In this recipe, we explore the hows and whys so you can create your individual masterpiece. Cup of Seafood Gumbo w/ Shrimp Poboy $13.90 12. Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Some people like thick gumbo and some like thin. The late famed chef Paul Prudhomme created "Gumbo Ya-Ya" which can now be found at Mr. B's Bistro in the French Quarter and is a local favorite. Add sausage to gumbo; cook 30 minutes. Gumbo is a spicy soup originating in New Orleans that is typically served with rice. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. Lightly boil for awhile until you get a nice uniform brown colored roux base (a half hour or so). We will not be sauteeing these. Twenty pints or 5 gallons of Gumbo. Add about one gallon or more of water. Usually it's served over rice. Meanwhile, wash the crabs well under running water, pace in a non-reactive pot with 1 quart of water,bring to a boil and simmer for 20-30 minutes. Maria is a recipe developer and food photographer from New Orleans. Flavorful and hearty gumbo is perfect with basmati rice for a cozy winter warm-up or perhaps even a rockin' summer social. It can be hard to fix a gumbo that has become too salty. Next, you add flour to the mixture and stir it well. If using rotisserie chicken, pick the meat and shred (about 4 cups); discard the skin and bones. When I cook gumbo for my annual Christmas party (about 50 people), I use three whole chickens, three packs of sausage, and two packs of tasso, and the rest of the recipe is multiplied in the recommended way that I just mentioned. 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,. After heating the oil, add in the chicken thighs and cook for 7 minutes, or until no longer pink. (This is similar to 12 quarts or three gallons of Gumbo), To feed a crowd of 50 people, serve 100 cups of Gumbo. RATE and COMMENT below! Also, pay attention to when to add your ingredients. 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. Stir in green onions; cook for 30 more minutes. Technically, you could use any fat or oil, but unsalted butter produces the best roux. Add the sausage and cook until browned, then remove. If you don't, the gumbo will burn! Place the 1/2 cup vegetable oil in a 12-quart stockpot. Please shed some light on how you think that the chicken stock affects taste in a Seafood (Christmas) Gumbo. Simmer - Stir in 4 cups of the reserved chicken broth. This is not gumbo if you dont add okra. The darker the roux, the richer the flavor! Cook over medium-high heat until tender. If using shrimp instead of the chicken and sausage, add 1 pound peeled, deveined shrimp during the last 10 minutes of the final simmering stage. Im so thankful my Mom took him up on his offer to teach her how to make a true, authentic Gumbo! 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! Other Louisiana recipes to try: Crawfish Pie | Chicken and Sausage Jambalaya | Cajun Shrimp and Grits | Slow Cooker Red Beans and Rice | Instant Pot Gumbo. Set rest of spice mixture aside. If you give them a heads up, you can have them special order the ingredients you need, too. It works out to 8-10 servings per gallon. You should proceed with the next step when the sauce does have a body to it. Privacy Policy. If you choose to, use about a half-teaspoon per bowl. This discussion has been locked. Phone. The best sausage, of course, comes from a local butcher that makes their own, but if you do not have access to one, any of those brands (or your favorite) will suffice. Love Louisiana recipes? The gumbo simply wont taste like how its intended to taste. Reserve the remaining green onion for garnish. Make sure to have extra chicken stock and roux on hand so that you can thin or thicken the gumbo as needed. Again, cook until they just begin to change color, taking care not to burn. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Posted on 10/7/16 at 1:20 pm to LSUballs. Let the roux cool. 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. 5. The Speckled Palate participates in affiliate programs. Add the flour and oil to the pot and stir for approximately 30 minutes to make a roux the color of chocolate. (You need 16 oz. Ive also read that theres a word in Native Choctaw similar to gumbo that means fil, which are the ground sassafras leaves commonly used as garnish in gumbo. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Cook slow simmering batches of chili, soup, and stew. 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. When the crabs are cool enough to handle, snap both claws off then break the body in half. Gumbo Let the good times roll with top-rated recipes for authentic Louisiana gumbo with chicken, seafood, and of course, andouille sausage. Get them to go and stroll over to . This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. For a thin, light sauce use 1 quart stock: 3 oz of roux. Yes, you can reheat the gumbo. Addmore seasonings to your likingsalt, pepper, chicken bullion paste, garlic, more Joes stuff or more chicken brothuntil you reach the perfect flavor. The roux must be stirred continuously to prevent burning. The rice to gumbo ratio is up to personal preference. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo. Brown rice is actually a whole grain rather than just being broken down into individual grains. Just before serving add the green onions, shrimp and chopped parsley. Each variation earns a spot on the gumbo continuum. Remove chicken; let cool. (So if you cant find crab, add 3/4 lb. This seafood gumbo is made from a combination of the Cajun trinity (green bell peppers, onions, celery) plus a bounty of fresh seafood from the Gulf, which includes shrimp, crab and oysters. 1 heaping cup all-purpose flour 2/3 cup oil (vegetable or canola oil) For the Gumbo: 1 bunch celery , diced, leaves and all 1 green bell pepper , diced 1 large yellow onion , diced 1 bunch green onion , finely chopped 1 bunch fresh chopped parsley , finely chopped 2-3 cloves garlic 1-2 Tablespoons cajun seasoning * 6-8 cups Chicken broth * This boldly flavored stew is bursting with fresh, filling ingredients like bell pepper, sausage, stewed tomatoes, and crabmeat. Extra meat $1.25. Add the water and bouillon cubes and stir until the roux is mixed well with the water. 1119 Pease Street, Houston, TX 77002. 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. You save $129.87. Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch! Sign up for special tips, offers, and info about all the latest happenings around NOLA with our monthly Insiders Guide, delivered right to your inbox. "Some of these guests were born and raised Louisianans and they gave their approval as well! * Percent Daily Values are based on a 2,000 calorie diet. Can I reheat the gumbo? Stir in cajun seasoning, to taste. Bowl of Seafood Gumbo $8.90 11. Here are a few things you can do in advance:Chop all the veggies. Gumbo for 50 One hundred cups of Gumbo can feed 50. Then, you cook everything together for about 30 minutes. Delicious! Hearty greens in lieu of meats in the vegetarian version. 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. Cajun seasoning If the Cajun seasoning you have is salted, you can still use it! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Appetizers. You repeat the process with the rest of the seafood, except for the lobster. Stir in the lima beans. Gumbo for 20 People Serve 2 gallons of Gumbo for 20 persons or 8 pints or 40 cup of Gumbo. Let the roux cool. Amount is based on available nutrient data. To make your own Cajun seasoning for this recipe, combine 1 1/2 teaspoon paprika, 1 1/2 teaspoon garlic powder, 3/4 teaspoon ground black pepper, 3/4 teaspoon onion powder, 3/4 teaspoon dried oregano, and 3/4 teaspoon dried thyme. Love New Orleans food? Please refer to my disclosure page for more information about these affiliate programs. Stir in cajun seasoning, to taste. Features. Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. 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 However, there is no consensus about whether gumbo is Creole or Cajan. Find out how to make gumbo, the beloved Cajun-Creole dish. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper. (Ive never seen it on shelves of our usual grocery store.) The main difference between jambalaya and gumbo is the role of rice and the presence of roux. The river parishes hug the banks of the Mississippi River between Baton Rouge and New Orleans, and it is here that the soul of authentic Cajun gumbo resides. Thank You for sharing. Chop the veggies. Pour in the water and the stock, and bring to a boil. The simplest definition of gumbo is a soup made by simmering meats, seafood, vegetables and spices in a thickened stock. cup long-grain white rice - $0.48. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. Nutrition facts are an estimate and not guaranteed to be accurate. In the same pan over medium heat, saute the green pepper with about 1/2 tablespoon of butter. The key to any gathering that involves food is everyone having fun. On the other hand, gumbo is served with rice on the side. Orders through Toast are commission free and go directly to this restaurant. Welcome! Brown the Meat and Saut the Okra: Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. Visit a high-end grocery store. (Skim off any foam that may rise to the top of the pot.) Feeds up to 8 people. Serve over rice. Add the chicken and sausage. Bring to a boil. 8253 Gulf Freeway. The gumbo can be frozen or refrigerated and many people like it better the next day. Serve with rice, and enjoy. Winter Sale: $389.99. 3 When youre ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. This humble Southern stew represents the marriage of cultures, subtleties of tradition, local ingredients, and, above all, community. I use Savoie's or Richard's, but there is also Manda and many other brands available. (9) Website Directions. Write a Review Add a photo. Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Some people simply slice the sausage one way, but I like to quarter it so that you have smaller bites of sausage throughout the gumbo (same for the tasso). Heat a skillet over medium heat on your stovetop, and add the oil. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. "Don't forget the file gumbo at the very end, it makes a big difference. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Cut the vegetables: Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper (1 1/2 cups), 1 medium yellow onion (1 3/4 cups), and 3 celery stalks (1 1/2 cups). Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. 1 yellow onion - $0.62. Serve over hot cooked rice. People would line up for this authentic Cajun specialty. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 30 to 45 minutes. Here are eleven tips to make the best barbecue ribs you will ever eat. Set it on high heat and boil the chicken until the meat is almost falling off of the bone (about 1 to 2 hours). Hey Stephanie. Add chicken stock, grilled chicken . hot pepper sauce (such as Tabasco), or to taste, Cajun seasoning blend (such as Tony Chachere's), or to taste, uncooked medium shrimp, peeled and deveined, Black-Eyed Pea, Pork, and Mustard Green Gumbo, 'Momma Made Em' Chicken and Sausage Gumbo, 11 Gumbo Cooking Mistakes You May Be Making. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. 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.