Best 3 Best New Orleans Gumbo Recipes
**Discover the Enticing Flavors of New Orleans Gumbo: A Culinary Journey through Three Distinct Recipes**
In the heart of Louisiana's vibrant culinary scene, gumbo reigns supreme as a dish that embodies the region's rich cultural heritage. This flavorful stew, a testament to New Orleans' diverse culinary influences, is an amalgamation of African, French, and Spanish traditions, resulting in a symphony of flavors that tantalize the taste buds.
Our culinary journey begins with the **Classic Creole Gumbo**, a traditional recipe that forms the foundation of this iconic dish. This version showcases the holy trinity of Cajun cooking: celery, green bell pepper, and onion, sautéed until softened and infused with aromatic spices. A rich, flavorful roux, the backbone of any great gumbo, provides a deep, earthy foundation for the succulent shrimp, tender chicken, and smoky andouille sausage that grace this hearty stew.
Next, we venture into the realm of the **Seafood Gumbo**, a celebration of the Gulf of Mexico's abundant bounty. Plump shrimp, flaky fish, and succulent crabmeat take center stage in this seafood extravaganza, enveloped in a velvety broth infused with the essence of the sea. The addition of okra lends a unique texture and subtle vegetal flavor, while a sprinkling of filé powder adds a touch of herbal complexity.
Finally, for those seeking a vegetarian delight, the **Vegetable Gumbo** offers a vibrant symphony of colors and flavors. An array of fresh vegetables, including okra, bell peppers, corn, and tomatoes, dance harmoniously in a savory broth, creating a wholesome and satisfying meal. Meatless does not mean flavorless in this rendition, as the vegetables' natural sweetness and the aromatic blend of spices create a captivating culinary experience.
Whether you prefer the classic Creole, the seafood extravaganza, or the vibrant vegetarian delight, each gumbo recipe presented here embodies the spirit of New Orleans: a melting pot of cultures and flavors that come together to create a dish that is both comforting and exhilarating.
NEW ORLEANS "BEST" GUMBO
From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters. This crowd-pleasing dish might feature a long ingredient list, but the preparation itself is relatively simple. Grab a knife and get to work-you won't regret it for a minute.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 15
Number Of Ingredients 22
Steps:
- In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
- Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
- Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
Nutrition Facts : Calories 320, Carbohydrate 13 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg
BEST NEW ORLEANS GUMBO
You'll feel like you're back on Bourbon Street when you get a taste of this classic New Orleans staple.
Provided by LINDA BAILEY
Categories Vegetables
Time 1h45m
Number Of Ingredients 15
Steps:
- 1. In a 10-inch frying pan, melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.
- 2. Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
- 3. Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.
NEW ORLEANS "BEST" GUMBO
From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters. This crowd-pleasing dish might feature a long ingredient list, but the preparation itself is relatively simple. Grab a knife and get to work-you won't regret it for a minute.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 15
Number Of Ingredients 22
Steps:
- In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
- Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
- Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
Nutrition Facts : Calories 320, Carbohydrate 13 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg
Tips:
- Use a flavorful stock: A good stock will provide the base flavor for your gumbo, so don't skimp on it. You can use a store-bought stock or make your own using chicken, shrimp, or crab shells.
- Sauté your vegetables: Sautéing the vegetables (the "holy trinity" of celery, bell pepper, and onion) in a little oil before adding them to the gumbo will help to bring out their flavor.
- Cook the seafood properly: Seafood is a delicate protein, so it's important to cook it carefully. Overcooking will make it tough and rubbery.
- Use a good roux: A roux is a mixture of flour and fat that helps to thicken the gumbo. The darker the roux, the richer the flavor. You can buy a store-bought roux or make your own.
- Don't overcook the gumbo: Gumbo is a hearty stew, but it doesn't need to be cooked for hours. Once the seafood is cooked through, the gumbo is ready to serve.
Conclusion:
New Orleans gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich flavor and hearty ingredients, it's sure to become a favorite in your household. Whether you're making it for a special occasion or just a weeknight meal, you're sure to enjoy this classic New Orleans dish.
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