CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE
Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.
Provided by Daniel Gritzer
Categories Mains Sausage Soups and Stews
Time 4h
Yield 10
Number Of Ingredients 17
Steps:
- In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
- Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.
Nutrition Facts : Calories 812 kcal, Carbohydrate 50 g, Cholesterol 166 mg, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, Sodium 1295 mg, Sugar 5 g, Fat 51 g, ServingSize Serves about 10, UnsaturatedFat 0 g
KILLER VOODOO GUMBO
A delicious, classic Louisiana-style gumbo. This recipe is based on one from a friend's grandmother who grew up in Slidell.
Provided by TheGentlemansLarder
Categories Gumbo
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 30
Steps:
- Roux: Place the vegetable oil and flour into a heavy oven-safe dish and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, whisking several times throughout the cooking process until roux is a red brick color and smells nutty.
- Cajun seasoning: Mix all spices in a mortar or coffee grinder and grind together thoroughly.
- Soup: Starting with chicken stock, add all ingredients (except shrimp) to a crock pot set to low. Cook for 4 hours on low stirring occasionally. Add shrimp and cook for about one additional hour until shrimp are pink and firm.
BIG DADDY'S LOUISIANA GUMBO
Gumbo..... There will be shouts of joy coming from your family and friends while eating this...... Laissez Les Bon Temps Roulez
Provided by Big Daddy Cool
Categories Meat
Time 1h
Yield 10-15 serving(s)
Number Of Ingredients 21
Steps:
- Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour.
- reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven.
- Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side.
- Remove from pan and set aside.
- Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe.
- (The Roux).
- Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly.
- to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir.
- over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or.
- let spatter on skin (southern napalm) as it is extremely hot and scorches easily.
- (The Hard Part is almost Over).
- Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt.
- Cook for 5 minutes or so until the veggies are soft but not brown.
- Gradually whisk in hot stock a few cups at a time until all the stock is in the pot.
- Return the chicken to the pan and bring the mixture to a boil over high heat.
- Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes.
- Add shrimp and simmer 5 minutes longer.
- Serve over hot cooked rice and if desired minced parsley and file powder.
- Put out a bottle of hot sauce for those who like a little more heat.
- Notes.
- 1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux.
- Just remember in making the roux it is equal parts of flour to oil or lard.
- 2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough.
- Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux
- over medium low heat for 45 minutes to an hour but keep stirring.
- 3) This is a big pot, lots of room , if you like more shrimp add more
- I have added split crab claws to the gumbo at the same time the shrimp is added.
- Enjoy and.
- Laissez Les Bon Temps Roulez.
VEGETARIAN LOUISIANA GUMBO
Taken from Vegetarian Times, March 2003. Since this was first posted, we have made this and found it to be delicious! We didn't have as much okra as the recipe called for, but would recommed using the entire amount suggested as it is an important ingredient. We hope you enjoy it!!!
Provided by Dominick and Amanda
Categories Gumbo
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour and increase heat to medium-high. Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat and set aside.
- To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil. Heat saucepan over medium-high heat and add garlic, onion, and pepper. Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.
- Add ¾ cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining ¼ cup broth into roux, and stir mixture into gumbo. Add thyme, coriander, and hot pepper sauce. Reduce heat to low. Cook for 10 minutes. Remove from heat, and serve.
Nutrition Facts : Calories 140.8, Fat 3.7, SaturatedFat 0.5, Sodium 261.2, Carbohydrate 17.5, Fiber 3.4, Sugar 7.6, Protein 2.7
CREOLE GUMBO
Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000. It was about her gumbo, which is brackish and silky and delicious, and for which she offered a recipe. Ms. Chase told them about giving a dinner in 1942 for a group of Tuskegee Airmen who refused to eat the gumbo she and a friend had prepared for them because they thought the file powder she put in the pot was a voodoo potion intended to ensnare the men. "One of the men was telling the others, 'Don't eat the gumbo! If you eat that gumbo, you'll never leave New Orleans.' " Perhaps! (Sam Sifton)
Provided by Matt Lee And Ted Lee
Categories soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Peel and devein shrimp. Place heads and shells in stockpot with 12 cups water, and simmer over low heat until needed.
- In a 6-quart stockpot, combine crabs, sausages, beef or stew meat and gizzards; cook, stirring occasionally to prevent scorching, over low flame for 30 minutes.
- In a heavy-bottomed saute pan, whisk oil and flour together over low to moderate heat, and cook, whisking constantly until golden brown, about 20 minutes. Add onions, and cook, stirring, until soft. Pour mixture into pot with meats, and stir gently until well combined. Strain shrimp stock. Add to pot with enough water to make 14 cups liquid. Bring to a boil. Add chicken wings, smoked ham, paprika, garlic, thyme, bay leaves and salt, and simmer 30 minutes. Add peeled shrimp, and simmer 10 minutes. Add oysters, and turn off heat. Stir in file. Serve over rice, and garnish with fresh parsley.
Nutrition Facts : @context http, Calories 633, UnsaturatedFat 26 grams, Carbohydrate 20 grams, Fat 37 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 8 grams, Sodium 1247 milligrams, Sugar 1 gram, TransFat 0 grams
NEW ORLEANS SEAFOOD FILé GUMBO RECIPE BY TASTY
If you're looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come. Use the scraps from chopping the onion, bell pepper, okra, and celery for the gumbo to make the seafood stock.
Provided by Katie Aubin
Categories Dinner
Time 2h50m
Yield 4 servings
Number Of Ingredients 39
Steps:
- Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2-3 minutes. Add the shrimp shells and heads and cook until the shells turn pink, 2-3 minutes more. Smash the crab and shrimp shells, similar to mashing potatoes, to release any juices.
- Add the bell pepper, onion, and celery scraps, green onion, parsley, thyme, garlic, bay leaves, black pepper, and water. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 30-35 minutes.
- Strain the stock through a large fine-mesh sieve into a large bowl. You should have 12 cups. Set aside until ready to use in the gumbo (if not using immediately, the stock can be cooled, then stored in an airtight container in the refrigerator for 1-3 days).
- Make the Creole seasoning: In a small bowl, whisk together the salt, white pepper, black pepper, cayenne, paprika, garlic powder, onion powder, thyme, and oregano until well combined.
- Make the gumbo: Heat 6 tablespoons canola oil in a heavy-bottomed 6-quart pot over medium-high heat until faint wisps of white smoke come off the oil (if thicker, darker smoke appears, remove the pot from the heat and let cool for 3 minutes). Add the okra and fry for 2 minutes, until army-green in color. Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain, leaving any remaining oil behind in the pot.
- Add the remaining 2 tablespoons of oil to the same pot. Heat the oil over medium-high heat until faintly smoking again (do not let it overheat, or the flour will burn). Whisk in the flour to make a roux and cook, whisking constantly, until it turns a dark cocoa brown, 5-6 minutes. (If the roux is browning too quickly, remove the pot from the heat while continuing to stir and reduce the heat to medium-low.)
- Reduce the heat to medium, then add the onion, bell pepper, celery, and 2 tablespoons of the Creole seasoning. Cook, stirring, for 2-3 minutes, until onions have softened. Add the garlic, bay leaves, and remaining Creole seasoning.
- Increase the heat to medium-high heat. While whisking or stirring constantly to prevent lumps from forming, add the seafood gumbo stock, 4 cups at a time. Add the okra, smoked sausage, crabs, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour, skimming off any foamy flour residue that rises to the surface. The gumbo should thicken and reduce by one quarter.
- Season the gumbo with the salt and pepper to taste, then add the shrimp. Remove the pot from the heat, cover, and let the residual heat cook the shrimp for 10 minutes.
- Ladle the hot gumbo into bowls. Serve with rice and garnish with parsley, green onions, and filé powder, if using.
- It's important to properly cool and store leftover seafood gumbo, otherwise it will spoil. Fill a clean 2-liter bottle or plastic juice jug with water and freeze until solid. Once finished eating, place the ice bottle in the pot of gumbo and let cool, stirring occasionally to release heat. Transfer the gumbo to an airtight container and refrigerate for up to 5 days. 11. The gumbo can also be frozen for up to 3 months.
- Enjoy!
TEXAS RANCH-STYLE GUMBO
Make and share this Texas Ranch-Style Gumbo recipe from Food.com.
Provided by ratherbeswimmin
Categories Gumbo
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Trim excess fat from steaK; cut into 1-inch cubes.
- Combine flour, thyme, salt, and pepper in a shallow dish or pie pan; dredge meat in flour mixture.
- Heat butter and oil in a dutch oven; add meat; cook until browned on all sides.
- Remove meat, reserving drippings in pan; add onion and green peppers to pan; stir/saute until tender.
- Stir in mead and next 5 ingredients; cover and simmer 1 1/2 hours.
- Remove bay leaf and adjust seasonings to taste; serve over rice.
Nutrition Facts : Calories 570.6, Fat 24.4, SaturatedFat 9.1, Cholesterol 97.9, Sodium 451, Carbohydrate 48.8, Fiber 2.4, Sugar 3, Protein 36.8
VOODOO RUM PUNCH AKA "THE GLASTONBURY ZOMBIE"
A blend of rums, exotic juices, liqueurs, aromatic spices, absinthe, and trepidation. One from the Soulshakers' greatest hits collection, this drink has been honed to a lethal edge over the past eight years at Gaz's Rocking Blues at London's Notting Hill Carnival and the Glastonbury Festival in southwest England.
Provided by Tom Sandham
Categories Rum Punch Alcoholic Drink
Yield Serves everybody
Number Of Ingredients 18
Steps:
- Pour 90 percent of each of the ingredients into a barrel and stir.
- Taste and make a big show of balancing the flavors, then add all the remaining ingredients anyway! Add a large block of ice and drink ... and drink. Serves lots!
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