Youll want to serve enough food to keep everyone happy and see below for the best foods to serve with gumbo. Specials. Gumbo is an art, not an exact science. Stir to coat in the roux. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe: Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Yes, you can reheat the gumbo. Gently reheat on the stovetop for best results. This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor. Making the chicken stock Gumbo for 30 30 Gumbo bowls can feed 30 people or 12 pints, or 3 gallons of Gumbo. Burned roux will ruin your whole gumbo. The key to any gathering that involves food is everyone having fun. But the seafood stock obviously adds more flavors of the sea to this recipe and is a great addition if you can find it, which it sounds like you can! When making gumbo, long grain white rice works well because it does not stick together as much as other varieties of rice. The roux is what adds the deep, rich flavor to the gumbo, and it gives it its thick texture. Its easy to make because it doesnt require much effort. A Seafood Gumbo is considered a fancier gumbo since seafood typically costs more than what youd normally find in a Chicken and Sausage Gumbo. The fact that this recipe does not initially contain okra and simply suggest you can add okra if you want tells me a lot about the author of this recipe. However, if youre using only shrimp, you may add an extra 1/2 cup of cooked rice per person. Here are a few things you can do in advance:Chop all the veggies. Remove gumbo from heat. We do not use it. This makes me SO happy to hear, Michaela! To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Hey there, Jerry! 713-759-0731. As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saut, stirring occasionally until tender. Flavorful and hearty gumbo is perfect with basmati rice for a cozy winter warm-up or perhaps even a rockin' summer social. I hope you enjoy it! If youd like to add tomatoes to this recipe, pure 1 (14-ounce) can diced fire-roasted tomatoes and add to the pot at the same time the sausage and chicken are added. You want to use the highest quality available. Before we dive into the ingredient list, let me go ahead and point out that the quality of the seafood you use in this recipe matters. This discussion has been locked. Cajun seasoning If the Cajun seasoning you have is salted, you can still use it! Cook the sausage: Cut 14 ounces andouille sausage crosswise into 1/2-inch-thick rounds. For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The good news here is that you cannot mess up! The broth itself is velvety, and when combined with the crab meat, oyster and shrimp, its something special. Put on paper towel and set aside. This is a beloved recipe shared with me by a native New Orleanian. Ifyoure really wanting to go all out, serve it with a side of homemade potato salad! The recipe is in restaurant quantity. This iconic dish represents everything we love about Louisiana cooking. Add bell peppers and stir constantly 30 seconds. Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here. Soups. You let the shells simmer for 10 minutes, drain them, and discard the liquid. Nothing tastes better on a cold winter day. Make sure you have a cup or two of at least one type of gumbo while in New Orleans, then you can return home and perfect your own style. Cup of Seafood Gumbo w/ Catfish Poboy $13.90 Club Sandwiches Served with French Fries or Chips. This was hands down the BEST gumbo recipe that I have ever made or eaten in my life!! Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. For a heavy sauce or gravy use 1 quart stock: 6 oz roux. Roux takes the longest to prepare out of anything, so I recommend starting this first. Season to taste. Cook the chicken until browned on both sides and remove. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirringoccasionally. Add to Wish List. Some people prefer chicken while some prefer seafood. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Creole & Cajun Restaurants Fine Dining Restaurants American Restaurants. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Thank you. Also added okra. Weve found that reheating it in the microwave works just fine. Bring the water and beef bouillon cubes to a boil in a large soup pot. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. ** Nutrient information is not available for all ingredients. Cup of Seafood Gumbo $6.25 10. The gumbo recipe Im sharing today is a Cajun gumbo, which gets its flavor from dark roux and highlights shrimp, crab and oysters, along with the Cajun trinity of vegetables: onion, green bell pepper and celery. Chicken Thighs Boneless and Skinless 3 lb, 3 tablespoons of Cajun Spice or Seasoning, For Gumbo for 4 people, serve 3 cups of cooked rice, For Gumbo for 6 people, serve 4.5 cups of cooked rice, For Gumbo for 10 people, serve 7.5 cups of cooked rice, For Gumbo for 14 people, serve 10.5 cups of cooked rice, For Gumbo for 20 people, serve 15 cups of cooked rice, For Gumbo for 25 people, serve 18.75 cups of cooked rice, For Gumbo for 50 people, serve 37 cups of cooked rice, For Gumbo for 80 people, serve 60 cups of cooked rice, For Gumbo for 100 people, serve 75 cups of cooked rice. Cook roux, whisking constantly, until it turns a rich mahogany brown color. Im so thankful my Mom took him up on his offer to teach her how to make a true, authentic Gumbo! Phone. , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille). Please refer to my disclosure page for more information about these affiliate programs. The best rice is white rice preferably long gram for gumbo. 2023 PRI. A roux is made with two ingredients; flour and oil, and its the key to any great gumbo recipe! The quality of the seafood matters in this recipe. 4 sliced, white and green parts green onions, 1/4 bunch stems and leaves flat leaf parsley, 1 lb cut into 1/4 inch slices smoked sausage. Peel and de-vein the shrimp, and set aside, covered in the refrigerator. (This is similar to 4 quarts or one gallon of Gumbo), Taking a basic Gumbo recipe, here are the exact amounts for 10 people, To feed a crowd of 20 people, serve 40 cups of Gumbo. Maria is a recipe developer and food photographer from New Orleans. They might also have frozen seafood that you can choose from, too. This boldly flavored stew is bursting with fresh, filling ingredients like bell pepper, sausage, stewed tomatoes, and crabmeat. In fact, there are many different versions of gumbos, and each region has its unique recipe. There are other kinds of rice that you might want to try out for gumbo. Once the roux is formed, stir in the chicken and andouille so they are coated with the roux. It tastes great every time. For the gumbo: 1 medium green bell pepper 1 medium yellow onion 3 stalks celery 6 cloves garlic 1/2 bunch fresh parsley (optional) 2 to 3 tablespoons salt-free Cajun seasoning (see Recipe Notes), divided 2 teaspoons dried thyme 2 bay leaves 1/2 teaspoon cayenne pepper, plus more as needed 1 pound Marigny9: THE best fried chicken (get it a la cart) and gumbo in town. If you want to host your people, you're in the right place! I hope yalls gumbo tasted amazing! Heat olive oil and butter, then add trinity and simmer until translucent. This recipe will yield about six entrees or ten to twelve appetizers. 3. gal Shrimp stock or Clam Juice (optional) 1 # 10 can chopped Tomatoes. Can chicken and sausage be added to this recipe? If you don't, the gumbo will burn! For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. The best gumbo pot size is 6 to 12 quarts for small gatherings. turkey pot it will yield 50-60 servings. Saut the bell peppers, onions, and celery with the remaining blackening spice over a large saut pan over medium high heat for 4 to 5 minutes until golden brown. Return the chicken meat to the pot along with the sauteed vegetables. Remove to paper towels, reserving drippings in Dutch oven. In a pot of boiling water, add the shells of all your seafood, ends and skin of onion, a little Tonys and let it boil for a few hours then strain it. For this recipe, youll need 1 cup oil and 1 cup flour. You have permission to edit this article. Step 2. Did take a lot of watching stirring to not burn the roux, so plan accordingly. For a thin, light sauce use 1 quart stock: 3 oz of roux. Take your gumbo pot, fill it with water and just a tiny bit of salt, and put in your cleaned chicken. It takes about 5 minutes of cooking time for shrimp to curl and turn opaque. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. Winter Sale: $389.99. Also, please, please dont make substitutes in this recipe unless otherwise specified. Thanks in advance for the help! Add the sauted okra and cook for 10 more minutes. Thick with shrimp and okra, her gumbo does not require a roux. If your roux is too thin, your gumbo will be thin. For example, Creole gumbo is a popular French interpretation of the dish that features richer ingredients like butter, tomatoes, and seafood. Cook for 10-15 minutes, or until softened. Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and fil powder as desired. Add the flour and, over a medium high fire make a dark brown roux. Add chicken and simmer 15 minutes. 2. Cover and give the mixture enough heat to come to a simmer. Personally, this Louisiana girl likes it better the next day. Salted Caramel Cookies (Caramel Thumbprint Cookies), 3 large yellow onions (about 3 cups chopped), 5-6 celery stalks (about 2 cups chopped), 3-4 large bell peppers (2 cups chopped), Make a dark roux, if youre making one, and set it aside. of sausage, 6 large onions, 4 bell peppers, and 5-6 stalks of celery. Jack Daniel's Chocolate Mousse Pie (Whole) $35.00. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Remember the chicken stock that you saved earlier? It is traditionally eaten during cold weather months. For the gumbo base: 3 cups chopped onion 3 cups chopped bell pepper 3 cups chopped celery 1 tablespoons garlic powder 1 tablespoons basil (dry) 1 teaspoon thyme (dry) 4 tablespoons. Twenty minutes before serving, add the shrimp to the gumbo liquid. Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. The taste is so delicious. Many people think that its named after the gumbo bird, but that isnt true. Some sources say that gumbo originated in Africa; others claim that it came from France. Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Chicken katsu curry is a traditional Japanese dish originally inspired by Western cooking. INGREDIENTS 6 ounces/140 grams all-purpose flour; 6 ounces/140 grams unsalted butter or cooking oil. This recipe tastes even better the next day as the flavors have a chance to blend. Either way, it's sure to be a hit with all your family and friends! If you love green onions, add more! Until then, here are two recipes to help you out. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. If your gumbo is not thickening up enough, add a little more roux. Pour in the water and the stock, and bring to a boil. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor. If you add too much roux, add more stock to thin it out. Gumbo falls somewhere between a thick stew and a hearty soup and can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, and greens. GUMBO - Freeze date 5/27/07 and brought back to life 10/01/07. Hearty greens in lieu of meats in the vegetarian version. Here are a few suggestions so take it up a notch! I use Savoie's or Richard's, but there is also Manda and many other brands available. Since you have already seasoned the vegetables, and the meats already have their own seasoning in them, you do not want to add too much seasoning and make it too salty. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. New Orleans-style gumbo is a true taste of Southern tradition. For many families in South Louisiana, gumbo is a weekly ritual. 3 to 4 cups of dark roux. Rub four teaspoons of the mixture over the chicken. Heat the oil in your gumbo pot over medium heat. This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. Were not using andouille sausage or another smoked sausage in this recipe. In a heavy bottomed skillet, heat 2 tablespoons of oil, add the okra and saut over medium high heat for about 10 15 minutes or until all the "ropiness" is gone. I find that cooking over high heat only makes the outside char and the inside dry out. Add salt . Your email address will not be published. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. If you want to make sure that you are serving up the perfect rice to go with your gumbo, here are some tips to keep in mind. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. This is experience talking here, so you can trust me on that one. You repeat the process with the rest of the seafood, except for the lobster. On the other hand, gumbo is served with rice on the side. Reduce the heat to a simmer. This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. Measure out your water and stock. There are lots of different types and styles of gumbos. (It needs to fit 17 cups liquid plus 4 lbs. *. "Some people like to add fil powder. * Percent Daily Values are based on a 2,000 calorie diet. Fifteen minutes before serving, add in the oyster and crab, stirring occasionally to cook. When the gumbo is done, you serve it over white rice. Thank you for taking the time to leave it and for making this gumbo. Boldly delicious New Orleans-style gumbo is surprisingly easy to make at home. Appetizers. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. You will know when the roux is done when it has the color of a Hershey's milk chocolate bar. Finally, you simmer the entire thing for 45 minutes. Some people prefer to use store-bought chicken stock, but I say, why bother? Wind shield: 6 In. The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. You can also add okra, if you want. Then add the Cajun seasoning and garlic salt. 5 minutes before serving add scallions and parsley. Serve immediately.How to find seafood for this recipe:If you dont live near an ocean, finding quality seafood might be challenging! Set the chicken to rest on a plate after it has been removed from the pan. Taking a basic Gumbo recipe, here are the exact amounts for 20 people Chicken Thighs Boneless and Skinless 3 lb 8 Tablespoons of Olive Oil 2 cup of Butter (Salted) 8 diced celery stalks 2 cups of flour (all purpose) 2 large onion diced 2 deseeded bell pepper 3 tablespoons of Cajun Spice or Seasoning 12 cups of chicken broth Been here? Remove chicken; let cool. Heavy-gauge cast iron distributes heat evenly for slow cooking classic New Orleans jambalaya, beans & rice, chili, beef stew, and gumbo. If adding to chicken and sausage, use only 8 ounces. The reasoning behind this is that you may choose not to use all of each vegetable, and this way, you can freeze any leftovers for later use. Seafood stock is delicious in this recipe, too, and I have notes in both the post and recipe card about it. I cooked a delicious Chicken Andouille Sausage Gumbo last May. Hey, thats a great tip! Tomatoes:Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). Place the 1/2 cup vegetable oil in a 12-quart stockpot. I hope you and yours get to enjoy it throughout the fall and winter months, too. Add the peeled shrimp, return to a boil and simmer until the shrimp are firm and pink, about 5 minutes. Hi Deborah! Onion Rings $2.00 extra. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. The seafood gumbo that I made this morning, set us back for right around $100.00 for ingredients, so I do not get to practice as much as I would love to making Seafood Gumbos. This means chop the veggies. Finally, we come to seafood gumbo. Sign up to receive weekly recipes from the Queen of Southern Cooking, With this southern gumbo recipe, you can bring the cajun flavors of New Orleans to your home. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Brown rice is another option that you might consider for gumbo. Just before serving add the green onions, shrimp and chopped parsley. I love the freshness from the green bell pepper, onion, celery and parsley. Explore our inventory today to soothe your soul with warm, liquid goodness. Make 1 gallon of Gumbo for 10 guests, this will allow about 2 cups of gumbo per person. Garnish, if desired. To find out more on how we price our recipes, check out Budget Recipes Explained . That's just a general rule of thumb I use to get the consistency I like. 8253 Gulf Freeway. Cook until it turns a dark brown. Reduce the . Saute the veggies. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor. After heating the oil, add in the chicken thighs and cook for 7 minutes, or until no longer pink. "I added shrimp, sausage, chicken, and crab meat. Next, you add flour to the mixture and stir it well. These types of rice tend to be more expensive, but they do offer unique flavors that you might enjoy. Its loaded with shrimp, chicken and smoked sausage in a zesty tomato based stew. Chop the veggies. Weve used both of these methods, and it just depends on how much were reheating to determine which one. You may salt and pepper the vegetables as they cook, but do not add too much; otherwise, your gumbo will turn out like a salt lick! or 2 cups of roux for this recipe. Love Louisiana recipes? Simmer - Stir in 4 cups of the reserved chicken broth. Do this at the same time youre prepping the veggies for the gumbo itself, and store separately.Cook your rice. That includes you, too, so dont let this stress you out! Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch! Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. In 1856, Louisa May Alcott wrote a short story called Little Women, based on her childhood experiences growing up in Concord, Massachusetts. Thin Mint Cheesecake (Whole) You bring the whole thing to a boil again and reduce the heat. To say theres one recipe for gumbo does a disservice to the spirit of the beloved Southern dish. Heat the oil in your gumbo pot over medium heat. Garnish with green onion and fil powder. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). Once the roux is a deep golden color, add diced veggies and sausage to the mix. Add the seafood stock, roux, and gumbo crabs. 2-3 yellow or white onions (I use white, but pick your favorite), diced, 1 stick butter (channel your inner Paula Deen), 1 whole cut-up chicken fryer (discard the gizzard and liver), 1 package andouille sausage (for a little kick), sliced into bite-sized chunks, 1 package tasso, sliced into bite-sized chunks, Fil powder (also called gumbo fil), for garnish. If you can't find one of the seafoods, consider adding proportionate amounts of the other two. 5. And it isn't a gumbo party until a random Santa shows up! Serve over rice. Directions. Hey there, Barb! Add the Brandy and deglaze the pan making sure to scrape all the brown bits from the pan. Whatever you don't use, you can save it for future recipes. Add tomatoes and okra. It works out to 8-10 servings per gallon. This is how Southerners make perfect, moist, crunchy, tasty fried chicken. Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper. Im encouraged to hear that this recipe is very similar to the one you and your wife have been making for years. (So if you can't find crab, add 3/4 lb. Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling; Anne Eastman. Secondly, don't fear the roux. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Reserve the remaining green onion for garnish. Season the chicken with salt and pepper. Add remaining third of flour and stir constantly 30 seconds. ), If you want to share your Seafood Gumbo with guests, youre an excellent friend! In addition to the traditional roux base, gumbos often include seafood, meat, vegetables, and spices. Manda Andouille 10lbs. We made it for New Years Day this year with his entire family, and got a lot of help, thanks to their gumbo knowledge. It will go from smelling like flour to toasted popcorn to nutty coffee. Write a Review Add a photo. It's sold by the quart, half-gallon, or gallon. Gumbo is a thick soup that is traditionally filled with vegetables, like onion, green bell pepper and celery, as well as a protein. Will definitely make again! T. Turkey and Andouile sausage gumbo is probably the most popular gumbo. Add the tomato paste and saut an additional 2 minutes. 1 cup butter 1 cup flour 2 onions, chopped 2 ribs celery, finely chopped 1/2 green bell pepper, finely chopped 6 cloves garlic, minced 3 bay leaves 2 quarts shrimp or seafood stock 4 blue crabs,. I personally love tomatoes in gumbo because it adds a savory umami flavor and a natural thickener that replaces okra. Here is my favorite Jambalaya recipe! A roux is equal parts oil and flour. I would always recommend a robust and sturdy stockpot. You do not need a thick walled pot for the gumbo. Simmer for 30 minutes. Its easy, but takes patience. All items are prepared fresh daily. Cook the Sausage - Add cooked okra, tomatoes, and sliced sausage. See how much soup per person for a Christmas Side Dish, To feed a crowd of 10 people, serve 20 cups of Gumbo. If the sauce is too thin, continue cooking it for another 5-10 minutes. The main difference between jambalaya and gumbo is the role of rice and the presence of roux. Add tomato sauce. Then, you add tomatoes, parsley, thyme, bay leaves, black pepper and salt. Privacy Policy. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. 1 cup garlic paste or minced garlic. (This is similar to 12 quarts or three gallons of Gumbo), To feed a crowd of 50 people, serve 100 cups of Gumbo. When the seasoning vegetables are tender, add the tomatoes, bay leaves, and the three peppers and a little salt.