Top 40 Recipes - Simply the Best

Chicken Gumbo with Tomatoes, Corn and Okra

Ingredients

• Salt to taste
• 8 cups chicken stock
• 2 large onions, diced
• Cayenne pepper to taste
• 1 cup celery pieces, chopped
• 1-1/2 cups fresh corn kernels
• 1 cup green bell pepper, chopped
• 1 cup yellow bell pepper, chopped
• 1 tablespoon garlic, finely chopped
• 1/2 cup rice bran or grape seed oil
• Freshly ground black pepper to taste
• 1/2 cup all-purpose unbleached flour
• 1/2 pound okra (250 g), thinly sliced
• 1 tablespoon fresh thyme, finely chopped 
• 1/2 pound (250 g) andouille, thickly sliced
• 2 pounds (1 kg) tomatoes, peeled and coarsely diced
• 3 pounds (1.5 kg) chicken legs or thighs (with or without skin)

• 3 tablespoons green onions, thinly sliced 
• 2 tablespoons Italian parsley, finely chopped 
• Steamed rice

Method

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.

Duck, Celery and Mushroom Gumbo Recipe with Fresh Herbs

Ingredients

• 1 onion
• 1 stack celery
• 2 quarts water
• 3 cloves garlic
• Creole seasoning
• 1/2 bunch parsley
• 1 (3-4 pound; 2 kg) duck

• 1 medium onion
• 1 stalk celery
• 3 cloves garlic
• 1 teaspoon salt
• 1 medium bell pepper
• 1/2 cup wholemeal flour
• 1/2 teaspoon cayenne pepper
• 1/2 cup rice bran or grape seed oil
• 4 ounces assorted types of mushrooms
• 1/2 teaspoon freshly ground black pepper

Method

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.

Rich Creole Gumbo Recipe with Ham, Beef, Shrimp, Crab and Bacon

Ingredients

• 1 bay leaf
• 1/2 chicken
• 3 strips bacon
• 1 small ham bone
• 1/2 teaspoon thyme
• 4 tablespoons flour
• 4 tablespoons butter
• 1/4 teaspoon cayenne
• 1/2 cup chopped celery
• 1/2 pound stewing beef
• 3 scallions, finely chopped
• 2 tablespoons salt to taste
• 6 fresh crabs (or crab meat)
• 1 green pepper, finely chopped
• 2 cloves garlic, finely chopped
• 2 dozen oysters and their liquor
• 1/2 teaspoon ground black pepper
• 3 quarts (3 litres) chicken stock 
• 2 large tomatoes, peeled and diced
• 1-1/2 large onions, finely chopped
• 1/4 pound (125 g) country ham, diced
• 1-1/2 pounds (750 g) fresh okra, chopped
• 2-1/2 pounds (1 1/4 kg) fresh heads-on shrimp

Method

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.

New Orleans Style Fish and Shrimp Gumbo

Ingredients

• 2 cups water
• 2 cups flour
• Salt to taste 
• 2 cups olive oil
• 3 onions, finely sliced
• Tabasco sauce, to taste
• 1 tablespoon dry oregano
• 1/2 tablespoon dried thyme
• 1 bunch celery, finely diced
• 1/2 tablespoon cayenne pepper
• 2 red bell pepper, finely diced
• 1 bunch parsley, finely chopped
• 2 cups steamed rice (for serving)
• 2 green bell peppers, finely diced
• 2 teaspoons garlic, finely chopped
• Freshly ground black pepper to taste
• 1 lb (500 g) white fish fillets, diced
• 1 lb shrimp (500 g) peeled and deveined
• 1 bunch Spring (green) onion, finely chopped
• 1 quart (1 litre) fish stock (or chicken stock)

Method

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.

Spicy Vegetarian Gumbo Recipe

Ingredients

• 1/3 cup flour
• 1 tablespoon paprika
• 2 cups fresh green beans
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1.4 teaspoon cayenne pepper
• 1 parsnip, diced (about 1 cup)
• 3 carrots, sliced (about 2 cups)
• 1 cup fresh or frozen sliced okra
• 3 stalks of celery, chopped (1 cup)
• 1/2 cup rice bran or grape seed oil
• 1 small onion, finely chopped (about 1 cup)
• 1 small green bell pepper, chopped (about 1 cup)
• 1 large can diced tomatoes or 3 fresh tomatoes, diced

Method

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.

Vegan Louisiana Gumbo

Ingredients

• 2 carrots, sliced
• 1 tablespoons thyme
• 1 cup pureed tomatoes
• 1 tablespoons dry sage
• 1 teaspoon fresh chilli,
• 2 tablespoons Tamari sauce
• 1 large onion, finely diced
• 1 teaspoon of the Adobo sauce
• 1 tablespoons Cajun seasoning
• 2 tablespoons brown rice flour
• 6 cloves of garlic, finely chopped
• 2 cups frozen or fresh okra, sliced
• 1 green bell pepper, finely chopped
• 3 cups of canned red beans, drained and rinsed. 
• 2 cups button mushrooms or other mushrooms, sliced

Method

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.

New Orleans, Cajun Pork Gumbo Recipe

Ingredients

• 1 bay leaf
• 1 cup water
• Cooking spray
• 1 tablespoon butter
• 1 beef bouillon cube
• 1 teaspoon black pepper
• 1 package frozen cut okra
• 1 package frozen succotash
• 1 teaspoon hot pepper sauce
• 1 lb (500 g) pork tenderloin
• 2 tablespoons all-purpose flour
• 1 can stewed tomatoes, including juice

Method

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.