This gumbo uses okra as the thickener, so there’s no roux. This is an easy and tasty gumbo for beginners to try.
Archives for Cajun & Creole category
Ingredients:
1/4 cup bacon grease or cooking oil
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup chopped green pepper
1 cup chopped celery
2 cups fresh or canned tomatoes, chopped
4 cups fish stock
2 cups seafood–shrimp, crawfish, crab, and/or catfish
2 cups okra, sliced into rounds
1 cup cooked rice
Directions:
In a large soup pot, heat the bacon grease or oil over medium heat.. [...]
1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves Garlic, minced
4 15 oz cans chicken broth
2 28 oz cans chopped tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 Tablespoons Creole seasoning
1 teaspoon pepper
2 pounds shrimp, peeled
1 quart oysters, undrained
1 pound crab meat
1 pound [...]
The Lamplighter was a legendary New Orleans restaurant that closed in the 1980s, but a few of their recipes still live on. This is my version of their Seafood Gumbo.
This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa! This is my version of this great dish.
Ingredients:
2 ducks, about 5 to 6 pounds each, cut into pieces
2 pounds andouille or other smoked sausage cut 1/4 inch thick
12 cups chicken broth
6 cups water
1/3 cup all-purpose flour
2 onions, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 teaspoon cayenne
2 cups thinly sliced green onions
Directions:
Prick the skin of the duck [...]
Chicken and sausage gumbo is a classic Cajun dish. It’s a delicious combination of chicken and andouille sausage, celery, onions and peppers
