Forget the Others, THIS is How you Make Gumbo
You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.
Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.
This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.
I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.
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Ingredients for this recipe:
• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼ thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste
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How to make authentic Louisiana Gumbo
Gumbo, original recipe published February 21, 2011
#gumbo #louisianagumbo #gumborecipe
My goal is to share recipes from Back in the Day!
Remember! Mardi Gras is Tuesday, February 13, 2024. Learn to make authentic Louisiana Gumbo. Gumbo is really neither a stew nor soup. It originated in South Louisiana during the 18th century. It is made from a strongly-flavored stock, meat, or shellfish, a thickener, includes what folks from Louisiana like to call the Holy Trinity celery, bell peppers, and onions; is thickened with okra, and filé powder (dried and ground sassafras leaves). Gumbo starts with a dark roux, made of flour and fat, and there are several varieties of gumbo; sausage and chicken, duck, shrimp, oyster, you name it someone has made a gumbo with it.
Below is the Cooking with Denay original recipe for Chicken and Smoked Sausage Gumbo
Note: The cast iron pot I used for this recipe was passed down several generations and will one day go to my daughter who will become a Gumbo Queen in her own right. If you want to purchase a great Gumbo Pot see the link below. The one thing I love about it is there are heatproof handles that you can also purchase. My Gumbo pot handles get hot as heck, so oven mitts are needed. You may want to start your own Gumbo Pot tradition.
Below is the link for the Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart
Tip:
**When purchasing Gumbo File, which is ground sassafras leaves, check the ingredient label carefully since some companies will cut the ground sassafras leaves with ground thyme, which gives the Gumbo File a bitter taste.
**If you select to use tomatoes in your Gumbo, *which is not in our recipe, remember, tomatoes have citric acid which is slightly less acidic than vinegar and may sour the taste of the Gumbo over time.
**If you want more flavorful stock, make it from scratch if you do not want to use store-bought chicken stock; and you can use chicken thighs and legs (dark meat) which is also more flavorful. I use chicken breast to reduce the calories, but that is a personal preference.
Below is the Cooking with Denay original recipe for Chicken and Smoked Sausage Gumbo
Note: If you have a bit of fear about making the roux, you can purchase it from a company in Opelousas, LA. The product is called Savoies Real Cajun Old Fashioned Dark Roux and has been around for more than 60 years.
Denay's Authentic Louisiana Gumbo
4-6 large servings
2 ½ pounds raw chicken, skinned and cut up (white and dark meat or all dark meat)
Chicken rub for the chicken
¼ cup dried parsley
½ teaspoon of sea salt
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
Canola oil
Combine chicken with chicken rub and set aside in a bowl, covering with plastic wrap. Heat a medium sauté pan; sauté chicken rubbed in seasoning, and cook for 10-12 minutes. Do not overcook. Set aside.
Making the roux.
In a large stockpot or Dutch oven
Add ½ cup vegetable oil and ½ cup flour, cook on medium heat, and allow the roux to brown, reduce heat to prevent burning, and cook until chocolate brown. When dark chocolate brown, add all chopped vegetables.
Sauté vegetables in roux on medium-high heat, for 5 minutes, reduce heat, and add butter (yes, it makes a difference) sausage, ham, herbs, and spices. Cook on low-medium heat for 15 minutes.
Set up the vegetables in a bowl, put all seasonings in a bowl, and set them aside.
Ground red pepper (cayenne)
1 ½ cups chopped onions
1 ½ cups chopped green onions
1 ½ cups green bell peppers
1 cup chopped celery
1 large whole bay leaf
1 teaspoon of sea salt
1 teaspoon white pepper
2 teaspoons dry mustard
1 teaspoon ground red pepper (cayenne)
1 ½ teaspoon gumbo file (file powder is ground sassafras leaves; make sure the file powder is not cut with thyme, a common practice) Purchase Gumbo File powder
2 teaspoons ground cumin
½ teaspoon black pepper
1 teaspoon thyme
1 teaspoon minced garlic
4 tablespoons butter
½ pound smoked sausage (Polish sausage (kielbasa), cut into tiny cubes
¼ pound smoked ham (Cut into tiny cubes)
2 teaspoons minced garlic
16-ounce bag of frozen cut okra or (fresh okra, washed and cut into 1/4-inch rounds)
Cook the vegetables, sausage, ham, and spices/herbs for 15 minutes, then add 8 cups of low-sodium chicken stock (May use homemade chicken stock, just reduce the sodium); and 1 teaspoon of minced garlic, bring to a boil for 5 minutes of; then add the okra and allow your gumbo to cook on low for 40 - 45 minutes. Turn off, and let the gumbo set for 10 minutes and serve over steamed rice, remember to remove the bay leaf.
Enjoy!
Animation: GoAnimate
Camera: Canon Vixia HFR700
Featured Song: Morning Stroll -- YouTube Audio Library
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Gumbo 101 with Chef Leah Chase
What goes into an authentic Louisiana Gumbo? In restaurants, kitchens and cookbooks all over America, you find menu items masquerading as Louisiana Gumbo. So, how do you know it’s the real thing? The iconic Queen of Creole Cuisine, New Orleans Chef Leah Chase has the scoop on gumbo. Watch this episode to make sure your next bowl is the real deal.
~~~
Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor: Donald D.Ray! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Mike Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
Seafood Gumbo Recipe | #SoulFoodSunday
Seafood Gumbo Recipe | #SoulFoodSunday - Here's another drop for #SoulFoodSunday playlist. This is a delicious and easy to follow Seafood Gumbo Recipe. This Seafood Gumbo is full of shrimp, crab, and sausage and it has a nice smooth kick to it as well. Enjoy!
Seafood Gumbo Ingredients
2 - 3 lbs. Peeled and Deveined Shrimp (large)
1 - 2 lbs. Anduille Sausage
1 lb. Lump Crab Meat (optional)
2 lbs. King Crab Legs
1.5 lbs. Snow Crab Legs
2 (32 ounce) Chicken Broth
1/2 cup Vegetable or Canola Oil
1 cup All Purpose Flour
1/2 cup Butter (divided)
1 - 2 cups finely chopped Yellow Onion
1 cup finely chopped Green Pepper
1 cup finely chopped Celery
2 tbsp minced Garlic
1 tbsp Cajun or Creole Seasoning (Creole Kick)
1 tbsp Worcestershire Sauce
1 12 oz. bottle of Beer
1 tsp dried Thyme
3 - 5 Bay Leafs
1/2 cup Green Onions (tops diced)
1-4 cup fresh Parsley
Serve with white rice.
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