Gumbo Roux Recipes From Louisiana

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Louisiana Gumbo Roux Recipe Southern.Food.com

5 hours ago Food.com Show details

When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water). Add all remaining ingredients and your roux is complete! Double or triple the recipe if desired. Roux

Servings: 3
Total Time: 25 mins
Category: Sauces
Calories: 497 per serving
1. Mix all purpose flour and cooking oil to a peanut butter consistency.
2. Spread about 3/4" thick in a baking dish.
3. Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
4. When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).

Category: world's best seafood gumbo recipeShow Details

How to Make Roux Louisiana Travel

2 hours ago Louisianatravel.com Show details

Roux (pronounced "roo") is the foundation for many Cajun and Creole recipes, from gravies to sauces and soups to gumbos. Roux, though simple in nature, brings incredible flavor to so many recipes. Roux is a cooked mixture of flour and fat (oil, butter or lard) used as a thickening agent. Check out the instructional video and learn about making roux.

Category: Roux for gumbo recipeShow Details

Louisiana Roux Recipes

1 hours ago Tfrecipes.com Show details

2020-02-03 · Gumbo Roux also popularly known as Gumbo base is the heart and soul of an authentic Louisiana style Gumbo Recipe. A dark roux is the building block of Cajun and Creole cooking. It acts both as a seasoning and a thickener. You can’t make an authentic rich tasting Gumbo without a fantastic kick-ass Roux that looks dark brown or

Category: old louisiana seafood gumbo recipesShow Details

Gumbo Base (Aka Roux) Recipe Food.com

3 hours ago Food.com Show details

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux

Rating: 5/5(20)
Total Time: 17 mins
Category: Sauces
Calories: 1562 per serving
1. Melt Butter in a heavy bottomed skillet over medium to medium high heat.
2. Slowly sprinkle in the flour a little at a time, stirring constantly.
3. Continue to stir constantly.
4. Do not walk away!
5. ▢ 1 bunch celery , diced, leaves and all
6. ▢ 1 green bell pepper , diced
7. ▢ 1 large yellow onion , diced
8. ▢ 1 bunch green onion , finely chopped
9. ▢ 1 bunch fresh parsley leaves , finely chopped
10. ▢ 2-3 cloves garlic
11. ▢ 1-2 Tablespoons cajun seasoning *
12. ▢ 6-8 cups Chicken broth *

Category: best gumbo recipes from louisianaShow Details

Cajun Roux Recipe Louisiana Cajun Mansion Bed and …

2 hours ago Louisianacajunmansion.com Show details

Recipes at the Louisiana Cajun Mansion Bed & Breakfast made with a roux are chicken and sausage gumbo, shrimp gumbo, seafood gumbo and shimp okra gumbo. Posted in Recipe and tagged AMERICAN CUISINE , bed and breakfast , CAJUN CUISINE , cajun seasoning , cajun trinity , creole , culture , dinner , food , gravy , holy trinity , louisiana

1. Author: Sandra Booher

Category: cajun gumbo recipes from louisianaShow Details

Seafood Gumbo Recipe Louisiana Seafood

3 hours ago Louisianaseafood.com Show details

Seafood Gumbo. The quintessential Louisiana meal, packed with seafood and loaded with flavor. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux

Estimated Reading Time: 40 secs

Category: Louisiana seafood gumbo recipe rouxShow Details

Gumbo Roux Recipe Gumbo Base Dark Roux (Video

5 hours ago Foodiesterminal.com Show details

Gumbo Base Recipe. Gumbo Roux also popularly known as Gumbo base is the heart and soul of an authentic Louisiana style Gumbo Recipe. A dark roux

Rating: 4.3/5(3)
Calories: 812 per serving
Category: Condiment
1. Choose a heavy bottomed iron skillet/pan/pot for best results. Set the skillet over medium heat. When moderately hot add oil and the add the white flour. Stir with a help of a spatula until the flour is well blended into the oil. Immediately reduce the heat to the lowest setting or if you are a pro cook you may even keep it at medium low.
2. Stir frequently until the flour changes it's color and becomes dark brown or looks like a melted chocolate. It should take you approximately 35 minutes for this quantity of roux. You'll notice that the flour will gradually change its color from white - blonde - peanut butter - brown and than dark brown.
3. Turn off the heat immediately and proceed with the Gumbo recipe. Or else if you decide to store your Gumbo Roux for later use allow it to cool down completely than store it in the fridge for 3 months or freeze it in ice cube tray and freeze them for 6 months.

Category: Gumbo RecipesShow Details

Vitality No Roux Gumbo Louisiana Kitchen & Culture

Just Now Louisiana.kitchenandculture.com Show details

Add filtered water. Bring to a boil and lower heat to 200 degrees. Let simmer for 20 minutes to allow the carmelized vegetables to make the base for the gumbo. Stir in fire-roasted tomatoes and okra. Bring back to a boil and simmer 20 minutes to allow the okra to begin the thickening process. Add in shrimp.

Category: Gumbo Recipes, Shrimp Recipes, Vegetable RecipesShow Details

Authentic New Orleans Gumbo Tastes Better From Scratch

Just Now Tastesbetterfromscratch.com Show details

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian. As you probably have gathered, I love making comfort food style recipes

Rating: 4.9/5(292)
Calories: 464 per serving
Category: Main Course, Soup
1. Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
2. Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
3. Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
4. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

Category: Chicken Recipes, Food Recipes, Gumbo Recipes, Rice Recipes, Sausage Recipes, Shrimp Recipes, Vegetable RecipesShow Details

Louisiana Gumbo Recipe EatingWell

7 hours ago Eatingwell.com Show details

Step 2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the …

Rating: 5/5(12)
Calories: 296 per serving
Total Time: 50 mins
1. Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
3. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

Category: Pepper RecipesShow Details

Top Gumbo Recipes and How to Make a Roux

1 hours ago Thespruceeats.com Show details

Slow Cooker Chicken Gumbo Recipe. A flavorful gumbo without all the stovetop cooking time! Once you make the roux, it's up to the slow cooker to do the work. Simply add the roux to chicken broth in the crockpot, then the …

Category: Chicken Recipes, Gumbo RecipesShow Details

Our Best LouisianaStyle Gumbo Recipes MyRecipes

9 hours ago Myrecipes.com Show details

Our Best Louisiana-Style Gumbo Recipes. A classic Louisiana dish, gumbo is a full-bodied, hearty stew made with meat or shellfish and packed with the Cajun trinity of veggies: onion, celery, and green bell pepper. Serve it with a crusty baguette for …

Estimated Reading Time: 3 mins

Category: Egg Recipes, Fish Recipes, Gumbo Recipes, Meat Recipes, Pepper Recipes, Stew RecipesShow Details

TRADITIONAL New Orleans A Louisiana Style Gumbo Recipe A

5 hours ago Charlietrotters.com Show details

Let’s make the Roux first. So for gumbo, roux is the key ingredient to this recipe… Let’s get into the kitchen, grab a hand mixer first to combine all-purpose flour (11/3 cups) and oil…. Then brush oil in the cooking pot, heat it for a while, and then pour the mixture… Now with a Pro stirring tool, stir it constantly on a medium-low heat

Estimated Reading Time: 5 mins

Category: Gumbo RecipesShow Details

Louisiana Dark Roux Better Homes & Gardens

Just Now Bhg.com Show details

By Colleen Mcmillar · Dec 31, 2020 · 6 mins to read

Category: Recipe for HealthShow Details

How to Make a Louisiana Style Roux The Spruce Eats

8 hours ago Thespruceeats.com Show details

The roux can be made in advance and stored in the refrigerator. It can also be frozen for up to 6 months. If you have your recipe and are making a gumbo or etouffee with the roux now, have all ingredients close at hand, the vegetables chopped and ready. If making ahead, have a pyrex or metal bowl ready to receive the finished roux.

Estimated Reading Time: 3 mins

Category: Gumbo Recipes, Vegetable RecipesShow Details

Louisiana Gumbo Recipe: How to Make It Taste of Home

2 hours ago Tasteofhome.com Show details

In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery …

Rating: 4/5(14)
Category: Lunch
Cuisine: North America, Cajun
Total Time: 2 hrs 35 mins
1. Place the chicken and water in a Dutch oven; bring to a boil.
2. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool.
3. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes.
4. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender.

Category: Pepper Recipes, Soup RecipesShow Details

Shrimp Gumbo Recipe Alton Brown Food Network

5 hours ago Foodnetwork.com Show details

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic …

Reviews: 238
Difficulty: Intermediate
Category: Main-Dish
Steps: 4
1. Preheat the oven to 350 degrees F.
2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
3. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
4. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Category: Gumbo Recipes, Stew RecipesShow Details

Louisiana Gumbo Recipe – State of Dinner

9 hours ago Stateofdinner.com Show details

Prepare all ingredients: -Chop onions, celery, and bell pepper. -Measure seasonings into a small bowl. -Slice andouille sausage into 1" slices and brown in a skillet over …

Cuisine: American
Total Time: 1 hr
Category: Soup
Calories: 540 per serving
1. Prepare all ingredients:-Chop onions, celery, and bell pepper.-Measure seasonings into a small bowl.-Slice andouille sausage into 1" slices and brown in a skillet over medium heat, 1-2 minutes each side.-Peel and devein shrimp.
2. Heat oil in a large stock pan or Dutch oven, over medium-low heat. Whisk in flour and stir continuously until it turns milk chocolate in color, 20-30 minutes. Watch carefully as it darkens. It if burns you will need to start over.
3. Increase heat to medium and stir in peppers, celery, and onions. Stir frequently for 5 minutes.
4. Stir in sausage, tomatoes, garlic, and seasonings. Cook an additional 3-4 minutes. Mixture will be very thick.

Category: Pepper Recipes, Sausage Recipes, Seasoning RecipesShow Details

Turkey Gumbo Recipe (From a Louisiana Girl!) Little

1 hours ago Littlespoonfarm.com Show details

In a heavy stockpot, melt the butter over medium-high heat. Add the flour and stir constantly until the roux starts to become a light brown color. Add the onions, celery and bell pepper and sauté until soft, about 7-10 minutes. Stir the thyme, sage, salt and cayenne pepper into the pot and cook for 2 minutes.

Category: Pepper RecipesShow Details

How to Make Authentic Cajun Chicken and Sausage Gumbo

Just Now Thespeckledpalate.com Show details

Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This gumbo starts with a dark roux as its base. Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot. Sear the chicken and sausage, too, before throwing them in, and letting the gumbo

Reviews: 8
Calories: 200 per serving
Category: Entrees
1. Heat a skillet over medium heat.
2. Add oil. When warm, add flour.
3. Brown the mixture over medium heat until dark brown, constantly stirring to ensure the flour mixture does not burn. It will smell nutty. (This will take between 30-45 minutes total.)
4. Remove from the heat, and let cool slightly.

Category: Chicken Recipes, Food Recipes, Gumbo Recipes, Pepper Recipes, Sausage RecipesShow Details

Louisiana Seafood Gumbo

9 hours ago Smartypantskitchen.com Show details

Homemade gumbo may seem a bit intimidating, like making cornbread dressing, but it's actually pretty easy! In a large stockpot, heat the prepared roux; add the Cajun holy …

Ratings: 5
Category: Entree, Soup, Stew
Cuisine: Cajun, Creole, French
Total Time: 1 hr
1. Get your shrimp prepped: buy fresh, raw shrimp, peel, devein, and season with a sprinkle of cayenne pepper; set aside
2. In a large stockpot on medium heat, add roux; allow it to warm and soften a bit

Category: Bread Recipes, Cornbread Recipes, Gumbo RecipesShow Details

Chicken and Andouille Gumbo Emerils.com

8 hours ago Emerils.com Show details

Directions. Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo. With the oil and flour, make a roux the color of milk chocolate following these directions for Making a Roux

Total Time: 45 mins

Category: Chicken Recipes, Chocolate Recipes, Gumbo Recipes, Meat RecipesShow Details

Good New Orleans Creole Gumbo Recipe Allrecipes

1 hours ago Allrecipes.com Show details

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 …

Rating: 5/5(1.1K)
Calories: 283 per serving
1. 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.
2. 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.
3. 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.
4. 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.

Category: Sausage Recipes, Vegetable RecipesShow Details

Millet Roux–Mushroom Gumbo Recipe James Beard Foundation

Just Now Jamesbeard.org Show details

If you aren’t familiar with classic Louisiana cooking, roux, typically equal parts flour and fat, is the foundation of a tasty gumbo. In addition to adding bold flavor, roux serves as a thickener. All-purpose flour is used to make a classic roux.

Category: Gumbo RecipesShow Details

How to Make Roux for Gumbo Savor the Flavour

8 hours ago Savortheflavour.com Show details

In a cast iron skillet, melt the lard over high heat then gradually add the flour a little at a time. Whisk the flour into the melted lard with a large metal whisk until all the flour is …

Rating: 4.6/5(5)
Calories: 230 per serving
Category: Stews
1. Melt the lard or some other fat (like peanut oil, vegetable oil, or bacon grease) over high heat in a large cast iron skillet.
2. Gradually whisk in the flour until it is well mixed. Whisk constantly until the mixture begins to bubble, then keep stirring. After 5 minutes, turn down the heat to medium high.
3. Continue whisking constantly, making sure to stir at the edges of the pan as well. After a few minutes, the flour mixture will start to change color. Once it turns a light caramel color, turn the heat down to medium.
4. If you like, exchange your whisk for a wooden spoon, but keep stirring constantly. The flour will continue to change color over a period of time. In the next color stage, it will be a light peanut butter color. You might want to keep a jar of peanut butter out to compare.

Category: Recipe for HealthShow Details

LouisianaStyle Roux Recipe, Whats Cooking America

8 hours ago Whatscookingamerica.net Show details

Roux serves as the base for most gumbo recipes where a rich, deep, hearty flavor, and texture is desired. Experienced gumbo cooks will use it as the main thickener and will endeavor to make it as dark as possible. The richness of dark colored roux adds both flavor and color to the finished Cajun Seafood Gumbo recipe.

Cuisine: Southern
Category: Sauce
Servings: 2
Estimated Reading Time: 5 mins
1. Storage of Prepared Roux: Roux can be cooled, then stored for 1 month in an airtight container in the refrigerator. When it cools, the roux will separate. Before using, stir to blend and bring the roux to room temperature. Roux also freezes well. For easy of convenience, freeze in ice cube trays.
2. This is the traditional old-fashioned method for making roux.
3. A quick and easy method for making roux.
4. This is not how the traditional southern roux is made, but it is a easy version that takes less attention.

Category: Food Recipes, Gumbo Recipes, Seafood RecipesShow Details

New Orleans Gumbo The Recipe Critic

1 hours ago Therecipecritic.com Show details

Gumbo is a popular Louisiana soup and is actually the state’s official cuisine. Gumbo can be Cajun or Creole but almost all are made with a dark roux, a combination of …

Reviews: 5
Category: Main Course
Cuisine: American
Total Time: 1 hr 50 mins
1. Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.
2. Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.
3. Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.
4. Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.

Category: Gumbo Recipes, Soup RecipesShow Details

Louisiana Seafood Gumbo Recipe Today's Delight

1 hours ago Todaysdelight.com Show details

This Louisiana Seafood Gumbo Recipe is a delectable Louisiana creole seafood dish made with crabs, lobster, shrimp, andouille sausage, a mixture of vegetables called Holy Trinity in a flavorful roux

Category: Main Course, Stew
Calories: 728 per serving
Total Time: 2 hrs 25 mins
1. The Dungeness crab was bought cooked at Costco. Pull open the crab cover. If you like, you can scrap out the yellow stuff called crab mustard and add it in the gumbo sauce otherwise just discard it. Remove and discard the crab lungs and apron. If you don’t like traces of the crab mustard, wash the crab. Cut crab into 4 pieces with legs attached. You can pull out the two main legs if you like.
2. If crab is not cook, wash and clean the crab. In a pot, add 4 cups of water, submerge crab and bring to a boil over high heat. Lower to medium heat and simmer until crab turns red. Turn off heat, remove crab to cool and reserve stock. When crab is cool to touch, do the above instructions.
3. In a skillet over medium heat, saute bacon until cook then move to one side of skillet. Add andouille sausage and cook for 2 minutes. Push to the side.
4. Saute onion for 2 minutes, then garlic for 2 minutes and add celery, green peppers and poblano peppers. Turn off heat. Transfer mixture in a container if you like and use the same skillet to make the roux. Note: If possible use something with a heavy bottom when making the roux since it can easily burn. I am using a Dutch oven.

Category: Crab Recipes, Food Recipes, Gumbo Recipes, Sausage Recipes, Seafood Recipes, Shrimp Recipes, Vegetable RecipesShow Details

New Orleans Gumbo Recipe (Seafood Gumbo) Went Here 8 This

4 hours ago Wenthere8this.com Show details

Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes. Add the okra and crab claws and simmer for 10 minutes. Add the shrimp/crawfish, oysters and gumbo

Ratings: 64
Calories: 356 per serving
Category: Main Course, Soup/Stew
1. Heat the roux in a dutch oven over medium high heat.
2. Add the diced green pepper and onion; cook for 2 minutes.
3. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
4. Add the okra and crab claws and simmer for 10 minutes.

Category: Crab Recipes, Fish Recipes, Food Recipes, Gumbo Recipes, Sausage Recipes, Seafood Recipes, Seasoning Recipes, Shrimp RecipesShow Details

Louisiana Gumbo Southern Living

4 hours ago Southernliving.com Show details

Add critters and bay leaves to gumbo, and simmer for 4 hours, adding water if it becomes to thick. Stir every 30 minutes with a wooden spoon, while making sure to scrape the bottom. Skim any oil off the top of gumbo leaving about two …

Category: Gumbo RecipesShow Details

Louisiana Gumbo cabininthewoodsblog.com

8 hours ago Cabininthewoodsblog.com Show details

Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat, then whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 20 - 22 minutes or until the roux turns a caramel color.

Cuisine: Cajun
Category: Stew
Servings: 8
Total Time: 1 hr 5 mins

Category: Recipe for HealthShow Details

Authentic Louisiana Seafood Gumbo IzzyCooking

8 hours ago Izzycooking.com Show details

This Authentic Louisiana Seafood Gumbo is hearty, comforting, and made with a flavorful roux, mixed seafood, sausage, and vegetables. If you take a trip to New Orleans, you’re sure to find gumbo on the menu. Now, you can recreate this delicious gumbo recipe in the comfort of your own home.

Cuisine: American
Total Time: 55 mins
Category: Dinner, Main Course
Calories: 640 per serving

Category: Food Recipes, Gumbo Recipes, Sausage Recipes, Seafood Recipes, Vegetable RecipesShow Details

Slow Cooker Gumbo

2 hours ago Slowcookerkitchen.com Show details

Some slow cooker gumbo recipes don’t call for roux. Epic mistake. There is no gumbo without roux. I’m not a gumbo snob or anything. Don’t think that. I just know. I was raised in Louisiana and I’ve made pot after pot of this stuff. Roux

Category: Soup
Total Time: 8 hrs 30 mins
Estimated Reading Time: 3 mins
1. Melt the butter in a cast iron skillet over medium-low heat.
2. While it’s melting use a separate canister and mix the water and bouillon & set aside.
3. Slowly sprinkle in the flour and stir well as you go.
4. Stir constantly for 2 to 3 minutes ‘til the mixture turns golden brown.

Category: Gumbo RecipesShow Details

Old Louisiana Seafood Gumbo Recipes

6 hours ago Share-recipes.net Show details

Old Louisiana Seafood Gumbo Recipes. 6 hours ago Old Louisiana Seafood Gumbo Recipes. 6 hours ago Mama's Seafood Gumbo Louisiana Kitchen & Culture. 7 hours ago Louisiana.kitchenandculture.com Visit Site .Add the stock, okra, thyme, and bay leaves.Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium low and simmer for 45 …

Category: Food Recipes, Gumbo Recipes, Seafood RecipesShow Details

New Orleans Gumbo Recipe (Seafood Gumbo) Food News

3 hours ago Foodnewsnews.com Show details

Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Bring to a boil, reduce heat and simmer for 30-45 minutes to make a stock. Strain, discard the shells and heads and set the stock aside. Seafood Gumbo. 2 tbspns oil 1 clove garlic, peeled and crushed 1 large onion, peeled and chopped 1 red pepper

Category: Food Recipes, Gumbo Recipes, Pepper Recipes, Seafood Recipes, Shrimp RecipesShow Details

RouxBased Authentic Seafood Gumbo with Okra Recipe

6 hours ago Allrecipes.com Show details

20 Pumpkin Spice Muffin Recipes for Delicious Fall Mornings Pumpkin spice and baked goods just go together. The spice blend, after all, was …

Rating: 4.2/5(17)
Total Time: 1 hr 55 mins
Servings: 8
Calories: 344 per serving
1. Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
2. Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
3. Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
4. Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

Category: Muffin RecipesShow Details

How to make authentic Louisiana Gumbo YouTube

3 hours ago Youtube.com Show details

The recipe is below: Published on February 21, 2011Remember! Mardi Gras is February 16, 2021. Learn to make authentic Louisiana Gumbo. Gumbo is really neit

Category: Gumbo RecipesShow Details

Louisiana Crock Pot Gumbo Recipes

2 hours ago Tfrecipes.com Show details

Steps: Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes. Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes.

Category: Vegetable RecipesShow Details

Chicken And Okra Gumbo Recipe From Louisiana

5 hours ago Share-recipes.net Show details

Louisiana Okra Gumbo Recipe sharerecipes.net. 8 hours ago Lower Carb Andouille Sausage and Okra Gumbo Recipe Food.com 8 hours ago Melt butter in Gumbo Pot. Incorporate Flour with a whisk and cook over Medium to Medium high heat, whisking constantly, until roux resembles the color of peanut butter (6-8 minutes).

Category: Food Recipes, Gumbo Recipes, Sausage RecipesShow Details

9 Best Roux recipe ideas roux recipe, cajun cooking

9 hours ago Pinterest.com Show details

Aug 23, 2019 - Explore VirgieLege's's board "Roux recipe" on Pinterest. See more ideas about roux recipe, cajun cooking, louisiana recipes.

Category: Recipe for HealthShow Details

Cajun Seafood Gumbo Acadiana Table

7 hours ago Acadianatable.com Show details

Add all the spices and hot sauce. Add the seafood stock, roux, and gumbo crabs. Close the lid and lower the heat to a simmer. Let cook for 1 hour. Uncover and skim any oil or foam from the surface of the gumbo. Taste and adjust the seasonings. Add the remaining seafood. Cover and let cook at a simmer for 20 minutes.

Rating: 4.9/5(7)
Estimated Reading Time: 6 mins

Category: Crab Recipes, Food Recipes, Gumbo Recipes, Seafood Recipes, Seasoning RecipesShow Details

Slow Cooker Gumbo Classic Chicken Sausage Okra The

Just Now Smartslowcooker.com Show details

Gumbo is Louisiana’s official state cuisine and the irresistible combination of roux, vegetables, meat or seafood, and rice is served in every corner of the state. Gumbo is usually prepared on the stove, but as with most soups, you can use your slow cooker if the dish needs to cook unattended.

Estimated Reading Time: 5 mins

Category: Food Recipes, Gumbo Recipes, Meat Recipes, Rice Recipes, Seafood Recipes, Soup Recipes, Soups Recipes, Vegetable RecipesShow Details

Gumbo 101 Everything you need to know to make gumbo

2 hours ago Batonrougefamilyfun.com Show details

Recipe: SAVOIE’S® AUTHENTIC CAJUN TASSO, SAUSAGE & CHICKEN GUMBO (you can also make a seafood gumbo by adding shrimp and crab) Ingredients: 4 quarts water 4 heaping tablespoons of SAVOIE’S Roux

Estimated Reading Time: 4 mins

Category: Chicken Recipes, Crab Recipes, Food Recipes, Gumbo Recipes, Sausage Recipes, Seafood Recipes, Shrimp RecipesShow Details

Seafood Gumbo The Recipe Website

2 hours ago Therecipe.website Show details

Gumbo is usually identified by its dark roux, cooked until it is a colour “a few shades from burning”. The roux is used with okra or filé powder. Seafood is popular in gumbo the closer to the water the people are, but the south-western areas of Louisiana

Cuisine: American
Total Time: 35 mins
Category: Main Dish
Calories: 1315 per serving
1. Heat the oil in a heavy skillet over high heat until it is very hot.
2. Stir in the flour and continue to stir until the roux is a dark reddish brown colour.
3. Add the onions, bell peppers, and celery, and cook about 2 minutes, stirring frequently.
4. Add the seasonings and cook an additional minute, then remove from the heat. Meanwhile, bring the stock to a boil in a large pot over high heat.

Category: Food Recipes, Gumbo Recipes, Seafood RecipesShow Details

Leftover Smoked Turkey Gumbo Recipes

5 hours ago Tfrecipes.com Show details

In a large Dutch oven, over medium heat, combine the oil and flour. Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes. Add all the chopped veggies to the roux, along with the chopped sausage. Cook, stirring occasionally, until the veggies are very soft, about 10 …

Category: Chocolate Recipes, Egg Recipes, Sausage RecipesShow Details

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Frequently Asked Questions

How dark do you Make Your Roux for gumbo?

If your goal is to have Cajun type gumbo, you will want your roux to be a darker reddish brown color. In order to achieve this, turn the heat down to low. This will allow you to control the color of without burning it. Keep stirring until you are almost at the desired color.

What are the traditional ingredients of gumbo?

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 parsley leaves , finely chopped
  • ▢ 2-3 cloves garlic
  • ▢ 1-2 Tablespoons cajun seasoning *
  • ▢ 6-8 cups Chicken broth *

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What's in gumbo?

Gumbo ( French: Gombo) is a stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.

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