Creole Gumbo With Cornbread Recipes

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Steps:

• Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
• Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.

Steps:

• Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
• Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
• Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
• Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.

Steps:

• Remove legs from crab and smash with back of knife. Remove claws and break in 3 pieces. Remove meat from body and head.
• Heat 1/8 cup clarified butter in large saucepan on high heat. Add crab parts and meat, then add onion, celery and green pepper. Stir in tomatoes and garlic. Mix fish stock with tomato paste and add to crab saute. Bring to boil and add bay leaves. Simmer gently, stirring and skimming top frequently, for 8 minutes. Stir in oysters and their juices, then add shrimp and okra. Season with pepper.
• In small bowl, blend file and cold water. Add to soup and stir briskly. On medium-low heat, cook soup for 1 hour; do not let soup boil. Serve piping hot.

Steps:

• Cook onion and garlic in butter until onion is tender.
• Stir in flour.
• Cook, stirring constantly until flour is browned.
• Stir in the tomatoes, water, green pepper, bay leaves, oregano, thyme, salt and hot sauce.
• Bring to boil.
• Reduce heat and simmer, covered, for 20 minutes.
• Remove bay leaves.
• Stir in the okra.
• Bring to boil and simmer for 5 minutes.
• Stir shrimp and crab meat into okra mixture.
• Cook about 5 minutes longer or until heated through.
• Serve gumbo over hot rice.
• (Traditionally, rice is mounded in heated soup plates and the gumbo is spooned around it).