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.
GUMBO
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.
GUMBO (COURTESY OF HUNGRY GIRL.COM)
I haven't made this yet, but I love gumbo and thought this sounded great! It came from the Hungry Girl website
Provided by TTorres
Categories Gumbo
Time 30m
Yield 5 Cups, 5 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender.
- Add tomatoes, V8 juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and Frank's RedHot. Stir and bring mixture to a boil.
- Reduce heat to low. Cover and let simmer for 10 minutes.
- Add shrimp, and continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil.
- Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot. Enjoy!
Nutrition Facts : Calories 144, Fat 1.8, SaturatedFat 0.3, Cholesterol 92.9, Sodium 905.6, Carbohydrate 12.8, Fiber 2.1, Sugar 7.2, Protein 19.5
VEGETABLE GUMBO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
- Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
GUMBO..... GEORGIA STYLE!
I love gumbo, but I have always hated that EVERYONE seems to put OLD BAY and or bay leaves in it. Both of which I cant stand the flavor of, too over powering and that is all you can taste. so I played with some receipes and this is what I came up with. I always make a big batch so, I share with my coworkers, family etc. I recently had a coworker tell me that his wife, a self named conneseure of all things creole, tell him that mine was the best she had ever had anywhere! I was so flattered that I thought I would share....
Provided by amysfreeman
Categories Gumbo
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy deep soup pot, heat olive oil on med/hi heat. Open 1 can of broth for standby, put onion and celery into oil stir until all are coated with oil. Let simmer, when they start to sweat and oil starts to dissipate add small amounts of broth to soften veggies, after 5 minutes add in Okra (USE CUT UP KIND). Add remainder of broth; bring to a boil for 10 minutes. With a measuring cup, scoop out ¼ cup (+/-) of broth and set aside. Add in remainder of ingredients EXCEPT Shrimp and Flour. Let simmer for about 20 minutes.
- Mix ¼ cup of flour into reserved broth and mix until it is no longer lumpy. Mixture should be thick but still liquid. Pour into gumbo and simmer until okra is soft. Add shrimp, turn heat off, cover and let sit for 5 minutes, shrimp will cook in the heat of the gumbo.
- Serve with rice.
Nutrition Facts : Calories 635.3, Fat 26.2, SaturatedFat 6.4, Cholesterol 359.9, Sodium 1758.7, Carbohydrate 20.7, Fiber 4, Sugar 7.6, Protein 76.8
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- Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender.
- Add tomatoes, V8 juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and Frank's RedHot. Stir and bring mixture to a boil.
- Add shrimp, and continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil.
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