BIG DADDY'S SEAFOOD GUMBO
Make and share this Big Daddy's Seafood Gumbo recipe from Food.com.
Provided by David04
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Make a roux by melting the butter in a small sauce pan over low heat and gradually sprinkling in the flour and immediately start stirring constantly until it reaches a nice golden brown color. This may take 10- 20 minutes. Remove from heat and continue stirring until cool. If black specks appear it is burned and you will have to start over.
- Add onions, celery and peppers and roux to a large pot over medium heat and saute until the vegetables are tender.
- Add in water, rice, tomatoes, okras, seasonings, Worcestershire sauce and tomato sauce.
- Reduce heat and simmer for 5 minutes.
- Add fish, raw shrimp and crawfish.
- Add more seasonings if needed.
- Continue cooking for an additional 10 - 20 minutes.
- Add the mussels and simmer an additional 5 minutes, once the mussels open, they are ready.
- The longer this cooks the better it tastes.
Nutrition Facts : Calories 234.8, Fat 9.2, SaturatedFat 3.9, Cholesterol 152.4, Sodium 501.5, Carbohydrate 11.7, Fiber 2.1, Sugar 4, Protein 25.5
AUTHENTIC NEW ORLEANS STYLE GUMBO
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
Provided by Lauren Allen
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BIG DADDY'S LOUISIANA GUMBO
Gumbo..... There will be shouts of joy coming from your family and friends while eating this...... Laissez Les Bon Temps Roulez
Provided by Big Daddy Cool
Categories Meat
Time 1h
Yield 10-15 serving(s)
Number Of Ingredients 21
Steps:
- Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour.
- reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven.
- Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side.
- Remove from pan and set aside.
- Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe.
- (The Roux).
- Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly.
- to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir.
- over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or.
- let spatter on skin (southern napalm) as it is extremely hot and scorches easily.
- (The Hard Part is almost Over).
- Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt.
- Cook for 5 minutes or so until the veggies are soft but not brown.
- Gradually whisk in hot stock a few cups at a time until all the stock is in the pot.
- Return the chicken to the pan and bring the mixture to a boil over high heat.
- Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes.
- Add shrimp and simmer 5 minutes longer.
- Serve over hot cooked rice and if desired minced parsley and file powder.
- Put out a bottle of hot sauce for those who like a little more heat.
- Notes.
- 1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux.
- Just remember in making the roux it is equal parts of flour to oil or lard.
- 2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough.
- Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux
- over medium low heat for 45 minutes to an hour but keep stirring.
- 3) This is a big pot, lots of room , if you like more shrimp add more
- I have added split crab claws to the gumbo at the same time the shrimp is added.
- Enjoy and.
- Laissez Les Bon Temps Roulez.
BIG CHARLIE'S GUMBO
This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.
Provided by Eric Bernabe
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h
Yield 10
Number Of Ingredients 24
Steps:
- Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
- In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
- Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 15.2 g, Cholesterol 146.8 mg, Fat 26.9 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 11.5 g, Sodium 1047.9 mg, Sugar 5.4 g
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
LOUISIANA GUMBO
This recipe certainly reflects our area of the country. It really is a meal in itself.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 473 calories, Fat 22g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 646mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
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- Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
- De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
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