It yielded about 2-3 quarts of finished product. When the seasoning vegetables are tender, add the tomatoes, bay leaves, and the three peppers and a little salt. Cajun seasoning If the Cajun seasoning you have is salted, you can still use it! Then reduce the heat and simmer for 1 hour or longer. (This is similar to 8 quarts or two gallons of Gumbo), Taking a basic Gumbo recipe, here are the exact amounts for 20 people, To feed a crowd of 30 people, serve 60 cups of Gumbo. ), If you want to share your Seafood Gumbo with guests, youre an excellent friend! The step may take a little longer if fresh okra is used. Brown rice is actually a whole grain rather than just being broken down into individual grains. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. And if youre going to go all-out on a Seafood Gumbo, treat yourself to the real thing. Its easy to make because it doesnt require much effort. (So if you cant find crab, add 3/4 lb. In the same pan over medium heat, saute the green pepper with about 1/2 tablespoon of butter. After heating the oil, add in the chicken thighs and cook for 7 minutes, or until no longer pink. This recipe tastes even better the next day as the flavors have a chance to blend. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, There've been a lot of problems solved in that dining room over a bowl of gumbo.. Add crabs and fry for about 15 minutes on medium heat. You just add some ingredients like shrimp, crab meat, crawfish, and sausage to a pot. Houston, TX 77017. We will sometimes do this 1-2 days before we make our gumbos. Potato Salad or Sweet Potato Fries $1.75 extra. If you are using imperial measures, the ratios are a little more difficult to remember. (1/3 rice 2/3 gumbo) $150 - Loaded Seafood Gumbo $150 - Pescatarian Gumbo $120 - Chicken Ya Ya Gumbo $120 - Turkey Gumbo $110 - Vegan Gumbo This type of rice is generally less processed than regular white rice, which makes it easier to digest. Add a third more flour and sit constantly 30 seconds. Add to Wish List. Add chicken, sausage, and shrimp and taste. Thank you for taking the time to leave it and for making this gumbo. of both oyster and shrimp in addition to what the recipe calls for below. 4 chicken bouillon cubes - $0.24. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Add the bacon fat. Posted on 10/7/16 at 1:20 pm to LSUballs. If you're going to make authentic gumbo, you'll have to accept that you're going to be in the kitchen for a whilebut the end result is going to be absolutely delicious. Ifyoure really wanting to go all out, serve it with a side of homemade potato salad! Some people like thick gumbo and some like thin. Make sure you have a cup or two of at least one type of gumbo while in New Orleans, then you can return home and perfect your own style. You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes! Order it online. You can find brown rice at most grocery stores. Okra should be added during the last 30 minutes of cooking to keep its texture and to help it thicken the gumbo properly. Make sure the heat is medium. fresh or frozen shrimp, head on about 40-50 count per pound, 1 quart fresh or frozen okra, sliced into inch rounds. Sometimes, you just want something more than regular chicken gumbo. However, it can be enjoyed any time of the year. Make the roux. Required fields are marked *. Add the aromatics and meat: Increase the heat to medium-high and add bell pepper mixture. This gumbo is no exception, and if you like this then I know youll love Jambalaya and Instant Pot Red Beans and Rice. Roux takes the longest to prepare out of anything, so I recommend starting this first. Serve with rice, and enjoy. In fact, there are many different versions of gumbos, and each region has its unique recipe. Also, please, please dont make substitutes in this recipe unless otherwise specified. Because gumbo is often synonymous with Cajun culture, Cajun gumbo features ingredients accessible to the river parishes: produce like bell peppers, okra, and sassafras (fil powder), plus shelf-stable flour and oil for the roux. Close the lid and lower the heat to a simmer. Can chicken and sausage be added to this recipe? Remove and discard bay leaves. For jambalaya, rice is lightly simmered in broth and mixed with various proteins like chicken, sausage, or seafood. Im so happy that it turned out well for you and that youve got enough to freeze for later! Thanks in advance for the help! If you come back to complain, I will say I told you so. High-quality cast iron ensures even heat distribution. You bring the whole thing to a boil again and reduce the heat. Let the gumbo simmer for 45 minutes before adding file powder, okra, and seafood. A convenience store next door to an elementary school in Pensacola's Ferry Pass area serves the best gumbo you've never had. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. It depends on your preference and how thick you want your soup to be. says Shaw Kitty. The broth itself is velvety, and when combined with the crab meat, oyster and shrimp, its something special. Your email address will not be published. Here's how to make this mouthwatering recipe yourself! Mam Papaul's Gumbo w/Roux Mix 2 Gallon 1. Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. It is important to add the seafood at the very end so that it doesnt overcook and get tough! If you are going to make your own roux, please read, Prep the ingredients. Storage: Refrigerator leftover gumbo in airtight containers for up to 5 days. Gently reheat on the stovetop for best results. For the gumbo base: 3 cups chopped onion 3 cups chopped bell pepper 3 cups chopped celery 1 tablespoons garlic powder 1 tablespoons basil (dry) 1 teaspoon thyme (dry) 4 tablespoons. Here youll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. (4 sticks) unsalted butter 3 cups all-purpose flour 2 red bell peppers, in medium dice 2 celery stalks, in medium dice 1 gallon (20 cups) chicken stock 2 tablespoons Creole seasoning 1 teaspoon ground black pepper 1 teaspoon dried hot red pepper flakes 1 teaspoon chili powder 1 teaspoon dried thyme I recently made it for our Princess and the Frog themed movie night and just shared a link to your recipe on my movie night blog: https://magpietayleetot.com/blogs/magpietayleetot-crafts-parties-and-more/princess-and-the-frog-family-movie-night. Weve found that reheating it in the microwave works just fine. If you cant find fil powder, no worries. Cook the Sausage - Add cooked okra, tomatoes, and sliced sausage. Description Get a gallon of our Famous Seafood Gumbo and make dinner a memorable event. I made this in a 5 quart cast iron Dutch oven. 5 pounds small shrimp, peeled and cleaned*. Gumbo is a dark stew made with a roux base, holy trinity veggies (bell peppers, onions, celery), and proteins ranging from andouille sausage to chicken to seafood. If adding to chicken and sausage, use only 8 ounces. To freeze successfully, chill the container in the refrigerator for a day before putting in the Continue reading "Frozen Food - GUMBO" It tastes great every time. Finally, we come to seafood gumbo. andouille sausage, cut into 1/4-inch-thick slices, Chicken-Andouille Gumbo with Roasted Potatoes, Andouille Sausage and Smoked Chicken Gumbo Recipe. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. Your email address will not be published. Gumbo is a word thats found in several West African dialects and means okra. Violaseafood stock. Set the chicken to rest on a plate after it has been removed from the pan. Your gumbo will still be rich with flavor. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired. Either way, it's sure to be a hit with all your family and friends! Welcome! In a very large heavy pot, fry onions and peppers until soft in oil. Feeds up to 8 people. "This is one of the best gumbos I've ever had and my family is from the South so that is saying a lot just don't tell my mother or grandmother," shares reviewer mellie18_99. I just prefer to cook mine indoors! Add the sausage and cook until browned, then remove. Adding roux to gumbo was definitely a Louisiana innovation, and it seems to have been used first with oyster gumbos. Its believed that gumbo was brought to our country by enslaved people, and today, different regions of the country have their own styles of gumbos. Cook the chicken until browned on both sides and remove. This is experience talking here, so you can trust me on that one. The next type of gumbo is chicken gumbo. Whatever you don't use, you can save it for future recipes. or 2 cups of roux for this recipe. Transfer the sausage to a plate. 1 pound andouille sausage, cut into 1/4-inch-thick slices. Which Material is Best for Gumbo? Gumbo is one of Americas most famous dishes. 15-gallon cast iron jambalaya pot with metal tripod stand. Rice is usually on the bottom and served steaming hot. Add raw shrimp and bring to a boil; turn off heat and cover. Add to Cart-+ Louisiana Fish Fry Gumbo Base 5 oz - Pac. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Cook slow simmering batches of chili, soup, and stew. You can use more or less to your liking.) Simmer for at least 30 minutes. Phone. 4 sliced, white and green parts green onions, 1/4 bunch stems and leaves flat leaf parsley, 1 lb cut into 1/4 inch slices smoked sausage. Tomatoes:Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). Before serving, add the seafood. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The best gumbo pot size is 6 to 12 quarts for small gatherings. Drain on paper towels, reserving drippings in Dutch oven. Great for gumbos, jambalaya, seafood stews, paella. Allow 1-1.5 quarts per person. To make a roux, combine the all-purpose flour and butter in a saucepan (a smooth free from lumps mix of the butter and flour). Gumbo is an art, not an exact science. Stir to coat in the roux. As far as the brand of sausage goes, this is also by preference. cup long-grain white rice - $0.48. $$. Brown over medium heat for 5 minutes, stirring frequently to keep the roux from burning. Remove from pan and set aside. Wind shield: 6 In. Which is why youll see gumbos ranging from an okra and tomato-filled Gullah Geechee to a seafood and tomato Creole one. The best way to add garlic to your gumbo is to use a garlic press. Gumbo is often enjoyed with a scoop of white rice, scallion garnish, fil powder, and a few spurts of Tabasco hot sauce. THANK YOU! Chop the veggies. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Add 4 cups hot water and bouillon cubes, whisking constantly. Make sure to brown the sausage and chicken until they both have crispy caramelization. this is a keeper! Adjust seasoning with hot sauce. BBQ Ranch Grilled Chicken and Veggie Bowls, Classic Italian Risotto with Herb-Flavored Butter, https://magpietayleetot.com/blogs/magpietayleetot-crafts-parties-and-more/princess-and-the-frog-family-movie-night, One Pan Garlic Parmesan Chicken and Vegetables. Gumbo for 50 One hundred cups of Gumbo can feed 50. You may salt and pepper the vegetables as they cook, but do not add too much; otherwise, your gumbo will turn out like a salt lick! Learn how to make the best homestyle gumbo right here. A roux is made with two ingredients; flour and oil, and its the key to any great gumbo recipe! Shrimp: Seafood is more common to Creole gumbos (which is the French version including tomatoes and butter) but can certainly be added to this classic Cajun recipe. If you are making this recipe for more than six to eight people, take whatever number you are cooking for and divide by eight. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. Cook for 10-15 minutes, or until softened. Build the Base: Once the roux is a dark rich brown, add in the chopped andouille sausages. Hi this Barb this is the first time ever cooking seafood gumbo for my 2023 New Years Dinner. 4 cups water - $0.00. Heat the oil in your gumbo pot over medium heat. This Louisiana Seafood Gumbo recipe highlights the best seafood and strikes a beautiful balance of briny and full-bodied without being overwhelming. If you use 8 ounces (equal to 1 cup) of gumbo per serving, you will have enough for 16 single servings. This has been my go-to since living in Dallas. Gumbo is a classic Creole stew originating in Louisiana. If you dont live near an ocean, finding quality seafood might be challenging! Marigny9: THE best fried chicken (get it a la cart) and gumbo in town. If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Gumbo for 30 30 Gumbo bowls can feed 30 people or 12 pints, or 3 gallons of Gumbo. of both oyster and shrimp in addition to what the recipe calls for below. If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together. Theres simple ways to make seafood stock with the ingredients you already have. Add the liquid. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Some people simply slice the sausage one way, but I like to quarter it so that you have smaller bites of sausage throughout the gumbo (same for the tasso). DO NOT COVER. Just before serving add the green onions, shrimp and chopped parsley. Twenty minutes before serving, add the shrimp to the gumbo liquid. Orders that are shipped Monday, Tuesday and Wednesday can be sent Fedex 2-day. It can be hard to fix a gumbo that has become too salty. Each 5-day meal plan includes a printable grocery shopping list with budget information, to help save time and money! (Some gumbos call for chicken and sausage; others, like this one, seafood.). Chicken and Andouille Gumbo (five-gallon) Cook Time: 2 hours Categories Chef Pics Entrees Tailgate Ingredients 3lbs. Reduce the . The roux must be stirred continuously to prevent burning. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Serve in large bowls over steamed rice. Add the flour and, over a medium high fire make a dark brown roux. The word gumbo literally is African for okra. Since you have already seasoned the vegetables, and the meats already have their own seasoning in them, you do not want to add too much seasoning and make it too salty. Here are a few suggestions so take it up a notch! For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Season to taste. zydecos@yahoo.com (9) Website Directions.