Best Mrs Elies Creole Gumbo Recipes

Quick & Easy Creole Gumbo image

Provided by Culinary School Dro

Categories Gumbo

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 celery ribs, chopped
4 -6 garlic cloves, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons creole seasoning (to taste)
1 teaspoon dried thyme leaves
salt & freshly ground black pepper
1 large chicken, cut into pieces (young hen preferred)
2 lbs smoked sausage, cut into 1/2-inch pieces
2 lbs fresh shrimp
1 bunch scallion, tops only, chopped (green onions)
2/3 cup chopped fresh parsley
gumbo file powder (Feelay)

Steps:

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add shelled and deveined shrimp, the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.
Accompany with lots of hot, crispy French bread or serve in bread bowls.
Make sure to have plenty of Tabasco sauce on hand to give it a kick.

Nutrition Facts : Calories 788.8, Fat 56, SaturatedFat 13.9, Cholesterol 208.9, Sodium 1584.2, Carbohydrate 25.4, Fiber 1.8, Sugar 8, Protein 43.8

Creole Gumbo image

Provided by Karen From Colorado

Categories Gumbo

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup chopped onion
1 clove garlic, minced
3 teaspoons butter or 3 teaspoons margarine
3 teaspoons all-purpose flour
1 (16 ounce) can tomatoes, cut up
1 1/2 cups water
1/2 cup green pepper, chopped
2 bay leaves
1 teaspoon dried, crushed oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4-1/2 teaspoon bottled hot pepper sauce
2 cups fresh okra or 2 cups frozen okra
2 (4 1/2 ounce) cans shrimp, drained
1 (7 ounce) can crabmeat, drained,flaked and cartilage removed
hot, cooked rice

Steps:

Cook onion and garlic in butter until onion is tender.
Stir in flour.
Cook, stirring constantly until flour is browned.
Stir in the tomatoes, water, green pepper, bay leaves, oregano, thyme, salt and hot sauce.
Bring to boil.
Reduce heat and simmer, covered, for 20 minutes.
Remove bay leaves.
Stir in the okra.
Bring to boil and simmer for 5 minutes.
Stir shrimp and crab meat into okra mixture.
Cook about 5 minutes longer or until heated through.
Serve gumbo over hot rice.
(Traditionally, rice is mounded in heated soup plates and the gumbo is spooned around it).