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| | Gumbo - Wikipedia, the free encyclopedia |
 | | The gumbo broth can contain seafood (typically crab and shrimp from the Gulf of Mexico), fowl (usually duck, quail, chicken), and other meats, used as seasoning (smoked or fresh sausage, tasso [Cajun smoked pork], andouille [AHn-dOO-Ey] sausage [Cajun smoked sausage], and other smoked or preserved meats). | | | Gumbo is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana. | | | Traditional side dishes include potato salad, fresh bread, or baked sweet potatoes. |
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http://en.wikipedia.org/wiki/Gumbo
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| | Gumbo |
| | Gumbo is one of the true delicacies of cajun cooking. | | | Today, the two most popular varieties of gumbo recipes can be broadly classified into "seafood gumbo" and "chicken and sausage gumbo". | | | Chicken and sausage gumbo is actually a bit more common than seafood gumbo, not just because it tastes great, but because fresh chicken and sausage are generally more available throughout the country (and they're usually less expensive than fresh, quality seafood). |
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http://www.neworleansshowcase.com/food-gumbo.html
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| | The lore and lure of gumbo - The Washington Times: Food - February 02, 2005 |
| | Gumbo is a culinary delight: silky from a browned roux; flavored deeply from broth braced with herbs and peppers; and redolent with shellfish, smoky sausage, chicken, duck, ham, veal, okra, tomatoes or whatever you like. | | | The combination of flour and oil is stirred and cooked to a burnished color, and it not only thickens the gumbo broth but also binds the other ingredients in a smooth, ethereal sauce. | | | By definition, a gumbo is a thickened soup brimming with seafood, vegetables, meats, herbs and spices, a full meal in a bowl, with an underpinning of rice. |
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http://www.washingtontimes.com/food/20050201-100031-3457r.htm
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| | gumbo |
| | The following is the recipe used for the chicken and sausage gumbo. | | | Because of their availability, gumbo is frequently made out of chicken, and the older the chicken the better the gumbo. | | | Gumbo is a soup and it is usually served over cooked white rice. |
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http://generalhorticulture.tamu.edu/prof/Recipes/Gumbo/gumbo.html
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| | Gumbo - Food Facts & History - Food Reference |
| | Créole Gumbo is a stew-like dish made with brown roux, okra, filé powder, onions, green peppers, tomatoes and seafood, chicken and/or meat. | | | Gumbo has an incomparably rich flavor and texture, and derives from the cooking traditions of the French, Spanish, Indian and African residents of the area. | | | Tabasco sauce is always served with gumbo so those with a penchant for spicy foods can be accommodated. |
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http://www.foodreference.com/html/artgumbo.html
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| | World championship gumbo cookoff - new iberia, louisiana festival |
| | Gumbo is a rich soup built around a base of a dark, rich roux supplemented with celery, onion, peppers, spices and meat or seafood. | | | For those that don't know, roux is flour browned in butter or oil that is used as a thickening, coloring and flavoring agent in pot food like stews and gumbos. | | | The lenient rules ensure a wide variety of gumbos - including the traditional combinations of chicken and sausage and seafood gumbos, as well as the promise of more exotic selections such as rabbit, quail, alligator or duck with sun-dried tomatoes. |
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http://www.tabasco.com/taste_tent/festivals/oct_gumbo_cookoff.cfm
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| | Jambalaya, Gumbo, and Étouffée - Cajun & Creole |
| | Gumbo is defined as a soup-like mixture made with a roux and several types of meats or seafood and served over rice. | | | The key to a great Gumbo lies in the roux, which is equal parts of fat (oil or butter) and flour cooked until very brown, but not burned. | | | Other ingredients that are commonly added to Gumbo are onions, okra, garlic, shrimp, sausage, chicken, and crawfish |
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http://www.bellaonline.com/articles/art12438.asp
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| | Food: GUMBO WEATHER: WINTER WARMUP, CAJUN-STYLE |
| | In its broadest sense, gumbo is a spicy, full-bodied soup/stew traditionally served (like most of the Cajun repertoire) over starchy steamed rice. | | | Since most gumbo recipes are measured in pounds and gallons, it's difficult to imagine the experience without a full table of hearty eaters warding off the cold from the inside out. | | | The distinctively thick texture that separates gumbo from the broth-based soup family comes from the use of various thickening agents. |
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http://www.austinchronicle.com/issues/vol18/issue23/food.gumbo.html
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| | Merwin's Shrimp Gumbo - All Recipes - Seafood |
| | I use the cooked chicken for chicken salad. | | | It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. | | | Add shrimp to gumbo; cook for about 8 to 10 minutes more. |
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http://www.seafoodrecipe.com/az/MerwinsShrimpGumbo.asp
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| | eG Forums -> Gumbo (Ya-Ya)--Cook-Off III |
| | Tonight we made a Gumbo with Chicken and Sausage (Alligator/Pork Sausage, Andouille and Smoked Chaurice, all from Poche's in Louisiana) based on Fifi's recipe. | | | Gumbo is an astonishingly varied dish, much like cassoulet, about which there are great arguments concerning what must or must not go into the pot: gumbo file powder (ground sassafras), crawfish, andouille sausage, okra, fish, chicken, pork, hocks.... | | | I have a recipe for chicken and sausage gumbo that I use for my "Gumbo Tutorials" and I will be glad to share here if you wish. |
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http://forums.egullet.org/index.php?showtopic=61289
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| | DigsMagazine.com nourish: GUMBO, Y'ALL |
| | Gumbo roux must be cooked until it’s very nearly, but not quite, burnt – you have to have the patience, and the guts, to push it to its limits. | | | The key to a good gumbo, Kim says, is in the roux, that flour-butter mixture that serves as the foundation of the dish. | | | The shrimp, bell peppers and okra used in this recipe make for a pretty common gumbo combo, but gumbo is an infinitely flexible dish – you can substitute with the shrimp with crayfish, or toss in some Andouille sausage and chicken. |
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http://www.digsmagazine.com/nourish/nourish_gumbo.htm
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| | Dr. Gumbo's New Orleans Cuisine |
| | Gumbo's Shrimp Creole is a savory combination of diced tomatoes, tender shrimp and a medley of fresh onion, bell pepper, and celery accented with lemon juice. | | | Serve Dr. Gumbo's Entrees to your good friends with beer, wine, and your favorite Cajun music. | | | An incomplete gumbo product consisting of authentic roux, fresh produce and spices, this base requires the addition of chicken, duck and/or andouille sausage. |
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http://www.drgumbos.com
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| | Campfire Gumbo |
| | This gumbo recipe fills a 5 quart Dutch oven. | | | Chase it with ice cold beer or dry white wine. | | | You'll be amazed at the taste of this gumbo made with readily available spices. |
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http://www.castbullet.com/cooking/jrgumbo.htm
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| | Gumbo Recipes |
| | Okra is a standard ingredient in Louisiana gumbo; it lends a mild asparagus flavor and thickens the brew. | | | The secret to a great gumbo with a Cajun kick lies in the andouille, a spicy smoked sausage. | | | Try the crab gumbo, chicken and sausage gumbo, or the low-fat |
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http://www.bhg.com/home/Gumbo-Recipes.html
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| | Gumbo Mixes |
| | Just add one pound of seafood (shrimp, crabs, or crawfish) or meat (chicken and sausage are very popular) for nine cups of delicious gumbo in about 30 minutes with one pot preparation. | | | Made from ground dried sassafras leaves, it`s the key ingredient in flavoring a traditional cajun gumbo. | | | Bruce`s gumbo file` is made of fresh ground sassafras leaves. |
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http://www.louisianacupboard.com/shop/Gumbo_Mixes.html
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| | Gumbo Recipe - Crab, Shrimp and Okra Gumbo - Cajun & Creole |
| | Add onion and garlic and stir for about 5 minutes, or until the gumbo vegetables are soft. | | | The gumbo may need more red pepper sauce or red pepper. | | | In a 10- or 12-quart sauce pot, bring the water, chilies, lemon slices, 2 bay leaves, 1 teaspoon thyme and 1 tablespoon salt to boil over high heat. |
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http://www.bellaonline.com/articles/art13804.asp
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| | Shrimp Gumbo Recipe - Diet Recipes To-Go |
| | Diet Shrimp Gumbo Recipe brought to you by Diet Recipes To-Go Discretion is the salt, and fancy the sugar of life; the one preserves, the other sweetens it. | | | Shrimp Gumbo Recipe, one of many healthy recipes brought to you by Diet Recipes To-Go "A good cook is the peculiar gift of the gods. | | | Shrimp Gumbo Recipe - Diet Recipes To-Go Shrimp Gumbo Recipe |
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http://www.diet.recipes-to-go.com/Shrimp_Gumbo.htm
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| | Gumbo |
| | The okra will thicken the gumbo as it cooks. | | | Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil with the flour and cook over moderately low heat, stirring occasionally, until the roux is dark mahogany in color, about 1 hour. | | | In a medium flameproof casserole, melt 2 tablespoons of the butter with the remaining 1 teaspoon oil. |
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http://mardigras.spike-jamie.com/gumbo.html
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| | Gumbo Town |
| | Although the gumbo is still going to cook for another forty-five minutes or so, we want to give the flavors time to marry in the pot, so now is the time to start adjusting the spiciness of the mixture. | | | Add the andouille or other sausage to the gumbo pot, and turn your attention to the chicken. | | | A good gumbo requires a really dark roux, but at this point there is again some danger of burning, so prepare to add your chopped vegetables (including onions, celery and bell peppers) to slow the cooking of the roux. |
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http://www.pannett.com/gumbo.html#ode
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| | washingtonpost.com: Style Live: Restaurants & Food |
| | Plus, says King, no two pots of gumbo are ever the same because they don't follow an exact recipe for the spices and the mix of fish varieties changes day to day. | | | Then, inevitably, scrape – the gumbo's gone and a new pot has to be made. | | | Their black, Rubenesque pot of seafood gumbo sits between the two glass display cases of fresh fish, and all day long customers make a pilgrimage to its chubby curves. |
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http://www.washingtonpost.com/wp-srv/style/restaurants/features/gumbo0415.htm
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| | Dave & Susie's Guilt-Free Gumbo |
| | Add the okra to the gumbo pot and stir. | | | the basic ingredient that gives gumbo it's characteristic flavor, is a flour and oil mixture that is laboriously stirred over medium heat until it turns a deep, dark brown color. | | | Sprinkle the diced chicken with the seasoning and a little flour and fry with the sliced and cubed sausage until tender, then add to the gumbo pot. |
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http://www.angelfire.com/jazz/davensusie/gumbo.htm
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| | Allrecipes Advice A Tale of Gumbo |
| | Cajun gumbos tend to use very dark roux, usually made with oil or pork fat, whereas Creole gumbos might favor the more delicate flavor of a light roux made with butter. | | | There's no such thing as a definitive gumbo recipe, because part of the enduring nature of the dish is that it's adaptable to whatever ingredients are available at the time. | | | The featured ingredients in a pot of gumbo can include delights and delicacies from land, sea and air, including sausage (especially andouille and chaurice), tasso, crawfish, crab, shrimp, oysters, chicken, duck, rabbit, dove, or other game animals - like squirrel, possum, nutria (beaver-sized rodents that inhabit the waterways of Louisiana), frog or alligator. |
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http://allrecipes.com/advice/coll/all/articles/78P1.asp
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| | Cousino's Restaurants |
| | The Gumbo’s menu offers a wide variety of both Cajun and Creole (two separate and distinct approaches to cooking) favorites including southern fried chicken, Po Boy sandwiches, crawfish étouffée, Oysters Rockefeller, hush puppies, bread pudding, Mississippi mudslide pie and two signature items: gumbo hot from the pot and cornbread fresh from the skillet. | | | Gumbo’s Bayou Grille is located on the Docks of the Maumee River in downtown Toledo. | | | Once inside, guests were treated to live music and a buffet of Cajun specialties to feast upon at the latest hot spot from Cousino’s Restaurants. |
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http://www.cousinos-restaurants.com/events.html
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| | The Gumbo Shop |
| | The African word for Gumbo is 'gombo' and the Choctaw Indian word for filé, which is made from dried sassafras leaves is 'kombo.' No one agrees on the exact origin of the word, which is perfectly alright because no one agrees on an exact recipe for Gumbo either. | | | A major ingredient is usually ham (the French word for ham is 'jambon') and it may also contain shrimp, oysters, sausage and / or chicken. | | | Jambalaya, distinctly different from Gumbo, is more of a rice dish. |
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http://www.accesscom.net/gumbo
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| | Out of the Frying Pan! Herb & Spice Encyclopedia: Gumbo File |
| | One of the key ingredients to making file gumbo (as opposed to okra gumbo, in which okra acts as the thickener), this seasoning is made from the ground, dried leaves of the sassafras tree. | | | Its primary purpose is to thicken and flavor gumbos and other Creole specialties. | | | This seasoning must be added to the sauce after it has been removed from heat—otherwise it gets much too thick. |
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http://www.outofthefryingpan.com/spices/gumbo.file.shtml
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| | Seafood Gumbo |
| | Serve with additional gumbo filé and hot sauce on the table. | | | When ready to serve, bring gumbo to low boil; remove 2 chef spoons of stock and mix with the filé gumbo. | | | The gumbo can be cooked and served in the same day. |
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http://www.customcatering.net/Rec_soup/sfgumbo.html
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| | [No title] |
| | gumbo from fatfree.com: the low fat vegetarian recipe archive | | | Put all ingredients in a slow cooker on high for 6 hours or low for 8-10 hours. | | | I did the lima beans in the slow cooker the night before so all I had to do was add everything else to them. |
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http://www.fatfree.com/recipes/soups/gumbo
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| | Real Cajun Recipes : Search Results for Gumbo |
| | Editor's Comment: Andouille Sausage in a dish is used as flavoring agent. | | | This gumbo is a little like regular gumbo but you are adding less (fewer number of)ingredients in the recipe. | | | There are so many different types of gumbos. |
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http://www.realcajunrecipes.com/search/searchresults.asp?andor=and&searchtype=keywords&Keyword=Gumbo&titleOnly=yes
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| | Allrecipes Cook's Encyclopedia gumbo |
| | It's a thick, stewlike dish that can have any of many ingredients, including vegetables such as okra, tomatoes and onions, and one or several meats or shellfish such as chicken, sausage, ham, shrimp, crab or oysters. | | | The one thing all good gumbos begin with is a dark ROUX, which adds an unmistakable, incomparably rich flavor. | | | The famous gumbo z'herbes ("with herbs") was once traditionally served on Good Friday and contains at least seven greens (for good luck) such as spinach, mustard greens, collard greens and so on. |
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http://allrecipes.com/advice/ref/ency/terms/6824.asp
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| | Texas Okra Gumbo - All Recipes - Main Dish |
| | Texas Okra Gumbo - All Recipes - Main Dish | | | "Spicy okra gumbo like grandma's made with bacon and chicken. | | | Find recipes that go with: "Texas Okra Gumbo" |
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http://maindish.allrecipes.com/az/TxskrGmb.asp
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| | Gumbo | Recipezaar |
| | Wild Turkey, Sausage and Shrimp Gumbo by Chef Kirk T | | | Can be garnished with a dollop of sour cream or a dash of hot pepper sauce. | | | Ali's Chicken and Sausage Gumbo by Tornado Ali |
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http://www.recipezaar.com/r/54
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| | Southern Living: Best Gumbo, The |
| | The seafood gumbo proved dark and thick, filled with oysters, shrimp, and crab claws. | | | Okay, so the name is a bit odd, but their logo is a raccoon stirring a large cauldron, and I promise what they serve would please man, beast, or lamppost. | | | I tried the Po'boy Combo, which featured a cup of gumbo and half a shrimp po'boy sandwich ($7.95). |
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http://www.findarticles.com/p/articles/mi_qa3676/is_200409/ai_n9441110
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| | Coming for Dinner - Gumbo |
| | When it returns to a simmer, add the rest of your cajun spices and filé powder and stir. | | | After my first business trip there and tasting gumbo, I tried to make it myself, but there was something missing. | | | After about another 15 - 20 minutes, your gumbo will be "done" cooking. |
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http://www.comingfordinner.com/recipe.php?recipe_id=78
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| | Seafood Gumbo: Order Foods, Gumbo Mixes, File Powder, Creole Roux, Aromatic Rice, Country Cajun Cookbooks & more |
| | Cookin' Country Cajun: This is the cookbook where we found the Seafood Gumbo recipe. | | | Add bayleaves and all seasonings, but save parsley to end of the cooking time, and the file for the very last. | | | Seafood Gumbo: Order Foods, Gumbo Mixes, File Powder, Creole Roux, Aromatic Rice, Country Cajun Cookbooks and more |
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http://www.cajun-shop.com/recipesseafoodgumbo.htm
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| | Gumbo Festival |
| | A variety of other native Louisiana cooking such as jambalaya, New Orleans style red beans and rice with sausage as well as hamburgers, hot dogs, onion mums, homemade cakes and candies, funnel cakes and many other delicious surprises will also be available. | | | The 2006 Bridge City Gumbo Festival invites all food vendors to rent booths for the festival. | | | ridge City's "world famous" Gumbo is cooked daily at the festival grounds and over 2000 gallons of both seafood and chicken/sausage gumbo will be prepared for our visitors durin |
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http://www.hgaparish.org/gumbofestival.htm
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| | Gumbo |
| | Cook slowly for 20 minutes after the mixture has started boiling Add a handful of chopped onions and parsley about 10 minutes before the gumbo is done. | | | Add the onions, fry slowly until well browned and carmelized, add the rest of the ingredients and cook slowly until pulpy, then add water or stock to the mixture. | | | After cutting into small pieces, cook the okra slowly in a small pot until no longer ropy, stirring often to prevent scorching or browning. |
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http://www.geocities.com/BourbonStreet/Delta/4790/gumbo.html
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| | RecipeSource: Gumbo |
| | Blend in the flour and cook over low heat, stirring constantly, until mixture is bubbly and vegetables are tneder. | | | Add tomatoes, Worchestershire, cloves, chili pwd, salt, pepper, oregano, thyme parsley water and shrimp* (may substitute or add other seafood as available--the best gumbo I every ate included fresh crab, shrimp, and red fish--). | | | RecipeSource : Soups, Stews, and Stuff : Soup Recipes : Gumbo |
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http://www.recipesource.com/soups/soups/09/rec0967.html
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| | Gumbo Gator's FREE Cajun Recipes |
| | Potato salad is a favorite dish served with gumbo. | | | You can substitute the chicken and sausage with fresh seafood. | | | Add cut up chicken (preseasoned with cajun seasoning) and cook over low to med. |
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http://roxannestutes.tripod.com/authenti.htm
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| | Seafood Gumbo |
| | Heat oil and flour in a heavy pot and cook over medium fire till a dark roux is formed, about 20 minutes. | | | After adding to gumbo, add bell pepper and parsley, cook for 15 minutes. | | | In a separate pan, while cooking shrimp and crab meat, boil oysters in ½ gallon water just till they curl. |
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http://www.neworleansseafood.net/Recipe/seafood_gumbo.htm
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| | Shrimp Gumbo Recipe |
| | The first thing to cook is the roux which will thicken the gumbo. | | | If you haven't made a dark roux before I'll warn you that this can be very frightening, but it's really not that hard. | | | The extra green stuff in the picture is fresh thyme, but dried is actually better. |
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http://www.jonsullivan.com/recipes/shrimp_gumbo.php3
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| | TV : Emeril Live : Gumbo 101 : Food Network |
| | Gumbo Z'herbes; How to Roux; Delmonico's Seafood Okra Gumbo; Emeril's Country File Gumbo; Chicken and Sausage Gumbo | | | Emeril demonstrates the basics of making a gumbo and the tasty results. | | | Sign up for our popular recipe and 12 Days of Cookies newsletters. |
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http://www.foodnetwork.com/food/show_em/episode/0,1976,FOOD_9959_37959,00.html
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| | Chicken And Sausage Gumbo Recipe |
| | Login to add this recipe to your cookbook. | | | Cook for 30-45 minutes or until chicken is tender. | | | - Fill gumbo pot (about 8-12 qt) 1/3 to 1/2 full of water. |
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http://www.cookingcache.com/chickenandsausagegumbo.shtml
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| | Jamaica Talk - Jamaican Forums - Deja's Gumbo! |
| | Gumbo file is the only okra in Gumbo It is a thickening agent not to be served as a dish | | | Jumbolaya is okra, sausage, onions and bell peppers in a tomato base served over rice also. | | | If you can't find in in the reqular grocery you can at like a tropical store. |
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http://www.everytingjamaican.com/jamaicatalk/showthread.php?t=5375&page=2
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| | RecipeSource: Seafood Gumbo |
| | NOTE: If ya don't use okra, you can use gumbo file', which is crushed sassafras leaves, available in the spices rack of the grocery store. | | | Let gumbo stand a few minutes after adding file' before serving. | | | When using file' instead of okra, add it only after the heat is off... |
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http://www.recipesource.com/soups/soups/07/rec0788.html
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| | GUMBO |
| | When the okra is done, bring the gumbo to a rolling boil and add shrimp, oysters, and crawdads. | | | Slice and add: 1 pound of smoked sausage, 2 medium zucchini, and 1 pound of okra. | | | You might need to get yourself a copy of "Recipes", a full-length multi-media cookbook featuring 13 smoking tunes, the Sauce Boss' favorite recipes, and even a video gumbo lesson. |
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http://www.sauceboss.com/gumbo1.htm
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| | Seafood Gumbo |
| | Gumbo from the Bantu name for okra-guingombo, tchingombo, or kingombo. | | | The secret to good gumbo is to prepare it in advance and let all the seasonings soak overnight. | | | Remove the bay leaves and serve over rice. |
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http://www.globalgourmet.com/food/holiday/pageant/kwanzaa/gumbo.html
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| | Food Network: Shrimp Gumbo |
| | To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. | | | To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. | | | Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. |
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http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_22085_PRINT-RECIPE-FULL-PAGE,00.html
(202 words)
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