
NEW ORLEANS CREOLE GUMBO
Cook roux slow to develop flavor.
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 1h
Yield 1
Number Of Ingredients 22
Steps:
- Melt 2 ounces of margarine in a large soup pot. Add chicken and saute until cooked half way. Add sausage and vegetables and cook until vegerables are tender. Add chicken broth and seasonings and bring to a simmer. Make a black roux in a seperate pan. Heat butter very hot and add flour. Turn heat down to medium. Stir frequently until roux beomes very dark, almost black in color but not burnt. (This takes practice) Slowly alternate soup into roux and roux into soup whipping until thickened and smooth. Simmer for 30 minutes. Add shrimp and okra. Simmer until shrimp is cooked about 2 minutes. Remove from heat. Dissolve Gumbo file powder in water. Slowly stir into soup. Serve plain or with white rice
Nutrition Facts : Calories 13239 calories, Fat 1286.19649064592 g, Carbohydrate 211.575583962951 g, Cholesterol 3885.32 mg, Fiber 26.8160731619703 g, Protein 256.374831273904 g, SaturatedFat 749.696505963189 g, ServingSize 1 1 gal (5621g), Sodium 20763.1446034082 mg, Sugar 184.759510800981 g, TransFat 102.437536812815 g
CREOLE GUMBO
Make and share this Creole Gumbo recipe from Food.com.
Provided by Karen From Colorado
Categories Gumbo
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook onion and garlic in butter until onion is tender.
- Stir in flour.
- Cook, stirring constantly until flour is browned.
- Stir in the tomatoes, water, green pepper, bay leaves, oregano, thyme, salt and hot sauce.
- Bring to boil.
- Reduce heat and simmer, covered, for 20 minutes.
- Remove bay leaves.
- Stir in the okra.
- Bring to boil and simmer for 5 minutes.
- Stir shrimp and crab meat into okra mixture.
- Cook about 5 minutes longer or until heated through.
- Serve gumbo over hot rice.
- (Traditionally, rice is mounded in heated soup plates and the gumbo is spooned around it).
SLOW COOKER GUMBO
A delicious crockpot gumbo that is easy to 'dump' and cook. With an optional roux base for a more authentic flavor this traditional Creole dish can now be a weeknight favorite.
Provided by Lauren Schmidt
Categories Crockpot
Time 6h10m
Number Of Ingredients 15
Steps:
- Optional: Make a roux using the optional butter and flour. On the stovetop add the butter to a skillet over medium heat. Once melted and starting to bubble add the flour to the butter. Whisk to combine and continue to whisk until the mixture becomes a dark brown color about 4 minutes. Remove from the heat, set aside until you are ready to add the the crockpot.
- Add the diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille, cajun seasoning, salt, thyme, broth, minced garlic, and if you are using it the optional roux from step one. Do NOT add the shrimp yet.
- Stir to combine and cook on LOW 6-7 hours or HIGH 3-4 hours.
- During the last 15 minutes of cooking stir in the shrimp. I recommend leaving the shells on for maximum flavor but it isn't absolutely necessary. Once the shrimp is pink and no longer translucent the gumbo is ready to eat. Serve over a bed of rice.
Nutrition Facts : Calories 501 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 327 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 50 grams protein, SaturatedFat 9 grams saturated fat, ServingSize about 1.5 cups over rice, Sodium 2443 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
GUMBO STYLE CHICKEN CREOLE
Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired.
Provided by cellogirl2
Categories Gumbo
Time 1h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat.
- Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.
- Reduce heat to low and stir in bell pepper and onion.
- Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.
- Stir together, cover and simmer for 20 minutes.
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CREOLE SEAFOOD GUMBO - SAVOR THE BEST
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4.8/5 (9)Total Time 2 hrs 30 minsCategory Main DishCalories 518 per serving
- Add the trimmed okra pods to a microwave-safe bowl and pour in 1 cup of water. Cover the bowl with plastic wrap and place into the microwave.
- Cook the okra for 3-4 minutes on high power. Transfer the bowl from the microwave and carefully remove a corner of the plastic wrap to allow the steam to escape. When cool enough to handle cut each pod into 1/4-inch slices. Reserve.
- Add the olive oil and the bacon drippings (or butter) to a large heavy-bottomed pot set over medium-high heat. Add the flour and stir continually until the mixture turns golden brown. Reduce the heat to low and continue to cook and stir frequently until the roux browns to the color desired, about 40 to 60-minutes.
HOW TO MAKE GUMBO: CLASSIC CREOLE GUMBO RECIPE - …
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2.5/5 (39)Category EntreeCuisine CreoleTotal Time 1 hr 36 mins
- 1. Make a dark roux. In a large cast-iron Dutch oven over medium heat, melt butter, combine with flour, and whisk until the roux thickens and turns a dark brown color (almost burnt), about 10 minutes.
- 2. Reduce to medium-low heat and add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- 4. Add diced tomatoes, okra, bay leaves, salt, cayenne pepper, and black pepper, and cook until vegetables have softened, about 5 more minutes.
CREOLE STYLE GUMBO | MY NOURISHED HOME
From mynourishedhome.com
Servings 10Estimated Reading Time 4 minsCategory Main Dishes, Soup, Salad & SandwichTotal Time 1 hr 30 mins
- Turn on the oven broiler (500 degrees). Core tomatoes and slice in half. Place tomatoes cut side down on a sheet pan and place under the broiler until the skins are black and bubbly, about 20 minutes. Place to the side to cool.
- While tomatoes are roasting, season the chicken thighs with salt and pepper. Heat the oil in a large, heavy bottomed Dutch oven or stock pot over medium heat. (This is a big pot of stew – you need a big pot!) Place the chicken thighs in the hot oil and let the cook until browned, 3-4 minutes. Turn the chicken over and cook the other side. Remove the chicken from the pan and place it in a large bowl or plate to rest. The chicken will not be completely cooked. Add the sausage and cook until browned, then remove.
- Add the onion, green pepper and celery to the pot and allow them to cook until softened, about 8-10 minutes. Add diced garlic and cook until fragrant, about 1 minute. Stirring frequently to prevent burning.
- Add beef broth, Worcestershire sauce, and okra to the pot. Pull the blackened skins off the tomatoes and throw them away. Pull the tomatoes apart with your hands or tongs as you add them to the pot.
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Reviews 5Category Main CourseCuisine AmericanTotal Time 1 hr 50 mins
- Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.
- Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.
- Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.
- Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.
CREOLE GUMBO | THE MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
5/5 (21)Total Time 1 hr 40 minsCategory SoupCalories 909 per serving
- Cook the sausages in a large skillet over medium heat, turning occasionally until the pieces are slightly brown. Remove the sausage and set it aside on a paper towel-lined plate to drain. Discard the excess fat remaining in the skillet
- Heat the butter over medium heat. Once the butter is hot a tablespoon at a time slowly add the ½ cup flour to prepare the roux stirring constantly. Once all the flour has been added continue heating and stirring the roux until it becomes light or medium brown color, about the color of toffee, about 10-15 minutes. Add the onions to the roux, stirring constantly. Once the onions are softened, add the garlic, parsley, tomatoes, diced celery, green onions, and diced bell pepper.
- In a large stockpot add Roux, chicken stock, cooked Andouille sausage, 2 bay leaves, creole seasoning, 6 Cloves of garlic sliced razor-thin, cayenne pepper, salt, fresh ground pepper, and 8 hard-boiled eggs (optional). Bring to almost a boil, reduce heat to low, and simmer for 60 minutes.
- Add okra to the Creole gumbo pot. Continue cooking the gumbo for 20 minutes. Add shrimp and remove the gumbo from the heat. Let the gumbo sit for 15 minutes or so. As it cools oil may form on the top- Skim the oil with a large spoon and discard. You may want to taste the Creole gumbo at, this time, adjust seasoning with more salt and pepper as needed.
AUTHENTIC CREOLE SHRIMP GUMBO | THE MCCALLUM'S SHAMROCK PATCH
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5/5 (11)Total Time 2 hrs 15 minsCategory Main CourseCalories 699 per serving
- Cook the bone on seasoned chicken thighs until done or use precooked chicken thighs. I used my Air-fryer and cooked for about 30 minutes at 360° F. You may substitute chicken breasts if desired. After the chicken thighs are done and cooled to the touch, remove the skin, and pull meat from the bones. Reserve to the side.
- While the chicken is cooking Use a rice steamer and begin to steam rice according to rice steamer instructions. You will need at least 4 cups of cooked rice to serve 8 people.
- Meanwhile, heat two tablespoons of oil in a large heavy bottom pot or Dutch Oven on medium heat, add the yellow onions, celery, green peppers, and minced garlic, cook until softened- about 7 minutes.
- Next, using the large heavy bottom pot or Dutch Oven on medium heat and add the ½ cup of oil to heat. Once slightly heated add the flour and continuously stir. Stir the mixture until an amber color has been reached carefully as not to burn the Roux. This may take a little time.
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