Write a Review Add a photo. Essential New Orleans Three-Day Itinerary, Downtown/Central Business District Hotels and Lodging, LGBTQ Bachelor / Bachelorette Party Itinerary, New Orleans' Most Iconic Cocktails (And Where to Find Them), 1 lb. I used FROZEN okra in the recipe. Jack Daniel's Chocolate Mousse Pie (Whole) $35.00. Celery on the left, green pepper on the right, Green onions in a bowl (do not saute these). BLT Club Sandwich $14.90 14. I used butter instead of oil to make the roux and turned out great. Boldly delicious New Orleans-style gumbo is surprisingly easy to make at home. Mam Papaul's Family Size Gumbo w/ RouxEnjoy the great taste of Mam Papaul's Gumbo Bisque Mix for you.. $ 8 19 $ 9 10-10%. seafood.). There are different recipes for gumbo depending on what kind of meat you use. Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Hot sauce ad Cajun seasonings add a kick that makes this Lousiana dish a favorite amongst our community of home cooks. The next day, heat the mixture, and once boiling, add the seafood, as instructed in the recipe. The smell is intoxicating and really sets the scene for your gumbo party. Please shed some light on how you think that the chicken stock affects taste in a Seafood (Christmas) Gumbo. Cook, while stirring frequently, for 10 minutes. We added chicken stock because its more accessible for us. See how much soup per person for a Christmas Side Dish, To feed a crowd of 10 people, serve 20 cups of Gumbo. Add the chicken and sausage. Add the sauted okra and cook for 10 more minutes. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge. Sign up to receive weekly recipes from the Queen of Southern Cooking, With this southern gumbo recipe, you can bring the cajun flavors of New Orleans to your home. ", "This recipe is the real deal," raves home cook Pat. This recipe makes quite a lot but it also freezes really well. Chock full of shrimp, crab and oysters, this gumbo recipe sings with flavors from the sea. Cut the chicken and andouille into bite-sized pieces and dice the onions, bell peppers, and celery. If you give them a heads up, you can have them special order the ingredients you need, too. For a thick sauce use 1 quart stock: 5 oz roux. Iam so happy I found your recipe . She learned to make it many years ago from various relatives, she said. Gumbo by the Gallon - The Schooner Restaurant To-Go Orders: 1507 S Hwy 69, Nederland, TX 77627 (409) 722-2323 Mon: 11AM-8:30PM Tue - Wed: 11AM-9PM Thu: 11AM-9:30PM Fri - Sat: 11AM-10PM Closed Sunday Gumbo by the Gallon Are you looking for the best Gumbo in Southeast Texas? The quality of the seafood matters in this recipe. Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Im so thankful my Mom took him up on his offer to teach her how to make a true, authentic Gumbo! Add the salted butter to the hot pan and allow it to melt. Bowl of Seafood Gumbo $8.90 11. Some people prefer chicken while some prefer seafood. We love a second day gumbo, too. This type of rice is generally less processed than regular white rice, which makes it easier to digest. Taking a basic Gumbo recipe, here are the exact amounts for 20 people Chicken Thighs Boneless and Skinless 3 lb 8 Tablespoons of Olive Oil 2 cup of Butter (Salted) 8 diced celery stalks 2 cups of flour (all purpose) 2 large onion diced 2 deseeded bell pepper 3 tablespoons of Cajun Spice or Seasoning 12 cups of chicken broth Cook roux, whisking constantly, until it turns a rich mahogany brown color. The main difference between jambalaya and gumbo is the role of rice and the presence of roux. Add to Cart-+ Louisiana Fish Fry Gumbo Base 5 oz - Pac. Make sure the heat is medium. Reduce the heat to a simmer. Here youll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Also, I normally cook two gumbos for this party, but if you have a burner and a large cast iron pot, you can cook a gumbo this size. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood. how much soup per person for a Christmas Side Dish, serving rice to a big group here are the exact amounts, Chicken Thighs Boneless and Skinless 1.5 lb, 2 tablespoons of Cajun Spice or Seasoning. In a land where cooking is a near-universal survival skill, and men and women share the stove, strangers often discuss individual styles and roux techniques in initial tail-sniffing conversations. Remove the pot from heat. The roux changes color based on the warmth and components used; hence it could take a long time to make this step. The chicken broth should be added gradually, one cup at a time, while constantly stirring to ensure the sauce thickens. If you cant find fresh seafood, consider purchasing frozen or ordering the items from a shop that will ship them to your doorstep. In a 12-quart stockpot melt butter over moderately low heat. You use the same method for the shrimp and the scallops. I always recommend starting out slowly because a burned roux cannot be used. Here are a few suggestions so take it up a notch! Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and fil powder as desired. Required fields are marked *. To make it, you start by cooking onions, celery, bell peppers, green beans and garlic in oil. Heat the oil over medium heat. You may need to add more stock later once everything is cooking in the pot. Cook the chicken until browned on both sides and remove. If you're going to make authentic gumbo, you'll have to accept that you're going to be in the kitchen for a whilebut the end result is going to be absolutely delicious. And while yes, there is often a roux base and holy trinity, gumbo celebrates local ingredients and subtleties of tradition, so gumbo takes many forms. No need to reduce the amount of chicken broth. For the gumbo: 1 medium green bell pepper 1 medium yellow onion 3 stalks celery 6 cloves garlic 1/2 bunch fresh parsley (optional) 2 to 3 tablespoons salt-free Cajun seasoning (see Recipe Notes), divided 2 teaspoons dried thyme 2 bay leaves 1/2 teaspoon cayenne pepper, plus more as needed 1 pound Boil for just a few minutes to reduce the slime. Chicken & Sausage Gumbo $11.00. Bring to a boil, and season to taste. Which is why youll see gumbos ranging from an okra and tomato-filled Gullah Geechee to a seafood and tomato Creole one. Add salt, Tabasco, pepper and garlic powder and simmer, covered, on low heat for about 1-1/2 hours. Increase the heat to high and bring to a boil. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. It is traditionally served over white rice, although some people prefer to use brown rice. Serve: Taste and season with more kosher salt as needed. THANK YOU! Get them to go and stroll over to . It is traditionally eaten during cold weather months. Add: 2 gal Chicken stock. Zydeco Louisiana Diner has been serving up South Louisiana home cooking in Downtown Houston since 1988. Thank you. Due to conflicting sources of its origin, gumbo cannot be attributed to one culture but is the amalgamation of many distinct cuisines that found their way to South Louisiana, including but not limited to African, Native American, and European. Boil rice. You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes! Store them in the fridge in a sealable food container. French Fries topped with Slow Smoked Brisket, Shredded Cheese, Twisted BBQ Sauce . onion 3bell peppers 2celery stalks 2gallons water 8chicken bouillon cubes Manda Products Andouille Cooking Instructions 1 Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped. Orders through Toast are commission free and go directly to this restaurant. For a thin, light sauce use 1 quart stock: 3 oz of roux. Brown the sausage. 1119 Pease Street, Houston, TX 77002. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. of both oyster and shrimp in addition to what the recipe calls for below. I use shrimp,snow crabs and king crab . You just add some ingredients like shrimp, crab meat, crawfish, and sausage to a pot. Bring the mixture to a boil. Your comment absolutely made my day! The result will be a lusciously hearty stew packed with Creole spice. My wife and I pretty much make the same Seafood Gumbo as your above Seafood Gumbo receipe. Serve over hot cooked rice. Please refer to my disclosure page for more information about these affiliate programs. Using a slotted spoon, transfer the chicken to the plate of sausage. Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. zydecos@yahoo.com 4 sliced, white and green parts green onions, 1/4 bunch stems and leaves flat leaf parsley, 1 lb cut into 1/4 inch slices smoked sausage. You can also add okra, if you want. In a pan over medium heat, saute the white or yellow onion and celery with about 1/2 tablespoon butter. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.) Simmer: Add 6 cups low-sodium chicken broth. . ), If you want to share your Seafood Gumbo with guests, youre an excellent friend! Secondly, don't fear the roux. Which Material is Best for Gumbo? For a thin, light sauce use 1 liter . The gumbo can be served immediately or the day after (which is when it tastes best). Our gumbo is shipped frozen, so it must come Fedex Overnight or Fedex 2-day. 8253 Gulf Freeway. Until then, here are two recipes to help you out. Bring to a boil. Ive also read that theres a word in Native Choctaw similar to gumbo that means fil, which are the ground sassafras leaves commonly used as garnish in gumbo. Saut until vegetables are tender, about 8 to 10 minutes. The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. Alcott did not mention Creoles or Cajuns, but she noted that the men liked oysters while the women preferred chicken. For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. Put each vegetable into separate bowls. From Business: Gourmet To Go 9:00am to 5:30pm Casserole Pick Ups. Bring the water and beef bouillon cubes to a boil in a large soup pot. Hi this Barb this is the first time ever cooking seafood gumbo for my 2023 New Years Dinner. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. If youre cooking for a crowd, its best to make extra to allow for seconds. Once the roux is formed, stir in the chicken and andouille so they are coated with the roux. Add the tomato paste and saut an additional 2 minutes. Add tomato sauce. This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor. Order it online. Great for gumbos, jambalaya, seafood stews, paella. Thank You for sharing. If you are a fan of the vegetable, add 8 ounces okra cut crosswise into 1/4-inch pieces to the pot when the garlic mixture is added. You let the shellfish boil for 5 minutes before draining and discarding the liquid. This is experience talking here, so you can trust me on that one. Add a third more flour and sit constantly 30 seconds. Shrimp Etouffee & Southern Fried Grit Cakes $12.00. Brown is the color of flavor so make sure to stir your vegetable oil and flour mixture until it's reached a true chocolate hue. Step 2. If you use 8 ounces (equal to 1 cup) of gumbo per serving, you will have enough for 16 single servings. Then, you cook everything together for about 30 minutes. Some people like thick gumbo and some like thin. Give Crawfish Etouffee and Ground Beef Meat Pies a try, too! If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together. INGREDIENTS 6 ounces/140 grams all-purpose flour; 6 ounces/140 grams unsalted butter or cooking oil. Visit a high-end grocery store. Discard all of the chicken skin, fat, and bones so that you are left with just the meat. Gallon Shrimp & Crab Gumbo + Steamed Rice (Chilled) $60.00. Stir in cajun seasoning, to taste. 1 heaping cup all-purpose flour 2/3 cup oil (vegetable or canola oil) For the Gumbo: 1 bunch celery , diced, leaves and all 1 green bell pepper , diced 1 large yellow onion , diced 1 bunch green onion , finely chopped 1 bunch fresh chopped parsley , finely chopped 2-3 cloves garlic 1-2 Tablespoons cajun seasoning * 6-8 cups Chicken broth * Then, once the shells are cool enough to handle, you pull out the meats and set aside. 1 cup garlic paste or minced garlic. Add sausage to gumbo; cook 30 minutes. Cook over medium-high heat until tender. BBQ Ranch Grilled Chicken and Veggie Bowls, Classic Italian Risotto with Herb-Flavored Butter, https://magpietayleetot.com/blogs/magpietayleetot-crafts-parties-and-more/princess-and-the-frog-family-movie-night, One Pan Garlic Parmesan Chicken and Vegetables. Give the gumbo a taste, and add extra seasonings, if necessary. Addmore seasonings to your likingsalt, pepper, chicken bullion paste, garlic, more Joes stuff or more chicken brothuntil you reach the perfect flavor. Add to large pot. Keep track of your trip itinerary here. "Some of these guests were born and raised Louisianans and they gave their approval as well! These ribs are the best you will ever taste. It makes a big batch, too, so you can share it or freeze it for later. Bring the burner to medium heat. This discussion has been locked. If your gumbo is not thickening up enough, add a little more roux. Fax. (You need 16 oz. Rice is usually on the bottom and served steaming hot. Make 1 gallon of Gumbo for 10 guests, this will allow about 2 cups of gumbo per person. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Chill and refrigerate. Cup of Seafood Gumbo w/ Shrimp Poboy $13.90 12. This is how Southerners make perfect, moist, crunchy, tasty fried chicken. We had a really fun neighbor growing up who was from New Orleans and made a fantastic homemade Gumbo! If you love green onions, add more! Each variation earns a spot on the gumbo continuum. 6 lbs chopped Okra (frozen or fresh) Once browned, flip each one over individually, to make sure they all get nice and brown on both sides. The word gumbo is derived from the French word goter, meaning to taste. This refers to the practice of dipping bread into the broth to savor the flavors. Once all the flour has been added, continue heating and stirring the roux until it becomes a medium brown . gal Shrimp stock or Clam Juice (optional) 1 # 10 can chopped Tomatoes. I am going to give you my Creole gumbo recipe. boneless chicken thighs 2 1/2cups flour 2 1/2cups vegetable oil 4lbs. It depends on your preference and how thick you want your soup to be. This makes me SO happy to hear, Michaela! Tomatoes:Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). Serve in large bowls over steamed rice. Marigny9: THE best fried chicken (get it a la cart) and gumbo in town. A Louisiana cook's signature gumbo is as unique as a thumbprint. The key to any gathering that involves food is everyone having fun. For a heavy sauce or gravy use 1 quart stock: 6 oz roux. If you add too much roux, add more stock to thin it out. It is definitely in my top favorite meals of all time! Ingredients 1 pound andouille sausage, cut into 1/4-inch-thick slices 4 skinned bone-in chicken breasts Vegetable oil cup all-purpose flour 1 medium onion, chopped green bell pepper, chopped 2 celery ribs, sliced 2 quarts hot water 3 garlic cloves, minced 2 bay leaves 1 tablespoon Worcestershire sauce 2 teaspoons Creole seasoning (This is similar to 4 quarts or one gallon of Gumbo), Taking a basic Gumbo recipe, here are the exact amounts for 10 people, To feed a crowd of 20 people, serve 40 cups of Gumbo. Because it takes longer to cook, brown rice is better suited for soups and stews. , If you cant find one of the seafoods, consider adding proportionate amounts of the other two. RATE and COMMENT below! For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. 3. Cup of Seafood Gumbo $6.25 10. (You'll likely need to add more salt if starting with rotisserie chicken.) Strain, reserving stock and crabs. You can always freeze it in air tight containers or vacuum sealed bags. Your email address will not be published. Then, return to a simmer and add the chicken and then the sausage that you previously cooked. Pour in the water and the stock, and bring to a boil. Remove the sausages from the pan and set aside. GUMBO - Freeze date 5/27/07 and brought back to life 10/01/07. Add it at the same time as the other vegetables. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. Try our Gumbo by the Gallon by placing your order at least 1 week in advance and give us a call @ 1-708-466-2836 or 1-773-807-5148 1 gallon feeds- 24 gumbo lovers (serving and ratio suggestion 8oz Bowl. This is a large quantity and if I want to have it a few days later, what do you recommend? Houston, TX 77017. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo. Large Chicken and Andouille Gumbo Recipe for a crowd Ingredients: 30 qts chicken stock (we made our own) Dark roux made from 12 cups each of flour and Canola oil 10 lbs onions, fine diced 6 bell peppers, fine diced 3 bunches of celery, fine diced 6 bunches green onions, fine chopped 2 bunches flat leaf parsley, minced 5 lbs orka, fine diced Gumbo is a word thats found in several West African dialects and means okra. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Cool then refrigerate the entire pot, covered, for up to 2 days. If you plan on cooking your gumbo ahead of time and then cooling it in the fridge, make sure that you reheat it on low heat. Its easy, but takes patience. I do not season either of these because there is already plenty of flavor in the meat, and you do not want to over-season. Gumbo file, or file powder, is made from dried sassafras leaves. Salted Caramel Cookies (Caramel Thumbprint Cookies), 3 large yellow onions (about 3 cups chopped), 5-6 celery stalks (about 2 cups chopped), 3-4 large bell peppers (2 cups chopped), Make a dark roux, if youre making one, and set it aside. Bring mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Add crabs and fry for about 15 minutes on medium heat. Set rest of spice mixture aside. It has a tea-like, earthy smell that balances out the rich flavors of gumbo while also adding a natural thickener. Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper. 1. Step 1. Posted on 10/7/16 at 1:20 pm to LSUballs. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I love your gumbo recipe and have made it several times! Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. Soups. It makes a big batch, too, so you can share it or freeze it for later. Simmer for at least 30 minutes. 15-gallon cast iron jambalaya pot with metal tripod stand. Add the Brandy and deglaze the pan making sure to scrape all the brown bits from the pan. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. Our menu features family recipes that have been handed down for three generations and includes daily specials you won't find anywhere else in the city. Your email address will not be published. High-quality cast iron ensures even heat distribution. Key Lime Pie (Whole) $28.00. Im Lauren, a mom of four and lover of good food. Add the bacon fat. "I added shrimp, sausage, chicken, and crab meat. Brown the Meat and Saut the Okra: Back to top. Pair with cornbread and serve hot. Gumbo is often made in bulk, as the roux is such a labor of love so serving groups of people is ideal! Warm rice is awesome, but it can certainly be reheated in the microwave easily. Gumbo also includes a roux to thicken the stew while jambalaya does not require a roux. If youd like to add tomatoes to this recipe, pure 1 (14-ounce) can diced fire-roasted tomatoes and add to the pot at the same time the sausage and chicken are added. Brown the chicken: If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. Gumbo 9. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Hey there, Jerry! For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. Again, cook until they just begin to change color, taking care not to burn. Or, to put it another way, serve your gumbo over rice. Phone. When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water. The broth itself is velvety, and when combined with the crab meat, oyster and shrimp, its something special. You should proceed with the next step when the sauce does have a body to it. N ubstitutions ease. Its a sister of our Chicken and Sausage Gumbo, but this one highlights the flavors of the sea. We also boast some of the most loyal customers in town, many who have been with us from the beginning. Allow 1-1.5 quarts per person. Blend well. We will not be sauteeing these. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark. A Seafood Gumbo is considered a fancier gumbo since seafood typically costs more than what youd normally find in a Chicken and Sausage Gumbo. Set aside. Cook the roux: Reduce the heat to medium. Sprinkle with fil powder, if desired. Hi Deborah! It takes about 5 minutes of cooking time for shrimp to curl and turn opaque. Set chicken aside. Hey Stephanie. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). This boldly flavored stew is bursting with fresh, filling ingredients like bell pepper, sausage, stewed tomatoes, and crabmeat. Chop the veggies. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. You can simmer it for longer if you so desire. Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. 5. Technically, you could use any fat or oil, but unsalted butter produces the best roux. Gumbo falls somewhere between a thick stew and a hearty soup and can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, and greens. Some people simply slice the sausage one way, but I like to quarter it so that you have smaller bites of sausage throughout the gumbo (same for the tasso). Extra meat $1.25. Make sure its sealed tight because those onions will stink up your fridge.Chop the garnishes, too. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired. Measure out your water and stock. While your gumbo is cooking, it is best to have a stash of cookies or goodies on the side to have with a glass of wine or beer. Fil powder Fil powder, also known as gumbo fil, is an herbal powder made of ground-up sassafras leaves, a common herb found in Southern cooking. Gumbo is a dark stew made with a roux base, holy trinity veggies (bell peppers, onions, celery), and proteins ranging from andouille sausage to chicken to seafood. In fact, there are many different versions of gumbos, and each region has its unique recipe. Add remaining third of flour and stir constantly 30 seconds. It doesnt have the same flavor or mouth feel. Chop the veggies. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. You let the shells simmer for 10 minutes, drain them, and discard the liquid. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Heat olive oil and butter, then add trinity and simmer until translucent. When the crabs are cool enough to handle, snap both claws off then break the body in half. 1 pound andouille sausage, cut into 1/4-inch-thick slices. Make ahead: Gumbo can definitely be made ahead and even tastes better the day after its cooked. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. Once the meat is all browned, add it to the pot with the chicken stock. Shrimp should be added at the end of cooking so it doesn't get rubbery. Can I reheat the gumbo? This is not gumbo if you dont add okra. Zydeco Louisiana Diner. 2023 Tastes Better From Scratch Privacy Policy and Disclosure. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Remember the chicken stock that you saved earlier? Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. (You can turn up the heat to high at this point, but its still going to take 15-20 minutes or so to bring this amount of liquid to a boil.). Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Metal tripod comes with foot pads. Stir in the onion, bell pepper, and celery and brown for an additional 5 minutes. And these are great tips. You repeat the process with the rest of the seafood, except for the lobster. Nothing tastes better on a cold winter day. 2023 Neworleans.com All Rights Reserved. Then, you add tomatoes, parsley, thyme, bay leaves, black pepper and salt. Brown rice is another option that you might consider for gumbo. Personally, this Louisiana girl likes it better the next day. this is a keeper! This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor. (9) Website Directions. Then, you put the shells back in the pot and cover them with water. Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. As varied as the recipes can be, there are a few ingredients that all gumbos have in common: homemade stock; the "holy trinity" of celery, onions, and green peppers; and roux.