New Orleans-Style Gumbo - BigOven 135913

New Orleans-Style Gumbo

Ready in 1 hour

Top-ranked recipe named "New Orleans-Style Gumbo"

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Try this New Orleans-Style Gumbo recipe, or contribute your own. "Chicken" and "Caprial2" are two tags used to describe New Orleans-Style Gumbo.


Ingredients

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3 Garlic; minced
1 lb Scallops
1 ts Paprika
1 ga Seafood; chicken, or beef
2 lb Okra; sliced
Salt
2 ts Worcestershire Sauce
; combination of
; discs
2 ts Cayenne sauce; or to taste
1 Green bell pepper; cut into
2 Onions; diced
1 cn Tomato puree; (16-ounce)
1 c Rendered bacon or duck fat
1 lb Tasso ham; chopped
1 c Dry Red Wine
4 c Cooked white rice
1 ts Chile powder
1 ts Ground cumin
1 lb Prawns; peeled and deveined
1 lb Boneless chicken or duck
1 1/2 c Flour
1 ts Cayenne pepper
1 Jalapeno pepper; minced
1 Red bell pepper; cut into
; stock, or a
1 ts File powder
; these stocks
1 Yellow bell pepper; cut into
Black Pepper; freshly ground
2 lb Andouille sausage; cut into

Original recipe makes 6 servings

Servings  

Preparation

Preheat the oven to 350 degrees. To make a roux, melt the rendered fat in a large saute pan over medium-high heat. Add the flour and cayenne pepper, and cook, stirring continuously, until the ingredients are well blended. Transfer to a baking pan and bake, stirring every 20 to 30 minutes, for 1 1/2 to 2 hours, or until deep brown. Bring the stock to a boil in a large stock pot over medium-high heat, whisk in the roux, and cook over high heat until reduced by one-half. Meanwhile, in a large saute pan over medium-high heat, combine the onions, peppers, garlic, andouille sausage, tasso ham, and okra. Cover the pan with a lid and cook until the vegetables are tender and fragrant, 5 to 8 minutes. Add the paprika, chile powder, cumin, and red wine, and cook over high heat until reduced by one-half, about 5 minutes. Add the tomato puree, bring to a boil, reduce the heat to low, and simmer 5 to 10 minutes, or until the flavors are well blended. Stir the vegetable mixture into the stock. Add the cayenne sauce. Worcestershire sauce, and file powder. Add the prawns, scallops, and chicken, and simmer until the prawns turn pink, the scallops are opaque, and the chicken is just cooked. Adjust the thickness of the gumbo with additional stock or water, if necessary, and season to taste with salt and pepper. Serve hot over white rice, and pass around a bottle of Louisiana-style hot sauce. Per serving: 480 Calories (kcal); 2g Total Fat; (3% calories from fat); 24g Protein; 85g Carbohydrate; 25mg Cholesterol; 348mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Calories Per Serving: 456 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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