Robins Faux Gumbo Spicy Recipes

THE BEST SPICY WEEKEND GUMBO + BROWN RICE

Steps:

• VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it's all soft and fragrant.
• BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
• ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
• FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It's that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

MIKE'S SPICY GUMBO RECIPE

Steps:

• Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
• Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
• Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of chocolate. Do not allow to burn.
• Add peppers, onion, celery and garlic. Stir and cook for 5 minutes.
• Add the chicken and andouille. Stir and cook for 1 minute.
• Add crushed tomatoes, tomato sauce, herbs and seasonings, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.
• Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 1 hour or more to thicken.
• Tuck the shrimp into the gumbo the last 10 minutes of cooking and simmer until the shrimp is cooked through.
• Remove from heat and swirl in a few dashes of hot sauce to your preference.
• Serve with cooked rice and extra hot sauce.

SLOW-COOKER CHICKEN GUMBO

Steps:

• In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

FUMBO (FAUX-GUMBO)

Steps:

• Saute onion, peppers and celery for 3 minutes.
• Add garlic and sautee 1 more minute.
• Pour in diced tomatoes, chicken broth and potatoes. Stir, bring to a low boil, then reduce heat and let simmer for 30 minutes.
• Add chicken, rice, cayenne pepper (the amount you use depends on your family's tolerance for spicy food - I usually give about 4 dashes), salt & pepper and sugar.
• Let cook for another 20-30 minutes to bring flavors together. Enjoy!