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gumbos, bisques and soups One might call a gumbo a soup, but doing that is like calling a Rolls-Royce a thing to drive you from one place to another. Gumbos are the kings of soups, and there are as many varieties as there are Louisianians.
- Gumbo De Savoy
GUMBO (by Marc Savoy of Eunice, LA) This recipe was...
- Gumbo z'Herbes
One magical ingredient -- when I was a kid we used to pick...
- Shrimp and Crab Gumbo
1/2 cup oil 3/4 cup flour 1 large onion, chopped 1 bell...
- Seafood Gumbo
1 tablespoon Creole seasoning blend; 1 teaspoon dried thyme...
- Turkey Gumbo
Saute the onions, green onions, bell pepper and celery if...
- Shrimp and Crab Bisque
Shrimp and Crab Bisque Coming soon! gumbos, soups and...
- Spring Vegetable Soup
Creole croutons. Heat the olive oil in a stockpot over...
- Mike's Fiddlehead Gumbo
Creole seasoning to taste 1 gallon (or 4 liters) of...
- Gumbo De Savoy
- Overview
- What Is Gumbo?
- How to Make Gumbo
- What Is Gumbo File?
- How to Store Leftover Gumbo
- Allrecipes Community Tips and Praise
- Ingredients
- Directions
I am going to give you my Creole gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
New Orleans-style gumbo is a true taste of Southern tradition. This boldly flavored stew is bursting with fresh, filling ingredients like bell pepper, sausage, stewed tomatoes, and crabmeat. Hot sauce ad Cajun seasonings add a kick that makes this Lousiana dish a favorite amongst our community of home cooks. Learn how to make the best homestyle gumbo right here.
Gumbo is one of the most famous dishes to result from Louisiana's shared Creole-Cajun heritage. Gumbo falls somewhere between a thick stew and a hearty soup and can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, and greens.
As varied as the recipes can be, there are a few ingredients that all gumbos have in common: homemade
Boldly delicious New Orleans-style gumbo is surprisingly easy to make at home. 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. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.
Gumbo file, or file powder, is made from dried sassafras leaves. This ingredient was first used by Choctaw Indians and was later adopted by Acadians (Cajuns) when they arrived in the American South.
Gumbo file has a deep, earthy flavor similar to thyme and should be added to gumbo in the last minutes of cooking — it helps to thicken and enrich the stew for an authentic taste of New Orleans.
Leftover gumbo can be stored safely in the refrigerator for three to four days. Let the dish come to room temperature before placing it in an airtight container to enjoy later. Gently reheat on the stovetop for best results.
"This is one of the best gumbos I've ever had and my family is from the South so that is saying a lot — just don't tell my mother or grandmother," shares reviewer
"I added shrimp, sausage, chicken, and crab meat."
"This recipe is the real deal," raves home cook
"Don't forget the file gumbo at the very end, it makes a big difference. You will know when the roux is done when it has the color of a Hershey's milk chocolate bar."
"This was my very first time making gumbo and my guests who had come over for a King Party loved it!" says
"Some of these guests were born and raised Louisianans and they gave their approval as well!"
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
1 pound andouille sausage, sliced
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook 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.
Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.
Stir vegetables into the roux, and mix in sausage. Bring mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.
Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.
- Dinner
- 6 min
- 283
Feb 1, 2024 · Louisiana Creole Gumbo. This authentic Creole Gumbo transports your taste buds to the Big Easy with every spoonful. With a hearty mix of creole spices, okra, onions, and green bell pepper, this seafood gumbo stew uses okra as a thickener instead of roux.
- Dinner
- 386
- Cajun
Buttery cod filets, fresh shrimp, and zesty Louisiana spices make this creamy soup unbelievably savory. Great served with cornbread or rice.
- (1)
Sep 22, 2022 · Ingredients. 1 pound ground beef. 1 medium onion, finely chopped. 8 cups water. 1 can (28 ounces) diced tomatoes, undrained. 3 cups shredded cabbage. 3 cups cubed peeled potatoes. 1 can (15-1/2 ounces) pork and beans. 1 can (10-3/4 ounces) condensed tomato soup, undiluted.
- (6)
- 128
- Lunch
Jan 25, 2024 · Gumbo : an iconic Creole and Cajun soup usually made with seafood, meat, and Andouille sausage. Gumbo is made with a medium or dark roux and is often thickened with filé or okra. Crawfish...
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King Creole Shrimp, Corn & Pepper SoupUnit Size: 4lb (Serves 8-10)Heating Instructions: Place frozen bag of Shrimp, Corn & Pepper Soup in a Pot of Boiling Water, and heat until temperature reaches 165 degrees.
