**Experience the vibrant flavors of Louisiana with our tantalizing Cajun Vegetable Gumbo!** This classic Southern dish is a delectable medley of fresh vegetables, savory spices, and hearty broth, all simmered to perfection. Indulge in the goodness of okra, bell peppers, tomatoes, corn, and more, harmoniously blended in a rich, flavorful broth. Relish the aromatic trinity of onions, celery, and bell peppers, sautéed to perfection and infused with the warmth of Cajun spices. Customize your gumbo with the protein of your choice, whether it's succulent shrimp, tender chicken, or smoky sausage. Dive into the depths of flavor with our carefully curated collection of gumbo recipes, each offering a unique twist on this Louisiana staple. From the traditional Cajun Vegetable Gumbo to the hearty Chicken and Sausage Gumbo, and the seafood extravaganza of Shrimp and Okra Gumbo, we've got you covered. Embark on a culinary journey that celebrates the vibrant spirit of Cajun cuisine.
Let's cook with our recipes!
AUTHENTIC CAJUN GUMBO
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
VEGETABLE GUMBO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
- Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
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
CAJUN VEGETABLE GUMBO
Make and share this Cajun Vegetable Gumbo recipe from Food.com.
Provided by JessicaSmmns
Categories Gumbo
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water.
- On a cutting board, coarsely chop the greens and set aside.
- In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
- In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
- Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
- Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
- Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
- Remove the bay leaves and serve warm.
Nutrition Facts : Calories 515.1, Fat 22.1, SaturatedFat 3, Sodium 1335.5, Carbohydrate 69.8, Fiber 10.8, Sugar 12.1, Protein 12.7
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
CAJUN GUMBO
Steps:
- Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
- Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
- Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
- Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
- Serve with rice.
REAL CAJUN GUMBO (FROM A LOUISIANAIAN)
All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com.
Provided by asimplegirl
Categories Gumbo
Time 1h15m
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
- Remove as much of the fat from the chicken as possible.
- Cut andouille into ½-inch slices and set aside.
- In a 2-gallon stockpot, heat oil over medium-high heat.
- Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
- Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
- Blend in chicken and andouille. Sauté approximately 15 minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
- Skim any fat or oil that rises to the top of the pot.
- Add green onions, bay leaf, thyme and basil.
- Season to taste using salt, pepper and hot sauce.
- Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
- Add parsley and adjust seasonings if necessary.
- Serve over hot, steamed white rice.
- NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.
Nutrition Facts : Calories 1248.3, Fat 82.1, SaturatedFat 20, Cholesterol 163.4, Sodium 1349.5, Carbohydrate 68.4, Fiber 3.2, Sugar 9.5, Protein 55.9
Tips:
- Use fresh vegetables. Fresh vegetables will give your gumbo the best flavor and texture.
- Don't be afraid to experiment with different vegetables. There are many different vegetables that can be used in gumbo, so feel free to experiment and find the ones that you like best.
- Add a roux to your gumbo. A roux is a mixture of flour and fat that is used to thicken gumbo. It helps to give the gumbo a rich, creamy texture.
- Use a good quality stock. The stock you use will make a big difference in the flavor of your gumbo. Use a stock that is made with fresh vegetables and herbs.
- Season your gumbo to taste. Gumbo is a versatile dish that can be seasoned to your liking. Add salt, pepper, and other spices to taste.
- Serve your gumbo with rice. Rice is the traditional accompaniment to gumbo. It helps to soak up the delicious broth and vegetables.
Conclusion:
Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it is also a very affordable dish to make. If you are looking for a new and exciting dish to try, I highly recommend giving gumbo a try. You won't be disappointed!
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