Roxannes Poor Man Gumbo Recipes

POOR MAN'S GUMBO

Steps:

• In a large heavy skillet, cook the bacon over mid heat until crisp.
• Transfer to a paper towel lined plate.
• Drain off all but 1/4 c bacon fat and return the skillet to the heat.
• Add celery and onion and cook until tender, about 5 minutes.
• Add the tomatoes, tuna & liquid, tomato paste, jalapeño and 1 c water.
• Simmer until thickened, about 20 minutes.
• Whisk in the file powder, remove from heat.
• Serve gumbo over rice and crumble bacon on top.

ROXANNE'S POOR MAN GUMBO

Steps:

• Wash chicken,put in the pot add cold water to cover the chicken. Boil chicken in a 5 Qt. Dutch Oven ( a big pot ) Skimp the froth off the top of broth. When the chicken is done take it out of the pot,let it cook enough to where you can take the skin off and debone,then cut into bite size pieces. Save the chicken broth cause you will use this same pot to cook everything together. Put the cut up chicken back into the chicken broth. Add celery, corn & okra. Add bay leaf I tie a piece of thread around it so I can pull it out easly before serving.
• I use a Cast iron pan get it hot and wipe with a little olive oil. Dice onion & bell pepper cook until tender. Cut sausage into 1/2" slices put sausage & tomatoes in chicken broth
• After you've cooked everything for about 1/2 an hour add shrimp cook until done, it just takes a few minutes for them, don't overcook as the shpimp will get tough

GUMBO YA-YA

Steps:

• Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook's Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and set aside.
• Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over medium-high heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to medium-high. Whisk in the chicken stock in three parts to make sure it's fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.
• Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.
• To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.

POOR MANS GUMBO

Steps:

• Place all ingredants in a stock pot and bring to a boil, then lower to a simmer and cook 20 minutes till rice is done.
• Remove Bay leaf before serving.
• Serve with Corn bread or Bisquits.