Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

How do you make a Gumbo?

5 Answers

Relevance
  • Elle Z
    Lv 6
    1 decade ago
    Favorite Answer

    Easiest recipe Ever

    6 cups water

    1 package Zatarain's® Gumbo Base

    2 tablespoons oil

    2 pounds shrimp

    1 pound smoked sausage, cut into 1-inch cubes

    1 pack frozen/bagged ocra

    1 6-10 pack of frozen mini corn on the cob

    Directions

    1. Bring water, Gumbo Base and oil to boil in large saucepot on medium heat, stirring to dissolve any lumps. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

    2. Stir in ocra, corn, shrimp and sausage; cover. Simmer additional 30 minutes.

    3. I serve it over Zatarain's dirty rice (just follow the directions on the box.)

  • 1 decade ago

    This is a really good recipe for Spicy Vegetarian Gumbo!

    Ingredients:

    2 pounds collard greens, stems removed and chopped

    2 cups water

    1/4 cup vegetable oil + 2 tbsp

    1/4 cup flour

    2 onions, diced

    1 green bell pepper, diced

    4 stalks celery, chopped

    3 or 4 tomatoes, chopped

    1/4 cup hot sauce

    1 tsp file powder

    1/4 tsp cayenne pepper (or to taste)

    1/2 tsp thyme

    1/2 tsp oregano

    1/4 cup fresh parsley, chopped

    3 cloves garlic, minced

    6 cups vegetable broth

    2 bay leaves

    1 1/2 cups chopped okra

    1 16 ounce can kidney beans

    salt and pepper to taste

    1 1/2 cups rice, pre-cooked

    Preparation:

    In a large soup pot, boil the greens in two cups water for about ten minutes. Cover and allow to steam for 5 to 10 more minutes. Reserve the cooking water.

    In a separate small pot, whisk together the 1/4 cup oil and flour over low heat to form a roux, stirring continuously for about 10 to 15 minutes. Once it turns a dark reddish brown, remove from the heat and set aside.

    In a large soup or stock pot, sautee the onions, bell pepper, celery and tomatoes for a few minutes in the 2 tablespoons of oil, until just soft. Reduce the heat and add the hot sauce, file powder, cayenne, thyme, oregano, parsley and garlic and cook, stirring for one or two more minutes.

    Add the four and oil roux and the vegetable broth and stir well to combine. Add the cooking water from the collard greens and the bay leaves. Bring to a simmer, and allow to cook for 15 minutes.

    Add the collard greens, okra, kidney beans, and rice and cook for 5 more minutes. Remove bay leaves before serving.

    Mmmmmmmm! Gumbo!!! ;)

  • 1 decade ago

    There are tons of ways, but this is a basic way:

    1) In a big pot, melt 1 stick butter and into that butter, sprinkle 1/2 cup flour. Mix around and let simmer on low/medium heat, stirring often, for about 5-7 mins. Until the roux is golden brown. Don't burn the roux. Make sure you keep it moving around the pan. This is an important step for gumbo.

    If it starts to get too dark, lower heat and move on to step two immediately.

    2) Add in diced onions, celery, bell peppers (red and green), a sliced jalapeno (I leave the ribs/seeds in) and stir, cooking over low heat for another 1-2 mins.

    3) Raise heat and add in 3 cans chicken stock & 1 can water, diced (cooked) chicken breast, andouille sausage slices, 1 can diced tomatoes, salt & pepper, and a few dashes of tabasco.

    Stir.

    4) Add in 1 bay leaf, a couple cloves of chopped garlic, dried thyme, green onions, fresh chopped parsley, 1 tsp. garlic powder, 1/2 tsp. cayenne pepper, 1 T. cajun seasoning.

    Stir.

    5) Let simmer on low/medium heat for about 1-2 hours, stirring occasionally.

    6) In the last 10 minutes, add in lots of shrimp.

    7) Serve over bowls of rice.

  • Anonymous
    1 decade ago

    I just looked quick using http://recipestoolbar.com and it took about 15 seconds to find a gumbo recipe.

    You have to install the toolbar but it is free/safe and instantly puts any related recipe in existence right there and can be used to narrow down and find specific recipes. My cousin who is a chef told me about it.

    BTW...next time you have a recipe question you won't have to wait for answers or to find the exact recipe you want. Huge time saver..it will give you lots of ideas and options as well. Good luck! Hope that answer helps.

  • How do you think about the answers? You can sign in to vote the answer.
  • annie
    Lv 4
    1 decade ago

    CAPTAIN'S CHICKEN AND GUMBO

    2 chicken fryers, cut into pieces

    salt and pepper, to taste

    1/4 lb butter

    1 large onion, thinly sliced

    1 green pepper, thinly sliced

    2 cans (1 lb 12oz.) whole tomatoes in puree, chopped

    1/2 teaspoon garlic powder (or 3 whole cloves, minced)

    1 teaspoon salt

    1/2 teaspoon pepper

    2 tablespoons fresh parsley, chopped

    1/4-1/2 teaspoon thyme, crushed

    1 heaping teaspoon curry powder

    This recipe is for 2 meals served on consecutive days - Captain's Chicken, and Shrimp Gumbo.

    Season the washed, cut-up chicken with salt and pepper. Saute in a heavy bottomed skillet in 1/4 lb butter over high heat, turning to brown both sides (if butter begins to smoke or turn brown, remove pan from heat and add a tablespoon of olive or peanut oil). Remove chicken and add onion and peppers, frying until translucent. Combine remaining seasonings with tomatoes which have been chopped into large pieces, retaining the juice from the can (large pre-diced tomatoes can also be used). Cook over low heat for 5 minutes.

    Arrange chicken in a 3 quart casserole, cover it with the tomato sauce and refrigerate until ready to bake.

    Bake, covered, for 1 1/4 hours at 350°F. Serve over steamed rice. Store any remaining sauce under refrigeration for use the next day (or freeze for later).

    The next day, use the remaining sauce (about 2 quarts should remain) to make Shrimp Gumbo the following day, if desired, as follows:

    1 pkg frozen chopped okra 1 tablespoon butter sauce (from previous recipe) 1 can shrimp soup 1 lb shrimp, thawed or fresh

    Saute okra in butter; add shrimp and cook until shrimp 3-4 minutes; add soup and sauce. Cook until shrimp are done and serve over rice.

    Either of these dishes can be prepared in advance and frozen.

    CHICKEN AND SAUSAGE GUMBO

    3/4 cup all-purpose flour

    1/2 pound smoked sausage -- sliced

    3/4 pound chicken breasts -- cook and shred

    1 cup chopped onion

    1/2 cup chopped green pepper

    1/2 cup chopped celery

    8 cups water

    2 cloves garlic -- minced

    1 bay leaf

    1 1/2 teaspoons cajun seasoning

    1 teaspoon salt

    1/2 teaspoon dried thyme

    1/4 teaspoon black pepper

    1 tablespoon Worcestershire sauce

    dash hot sauce

    3/4 cup sliced green onions

    4 cups hot cooked rice

    Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions. Serves 8 to 10

    REAL CAJUN GUMBO

    1 onion chopped

    1 green bell pepper seeds removed and chopped

    1 cup of chopped celery

    Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside.

    1 cup cooking oil or shortening

    1 cup flour

    2 quarts warm water

    2 teaspoons Tabasco brand pepper sauce

    1 tablespoon Zatarain's Creole seasoning or Tony Chachere's

    2 cups okra, cleaned and sliced

    3 to 4 cups rice

    An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. In a 6 or 8 quart stew pot (black iron is preferred but whatever you have will suffice) mix 1 cup of oil and 1 cup of flour. Place over medium heat and stir continuously.

    NOTE: If you stop stirring it will stick and you will have to start over. Be sure to go over the entire bottom of the pot while stirring. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown, then finally to black.

    For this recipe, medium to dark brown is what is needed. This takes 10 to 15 minutes.

    At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Add the meat at this time, but not your seafood.

    Cook until meat starts to brown, then stir in warm water and seasonings. You are looking for a thicker-than-soup consistency but not as thick as stew. Add more or less water to achieve this. Bring to a simmering boil.

    Add the okra and seafood of your choice. Cook for one hour.

    Prepare rice and serve over rice in a bowl. Salt and pepper to taste and the Cajuns would add a little dash of File' (Ground sassafras) or you can use thyme, finely ground (but not as good).

    For a Creole Gumbo add tomatoes.

Still have questions? Get your answers by asking now.