ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
TURKEY GUMBO
Provided by Chris Shepherd
Categories Soup/Stew turkey Thanksgiving Dinner Lunch Sausage Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
- In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
- In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
- Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.
CREOLE BLACK BEANS 'N' SAUSAGE
Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. "I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning," she pens. "When I get home, I make the rice...and dinner is served!"
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.
Nutrition Facts : Calories 410 calories, Fat 25g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1472mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 20g protein.
GUMBO STYLE CHICKEN CREOLE
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Provided by SMFLRN
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
SEAFOOD AND TURKEY-SAUSAGE GUMBO
Categories Soup/Stew Fish Garlic Shellfish Tomato Super Bowl Low Fat Kid-Friendly Low Cal Mardi Gras Dinner Poultry Sausage Shrimp Fall Winter Poker/Game Night Potluck Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.
- Heat oil in same pot over medium heat. Add onion and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.
- Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.
CREOLE SHRIMP AND SAUSAGE GUMBO #RAGU
Ragú® Recipe Contest Entry. A creole-style gumbo with Ragu Chunky Super Vegetable Primavera, shrimp, and sausage.
Provided by valdezjan
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.
- Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
- Add the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.
- Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.
- Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.
Nutrition Facts : Calories 817.3, Fat 42.5, SaturatedFat 13.7, Cholesterol 368.9, Sodium 2905.8, Carbohydrate 44.5, Fiber 2.2, Sugar 7.3, Protein 59.8
TURKEY SAUSAGE JAMBALAYA
"Creole cooking is delicious but frequently calls for lots of high-fat meats and oils," explains James McNaughton of Quincy, Florida. "This is a spicy adaptation of an old favorite that is tasty, healthy and fast."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the sausage, onion and green pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, salt, cayenne and hot pepper sauce. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add tomatoes and shrimp; cook and stir until shrimp turn pink.
Nutrition Facts : Calories 288 calories, Fat 6g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 1311mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPICY BEAN AND SAUSAGE GUMBO
Make and share this Spicy Bean and Sausage Gumbo recipe from Food.com.
Provided by IOjaw
Categories Gumbo
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan on medium heat, sauté onion in olive oil until translucent.
- Add sausage and lightly brown.
- Stir in broth, beans, rice, cumin, and cilantro.
- Reduce heat and simmer for 30 minutes.
- Place in a bowl and sprinkle with parsley.
- ****To complete meal, I added basil-cheese rolls.
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