Lazy Mans Gumbo Recipes

Steps:

• For the roasted okra: Preheat the oven to 350 degrees F.
• Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
• For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
• For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
• Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
• Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.

Steps:

• 1. Gather all spices and ingredients.
• 2. Clean, prep, and set aside all fresh ingredients. Shrimp needs to be peeled and deveined. Defrost well in advance if you are using frozen chicken or shrimp, then prep.
• 3. Clean and cut fresh okra into bite sized pieces. Drain and set aside.
• 4. Put dried shrimp into spice blender and blend to a power; or you may mince finely by hand. Set aside.
• 5. Chicken thighs should be cut into bite sized pieces and set aside.
• 6. Use a dutch oven or other large, heavy pot. Place on burner and pre-heat on medium flame. When pot is warm, add enough oil to cover the bottom of the pot. Continue to heat oil.
• 7. Toss chicken in flour until lightly coated. Add flour coated chicken to pot when oil is heated. Stir with a wooden spoon until all chicken pieces are lightly browned. Remove from the pot and set aside.
• 8. Making the roux: Add enough oil to cover the bottom of the pot. Add 1/2 cup flour To heated oil. Wisk to blend. Continue to add flour in small amounts until a paste is formed, whisking constantly. Brown the flour Brown the flour to at least a deep camel color. You can brown to a darker brown. The darker the color the stronger the flavor. Be careful not to burn the roux. If burned, you will have to start again. When done, set the roux aside.
• 9. Add enough oil to cover the bottom of the pot. Reheat the pot. When the oil is hot, add onion, celery, bell pepper, ground thyme,oregano, bay leaves, and one third of the paprika. Stir constantly,on medium heat until onions and celery are translucent. Add minced garlic and stir.
• 10. Add 1 quart of chicken stock to the mix. Stir while heating stock. Add remaining quart of chicken stock slowly until the stock is heated to a medium-high temperature. Liquid should be just below a rolling boil. Reduce the flame as needed to maintain at a simmer.
• 11. Add chicken and continue to simmer and keep covered. Stir periodically. Simmer for 30 minutes to any hour, until chicken is tender.
• 12. Add dried shrimp/shrimp powder to the pot. Stir well. Continue to simmer. You may add dried shrimp whole if you prefer, rather than to grind to a powder.
• 13. When chicken is nearly tender, add okra to the pot, stir, and continue to simmer.
• 14. To thicken the gumbo, you may add the roux to the gumbo 1 tablespoon at a time. Stir well with each addition. Give the gumbo a few moments to thicken after each addition.
• 15. Add remaining spices and herbs when chicken is tender.
• 16. Add the prawns and reduce the flame to medium low. Stir until prawns begin to change color.
• 17. Add the cooked shrimp, stir, turn off the flame and cover.
• 18. Add crab meat. Stir into gumbo without breaking crab chunks/lumps.
• 19. Let the pot rest for 20 minutes. Taste. Add salt & pepper to your taste.
• 20. Serve over cooked long-grain rice. Offer pickled jalapenos, vegetables and Tabasco or hot sauce on the side to dress the dish to each person's taste.

Steps:

• In a large heavy skillet, cook the bacon over mid heat until crisp.
• Transfer to a paper towel lined plate.
• Drain off all but 1/4 c bacon fat and return the skillet to the heat.
• Add celery and onion and cook until tender, about 5 minutes.
• Add the tomatoes, tuna & liquid, tomato paste, jalapeño and 1 c water.
• Simmer until thickened, about 20 minutes.
• Whisk in the file powder, remove from heat.
• Serve gumbo over rice and crumble bacon on top.