Best 2 Southern Gumbo Recipes

In the realm of Creole and Cajun cuisine, few dishes shine as brightly as the Southern gumbo. This hearty and flavorful stew is a symphony of bold flavors and textures, a testament to the rich cultural heritage of the American South. With its origins in the vibrant city of New Orleans, gumbo has become an iconic dish, celebrated far and wide for its ability to warm the soul and satisfy the taste buds.

This diverse culinary journey begins with three distinct recipes, each offering a unique take on the classic Southern gumbo. First, the traditional gumbo filé showcases the simplicity and elegance of a roux-based broth, enriched with the earthy notes of filé powder. Next, the seafood gumbo takes center stage, brimming with an array of succulent shrimp, crab, and oysters, swimming in a rich and aromatic broth. Lastly, the chicken and sausage gumbo brings together the best of both worlds, combining tender chicken and savory sausage in a flavorful meld of spices and herbs.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHERN SEAFOOD GUMBO

Southern Seafood Gumbo image

I tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. -Susan Wright, Champaign, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 celery ribs with leaves, chopped
1 medium green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 bottle (46 ounces) spicy hot V8 juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon cayenne pepper
1 package (16 ounces) frozen sliced okra, thawed
1 pound catfish fillets, cut into 3/4-inch cubes
3/4 pound uncooked medium shrimp, peeled and deveined
3 cups cooked long grain rice

Steps:

In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook 7 minutes longer or until shrimp turn pink. Place rice in 12 individual serving bowls; top with gumbo.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 512mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

SOUTHERN SEAFOOD GUMBO

Southern Seafood Gumbo image

Okay....this is not your same old timey recipe, but it is good, plus it is quick and easy to make. Great for those weeknights when you want some good old comfort foods, but don't have the long cook time that is often involved in that type cooking.

Provided by Jellyqueen

Categories Gumbo

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1/2 teaspoon celery seed
1 medium bell pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
24 ounces v 8 vegetable juice (must be the hot and spicy)
8 ounces tomato sauce
1 cup water
1 (14 1/2 ounce) can crushed tomatoes
1/4 teaspoon cayenne pepper
1 (16 ounce) package okra, sliced style
1 lb fish fillet, cut into bite size pieces (I like Tilapia)
3/4 lb frozen salad shrimp
3 cups cooked rice, cooked measurement

Steps:

Pour olive oil into a heated soup pot.
Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
Add celery seed.
Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
Bring to a boil and simmer about 10 minutes.
Stir in fish and cook for approximately 8 more minutes.
Add shrimp and cook for about 5 more minutes.
Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
Serve with a green salad and crusty bread and you have a full meal.

Nutrition Facts : Calories 350.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 113.1, Sodium 903.9, Carbohydrate 47.9, Fiber 6.2, Sugar 7.5, Protein 31.6

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your gumbo.
Don't be afraid to experiment. There are many different ways to make gumbo, so feel free to adjust the recipe to your own taste.
Make sure to cook the roux long enough. This is what gives gumbo its characteristic dark color and rich flavor.
Don't overcrowd the pot. If you do, the gumbo will be too thick and won't cook evenly.
Let the gumbo simmer for at least 30 minutes. This will allow the flavors to meld and develop.
Serve gumbo over rice. This is the traditional way to serve it, and it helps to soak up the delicious broth.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a casual meal with friends or family, or for a special occasion. With so many different ways to make it, there's sure to be a gumbo recipe that everyone will love. So next time you're looking for a hearty and flavorful meal, give gumbo a try. You won't be disappointed.

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