Best 2 New Orleans Creole Gumbo Recipes
**Gumbo: A Culinary Symphony of New Orleans Creole Cuisine**
In the heart of New Orleans, where vibrant cultures and flavors converge, lies a culinary masterpiece that embodies the spirit of the city: gumbo. This soulful stew, a symphony of rich flavors and textures, is a testament to the city's diverse culinary heritage. Creole gumbo, a cornerstone of New Orleans cuisine, is a melting pot of influences, blending African, French, Spanish, and Native American traditions. With its distinctive dark roux, the holy trinity of celery, bell peppers, and onions, and an abundance of fresh seafood, vegetables, and succulent meats, gumbo is a dish that captures the essence of New Orleans. This article presents a collection of authentic New Orleans Creole gumbo recipes, each offering a unique interpretation of this iconic dish. From the classic seafood gumbo, brimming with succulent shrimp, crab, and oysters, to the hearty chicken and sausage gumbo, bursting with savory flavors, these recipes showcase the versatility and depth of this beloved Louisiana dish. Embark on a culinary journey through the vibrant streets of New Orleans, and let the intoxicating aromas of gumbo guide you to a world of culinary delight.
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
NEW ORLEANS CREOLE GUMBO
Make and share this New Orleans Creole Gumbo recipe from Food.com.
Provided by CJAY8248
Categories Gumbo
Time 1h30m
Yield 1 pot of gumbo, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Melt fat.
- Add okra and onion and fry until soft.
- Sprinkle with flour and salt.
- Mix well.
- Add green pepper, bay leaves, parsley, thyme, tomato sauce, shrimp, crab, oysters with liquor, and hot water.
- Mix well and cook slowly for 1 hour. Gumbo will be thick and dark.
- Serve in bowl with cooked rice.
Tips:
- Use a heavy-bottomed pot or Dutch oven to make your gumbo. This will help to evenly distribute the heat and prevent the gumbo from burning.
- Don't skimp on the vegetables. The vegetables in gumbo add flavor, texture, and nutrients. Use a variety of vegetables, such as onions, celery, bell peppers, and tomatoes.
- 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 flavorful and has a rich body.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood is tough and chewy.
- Serve gumbo with rice. Rice is the traditional accompaniment to gumbo. It helps to soak up the flavorful broth and makes the dish more filling.
Conclusion:
New Orleans Creole 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 seafood and vegetables, and it can be tailored to your own personal taste. Whether you like your gumbo spicy or mild, with or without okra, there is a recipe out there for you. So next time you're looking for a hearty and flavorful meal, give New Orleans Creole gumbo a try. You won't be disappointed.
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