Gumbo Recipes

When it comes to Gumbo recipes there are as many different recipes as there are cooks in the south. This Gumbo recipe I created after a vacation in New Orleans and eating Gumbo at least twice daily from a variety of different restaurants. The one thing I did discover about Gumbo, it's a very good cure for hangovers. I ate it for breakfast on more than one occasion while in New Orleans.

Gumbo is basically a thick soup or stew filled with what ever is left over in the kitchen, which is why there are so many variations of the recipe. The secret to making a good batch of Gumbo is making a good roux.

Roux is just butter and flour cooked over medium heat until done. The darker you cook the roux the more flavor it will have. I like to make roux in a large iron skillet and cook until a dark redish brown. This gives the Gumbo a nutty flavor and also thickens the broth. You must stir the roux constantly while cooking or else it will burn.

Gumbo Ingredients

• 8 Cups of Chicken Stock
• 1 12 Ounce Can Tomato Paste
• 2 Medium Onions (Chopped)
• 2 Medium Green Peppers (Chopped)
• 2 Stalks of Celery (Chopped)
• 4 Medium Potatos (Chopped with Skin On)
• 1 Tablespoon Paprika
• 2 Tablespoons Italian Seasoning
• 1/4 Cup Cajun Seasoning
• 1 1/2 Sticks Butter
• 1 Cup Flour

In a large stock pot place the onions, green peppers, celery and 1/2 stick of butter. Saute over medium heat until the vegetables begin to carmalize. Add the chicken stock, tomato paste, potatos and spices stir well let simmer for about an hour.

You can add any type of meat or seafood to the Gumbo you wish. Chicken, sausage and shrimp are the most common but if you have some left over Pork or Ham that can be just as good, throw it in!

After the Gumbo has cooked for about an hour make the roux using 1 stick of butter and 1 cup of flour following the directions above. BE CAREFULL when adding the roux to the Gumbo as it will splatter a bit and you don't want to get burned by the hot Roux.

"Le bon ton rouille"

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