VALERIE'S VERY BEST GUMBO
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
- Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
- Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
- Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.
AUTHENTIC NEW ORLEANS STYLE GUMBO
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
Provided by Lauren Allen
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DOVE AND SAUSAGE GUMBO
From Southern Living 1981, this recipe makes a delicious pot of gumbo. I love the flavor combination of the doves and sausage.
Provided by Dreamgoddess
Categories Gumbo
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cover the breasts with water in a dutch oven; boil 10 minutes.
- Remove the breasts, cool and de-bone; set aside.
- Add water to the cooking liquid in the dutch oven to make 2 1/4c liquid.
- Add the consomme and bouillon cube to the dutch oven; cook until the cube dissolves.
- Heat the vegetable oil in a large skillet; add the dove meat and brown.
- Remove the meat to a platter and drain it well.
- Pour off all but 1/4 c of the oil; add flour and cook over medium heat, stirring constantly, until the roux is copper colored.
- This should take about 10-15 minutes.
- Gradually add 1 1/2 c of the consomme liquid to the roux.
- Stirring constantly, cook on medium heat until thick and bubbly.
- Add the onion and celery; cook about 5 minutes, or until the vegetables are tender.
- Add the roux mixture to the remaining liquid in the dutch oven and stir well to combine.
- Add in the worcestershire and seasonings.
- Add the sausage and dove to the dutch oven.
- Simmer 1 1/2 hours, stirring occasionally.
- Add the wine and hot sauce.
- Stir well and heat through; remove the bay leaves.
- Serve the gumbo over hot rice.
Nutrition Facts : Calories 466.6, Fat 36.5, SaturatedFat 8.9, Cholesterol 38.7, Sodium 1284.4, Carbohydrate 16.4, Fiber 1.2, Sugar 2.8, Protein 16.5
SAUSAGE GUMBO
A smoked sausage with vegetables & cooked rice - a delicious dinner prepared in a slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 8
Number Of Ingredients 12
Steps:
- Mix sausage, bell pepper, onion, garlic, tomatoes, Worcestershire sauce, salt and pepper in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
- Stir in okra, vinegar and pepper sauce.
- Cover and cook on high heat setting about 30 minutes or until slightly thickened.
- Serve gumbo over rice.
Nutrition Facts : Calories 305, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg
SMOKED SAUSAGE GUMBO
Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.
Nutrition Facts : Calories 391 calories, Fat 30g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1011mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.
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