Jordan Babineauxs Gumbo Texas Style Recipes

Steps:

• In a medium pot, cook the bacon over medium-low heat until crispy, 8 to 10 minutes. Remove to a plate lined with a paper towel to drain, then eat the bacon as a snack.
• Add the onions to the pot with the bacon grease and cook over medium-low heat until the onions start to caramelize, 6 to 8 minutes. Add the garlic and cook another 2 minutes. Add the tomato paste and cook, stirring occasionally, another 3 minutes. Whisk in the stock, sugar, vinegar, cumin, cayenne, salt and pepper and bring to a simmer. Cook until thickened, 15 to 20 minutes.
• Let cool to room temperature before using. This sauce is great on brisket or beef ribs.

Steps:

• To make roux, heat the oil in heavy skillet until very hot. Add the flour a little at a time, stirring constantly, until it forms a paste. Lower heat and continue to stir until dark brown, do not burn
• Turn off heat and continue to stir until mixture stops bubbling.
• Fill large pot half full with water. Season the chicken with the garlic powder, black pepper, red pepper and salt. Add the chicken, basil, rosemary, green pepper, celery, onion, sausage, crab legs and roux to the pot. Bring to full boil, stirring constantly to keep roux from sticking to bottom.
• Reduce heat and simmer until the chicken is tender, about 2 1/2 hours. Add the shrimp, simmer about 30 minutes longer. Add the oysters and cook 5 minutes more. Serve with rice or crackers.

Steps:

• Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
• In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
• Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
• Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Steps:

• Trim excess fat from steaK; cut into 1-inch cubes.
• Combine flour, thyme, salt, and pepper in a shallow dish or pie pan; dredge meat in flour mixture.
• Heat butter and oil in a dutch oven; add meat; cook until browned on all sides.
• Remove meat, reserving drippings in pan; add onion and green peppers to pan; stir/saute until tender.
• Stir in mead and next 5 ingredients; cover and simmer 1 1/2 hours.
• Remove bay leaf and adjust seasonings to taste; serve over rice.