Real Louisiana Gumbo Recipe 465

GOOD NEW ORLEANS CREOLE GUMBO

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.

AUTHENTIC NEW ORLEANS STYLE GUMBO

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!)

REAL CAJUN GUMBO (FROM A LOUISIANAIAN)

Steps:

• Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
• Remove as much of the fat from the chicken as possible.
• Cut andouille into ½-inch slices and set aside.
• In a 2-gallon stockpot, heat oil over medium-high heat.
• Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
• Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
• Blend in chicken and andouille. Sauté approximately 15 minutes.
• Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
• Skim any fat or oil that rises to the top of the pot.
• Add green onions, bay leaf, thyme and basil.
• Season to taste using salt, pepper and hot sauce.
• Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
• Add parsley and adjust seasonings if necessary.
• Serve over hot, steamed white rice.
• NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.

LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)

Steps:

• Melt some butter in your heavy bottomed pot.
• Sprinkle your chicken with a lil bit of flour.
• Brown in the butter (about 5 minutes?) Remove.
• In the same pot, using equal parts butter and flour, make your roux.
• (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
• In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
• Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
• It doesn't matter how long of a little while as long as you don't let it burn.
• Add chicken back into the pot.
• Start adding your water or broth slowly, stirring the whole time.
• You will know when you have enough by how thick or thin your gravy is.
• If you want thinner gravy, more stock, if you want thicker gravy, less stock.
• Season with more salt, more pepper and the cajun seasoning blend.
• Bring just to a boil and lower heat to a simmer.
• Add sausage.
• Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
• (about an hour and a half?) Serve over rice.

REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)

Steps:

• In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
• Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
• Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
• Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
• Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
• Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
• Add green onions and parsley.
• Season to taste using salt, pepper and Louisiana Gold.
• Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
• Return to a low boil and cook approximately 5 minutes.
• Adjust seasonings and serve over cooked rice.

AUTHENTIC CAJUN GUMBO

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.

LOUISIANA GUMBO

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.

REAL LOUISIANA GUMBO RECIPE - (4.6/5)

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.