3 stalks of celery - $0.35. I originally shared this recipe in 2015 but updated it in November 2017 and again in December 2019 with process photos and step-by-step instructions. Return the chicken meat to the pot along with the sauteed vegetables. ** Nutrient information is not available for all ingredients. Also, pay attention to when to add your ingredients. 6. Start the Gumbo: Add the water to the pot and heat it. Other Louisiana recipes to try: Crawfish Pie | Chicken and Sausage Jambalaya | Cajun Shrimp and Grits | Slow Cooker Red Beans and Rice | Instant Pot Gumbo. Can I reheat the gumbo? Once hot, add the chopped veggies. 2. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. It is important to add the seafood at the end so that it doesnt overcook and get tough! A good rule of thumb is 2 cups of gumbo per guest. HubPages is a registered trademark of The Arena Platform, Inc. Other product and company names shown may be trademarks of their respective owners. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Now you have time to pop in a movie and wait a couple of hours while your gumbo cooks down. This humble Southern stew represents the marriage of cultures, subtleties of tradition, local ingredients, and, above all, community. As my father-in-law said, It tastes like good seafood gumbo.. Privacy Policy. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 30 to 45 minutes. High-quality cast iron ensures even heat distribution. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirringoccasionally. Serve immediately with rice and your favorite garnishes. Set aside the green onions. Weve used both of these methods, and it just depends on how much were reheating to determine which one. Brown is the color of flavor so make sure to stir your vegetable oil and flour mixture until it's reached a true chocolate hue. It makes a big batch, too, so you can share it or freeze it for later. If youd like to add tomatoes to this recipe, pure 1 (14-ounce) can diced fire-roasted tomatoes and add to the pot at the same time the sausage and chicken are added. Add the crab stock and half of the shrimp stock to the pot. Brown rice is another option that you might consider for gumbo. These ribs are the best you will ever taste. Gumbo for 20 People Serve 2 gallons of Gumbo for 20 persons or 8 pints or 40 cup of Gumbo. says Shaw Kitty. Hey Stephanie. The simplest definition of gumbo is a soup made by simmering meats, seafood, vegetables and spices in a thickened stock. Burned roux will ruin your whole gumbo. Gumbo file, or file powder, is made from dried sassafras leaves. Includes two metal lifting hooks. Marigny9: THE best fried chicken (get it a la cart) and gumbo in town. Seasoning - 1 quart chicken stock, 3 bay leaves, 2 tbsp old bay, salt and pepper, after sweating the trinity I deglazed the pan with about 8 oz of dark beer. To say theres one recipe for gumbo does a disservice to the spirit of the beloved Southern dish. Also, I normally cook two gumbos for this party, but if you have a burner and a large cast iron pot, you can cook a gumbo this size. Add salt, Tabasco, pepper and garlic powder and simmer, covered, on low heat for about 1-1/2 hours. Features. 6 lbs chopped Okra (frozen or fresh) 5. Some people like thick gumbo and some like thin. 4. Please refer to my disclosure page for more information about these affiliate programs. Make a good roux is a labor of love, but but one that totally pays off, and you can make it ahead of time! And while yes, there is often a roux base and holy trinity, gumbo celebrates local ingredients and subtleties of tradition, so gumbo takes many forms. Hot sauce ad Cajun seasonings add a kick that makes this Lousiana dish a favorite amongst our community of home cooks. This recipe will yield about six entrees or ten to twelve appetizers. You can always freeze it in air tight containers or vacuum sealed bags. The best rice is white rice preferably long gram for gumbo. When the seasoning vegetables are tender, add the tomatoes, bay leaves, and the three peppers and a little salt. Makes 12 servings. For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. Remove gumbo from heat. That's just a general rule of thumb I use to get the consistency I like. The first? The late famed chef Paul Prudhomme created "Gumbo Ya-Ya" which can now be found at Mr. B's Bistro in the French Quarter and is a local favorite. Just reduce the amount of salt you add while tasting at the end. 13. Making the chicken stock If you are a fan of the vegetable, add 8 ounces okra cut crosswise into 1/4-inch pieces to the pot when the garlic mixture is added. 8253 Gulf Freeway. $30.00 See more photos. That includes you, too, so dont let this stress you out! Saut until vegetables are tender, about 8 to 10 minutes. Orders that are shipped Monday, Tuesday and Wednesday can be sent Fedex 2-day. I added Knorrs chicken flavor boullion, gumbo file to thicken and of course crab legs. You can use more or less to your liking.) This is how Southerners make perfect, moist, crunchy, tasty fried chicken. Its easy, but takes patience. Oh my word!! Make sure the heat is medium. You use the same method for the shrimp and the scallops. Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate! It also comes with a domed cast iron lid. This is a beloved recipe shared with me by a native New Orleanian. Im so happy that it turned out well for you and that youve got enough to freeze for later! I used FROZEN okra in the recipe. This iconic dish represents everything we love about Louisiana cooking. Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here. Onion Rings $2.00 extra. But the seafood stock obviously adds more flavors of the sea to this recipe and is a great addition if you can find it, which it sounds like you can! Fil powder adds herbal notes and thickens the gumbo a bit. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. If adding to chicken and sausage, use only 8 ounces. 1 heaping cup all-purpose flour 2/3 cup oil (vegetable or canola oil) For the Gumbo: 1 bunch celery , diced, leaves and all 1 green bell pepper , diced 1 large yellow onion , diced 1 bunch green onion , finely chopped 1 bunch fresh chopped parsley , finely chopped 2-3 cloves garlic 1-2 Tablespoons cajun seasoning * 6-8 cups Chicken broth * Here's how to make this mouthwatering recipe yourself! Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Creole & Cajun Restaurants Fine Dining Restaurants American Restaurants. Add all the spices and hot sauce. Let cook for 1 hour. Add the Brandy and deglaze the pan making sure to scrape all the brown bits from the pan. Gallon Shrimp & Crab Gumbo + Steamed Rice (Chilled) $60.00. New Orleans-style gumbo is a true taste of Southern tradition. Large Chicken and Andouille Gumbo Recipe for a crowd Ingredients: 30 qts chicken stock (we made our own) Dark roux made from 12 cups each of flour and Canola oil 10 lbs onions, fine diced 6 bell peppers, fine diced 3 bunches of celery, fine diced 6 bunches green onions, fine chopped 2 bunches flat leaf parsley, minced 5 lbs orka, fine diced Salted Caramel Cookies (Caramel Thumbprint Cookies), 3 large yellow onions (about 3 cups chopped), 5-6 celery stalks (about 2 cups chopped), 3-4 large bell peppers (2 cups chopped), Make a dark roux, if youre making one, and set it aside. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. Nutrition facts are an estimate and not guaranteed to be accurate. Make sure to have extra chicken stock and roux on hand so that you can thin or thicken the gumbo as needed. Sometimes, you just want something more than regular chicken gumbo. Chock full of shrimp, crab and oysters, this gumbo recipe sings with flavors from the sea. Add the stock to roux, stirring constantly to prevent lumps. This was hands down the BEST gumbo recipe that I have ever made or eaten in my life!! You have permission to edit this article. Peel and de-vein the shrimp, and set aside, covered in the refrigerator. Cook slow simmering batches of chili, soup, and stew. Alcott did not mention Creoles or Cajuns, but she noted that the men liked oysters while the women preferred chicken. How to make gumbo ahead of time for entertaining: Saute the veggies, add the liquid (plus seasonings) and cook until the roux is completely broken down. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe: Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. If the sauce is too thin, continue cooking it for another 5-10 minutes. Add chicken stock, grilled chicken . The Speckled Palate participates in affiliate programs. Gumbo is a thick soup that is traditionally filled with vegetables, like onion, green bell pepper and celery, as well as a protein. Reserve the remaining green onion for garnish. The quality of the seafood matters in this recipe. 4 cups water - $0.00. Your email address will not be published. Take your gumbo pot, fill it with water and just a tiny bit of salt, and put in your cleaned chicken. Transfer the sausage to a plate. Appetizers. Directions. Garnish, if desired. Linda is a full blooded Cajun , being 1/2 a Broussard and 1/2 a Guidry. Mise en place. Gently reheat on the stovetop for best results. It is definitely in my top favorite meals of all time! You bring the whole thing to a boil again and reduce the heat. My husband and I first quantified this recipe in 2021, just before the Snowpocalypse here in Texas. In 1856, Louisa May Alcott wrote a short story called Little Women, based on her childhood experiences growing up in Concord, Massachusetts. Add the tomato paste and saut an additional 2 minutes. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. (It needs to fit 17 cups liquid plus 4 lbs. In July 1880, after the New Orleans City Item ran an article on gumbo, they received a letter from "a lady who is a very competent authority in such matters" instructing them on the "genuine Creole method of making gumbo." She provided instructions for a standard chicken and . (This is similar to 12 quarts or three gallons of Gumbo), To feed a crowd of 50 people, serve 100 cups of Gumbo. We added chicken stock because its more accessible for us. Cook the Sausage - Add cooked okra, tomatoes, and sliced sausage. ), If you want to share your Seafood Gumbo with guests, youre an excellent friend! Heat a skillet over medium heat on your stovetop, and add the oil. Heat the oil in your gumbo pot over medium heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour. I would always recommend a robust and sturdy stockpot. (1/3 rice 2/3 gumbo) $150 - Loaded Seafood Gumbo $150 - Pescatarian Gumbo $120 - Chicken Ya Ya Gumbo $120 - Turkey Gumbo $110 - Vegan Gumbo Theres simple ways to make seafood stock with the ingredients you already have. Simmer: Add 6 cups low-sodium chicken broth. Leftover gumbo can be stored safely in the refrigerator for three to four days. As an Amazon Associate, I earn a commission from qualifying purchases. Set it on high heat and boil the chicken until the meat is almost falling off of the bone (about 1 to 2 hours). $$. Sign up for special tips, offers, and info about all the latest happenings around NOLA with our monthly Insiders Guide, delivered right to your inbox. The best sausage, of course, comes from a local butcher that makes their own, but if you do not have access to one, any of those brands (or your favorite) will suffice. If you are making this recipe for more than six to eight people, take whatever number you are cooking for and divide by eight. Brown the Meat and Saut the Okra: Once the roux is a deep golden color, add diced veggies and sausage to the mix. Its slimy consistency is a natural thickener for gumbo. This is experience talking here, so you can trust me on that one.