ROBIN'S FAUX GUMBO (SPICY)
This Gumbo may not be made in the traditional way, but it's certainly a potluck favorite and usually is the first to go. This recipe is so versatile, you can add any fish, poultry, or sausage you like!
Provided by Robin Wellhouse
Categories Other Main Dishes
Time 1h25m
Number Of Ingredients 17
Steps:
- 1. In a large pot or kettle, sauté the bacon, butter, onion, and garlic together until the onion is translucent.
- 2. Add in the canned Rotel (tomatoes, chiles), frozen okra, broth, tomato paste, Worchestershire, and stir until the paste is dissolved.
- 3. Add in the sliced sausages, seasoning, and Thyme. Stir and bring to a boil over medium heat.
- 4. Add in the bay leaves. Reduce to simmer and set the timer for an hour.
- 5. When the timer is up, remove the bay leaves, add in the seafood and bring back to a boil (about 10 minutes).
- 6. Turn off heat and serve hot - either plain or over cooked rice. Enjoy! Note: The flavors develop overnight for a richer taste. So make this the day before and warm it in a crockpot for supper the next day!
HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO
My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.
Provided by ranch_maven
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h
Yield 12
Number Of Ingredients 20
Steps:
- Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
- Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
- In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
- When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g
FUMBO (FAUX-GUMBO)
The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout...
Provided by Kishka
Categories Gumbo
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, peppers and celery for 3 minutes.
- Add garlic and sautee 1 more minute.
- Pour in diced tomatoes, chicken broth and potatoes. Stir, bring to a low boil, then reduce heat and let simmer for 30 minutes.
- Add chicken, rice, cayenne pepper (the amount you use depends on your family's tolerance for spicy food - I usually give about 4 dashes), salt & pepper and sugar.
- Let cook for another 20-30 minutes to bring flavors together. Enjoy!
Nutrition Facts : Calories 270, Fat 9.3, SaturatedFat 1.9, Cholesterol 35, Sodium 956.4, Carbohydrate 27.1, Fiber 3, Sugar 7.9, Protein 19.2
FAUX SEAFOOD GUMBO
This is a non-traditional gumbo, created to make gumbo manageable in the Midwest. I'm sure a search will yield far more authentic recipes, but I like this one.
Provided by MsKittyKat
Categories Gumbo
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, over medium heat, cook the bacon until crisp.
- With a slotted spoon, transfer the bacon to a 4 to 6 quart slow cooker.
- Discard all but a thin coating of fat from the pan.
- Add the celery, onion, green pepper and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes.
- Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt and thyme.
- Cover and cook on low heat for 3 1/2 hours or on high for 1 1/2 hours.
- Add the shrimp, crabmeat and okra and cook 1/2 hour longer on low heat or 1/4 hour longer on high.
- Serve with rice.
Nutrition Facts : Calories 380.2, Fat 19.6, SaturatedFat 6.2, Cholesterol 172.7, Sodium 2107.2, Carbohydrate 13.2, Fiber 2.8, Sugar 6.2, Protein 37
SEAFOOD GUMBO
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
Steps:
- In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.
Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
SHRIMP GUMBO
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. -Jo Ann Graham, Ovilla, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 11 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
LOUISIANA GUMBO
This recipe certainly reflects our area of the country. It really is a meal in itself.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 473 calories, Fat 22g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 646mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
GUMBO YA YA
Provided by Michelle McRaney
Categories Soup/Stew Chicken Mardi Gras Kwanzaa Sausage Bell Pepper Winter Simmer
Yield Makes 6 quarts
Number Of Ingredients 17
Steps:
- 1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 1 hour.
- 2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it's hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
- 3. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.
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