BIG CHARLIE'S GUMBO
This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.
Provided by Eric Bernabe
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h
Yield 10
Number Of Ingredients 24
Steps:
- Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
- In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
- Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 15.2 g, Cholesterol 146.8 mg, Fat 26.9 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 11.5 g, Sodium 1047.9 mg, Sugar 5.4 g
SEVEN STEAK, TASSO AND OKRA GUMBO
Chef Paul Prudhomme. It is a little time consuming, but worth it. So, so, tasty. Great for big gatherings.
Provided by MsPia
Categories Gumbo
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 26
Steps:
- In a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.
- Reserve leftover seasoning.
- In a large, heavy skillet, heat olive oil.
- Meanwhile, combine 1 1/2 tsp of seasoning mix with flour in a shallow pan; dredge meat in flour.
- Brown meat on both sides in the hot oil.
- Remove from skillet and set aside.
- Add 4 cups of the okra to the skillet.
- Fry over high heat until dark brown, about 8 minutes, stirring occasionally.
- Add the tasso, 1 cup of the onion, the butter, and t tsp of the seasoning mix.
- Cook over high heat 4 minutes, stirring frequently.
- Add the bay leaves, 1/2 cup of the stock and the Tabasco; continue cooking 4 minutes, stirring often.
- Add 1/2 cup more stock; cook 5 minutes, stirring occasionally and scraping pan bottom well if mixture starts to stick.
- Add 1/2 cup more stock and continue cooking 3 minutes, stirring occasionally.
- Add the remaining 2 cups onion, the celery, bell pepper and the seasoning mix; stir well.
- Cook 5 minutes, stirring occasionally.
- Stir in the tomato, jalapeno pepper, and garlic.
- Cook 5 minutes, stirring occasionally.
- Transfer mixture to a gumbo or large soup pot.
- Add the remaining 6 cups of stock and the meat.
- Cover and cook over high heat for 10 minutes.
- Add the remaining 4 cups okra and lower heat to a simmer.
- Cook, covered, until meat is tender, about 20 minutes, being careful not to let gumbo scorch.
- Add shrimp, cover, and remove from heat; let sit 10 minutes.
- Serve immediately in bowls, allowing for each person about 1/3 cup rice and 1 1/2 cups gumbo poured on top.
Nutrition Facts : Calories 1061.4, Fat 94.6, SaturatedFat 36.7, Cholesterol 118.5, Sodium 2127.4, Carbohydrate 37, Fiber 6, Sugar 5.4, Protein 16.9
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