Best Gumbo Seasoning Mix Recipe 385 Recipes

Gumbo Seasoning Mix Recipe - (3.8/5) image

Provided by YogiRenee

Number Of Ingredients 18

2 whole bay leaves
1 1/2 tablespoon salt
2 teaspoons paprika
1 1/2 teaspoons white pepper
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon ground red pepper
3/4 teaspoon dry mustard
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1 tablespoon tabasco sauce
3 tablespoons gumbo file
1 tablespoon minced garlic
2 teaspoons dried basil
2 cups onions (minced in food processor)
2 cups finely diced celery
2 cups finely diced bell pepper

Steps:

Mix all dry ingredients together for use in gumbo recipe. Bell pepper, celery and onions can also be combined in a small bowl prior to use.

Gumbo image

Provided by Emeril Lagasse

Categories main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 23

1/4 cup vegetable oil
2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds
Essence, recipe follows
2 cups tomatoes, peeled, seeded and chopped
1 cup chopped onions
1 cup chopped celery
Salt
Cayenne
5 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic
8 cups water
2 pounds medium shrimp, peeled and deveined
2 cups cooked white rice, warm
2 tablespoons chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.