Our top 3 of 4 Gumbo recipes
If they are available, use raw, unpeeled king prawns and cook with the water and the spice mixture until they turn pink and curl up. Drain them, reserving the liquid. Peel and return the shells to the stock. Re-boil the stock and allow to simmer for about 15 minutes. If file powder is not available, use equal portions of butter and flour mixed together to a paste. Add a bit of the paste at a time to the mix, and boil in between additions, whisking well, until the required thickness is reached.
- 460g (1lb) King prawns cooked, unpeeled
- ½ TBSP each of whole cloves, whole allspice, coriander seeds ad mustard seeds
- 1.14 litres (2 pints) Water
- 60g (2 oz) Butter
- 1 Onion diced
- 1 Green pepper, sliced
- 2 Cloves garlic, finely chopped
- 3 TBSPS Flour
- Sprig of thyme
- 1 Bay leaf
- 2 TBSPS Chopped parsley
- Dash of Worcestershire Sauce
- 12 Fresh oysters, on the ½ shell
- 225g (8 oz) Tomatoes, skinned and chopped
- 2 TBSPS File powder (optional)
- Salt and pepper
- Cooked rice to serve
- 1) Peel the prawns and reserve the shells. Mix the prawn shells with the spice mixture and water and bring to the boil in a large stock pot. Reduce the heat and allow to simmer for about 20 minutes.
- 2) Melt the butter and, when foaming, add the onion, green pepper, garlic and flour. Cook slowly, stirring constantly, until the flour is pale golden brown. Gradually strain on the stock, discarding the shells and spice mixture. Add the thyme and bay leaf and stir well. Bring to the boil and then simmer until thick.
- 3) Add the parsley and the Worcestershire sauce to taste. Add the oysters, peeled prawns and tomatoes and eat through gently to cook oysters.
- 4) Stir in the file powder and leave to stand to thicken. Adjust the seasoning and serve over hot rice.
- Enjoy your meal!
- 4 chickens/poussins, cut into small chunks
- 2 tbsp vegetable oil
- 1 cup plain flour
- 1 cup butter
- 2 red, green or yellow peppers, chopped
- 1 large onion. chopped
- 1½ tbsp Minced Garlic
- 3 tbsp chopped fresh parsley
- 5 tsp salt
- 2 tsp Freshly ground black pepper
- 1 tsp cayenne pepper
- 5 Bay Leaves
- 2 ½ tsp thyme leaves
- 3 ½ quarts water
- 2 links andouille or chorizo cooking sausage, cut into ¼-inch chunks
- ¾ lb ham, cut into ¼-inch chunks
- 1 lb small shrimp, cleaned and deveined
- ½ lb okra
- 5 tbsp file powder (sassafras powder)
- 1. Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown.
- 2. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.
- 3. Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil.
- 4. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well.
- 5. Let the gumbo simmer for 1 hour, then add the okra.
- 6. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve!
- Goes well with saffron rice or sweet potatoes.
this recipe can be altered for individual tastebuds. I personally like it without the Gumbo file'''''''' even though it is meant to be a important part of the dish. You can alson put fresh oakra in at the last 30 minutes of cooking. don''''''''t put the file'''''''' in until you turn the fire off under pot. be careful as gumbo needs to be taken off the stove to cool before storing in refridgerator.
- 2-3lbs chicken
- 1-2lbs louisiana hot sausage
- 2-3lbs tiger prawns
- 5-8lbs crab
- 2 large onion
- 2 large red bell pepper
- 2 large yellow bell pepper
- 2 large green bellpepper
- 1 bunch celery
- ½ cup flour
- 1 can chicken broth
- 2 cans stew tomatoes
- to taste salt
- to taste pepper
- 2-3 cloves garlic
- ½ cup butter or margarine
- 2 quarts water
- 4 cups cooked white rice
- 1lb boiled chicken gisserts finely chopped
- 1-2 Tablespoons gumbo file''
- 1-2 Tablespoons Italian seasoning
- start by browning chicken in skillet, season with salt/pepper. when golden brown transfer to stockpot with gisserts and 2 quarts of boiling water. saute chopped celery,peppers,onions,garlic in skillet til lightly cooked. add to stockpot,also add the 2 cans of stew tomatoes and let it simmer for atleast 1-1/2 hrs on medium heat. while that is cooking devein shrimp. set aside. cut up sausage into small bitesize portions and saute. set aside. melt butter in skillet and then add flour on medium heat,stir and be careful not to burn or scorch. make thick rue and then add chicken stock. after chicken has cooked for the time alotted add all remaining ingredients to stock. continue to simmer for atleast 2-1/2 hrs. serve over rice with french or cornbread. enjoy!