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Seeking Bayou City Seafood Gumbo Recipe

They have the most amazing gumbo. Does anybody have a copy cat recipe or one similar to the chicken and sausage gumbo at Bayou City?

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  1. Chicken and Sausage Gumbo
    This gumbo is awesome. It does have tomatoes.
    4 tbsps vegtable oil
    1 pkg frozen sliced okra thawed
    1 lb sausage sliced into 1" rounds
    1 chicken cut into pieces
    1/3 cup flour
    1 cup each onion, celery, green onion, bell pepper
    2 cloves minced garlic
    2 cups canned whole tomatoes
    2 tbsp tomato paste
    1 1/2 quarts water
    2 bay leaves
    1 tbsp worcestershire sauce
    1 tsp thyme
    1 tsp salt
    tabasco sauce
    Hot white rice in bowls
    "Heat 2 tbsp oil in large stock pot. Add sliced okra and cook stirring
    constantly 10-15 mins until tender and lightly browned. Remove from
    pot and set aside."
    "In the same pot heat 1 tbsp of oil and brown the sausage, remove and
    set aside. Add the chicken and brown on all sides (about 10 mins),
    remove and set aside."
    "Measure fat remaining in pot. If needed, add more oil to make 3 tbsp.
    Stir in flour and cook over medium heat, stirring constantly until dark
    brown, about 20 mins."
    "Add onion, bell pepper, green onion, celery and garlic to the roux.
    Cook until tender, about 10 mins. Add tomatoes, tomato paste, okra,
    water, bay leaves, worchestire sauce, thyme, salt, and a couple splashes
    tabasco. Simmer uncovered 10 mins."
    "Add chicken and sausage. Cover and simmer 45 mins or until chicken
    is tender."
    Remove from heat, remove the bay leaves
    Either add File now (after the pot is off the stove), about 6 tsps, or ladle
    into bowls over hot white rice and pass around the table to flavor.
    You can use this basic recipe and subsitute to make shrimp or seafood
    gumbo. This is just a little variation on gumbo #1

    1. My Nanny's Traditional Seafood Gumbo
      This is a dark, rich gumbo with no tomatoes
      "I have never measured this so I looked at recipes and tried to come as
      close as I could!"
      3/4 cup vegtable oil
      3/4 cup flour
      2 tbsp oil
      1 pkg defrosted, sliced, frozen okra
      2 cup chopped onion
      1 cup chopped bell pepper
      1 cup chopped celery
      salt
      cayenne pepper
      4 or 5 bay leaves whole
      8 Cups water
      small gumbo crabs (optional)
      1 1/2 lbs peeled, deveined medium shrimp
      1 lb crabmeat picked for shells & cartlidge
      2 dozen shucked oysters with their liquor
      File powder
      Hot white rice in bowls
      Heat 2 tbsp oil in large, heavy pot, add okra, stir constantly until light
      brown and tender, 10 mins or so. Remove and set aside. Never cook
      okra in cat iron pots because it will turn black.
      "Combine oil and flour over medium heat, stir constantly until you have
      the beginnings of a chocolate roux (25 mins?) or so. Add the onions,
      bell pepper, celery, salt, cayenne, and bay leaves. Continue to stir about
      10 mins or so until veggies are tender. Add the water (hot) and the
      okra. Mix to blend with the roux. Simmer uncovered stirring
      occasionally for 1 1/2 hours. Add the gumbo crabs now if you are
      using them. Long slow cooking is the secret."
      Add the shrimp and crabmeat and cook for 15 mins.
      Add the oysters and cook 5 more mins.
      Remove from heat, remove the bay leaves
      Either add File now (after the pot is off the stove), about 6 tsps, or ladle
      into bowls over hot white rice and pass around the table to flavor.

      1. these are my "real " gumbo recipes , hope they help

        1 Reply
        1. re: houstontxgirl

          Don't know about the OP, but they'll certainly help me. Thanks for posting them!

          So, which one should I start with?

        2. Thank you! I compiled a cookbook several years ago for my kids, neices, nephews, etc. My grandmother was a superb cajun cook and i learned all I know from her. I was afraid these things would be lost with me because nothing was written down. After numerous calls from family and friends over the years I just said what the heck and wrote a cookbook lol I hope its not too much but I am going to copy a couple of excerts from the book that may help. Gumbo is a very individual thing but the Bayou City Gumbo is the real deal so thats why I posted my recipes.

          Just FYI, something funny: my 50 something brother was watching me make gumbo the other day and told me I was ruining the pot! He watched me pick the stems and ends and dump the okra in the pot. He will tell you he does NOT eat okra lol I realized after all these years he didnt know it was in there! It actually acts as a thickener so when the pot sits on the stove all day you cant even see it.

          1. Xtra: Cajun Cooking Terms
            There are as may ways to make Gumbo as there are cooks. True cajun
            gumbo (the way I was taught) starts with a roux, always has okra, never
            has tomatoes, and is topped with File (feelay) before it served at the
            table. It is always served over steaming white rice. Poor mans gumbo
            is made with chicken and sausage. Seafood gumbo is the most widely
            known. Real gumbo is dark and sultry like the Louisiana bayous. It
            can simmer on the stove all day and just taste better as it cooks.
            Sometimes I do add tomatoes, just depends on my mood that day. I
            also usually use frozen okra which works well. Just pick through it and
            take out any hard ends. The following recipes have seasonings listed.
            You can always leave them out and use one of the spice mixes on the
            previous page.
            File - Spice used as a thickening agent. It is never added to the Gumbo
            pot while cooking. After the Gumbo is ladled into bowls it is sprinkled
            on the top to taste. Some people will add it to the pot after it has been
            removed from the fire. I usually don't because gumbo taste even better
            on the second day and I prefer to always add it fresh. File does have a
            shelf life, make sure it is fresh.
            In cajun cooking almost all dishes contain the "Holy Trinity"This is
            sauted onion, bell pepper, and celery.
            Etouffee - "aytoofay" means smothered. Purist say this dish is made
            with no roux, no tomatoes. Once you add a roux, you have a fricasse. I
            vote with the purist on this one. This dish is a gravy with seafood and I
            love the rich flavor.
            Jambalaya - This dish does have tomatoes and the rice is actually cooked in the pot