Best Creole Style Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GUMBO STYLE CHICKEN CREOLE



Gumbo Style Chicken Creole image

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

¼ cup vegetable oil
¼ cup all-purpose flour
1 green bell pepper, chopped
1 medium onion, chopped
2 cups cooked chicken, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
3 dashes hot sauce, or to taste
½ cup chicken broth, or as needed

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-STYLE SHRIMP AND SAUSAGE GUMBO



Creole-Style Shrimp and Sausage Gumbo image

Make and share this Creole-Style Shrimp and Sausage Gumbo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Gumbo

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs small shrimp, shells removed and reserved
1 cup bottled clam juice
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour, preferably bleached
2 onions, chopped fine
1 red bell pepper, seeded and chopped fine
1 celery rib, chopped fine
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves
1 lb smoked sausage, cut into 1/4-inch slices (andouille or kielbasa)
1/2 cup minced fresh parsley
4 scallions, sliced thin
pepper

Steps:

  • Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
  • Decrease heat to med-low and simmer for 20 minutes.
  • Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
  • Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
  • Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
  • Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
  • Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
  • Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
  • Stir in the remaining stock.
  • Increase the heat to high and bring to a boil.
  • Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
  • Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
  • Stir in the shrimp and simmer until cooked through, about 5 minutes.
  • Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
  • Remove the bay leaves and serve immediately.

Nutrition Facts : Calories 408.9, Fat 30.8, SaturatedFat 7.2, Cholesterol 143, Sodium 1321, Carbohydrate 12.2, Fiber 1.5, Sugar 2.7, Protein 20.2

GUMBO STYLE CHICKEN CREOLE



Gumbo Style Chicken Creole image

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

1/4 cup oil (for frying)
1/4 cup all-purpose flour
1 green bell pepper, chopped
1 onion, chopped
2 cups cooked chopped chicken breasts
1 (14 1/2 ounce) can diced tomatoes with green chilies, with liquid
1 (4 1/2 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 garlic cloves, minced
1 teaspoon soy sauce
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 dashes hot sauce

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.

GUMBO CREOLE STYLE (SALLYE)



Gumbo Creole Style (Sallye) image

If you love Cajun food, you're going to love this recipe. Bonus: It's easy to make.

Provided by sallye bates

Categories     Fish Soups

Time 50m

Number Of Ingredients 13

1/4 c olive oil
1/3 c all purpose flour
1/2 lb thick sliced okra, preferably fresh
1 medium chopped onion
1 medium green bell pepper, chopped
3 ribs chopped celery
1 lb uncooked shrimp, peeled & deveined
1/2 lb shredded crab meat or diced white fish
2 clove minced garlic
2 Tbsp **creole seasoning
2 c chicken broth
2 can(s) petite diced tomatoes (14 oz ea)
4 green onion, trimmed and chopped including green shoots

Steps:

  • 1. In a large heavy pot over medium heat, cook oil and flour, stirring constantly, for about 15 minutes, until you have a copper colored roux. Add okra, onion, celery, peppers, and garlic into pot with roux; continue cooking for 5 minutes, stirring constantly. Add tomatoes and broth into pot and bring to a boil. Add seasoning and seafood into pot and simmer for 10 minutes, stirring occasionally. Divide into serving bowls and top with green onions.
  • 2. ** You can use commercial creole seasoning such as Zatarain's if you don't want to make your own. Here is the recipe to make your own : https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html?r=2 For spicier gumbo, use 3 tablespoons creole seasoning or add 1 dash tabasco sauce You may also add 1/2 lb smoked sausage to mixture for extra flavor
  • 3. Good served over cooked steamed rice.
  • 4. NOTE: IF YOU ARE ALLERGIC TO SHELLFISH, AS MANY OF US ARE JUST SUBSTITUTE CHICKEN AND SAUSAGE FOR THE SHRIMP & CRAB. FROZEN OKRA IS ACCEPTABLE IF FRESH IS NOT AVALABLE. THAW IN COLANDER SO THAT LIQUID DRAINS OFF OF IT BEFORE YOU START COOKING IT.

CREOLE-STYLE GUMBO



CREOLE-STYLE GUMBO image

Categories     Soup/Stew     Chicken     Shellfish     Stew     Sausage     Winter

Yield 6-8 SERVINGS

Number Of Ingredients 16

3/4 cup plus 1 Tbs. flour
1/2 cup vegetable oil
1 medium onion, minced
1 green bell, chopped medium
1 celery rib, chopped fine
5 cloves of garlic, minced
1 tsp. fresh thyme or 1/4 tsp. dried
3/4 tsp. cayenne
1 small can diced tomatoes, drained
3 3/4 cups chicken broth
1/4 cup fish sauce
2 # bone in, skinless thighs, trimmed
salt and pepper
8 oz. andouille sausage, halved length wise and slice 1/4" thick
2 cups frozen okra, thawed
2# large shrimp, peeled and deveined

Steps:

  • 1. Adjust oven rack to lowest position and heat to 350 degrees. Toast 3/4 cup flour in a large dutch oven over medium heat, stirring constantly, until it just begins to brown, about 5 minutes. 2. Off heat whisk in the oil until smooth. cover the pot, transfer to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. Remove the pot from the oven and whisk the roux to combine. (The roux can be cooled and stored in an airtight container for up to a week.) 3. Stir onions, bell pepper, and celery into the hot roux and cook over medium heat, stirring often, until vegetables are softened, about 10 minutes. Stir in remaining 1 Tbs. flour, garlic, thyme and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until they look dry, about 1 minute. Gradually add in the broth and fish sauce, scraping up any browned bits and smoothing out any lumps. 4. Season the chicken with salt and pepper, add it to the pot, and bring to a boil. Cover and reduce heat to a gentle simmer, and cook until chicken is cooked through and tender, about 40 minutes. 5. Skim any fat that has accumulated on the top. Transfer the chicken to a plate, let cool slightly and shred into bite size pieces, discarding bones. Stir in the chicken, sausage and okra and return to a simmer and allow to heat through, about 5 minutes. 6. Stir in the shrimp and continue to simmer until cooked through about 5 minutes. Season the gumbo with salt and pepper and serve with rice.

Related Topics