Gumbo recipe?

[alexandria674]

I have been looking all over the place for a good gumbo recipe, online..in books and for some reason, I havn't found one that catches me.

Can anyone send a recipe?

P.S. Has to be spicy.
P.P.S Something full of andouille sausage if possible.

 

[The Mystery Machine]

Here is a video of Carla's Crawfish Gumbo, from "Top Chef"....

http://209.81.89.10/top-chef/videos/carlas-crawfish-gumbo

 

[Pop Daddy]

gumbo is a food

 

[alldiz]

I mixed a few recipes and came up with this.

2 onions
celery about 6 stalks
2 green peppers(frying)
chicken stock( I use like 4 cartons of the swanson.)
2 cans tomato juice(sacramento)not V8
frozen bag of sliced Okra
1/2 cup raw white rice
1/3 to 1/2 cup hot sauce....taste for your preference....

2 1/2 pds hot sausage....or andoulle

In soup pot....Brown sausage in some oil. Take out and saute the veges(in sausage grease)I know.......wait for the okra for last few minutes.
When veges are soft....sprinkle 2 tablespoons of flour onto and mix rapidly for a minute.....
Add chicken stock tomtato juice, hot sauce. Cook for 10-15 minutes slow boil....Simmer boil. Then add the rice and slice the sausages and put in. Cook for 10 minutes...shut fire off.

Delicious.....all that is needed is some crusty bread. This soup is seriously good.
Kerri

edit...as you are cooking sausage start defrosting okra bag

 

[HighClass]

To the poster above-ALL gumbos start with a dark roux and DONT have tomato sauce!
And noone in "Gumbo country" cooks the rice IN the gumbo-we all have rice cookers!

Here is Emeril's's

http://www.emerils.com/recipe/7678/Chicken-and-Smoked-Sausage-Gumbo

Add Tasso or andouille to this . We also add some cut okra .
Personally-I prefer to brown the individual chicken pieces before adding to the gumbo.And a bay leaf or 2.

 

[cajunmommy]

After a quick read through, Emeril's recipe is close to my own. However, I prefer to brown off my chicken 1st, set aside, then add to the broth. It cuts down on the total simmering time.

Watch your roux - you need to go dark (at least peanut butter or copper penny brown) to get good flavor development, but do it slowly & STIR, STIR, STIR! Burnt roux will absolutely ruin your dish, & you'll have to start over.

Rice is important. I echo the above poster in that no self-respecting gumbo cook here prepares the rice in the gumbo broth. It's done separately, then added to the bowl with the gumbo ladled over.

I cook my rice the old-fashioned way. If you don't have access to a rice cooker, using Uncle Ben's converted or one of those similar would be OK in a pinch (although it would send my late DMIL into a tizzy! )

Good Luck!

 

[NotUrsula]

1/2 cup of raw rice for the ENTIRE POT of gumbo? Tee-hee; that's funny.

A normal serving (12 oz bowl) of gumbo in gumbo country will include approx. 3/4 cup cooked rice per serving, placed in the bowl before the gumbo is ladled in. We would normally make 2 cups of (raw) rice for our family of four, because the boys tend to go back for seconds. I also make my rice the old-fashioned way again, since my rice cooker died, and I just don't feel like devoting any counter space to it anymore. Good rice is essential; I buy jasmine rice in 25 lb. sacks.

Cooking the rice in the gumbo messes up the freezing properties of the soup. Gumbo is one of those things that is actually improved by freezing, but not if there is rice in it when it is frozen. Freezing makes the rice mealy, and it will taste too starchy when thawed.

Here's John Folse's version, which is similar to the one I use. You can make the roux with less oil, though:

http://www.jfolse.com/recipes/soups/chicken10.htm

I prefer to pre-cook the chicken to strip it and use the broth in the gumbo, because I hate dealing with chicken skin in my gumbo, and when you put it in whole, some of that skin WILL manage to elude you.

 

[Inigo]

This recipe gets raves from everyone to whom I've served it. I never measure anything, BTW, and it always tastes good.

Shrimp, Okra and Andouille Sausage Gumbo

Makes 8 servings

Ingredients:

1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
freshly cooked long-grain rice
2 tomatoes, seeded and diced

Preparation:

Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.

Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes

Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes