Best Louisiana Gumbo Recipes

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.

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.

LOUISIANA SHRIMP GUMBO

Steps:

• Preheat a large, heavy-bottomed stockpot over medium heat.
• Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
• After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
• Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)

Steps:

• For the Roux.
• Heat bacon grease in large skillet.
• Add flour when melted.
• The mixture should be liquidy, If not add a bit more bacon grease.
• Stir mixture constantly over a med-high heat, be careful not to scorch.
• Stir until the mixture is the color of peanut butter.
• For Gumbo.
• Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
• Meanwhile in a large sauce pan, warm 3 cans of broth.
• Once onions are clear, stir in one can of broth, stir until smooth.
• Add roux mixture to saucepan of broth.
• Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
• Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
• Add skillet broth to sauce pan.
• Stir in Cajun seasonings and bouillon.
• Let simmer on low for 2 hours.
• Serve over cooked white rice.

LOUISIANA CHICKEN FILE GUMBO

Steps:

• Season chicken with salt, thyme, pepper, and cayenne.
• In an iron soup pot, heat oil over medium high heat until hot, then fry chicken until golden brown.
• Pour excess oil out of pot, and reserve for roux.
• Add onions, celery, and garlic to the pot with the chicken, and cook, uncovered, over low heat until onions are wilted.
• Season flour with Creole seasoning.
• In a heavy iron pot, heat the reserved oil over medium heat to make roux.
• When oil is hot, stir flour in gradually.
• Lower heat to very low, and cook to desired darkness - golden brown to chocolate brown, stirring constantly (It is VERY important that you continue stirring constantly).
• Pour excess oil off the top to prevent the gumbo from being too rich.
• Slowly stir in water, dissolving roux.
• Add the water to the chicken mixture.
• Allow to boil over medium low heat until meat is tender.
• Serve in soup bowls with rice.
• Just before serving sprinkle parsley and a dash of file on each serving.

LOUISIANA GUMBO ROUX

Steps:

• Mix all purpose flour and cooking oil to a peanut butter consistency.
• Spread about 3/4" thick in a baking dish.
• Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
• When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
• Add all remaining ingredients and your roux is complete!
• Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.

LOUISIANA GUMBO

Steps:

• In a large (I mean large) stockpot boil chicken (completely covered by 2 inches of water), chopped okra, celery, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now.
• Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes.
• Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
• Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
• Add the chicken and gumbo file to the pot and bring to a boil.
• I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.
• This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.

LOUISIANA CHICKEN GUMBO

Steps:

• Combine flour and salt in a plastic or paper bag.
• Add chicken pieces, close bag, and shake to coat well.
• Heat oil in a large, heavy Dutch oven over medium-high heat.
• Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.
• Remove chicken from pot and set aside.
• Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
• Return chicken to pot.
• Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
• Add okra and cook 10 minutes longer.
• Serve in bowls and top each serving with a scoop of rice.

LOUISIANA CHICKEN AND SAUSAGE GUMBO

Steps:

• Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into quarters. Brown sausage in a skillet, drain on paper towels. Chop garlic, onions and celery and brown in the sausage grease. Remove chicken, cut up into small pieces. Dissolve bouillon in chicken broth. Add soup to broth, continue to simmer, add more water as needed. Add garlic, onions and celery to broth. If using okra, add now. Add seasonings to taste to broth. If desired, you can add diced tomatoes (like ro-tel). Add chopped chicken and sausage to mix. Continue to simmer, covered.
• Now to make the roux: This is like making gravy - use remaining sausage drippings, add oil and heat in skillet. Sprinkle flour into oil, stirring constantly, until all added and mixed well. You may have to add more flour to get the right consistency, should spread slowly back out into pan when stirring/scraping the mixture. Stir constantly, do not let it burn. Cook until it is the color of dark peanut butter. Remove from heat. Slowly scrape the roux mixture into the slowly boiling gumbo mixture, stirring as you add it, and scraping the bottom of the gumbo pot for roux that settled to the bottom. BE CAREFUL as it will steam up quite a bit. Stir constantly until all roux thoroughly dissolved into gumbo. Let simmer for 30 min to an hour, stirring occasionally.
• Serve over cooked white rice. I like Jasmine rice.

BIG DADDY'S LOUISIANA GUMBO

Steps:

• Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour.
• reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven.
• Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side.
• Remove from pan and set aside.
• Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe.
• (The Roux).
• Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly.
• to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir.
• over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or.
• let spatter on skin (southern napalm) as it is extremely hot and scorches easily.
• (The Hard Part is almost Over).
• Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt.
• Cook for 5 minutes or so until the veggies are soft but not brown.
• Gradually whisk in hot stock a few cups at a time until all the stock is in the pot.
• Return the chicken to the pan and bring the mixture to a boil over high heat.
• Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes.
• Add shrimp and simmer 5 minutes longer.
• Serve over hot cooked rice and if desired minced parsley and file powder.
• Put out a bottle of hot sauce for those who like a little more heat.
• Notes.
• 1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux.
• Just remember in making the roux it is equal parts of flour to oil or lard.
• 2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough.
• Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux
• over medium low heat for 45 minutes to an hour but keep stirring.
• 3) This is a big pot, lots of room , if you like more shrimp add more
• I have added split crab claws to the gumbo at the same time the shrimp is added.
• Enjoy and.
• Laissez Les Bon Temps Roulez.

LOUISIANA SHRIMP AND EGGS GUMBO

Steps:

• Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water.
• Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.
• Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.

AMERICAN KITCHEN CLASSIC LOUISIANA GUMBO

Steps:

• Heat large saucepan or Dutch oven over medium heat. When hot, add sausage and cook 5 to 7 minutes or until sausage browns. Remove sausage from pan; set aside.
• Add chicken to pan; cook 5 to 7 minutes or until lightly browned (bottom of pan will be brown). Remove from pan; set aside.
• Add butter to pan; when melted, stir in flour and cook 10 minutes or until mixture is golden brown and nutty in aroma, stirring constantly. If it burns even slightly, throw it out and start over again.
• Add onion, bell pepper, celery and garlic to pan; stir to combine. Add broth and undrained tomatoes; bring mixture to a boil.
• Simmer 15 to 20 minutes or until thickened. Season with salt, pepper, thyme and red pepper. Add shrimp and okra to pan; cook 5 to 7 minutes more or until shrimp are pink and okra is warmed through.
• Return chicken and sausage to pan; cook 1 to 2 minutes or until hot. Remove from heat; stir in file powder just before serving. Serve over rice, if desired.

VEGETARIAN LOUISIANA GUMBO

Steps:

• To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour and increase heat to medium-high. Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat and set aside.
• To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil. Heat saucepan over medium-high heat and add garlic, onion, and pepper. Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.
• Add ¾ cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining ¼ cup broth into roux, and stir mixture into gumbo. Add thyme, coriander, and hot pepper sauce. Reduce heat to low. Cook for 10 minutes. Remove from heat, and serve.

LOUISIANA GUMBO RECIPE - (4/5)

Steps:

• Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly. Alternately, toast the flour in a pie plate in a 400°F oven for 20 minutes. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

MY LOUISIANA GRANDMOTHER'S GUMBO (MY VERSION)

Steps:

• Take a thigh/leg portion and separate the drumstick from the thigh.
• Skin all or half of the chicken pieces.
• Broil off the chicken and sausage until well-browned.
• Cut the sausages into 1/2" slices.
• Add olive oil and butter to a 5 to 6 quart pot on low heat.
• Add 1/3 c flour, the cayenne, nutmeg and wisk gently and quickly until it begins to thicken.
• Add enough juice from the tomatoes to stop the thickening and add the chicken and sausage pieces to the pot.
• Add all the tomatoes, the okra and the rough cut onions .
• Use the tomato can to add water to the pot to just cover the contents of the pot and bring to a boil.
• Using a wooden or plastic spoon that reaches the bottom of the pot and gently loosen any flour which begins to stick to the bottom.
• Reduce heat and simmer until chicken is almost falling off the bone.
• Adjust seasonings to taste and stir occasionally.
• Serve in big bowls and top with boiled rice.
• NOTE: SMALL BONE FRAGMENTS will be present so take care to screen each mouthful before chewing! Nice to have bread plates or saucers for each guest so that they can discard any bones.
• Great with a crispy warm, buttered baguette or garlic bread.
• VARIATIONS:.
• You can pull the chicken off the bone after broiling and cooling and add to the simmering pot until fully cooked and tender.
• We frequently add shelled, jumbo deveined shrimp to the ingredient list.
• Would translate to a slow-cooker easily if you don't require the meats to be broiled first.

SEAFOOD GUMBO (LOUISIANA STYLE)

Steps:

• In a large, heavy pot, heat the oil and add the flour. Stir constantly until a light brown roux is formed, then add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes and tomato purée, if you wish, and cook over medium heat for 10 minutes. (I know I sound like a broken record, but I'm not one of those people who likes tomatoes in my gumbo, but lots of people do. Your mileage may vary.) Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes. (If you wish a more rustic gumbo, you may add whole blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) With the gumbo on very low heat, add the shrimp 10 minutes before serving, the oysters and oyster liquor 5 minutes before serving, and the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through). Taste and correct seasonings. If you don't like okra, or if you just prefer to make a filé gumbo, remove from heat and sprinkle the filé powder on the surface of the gumbo, then cover and let stand for 15 minutes. Then uncover and stir to mix. Be careful if there are leftovers -- filé doesn't reheat all that well, and you must be careful to reheat gently. If the gumbo comes back to a boil after the filé has been added, it will get stringy. Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it.

LOUISIANA CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Steps:

• 1. Bring chicken, water, seasonings and veggies to boil in a large stock pot. 2. Once boiling, reduce heat to simmer and simmer for up to an hour or until chicken is tender, falling off the bone. 3. Remove chicken from stockpot and strain the broth reserving it for the gumbo. De-bone the chicken, shred and set aside. 4. Take reserved chicken stock and add it back to the stockpot. Add shredded chicken, sausage, veggies, seasonings and bouillon cubes. Bring to a boil. 5. Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally. 6. In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat. 7. Gradually add in flour whisking constantly. 8. **Note** A good roux takes about 30 minutes to make so be prepared to be whisking for a while lol My cajun buddies will tell ya, its done when its 2 beers in! 9. Keep stirring until your roux is a dark carmel brown in color. I've added step pics for start, middle and end results for a reference. 10. Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour. 11. Serve over hot cooked rice with gumbo file if desired.

DELICIOUS LOUISIANA GUMBO

Steps:

• 1. In a small skillet, add 2 Tbsp canola oil, brown chicken and sausage. Remove and set aside.
• 2. Add okra, garlic, onions and celery to skillet and saute until all veggies are wilted and onions are clear. Set aside.
• 3. a large dutch oven or soup pot add 1/4 cup of canola oil and 2 Tbsp. bacon grease. Heat over medium-high heat. (3-5 minutes)
• 4. Add flour and continually stir until flour browns to the color of peanut butter.
• 5. Stir in chicken broth, tomatoes, thyme, bay leaf, Cajun seasoning, vegetables, chicken, and sausage. Stir well; simmer for 30 minutes.
• 6. Add shrimp and cook for another 5 to 10 minutes or until shrimp is pink and cooked through. Add more Cajun seasoning to taste if desired.
• 7. Remove bay leaf and serve in a hot bowl over 1/4 cup cooked white rice.

LOUISIANA GUMBO

Steps:

• 1. Cook chicken, sausage, vegetables (except okra), and seasonings with enough water to cover for one hour.
• 2. Add remaining ingredients, except frozen okra and cook an additional 30 minutes.
• 3. Make roux* of flour & shortening and add to gumbo.
• 4. Add okra and cook additional 5 minutes.
• 5. Serve with white rice.

LOUISIANA GUMBO

Steps:

• 1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO hot Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes. Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice
• 2. The okra is your choice. Its good with or without.