Gumbo (southern style). Few things say creole and Cajun quite like gumbo, and for Southerners an authentic gumbo recipe is high on our list of go-to meals. With these gumbo recipes you can celebrate Mardi Gras any time of year. Transform your kitchen into an iconic New Orleans restaurant by making our "Big Easy" Gumbo or the Chicken-Andouille Gumbo with Roasted Potatoes.
Feel free to use fresh okra when it's in season, but for this recipe, we incorporated frozen cut okra for a thicker. Gumbo is a stay-inside-and-cook-all-day kind of dish that warms you inside and out. While Louisianans have firm ideas about what goes into a proper gumbo, there are infinite variations—chicken and okra; turkey and sausage; duck, oyster, and sausage—and countless versions, including ones with filé as a thickener and others with okra. This Appetizing Gumbo (southern style) using 14 simple ingredients and 11 easy steps. Learn how to achieve this tasty food.
Ingredients of Gumbo (southern style)
- It’s 1 of fat hen.
- It’s 1 of small ham hock.
- Prepare 1 of large onion.
- You need 1 of large can tomatoes.
- It’s of Salt.
- It’s of Pepper.
- You need of Celery salt.
- It’s 2 tablespoons of butter.
- Prepare 1 pint of chopped oysters.
- You need 1 cup of okra.
- It’s 2 tablespoons of chopped parsley.
- It’s 2 tablespoons of flour thickening.
- Prepare of Onion seasoning.
- Prepare of Paprika.
Gumbo is one of the crowning glories of New Orleans cuisine. This flavorful stew is named for the West African word for okra, "gombo." It can feature any number of main ingredients, most commonly, shrimp, crab, chicken, duck, and sausage. In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Some opt for seafood, others for chicken and andouille.
Gumbo (southern style) step by step
- Slowly boil hen and ham hock together in 3 quarts water.
- When done take out chicken let cool cut up breast in diced pieces(remove ham hock from stock).
- ( fry large slice of ham cut in very small pieces.
- Skim all fat from stock.
- Fry onion light brown pour tomatoes in skillet with onion cook 15 minutes.
- Add stock.
- Season with salt and pepper.
- Put tomatoes diced chicken finely cut ham.
- In stock let cook slowly.
- Add pint chopped oysters (or same amount of crab meat or shrimp finely cut) okra and flour thickening.
- Serve with steamed rice.
For this recipe, we chose to fill the gumbo with heady seafood ingredients such as fresh crabmeat, shrimp, and oysters. For others, gumbo is not gumbo without filé, either used in a combination with okra and/or roux, or on its own. Still others in gumbo country have never even heard of filé. There are gumbos built upon bases of chicken stock or oyster liquor; gumbos finished with green onion tops or hot sauce; gumbos served with potato salad or cornbread. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.