Best 3 Barbs Gumbo Recipes
**Gumbo: A Flavorful Journey Through Louisiana's Culinary Heritage**
Gumbo, a Louisiana culinary gem, is a hearty and flavorful stew that embodies the state's rich cultural heritage. This versatile dish, with its origins in the Creole and Cajun communities, is a delectable fusion of diverse culinary influences. Whether you prefer a seafood-centric gumbo, a protein-packed version with chicken or sausage, or a vegetarian delight, there's a gumbo recipe to tantalize every palate.
**Variations Explored in the Article:**
1. **Classic Chicken and Sausage Gumbo:** Experience the traditional gumbo with a delicious blend of tender chicken, savory sausage, and the "holy trinity" of Cajun cuisine – bell peppers, celery, and onions.
2. **Seafood Gumbo:** Dive into the bounty of the sea with a seafood gumbo brimming with succulent shrimp, crab, and fish. The briny sweetness of the seafood harmonizes perfectly with the aromatic broth.
3. **Vegetarian Gumbo:** Delight in a meatless gumbo that bursts with flavor. A medley of vegetables, including okra, bell peppers, and corn, takes center stage, delivering a satisfying and nutritious meal.
4. **Duck and Andouille Gumbo:** Embark on a culinary adventure with a gumbo featuring succulent duck meat and spicy andouille sausage. This unique combination imparts a rich and smoky flavor that captivates the senses.
5. **Pheasant and Smoked Sausage Gumbo:** Indulge in a game-changing gumbo that showcases tender pheasant and smoky sausage. The distinct flavors of these ingredients create a harmonious and unforgettable taste experience.
6. **Country Ham and Tasso Gumbo:** Experience the Southern charm of a gumbo featuring country ham and tasso, a seasoned smoked pork. These ingredients add a salty and smoky depth of flavor that is sure to delight.
BBQ GUMBO
Steps:
- For the roux: Preheat the oven to 400 degrees F.
- Mix flour and oil well in a wide, flat-bottomed oven-safe pot such as a cast-iron skillet. Bake, stirring every 15 to 20 minutes, until it reaches a dark brown color and has a strong nutty smell, up to 2 hours. Pour off and reserve excess oil that is left on top of the finished roux.
- For the broth: Meanwhile, using a large stockpot, heat the stock to a low boil and place in smoked rib bones and chicken bones. Simmer on low for about 2 hours to enrich broth with smoke flavor and collagen from the bones.
- In a large stockpot over medium-high heat, add 1/2 cup of the leftover oil from the roux and heat until it is shimmering.
- Add the celery, green peppers and onions, and sweat them until tender, fragrant and translucent. Add the garlic and continue to cook briefly until fragrant. Add the roux and stir to combine with the vegetables until it forms a well-amalgamated paste. Add about three-quarters of the broth. Bring to a low boil, then add the Cajun seasoning, rib meat, chicken meat and pork sausage. Simmer on low heat for 45 minutes.
BARB'S GUMBO
This is my recipe for gumbo. I have made it with shrimp or chicken. We like it either way. You can make it as spicy as you like . We do not care for it to spicy or hot.
Provided by Barb G.
Categories Gumbo
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Add oil to skillet, heat over medium heat add the flour, to make a roux.
- (It is ready when it's color matches that of a penney).
- This may take about 15 minutes.
- Stir in onion, celery, bell pepper, garlic, and black pepper.
- Cook over medium heat about 3 minutes or till vegetables are crisp tender.
- Gradually stir in chicken broth, tomatoes, salt, Worcestershire sauce, pepper sauce, corn, okra, Basil, thyme, cumin and bay leaf.
- Bring to boiling point; reduce heat.
- Cover and simmer for 20 to 30 minutes.
- Add SHRIMP during the last 5 minutes.
- Serve over Rice.
- This can also be made with chicken, if using chicken.
- Use chicken breast cut in chunks Add during the last 20 to 30 minute cooking time.
- Smoked sausage is also good added with the chicken.
- I have added a can of crabmeat to the shrimp version.
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
Tips:
- Use a large pot to make the gumbo. This will help to prevent the gumbo from boiling over and will also give you plenty of room to stir.
- To make the roux, use a heavy-bottomed pot and stir constantly. This will help to prevent the roux from burning. If the roux does burn, discard it and start over.
- Add the vegetables to the pot in order of hardness. This will help to ensure that all of the vegetables are cooked evenly.
- Do not add the okra to the gumbo until the end of the cooking time. This will help to prevent the okra from becoming slimy.
- Serve the gumbo over rice. The rice will help to absorb the flavorful broth.
Conclusion:
Gumbo is a flavorful and versatile dish that can be enjoyed by people of all ages. With its unique blend of flavors and textures, gumbo is sure to be a hit at your next party or gathering. So next time you're looking for a delicious and easy-to-make meal, give gumbo a try!
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