Cajun Gumbo Recipes From Louisiana

Listing Results Cajun Gumbo Recipes From Louisiana

6 cups chicken broth, no sugar added. Instructions. In a medium to large soup pot, use 1 tbsp of the oil (premeasure the 1/2 cup and just use a …

Rating: 4/5(50)
1. In a medium to large soup pot, use 1 tbsp of the oil (premeasure the 1/2 cup and just use a little from that) to saute the onion, celery and bell peppers until the onions are translucent.
2. Add the sausage and shrimp and saute for about 2 more minutes.
3. Stir in the arrowroot powder, then add the bay leaves, chicken broth remainder of oil and creole seasoning.
4. Bring to a boil and reduce to a simmer.

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In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is …

Rating: 5/5(10)

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In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend in chicken and andouille.

Rating: 5/5(3)

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There are to versions of this recipe, the Creole one from the French, Spaniards and slaves from New Orleans and southeast of the state and the Cajun one from French-speaking people from the southwest of the state which is the one I make in this recipe. The main difference between the two versions according to the louisianatravel.com website is that Creole Gumbo has tomatoes …

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I have been eyeing this chicken gumbo recipe for awhile now but all the factors have not been able to align themselves until recently. I finally got the time, okra and chicken in the same space and gave it a go. I had no jalapenos so I used a local hot red pepper (only 1 and it did quite a bit of damage). My husband who thinks chicken should always have the baked of …

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Gumbo 1 cup chopped celery 1/2 cup chopped onion 1 large green pepper, chopped 2 garlic cloves 1 lb andouille sausage, sliced 32 oz chicken bone broth 1 tbsp powdered sweetener salt to taste 2 tsp hot red pepper sauce (more or less for desired spice level) 2 tsp Cajun seasoning blend 3 bay leaves 1/2 tsp dried thyme 14 oz can diced tomatoes

Rating: 4.6/5(14)

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Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt and Benoits Seasoning. Fold shrimp and reserved oyster liquid into the gumbo. Return to a low boil and cook approximately 5 minutes.

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Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes.

Rating: 5/5(12)
1. Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
3. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

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Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. Add 6 cups low-sodium chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened …

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Great Low Carb Cajun and Creole Cooking. When it comes to big, bold flavours full of spice and loaded with vegetables and protein, you don’t need to look any further than Cajun and Creole cooking. Made famous in the great state of Louisiana, these vibrant cooking styles have a lot of similarities between them, but also a few differences that help distinguish the two from …

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Ingredients: 2 lbs skinless boneless chicken breast, cubed 12 ounces Kielbasa (smoked sausage), thinly sliced 1 lb medium shrimp, peeled and deveined 1 tablespoon bacon grease (or extra-virgin olive oil) 1 bell pepper, cleaned and diced 1 onion, diced

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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.

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Let me show you just how delicious keto Cajun food can be with this easy keto gumbo recipe. Instead of using a flour-based roux that’s used in traditional gumbo recipes, this low carb gumbo is thickened naturally with okra and file powder instead, which saves a step and some carbs. We’re also using cauliflower rice instead of the regular kind, but with all the other …

Rating: 5/5(22)

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Cook, stirring frequently until lightly brown, 20 -25 minutes. Add vinegar and cook 10 minutes more. Transfer okra to bowl and set aside. Heat 2 tablespoons oil in same pot over medium-high heat. Add ham and cook until brown 7-10 minutes. Transfer ham with slotted spoon to bowl with okra. Add onion, green pepper, chopped celery and garlic to pot.

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We packed ours with Minute® Instant White Rice, shrimp, smoked turkey sausage, veggies and Cajun seasoning! Step 1 Melt butter in a large skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until light golden brown, about 5 minutes. Step 3 See details SHRIMP, ANDOUILLE, AND OKRA GUMBO - LOUISIANA COOKIN

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Then add Cajun seasoning and Gumbo file. Cook and stir for 2-3 minutes. Pour in strained tomatoes and beef stock, making sure to stir so that you scrape any browned bits of the seasoning. After this, you will then reduce the heat to medium and simmer for 5 minutes. Stir in your sausage and simmer for about 20-25 minutes.

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Cook the onions, celery, and peppers in the large pot you'll use to make the gumbo. Add some butter and keep cooking until the vegetables are nice and soft. Saute The Garlic Next, add the garlic and saute it for about 30 seconds. Just keep stirring and cooking it until you start to smell it. Brown The Sausage

Rating: 5/5(7)

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Frequently Asked Questions

How do you make cajun gumbo?

Cajun Shrimp and Sausage Gumbo that is made the authentic way by beginning with a roux, adding the "holy trinity", and tossing in andouille sausage and fresh Gulf shrimp. This gluten-free gumbo recipe is perfect for a Mardi Gras dinner party or enjoying year-round! Place a large Dutch oven over medium-low heat. Add butter or oil.

Is there a low carb gumbo recipe?

Low Carb Gumbo Recipe - From That's Low Carb?! This gumbo recipe is fast and easy to make. No mile long list of instructions, just simple stuff you can pick up at the grocery store and assemble in about 20-30 minutes tops, plus a few extra minutes for cooking. This combo of shrimp and andouille sausage is incredible!!

Is cajun gumbo gluten free?

Cajun Shrimp and Sausage Gumbo that is made the authentic way by beginning with a roux, adding the "holy trinity", and tossing in andouille sausage and fresh Gulf shrimp. This gluten-free gumbo recipe is perfect for a Mardi Gras dinner party or enjoying year-round!

How to make gumbo from new orleans seafood?

Here are all of the ingredients you need to make the best authentic New Orleans Seafood Gumbo recipe: 1 All-purpose flour 2 Vegetable oil 3 Butter 4 Okra 5 White vinegar 6 Long grain rice 7 Andouille sausage 8 Onion 9 Green bell pepper 10 Celery More items...

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