BRIAN CONSTANTINE'S FAMOUS FIREHOUSE GUMBO
This Brian's famous firehouse gumbo. He would usually prepare this Sunday and it would be all gone by Tuesday! It is a great recipe! Note: Never serve gumbo of any type, without potatoe salad on the side. This is a old Cajun tradition!
Provided by Chief Teer
Categories Gumbo
Time 3h45m
Yield 1 1/2 cups, 30 serving(s)
Number Of Ingredients 12
Steps:
- In gumbo pot, boil water.
- Add roux, lower heat to prevent boil over, constantly stir.
- Add onions, bell pepper, celery, and parsley.
- Cut sausage into bite size pieces and microwave 7 minutes on plate with paper towel to line bottom. Add to gumbo pot.
- Add in tomato sauce, hot sauce, worcestershire sauce.
- On medium heat cook for 2 hours.
- Add fryers, and cook for 1 more hour.
- After 3 hours add chopped green onions and parsley.
- Serve in bowl over cooked medium grain rice.
- Note: Never serve gumbo without potato salad on side.
Nutrition Facts : Calories 229.6, Fat 15.1, SaturatedFat 5, Cholesterol 55.7, Sodium 765.1, Carbohydrate 4.7, Fiber 0.6, Sugar 2, Protein 18
"SPONTANEOUS HEATING" GUMBO
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice.
BEEF CHIANTI
This is a beef stew that my mother, Leona would usually make in the fall. The scent of it cooking in the house was heavenly! Something about the chianti wine really added a wonderful flavor to the stew. It's a family favorite.
Provided by Pam-I-Am
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
- Seal bag and shake and toss until beef is coated. Set aside.
- Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
- In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
- Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
- Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
- Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
- Serve with a crusty bread. Mmmmm!
- After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).
Nutrition Facts : Calories 803.5, Fat 51.2, SaturatedFat 18.3, Cholesterol 152.2, Sodium 558.3, Carbohydrate 31.5, Fiber 4.4, Sugar 4.9, Protein 45.8
BEEF FILé GUMBO
Steps:
- In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking. Pat shanks and short ribs dry and season with salt and pepper. Brown shanks and short ribs in oill in batches, without crowding, transferring to a 9 1/2-to-10 quart heavy kettle. In fat remaining in skillet cook onions and bell peppers over moderate heat, stirring occasionally, until vegetables are softened.
- To beef in kettle add water, beef broth, and onion mixture and bring to a boil, stirring occasionally. Simmer mixture, uncovered, until shanks are very tender, about 2 1/2 hours, and stir in garlic and cayenne. With a narrow knife ease any marrow remaining in shank bones into mixture and discard shank and short rib bones. Beef mixture may be prepared up to this point 3 days ahead, cooled completely, uncovered, and chilled, covered.
- Skim fat from beef mixture. Reheat mixture if preciously chilled. Bring beef mixture to a bare simmer and stir in filé powder. Cook gumbo over moderately low heat , stirring occasionally, 5 minutes. (Do not let gumbo boil with filé powder; or will become stringy.)
- Serve gumbo ladled over rice in large soup plates.
FIREHOUSE CHILI GUMBO
This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America's Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base - it's more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. "I just want people to remember his sacrifice," he said.
Provided by Sam Sifton
Categories soups and stews
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
- Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
- Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
- Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
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