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Cajun Gumbo Recipes

We get alot of requests for gumbo recipes here at Recipe Source. To help you get the most out of our recipes, we put together this guide to perfect gumbo.

To help you get the most out of our recipes, we put together this guide to perfect gumbo.

Gumbo is a traditional stew served in Louisiana . There is no set formula for gumbo. Even though it derives its name from the African word for okra, gumbos don't always contain okra.

Gumbo usually consists of one or more meats such as chicken, duck, sausage, or ham. Seafood gumbos can be fish or shellfish, or a mixture of the two.  There are also gumbos that combine meat and seafood.

As for vegetables, gumbo always contains the Trinity of Cajun cooking- bell pepper, onions, and celery. Beyond those staples, you may find okra, tomatoes, or mirlitons, a gourd-like fruit.

The first step with all gumbos is making a roux (pronounced roo) . This is done by cooking flour in oil or butter until it turns nut-brown or darker. The roux  provides flavour, colour and thickening for the gumbo. ( See Roux Recipe Page )

So now that you're well versed in the way of gumbo, here are some great gumbo recipes to try.

Spice Seafood Gumbo:
1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves Garlic, minced
4 15 oz cans chicken broth
2 28 oz cans chopped tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 Tablespoons Creole seasoning
1 teaspoon pepper
2 pounds shrimp, peeled
1 quart oysters, undrained
1 pound crab meat
1 pound catfish fillets, cut into small cubes

In a large skillet,  make a roux by combining oil and flour. Cook over medium heat for 20 minutes, stirring constantly, until roux is golden brown, . Stir in onion, celery, and garlic; cook 10 minutes, stirring occasionally. Transfer mixture to a Dutch oven. Add everything else EXCEPT the seafood. Simmer 2 hours, stirring occasionally.
Add oysters, crab meat, and fish to pot simmer 10 to 15 minutes. While pot is simmering, Peel and devein shrimp. Add shrimp, turn off heat, and simmer for 3 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and sprinkle with file if desired.

Chicken and Sausage Gumbo:
3/4 cup Flour all-purpose
14 ounces of smoked sausage slice 1/4 thick
18 ounces Chicken breast halves
1/2 cup Green pepper chopped
1/2 cup Celery chopped
1 cup Onion chopped
2 quarts hot Water
3 Cloves minced Garlic
2 Bay leaves
2 teaspoons Cajun seasoning
1/2 teaspoon Thyme
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce
1/2 cup Green onion chopped
4 cups cooked Rice
1/4 cup Chicken broth
1 teaspoon Olive oil

Place flour in a pan and bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and sauté vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.

Chicken and Seafood Gumbo with Sausage:

1 C oil
1 C  flour
1 C  chopped onion
1 C  chopped bell peppers
1 C  chopped celery
6 quarts water or chicken broth
1 large fryer (3 to 4 lbs), cut into serving pieces
1/4 C oil
1 lb sliced smoked sausage
2 bay leaves
2 lbs. deveined shrimp
3 dozen oysters
1/2 C chopped parsley
salt and pepper to taste

Heat oil in a 6 to 8 quart pot, add flour and cook until dark brown. Add onions, bell pepper, and celery and cook until soft. Add water or chicken broth to roux, mix thoroughly and bring to a boil.

Saute chicken in 1/4 C of oil. When chicken has browned, add to broth and let simmer. Saute smoked suasage and add sausage and bay leaves to broth. When chicken is tender, add oysters, shrimp, green onions and parsley and cook 10 to 15 mins. (or until shrimp are cooked). Salt and pepper to taste. Serve gumbo over rice. Serves: 12 to 14  Cut down as needed.

Gumbo O Yea:  "O SO Good"

1 chicken , cut up
2 tablespoons Creole seasoning
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage finely, diced (or any spicy sausage such as Kielbasa)
4 cups hot cooked rice

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with Creole seasoning. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.

In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Make a roux by whisking in 1 cup of the remaining flour and stiring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.

Transfer roux and vegetables to a Dutch oven. Add stock to roux and vegetables and bring to a boil. Reduce heat to simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Adjust seasonings and serve in bowls over the rice.
( Seves 10 ) Cut down as needed.

Jambalaya: "O SO GOOD"

2 1/2 Lb meat, some combination of pork chops chicken,  Andouille, or smoked or Italian sausage
2 medium onions
2 bell peppers, and or bunch scallions
Cajun Creole spice (you can approximate 
with equal amounts of black, Cayenne, and white pepper; some garlic
powder, and salt)
2  Tbsp. parsley
2 C uncooked rice

If the meat has bones, boil it until it's reasonably easy to get it off  the bone. (save the stock)

Dice up meat, fry it until some fat is rendered, add diced up veggies, fry until they are coated with fat and begin to soften. Add some spice and herbs, toss around until the meat and veggies are coated. Add water, bring to a boil.

Boil simmer until the meat is over half done. (taste the stock occasionally to make sure the spices are ok)  Add the rice and cook until the rice is done. Serve with Tabasco and bread. One of our favorite Cajun dishes.

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