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!
Recipe From allrecipes.com
Provided by Mddoccook
Number Of Ingredients 24
I've been making this New Orleans gumbo for at least 30 years. I'm originally from New Orleans, and I think it's a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It's an old standby for my family, who requests it frequently. -Dolores M. Bridges, Danville, Kentucky
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 8 servings.
Number Of Ingredients 17
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- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
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Sep 24, 2019 - This AMAZING New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. It's packed with flavor! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures ...
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2022-06-17 · Preparation of the New Orleans style gumbo. Start by making the roux. Take a heavy-bottomed pan and put the flour and oil in it. Heat this over medium heat while stirring well. The mixture should be as dark as caramel sauce. This will take about 20 minutes.
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