HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO
My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.
Provided by ranch_maven
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h
Yield 12
Number Of Ingredients 20
Steps:
- Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
- Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
- In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
- When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my 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!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
MY GRANDMOTHER'S GUMBO - AS NEAR AS I CAN REMEMBER
My grandmother used to make a wonderful gumbo - but over the years the recipe has been lost. After a lot of emails to family members, and research on-line and in cookbooks, I came up with this version. My grandmother always started with a whole chicken and made the stock herself. If you are pressed for time, you can use prepared chicken broth - but I promise you - it won't be as good. Gumbo tastes best if it is made at least one day in advance and then chilled. This allows the flavors to meld. This is a fiddly recipe, and it takes a lot of time. But the results are more than worth the trouble, I promise.
Provided by Ex-Pat Mama
Categories Gumbo
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Place the Chicken, water, onion, celery, carrot, parsley, bay leaves and salt and pepper into a large stock pot. Bring almost to a boil. Cover and turn the temperature very low. Allow to cook, skimming off the froth occasionally, for about an hour.
- Cool the broth slightly and then strain - pressing out as much water from the meat as possible. Remove the chicken meat and reserve for later. Set the broth aside for later. Discard all of the remaining solids. These steps can be done early in the day or the day ahead.
- Make a roux: Melt the 5 tablespoons of butter in a very large soup pot over medium low heat. Stir in the flour and continue stirring until the roux is a deep coppery color - this takes up to 15 minutes. If you burn it, throw it away and begin again. The scorched taste will ruin your gumbo.
- Add the onion to the roux. Cook 2-3 minutes until soft, stirring almost constantly.
- Add the green pepper and celery. Cook 2-3 minutes, stirring almost constantly.
- Add the okra and parsley. Cook 3 - 5 minutes, stirring frequently. If it sticks to the pan too much, toss in 1/4 of water.
- Add the tomatoes, garlic, salt and pepper, and bay leaves.
- Add the reserved chicken broth back to the pot. Bring to a boil, stirring frequently. Lower the temperature and simmer for 1 1/2 hours.
- At this point I let the gumbo cool down and then set the whole thing in the fridge at least over night.
- Return the soup to the stove top. Add in the reserved chicken and the shrimp. Heat through and serve over rice.
Nutrition Facts : Calories 454.3, Fat 27.3, SaturatedFat 9.7, Cholesterol 212.9, Sodium 608.1, Carbohydrate 13.3, Fiber 3.5, Sugar 4.4, Protein 38.1
More about "my louisiana grandmothers gumbo my version recipes"
GRANNY'S "GULF" GUMBO RECIPE | EASY SEAFOOD GUMBO …
From thenovicechefblog.com
5/5 (1)Total Time 1 hr 35 minsCategory SoupCalories 1237 per serving
- The hardest part of a good gumbo is the roux. After that, it should be pretty easy. Using a 12 qt stock pot over medium-high heat, add flour and oil. Continuously stirring until the roux reaches a dark reddish brown color. You cannot stop stirring otherwise it will burn and you will have to start all over again. Have everything chopped and ready to go before starting so you do not risk a ruined roux.
- After you have gotten your roux to the desired color, you are going to mix in the “Holy Trinity”, a.k.a. the onion, bell pepper, and celery. Cook until wilted (only takes a minute or two). Next add shrimp, and cook for just a few minutes until they just begin to turn pink, but have not completely cooked.
- Turn heat down to low and add 8-10 cups water to the roux, 2 cups at a time. You can decide how much water you would like to add. A traditional gumbo should be a little less thick then a bisque, but if you prefer it to be a little soupier, add more water. Now, in a separate pan, sauté the okra with a little Pam until it is soft, and add it to the gumbo. Next add the additional meats (sausage, chicken, or alligator) you have chosen. Also add tomatoes, garlic powder, Slap Ya Mama, and Tabasco. Make sure your gumbo does not come to a boil. At this time you can add more water if your rue is too thick.
- Cook for 1 hour on very low then turn off and while it’s still hot add both crab and oysters and place lid back on and let sit for a while until the oysters and crab meat cook (about 10-15 minutes depending on the size of your Oysters). Check your seasonings and adjust accordingly. Serve over rice.
MY LOUISIANA GRANDMOTHER'S GUMBO (MY VERSION) …
From pinterest.com
GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
From thekitchn.com
AUTHENTIC NEW ORLEANS STYLE GUMBO - TASTES BETTER FROM …
From tastesbetterfromscratch.com
FAMILY RECIPE - GRANDMA'S GUMBO - HONEST COOKING
From honestcooking.com
OUR BEST LOUISIANA-STYLE GUMBO RECIPES | MYRECIPES
From myrecipes.com
XTRA: LOUISIANA GUMBO RECIPES | SOUTHERN FOODWAYS ALLIANCE
From southernfoodways.org
LOUISIANA SEAFOOD GUMBO RECIPE - MASHED
From mashed.com
BEST MY GRANDMOTHERS GUMBO AS NEAR AS I CAN REMEMBER RECIPES
From alicerecipes.com
GREAT GRANDMAS LOUISIANA GUMBO - BIGOVEN
From bigoven.com
CHICKEN, SAUSAGE, AND SHRIMP GUMBO - MY LOUISIANA KITCHEN
From youtube.com
14 UNFORGETTABLE GUMBO RECIPES TO MAKE WHEN THE ... - LOUISIANA …
From louisianacookin.com
LOUISIANA SEAFOOD GUMBO WITH SALMON AND COD | SISTERDIY
From sisterdiy.com
POPULAR FARMERS MARKET STAND OPENS FIRST RESTAURANT IN SF - SFGATE
From sfgate.com
LOUISIANA RECIPES
From allrecipes.com
BEST MY LOUISIANA GRANDMOTHERS GUMBO MY VERSION RECIPES
From recipert.com
THESE ARE OUR FAVORITE LOUISIANA RECIPES | TASTE OF HOME
From tasteofhome.com
LOUISIANA CREOLE GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
50 MOST POPULAR LOUISIANIAN FOODS - TASTEATLAS
From tasteatlas.com
ICONIC SOUTHERN PLATES: LOUISIANA GUMBO
From southernliving.com
You'll also love