Best 3 New Orleans Best Gumbo Recipes
Originating in the vibrant city of New Orleans, gumbo is a soulful dish that captures the essence of Creole cuisine. This savory stew boasts a rich, flavorful broth, traditionally made with a combination of stock, vegetables, and meat or seafood. The holy trinity of diced celery, bell peppers, and onions forms the aromatic base, while okra adds a distinct texture and thickening quality. The protein component can vary, with options such as chicken, sausage, shrimp, or crab, each lending its unique character to the gumbo. Served over fluffy rice, this hearty dish is a symphony of flavors that embodies the spirit of Louisiana's culinary heritage.
**Recipes Included**:
1. **Classic Chicken and Sausage Gumbo**: This time-honored recipe showcases the harmonious blend of chicken and sausage, simmered in a flavorful broth enriched with the holy trinity and okra.
2. **Seafood Gumbo**: Indulge in the bounty of the sea with this seafood gumbo, featuring succulent shrimp, crab, and fish, all swimming in a savory broth infused with aromatic spices.
3. **Gumbo Z'herbes**: Embrace the vegetarian side of gumbo with this unique recipe, highlighted by a vibrant combination of hearty greens, vegetables, and flavorful seasonings, creating a nourishing and flavorful dish.
4. **File Gumbo**: Experience the authentic taste of New Orleans with this file gumbo, where the addition of file powder imparts a rich, dark color and a subtle earthy flavor to the gumbo.
5. **Gumbo ya-ya**: Discover the vibrant flavors of West Africa in this gumbo ya-ya, where okra, tomatoes, and a medley of spices come together to create a tangy and aromatic dish.
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 add a lot of depth and flavor to your gumbo. You can use a store-bought stock, or make your own using chicken, shrimp, or crab shells.
- Don't be afraid to use spices: Gumbo is a well seasoned dish, so don't be afraid to use a variety of spices. Some common spices used in gumbo include paprika, cayenne pepper, black pepper, garlic powder, and onion powder.
- Cook the roux slowly: The roux is one of the most important components of gumbo, and it needs to be cooked slowly and carefully. Cooking the roux slowly will help to develop its flavor and color.
- Add the vegetables in stages: The vegetables in gumbo should be added in stages, with the tougher vegetables being added first. This will help to ensure that all of the vegetables are cooked through evenly.
- Don't overcook the seafood: Seafood is a delicate ingredient, so it's important not to overcook it. Once the seafood is cooked through, remove it from the pot and set it aside.
Conclusion:
Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover seafood, and it can also be made with chicken or sausage. With a little planning and preparation, you can easily make a delicious pot of gumbo at home.
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