Gumbo is the famous food of Louisiana. Learn how to make authentic New Orleans cajun gumbo at home with the fabulous recipes that are easy to follow.
There is a wonderful variety of recipes to try including fish, chicken, shrimp, pork, duck, seafood and several vegetarian and vegan options. Gumbo is hearty,
flavoursome and spicy and is packed with fresh vegetables, herbs, chillies, onions, okra, celery and peppers. You can add whatever you like and is in season locally.
Cajun gumbo is generally based on a spicy dark colored roux and is hotter than other varieties. The base soup is prepared prepared, vegetables are added and partially cooked, and then various meat and seafood is added. The dish is then gently simmered for several hours to consolidate and blend the complex flavors.
A complex array of spices are added include various combinations of black pepper, cayenne pepper, dry mustard and chilli powder, paprika and cumin. Herbs such as sage, bay leaves, thyme,parsley and other local varieties are added. Gumbo is traditionally served over rice, but can be served over bread or even pasta. A rich spicy Gumbo pairs well with a Chardonnay, Pinot Grigio, Sauvignon blanc and also the reds Pinot Noir or Cabernet Sauvignon.
Heat a large heavy pot or Dutch oven over medium-high heat and add 1 tablespoon oil. Sauté the chicken and sausage until brown on all sides. Some of the meat will stick to the bottom of the pan, but this adds to the flavor when the crust called "gratin" is released when the stock is added to the pan. Add the flour to the hot pan with some oil and stir while cooking to make a brown colored roux. The add the chopped vegetables and fry over low-moderate heat for 8-10 minutes. Next, gradually add chicken stock while stirring continuously until the mixture is well blended. Next, add the chicken and sausage, cover the pan and simmer on low heat for 20-30 minutes. Then, remove lid and cook for an additional 30 more minutes. Finally, add the okra, shrimp and parsley and cook for an extra 15 minutes to heat through. Serve the gumbo in bowls with rice.
Fry the chicken pieces in a Dutch oven or large deep pan for about 3-5 minutes on each side, and then set aside. Add the onion, celery and bell peppers to the pan, sprinkle with salt and fry for about 3 minutes. Then, add the flour, mixing well with a spatula or wooden spoon, and cook while stirring until the flour browns. Add the garlic, tomato, fry briefly and then pour in the water and bring mixture to a boil. Put the cooked chicken back into the pot and lower the heat, cover the pot and simmer gently for about 1 hour, or until chicken is tender. Next, add the okra, corn, sausage and thyme, and cook for another 10 minutes. Remove any fat that has rises to the surface. Adjust the seasoning by adding extra pepper, salt and cayenne to taste. Serve the gumbo in large soup bowls over steamed rice. Garnish with green onions, parsley, chopped chilli and other fresh herbs.
Season the duck with the meat seasoning and roast for 60-75 minutes at 375 degrees F (200 degrees C). Cool the duck and then remove the bones and reserve meat pieces. Add the duck bones to other stock ingredients in a deep pot of Dutch oven. Boil the stock until the liquid is reduced by one-third. Next, prepare the gumbo by brown the flour in hot oil in another pot then add the bell pepper, onion, celery and garlic and fry while stirring until the ingredients are tender. Add stock and mix with a wooden spoon until the gumbo is smooth and well combined. Season with salt and freshly ground black pepper and simmer gently over very low heat for 30-45 minutes. Finally, add the duck meat and mushrooms and cook for 10 minutes. Serve over steamed rice or bread.
Boil the shrimp for 5 minutes in salt water, and then peel the shrimp, remove the veins and heads. Reserve the prawn meat and place the heads and shells back into the salted water, add the chicken and boil until cooked. Remove the bones and skin from the chicken pieces and set aside. Sieve and reserve the liquid for the stock. Fry the flour in some oil in a deep heavy pan or Dutch oven to make a very dark roux. Sauté the green peppers, scallions, onions, garlic and celery in the pan while stirring. Cook until the vegetables are tender. Then, add okra and cook until tender. Add the reserved cooked ingredients to a large deep heavy pan or Dutch oven. Add the chicken stock, shrimp water, chicken meat and simmer gently. Fry the bacon and ham until brown, add to the gumbo pot. Dust the beef stew meat with seasoned flour. Sauté in a little oil until browned on all sides, and add to stew pot. Add the ham bone, tomatoes, parsley and the seasoning ingredients to stew pot. Gently simmer the gumbo for 1-1/2 to 2 hours, stirring occasionally. Finally, add the crab meat, oysters, shrimp and fresh herbs 5 minutes before serving over rice in large bowls.
Heat the oil in a heavy, deep pot or Dutch oven until very hot. Add the flour and cook until the roux is dark brown in color, whisking constantly. Lower the heat to moderate and add the onion, garlic, celery and bell peppers to the roux. Stir and cook for 10 minutes. Add the fish stock, water, green onions and parsley, oregano, thyme and cayenne. Stir to combine well and then simmer for 10 minutes. Add the fish and shrimp, and cook for 10 minutes. Season with salt, freshly ground black pepper and Tabasco. Cover the pan and simmer gently for 1 hour- stirring frequently. Serve the gumbo over steamed rice.
Mix the oil and flour together in a Dutch oven or heavy-bottomed, deep pot until smooth. Cook over high heat for about 10 minutes, stirring constantly, until the roux turns to dark brown. Add the bell pepper, onion and celery, and cook for about 5 minutes, until the vegetables are tender. Add all the remaining ingredients with 4 cups water and stir to combine. Season with salt and freshly ground pepper and a little extra cayenne is desired. Reduce the heat to moderate-low, cover, and cook for 40-60 minutes, or until the carrots and other vegetables are tender. Serve over rice, topped with fresh herbs.
Heat a large pot with a little oil. Add the brown rice flour and cook over moderate heat, until the roux is brown. Add some extra oil, the onions, carrots and garlic and 1/4 cup of vegetable stock or water. Season with salt and pepper. Fry stirring often, until the onions soften and most of the water has evaporated. Add the bell peppers, tomatoes and mushrooms and fry, while stirring, for another 5 minutes. Add the tamari, chili, adobo sauce, herbs and the Cajun seasoning and stir to combine well. Next, add the okra and beans, and stir well. Add 2 cups of vegetable stock, mix well, bring to the boil and then lower the heat to a simmer and cook for 10-20 minutes. Serve over rice, topped with fresh herbs.
Cut pork into small cubes. Spray a large Dutch oven or deep, heavy pot with cooking spray, and heat over moderate heat until quite hot. Add the pork and cook while stirring for about 5 minutes, until the pork is browned all over. Remove the pork and set aside. Melt the butter in same Dutch oven and stir in the flour. Cook while stirring the mixture until the roux is dark brown. Add the water and whisk until smooth. Add the cooked pork and all the remaining ingredients. Bring the mixture to the boil, and then lower the heat and simmer gently for 15-20 minutes stirring several times. Remove the bay leaf and serve over steamed brown or white rice, topped with fresh herbs.