Quick and simple gumbo?!


Question: Quick and simple gumbo!?
I have a package of frozen vegetable gumbo mix!. What can I add to it so make some quick gumbo!?Www@FoodAQ@Com


Answers:
*Tomato Gumbo

Ingredients
1 (16-ounce) bag frozen vegetable gumbo
1 (14 1/2-ounce) can stewed tomatoes (undrained)
1 teaspoon gumbo filé
1 teaspoon vegetable seasoning blend
salt and pepper, to taste

Steps
1!. Place vegetables, tomatoes, seasonings, salt and pepper in medium saucepan!. Stir together, cover and bring to boil on medium-high!.
2!. When boiling, reduce heat to low and simmer 15-20 minutes, or until vegetables are tender, stirring occasionally!. Serve!.

*Vegetable Gumbo (Crock Pot)
Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches!. This recipe needs a large (5 quart or larger) slow cooker/crock pot!.

1 tablespoon olive oil
1-2 onion, chopped
6 stalks celery, diced
4 garlic clove, minced
2 teaspoons dried thyme (or 2 tablespoons fresh thyme, minced)
1/2 teaspoon peppercorn, cracked
1 bay leaf
1 (28 ounce) can diced tomato
1/2 cup brown rice
4 cups vegetable broth or chicken broth
2 teaspoons paprika
4 teaspoons lemon juice
salt (optional)
2 cups okra, sliced (I use frozen)
1 green pepper, diced
1-2 dash hot pepper sauce (Tabasco)

Directions
In a skillet over medium heat, heat oil for 30 seconds!. Add onions and celery, cook stirring until soft (5 minutes)!.
Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute!.
Stir in tomatoes and bring to a boil!.
Transfer to large crock pot insert!.
Stir in rice and broth!.
Cover and cook on low for 6 hours or high for 3 hours or until rice is tender!.
Discard bay leaf!.
In a small cup mix together the paprika and lemon juice!.
Add paprika/lemon juice mixture, okra and green pepper, stirring in well!.
Cover and cook on high for 20 minutes or until pepper is tender!.
Add a dash or two of hot pepper sauce if desired!.

*Quick Vegetable Gumbo

1 teaspoon vegetable oil
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
2 (14 ounce) cans tomatoes, undrained and chopped
2 cups tomato juice
1 (15 ounce) can red kidney bean, drained and rinsed
1 teaspoon chopped parsley
1/4 teaspoon dried oregano
1/2 teaspoon bottled hot pepper sauce
2 bay leaf
1 1/2 cups quick-cooking brown rice
1 (10 ounce) package frozen okra, thawed and chopped

Directions
Heat oil over med heat in a 4 qt dutch oven until hot!.
Add bell pepper, celery, onion and garlic!.
Stir until crisp tender!.
Add Tomatoes, juice, beans, parsley, oregano, pepper sauce and bay leaves!.
Bring to boil over high heat!.
Add rice!.
Cover and reduce heat to simmer!.
Simmer 15 minutes or until rice is cooked!.
Add okra!.
Cover and cook 5 minutes longer or until okra is tender!.
Remove bay leaves!.

*Fire Roasted Vegetarian Gumbo
The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo!. With a lot of spice and flavor!.

1 serrano pepper
1 banana pepper
1 small jalapeno chile pepper
1/4 cup canola oil
1/4 cup all-purpose flour
2 tablespoons canola oil
2 celery ribs, chopped
1 large onion, chopped
3 green bell peppers, chopped
1 quart vegetable broth
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon file powder
1 cup fire-roasted tomatoes
1 sweet potato, peeled and cubed
parsnip, peeled and cubed
1 cup canned red beans, rinsed and drained
1 cup canned black-eye peas, rinsed and drained
2 cups frozen cut okra, thawed

DIRECTIONS
Preheat oven to broil!.
Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven!. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes!. Turn the peppers and continue broiling until all sides are blackened!. Remove the peppers from the oven and place in a sealed paper bag to steam!. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin!. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl!.
Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble!. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes!. Once it becomes dark brown, remove the roux from the heat!.
Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat!. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers!. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes!. Stir 1/4 cup of the vegetable broth into the pot!. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes!.
Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions!. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves!. Cover and simmer 5 minutes!. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock!. Simmer uncovered 30 minutes more!. Season to taste with salt and pepper!.

*Catfish Gumbo

1 pound catfish fillets, cut into 1 inch pieces
1/4 cup vegetable oil
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 clove garlic, chopped
2 cups water
2 cubes beef bouillon
2 (8 ounce) cans diced tomatoes
1 (10 ounce) package frozen okra
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1 bay leaf
1/8 teaspoon hot pepper sauce

DIRECTIONS
In a 3 quart pot, bring the 2 cups of water to a boil!. Dissolve the bouillon cubes in the boiling water!.
In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender!.
Add the tomatoes, okra and cooked vegetables to the boiling water!. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce!. Reduce heat, cover and simmer for 30 minutes!. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender!.

Or Try this link
http://eatlikeaman!.com/soups-and-stews/b!.!.!.
ENJOY :-)Www@FoodAQ@Com

Easy Chicken and Sausage Gumbo


This gumbo is pretty tasty as is but you can throw in some shrimp, crabmeat or oysters before serving and it is downright spectacular!. You may also cook rice separately and serve gumbo mixture over rice!.

* 3/4 C!. diced peppered side meat
* 1 t!. each rosemary and basil
* 2 T!. olive or corn oil
* 1 t!. each paprika and cayenne pepper
* 1 large onion chopped
* 1 T!. minced garlic
* Large green pepper chopped
* 1 T!. lemon juice
* 1 Quart water
* 1 Quart fresh okra or 2 pkg!. frozen
* 2 cans chicken broth
* 1/4 C!. corn oil
* 1 lb!. Tyson ground chicken
* 2 T!. Worcestershire
* 1/2 C!. long grain rice
* Salt and black pepper

Use medium sized stockpot or Dutch oven!. Sauté diced side meat in olive or corn oil and set aside!. Add chopped onion and pepper and sauté lightly until clear!. Add water and chicken broth!. Break up ground chicken in liquid!. Add herbs, spices, lemon juice and garlic!. Flour okra and fry in corn oil in separate pan then add to soup mixture!. Bring to boil and simmer for at least 30 minutes before adding rice and continuing to cook until rice is done!. Add Worcestershire and salt and pepper to taste!.


Simple Sausage Gumbo


Perhaps the simplest of the gumbos, but a hearty one and a classic combination!. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like!. This one's easy to knock off quickly for a great evening's meal!.

* 1 cup oil
* 1 cup flour
* 2 large onions, chopped
* 2 bell peppers, chopped
* 4 ribs celery, chopped
* 4 - 6 cloves garlic, minced
* 4 quarts chicken stock
* 2 bay leaves
* 2 teaspoons Creole seasoning, or to taste
* 1 teaspoon dried thyme leaves
* Salt and freshly ground black pepper to taste
* 1 large chicken (young hen preferred), cut into pieces
* 2 pounds andouille or smoked sausage, cut into 1/2" pieces
* 1 bunch scallions (green onions), tops only, chopped
* 2/3 cup fresh chopped parsley
* Filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly!. Brown the sausage, pour off fat and reserve meats!.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux!. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it!.

Add the vegetables and stir quickly!. This cooks the vegetables and also stops the roux from cooking further!. Continue to cook, stirring constantly, for about 4 minutes!.

Add the stock, seasonings, chicken and sausage!. Bring to a boil, then cook for about one hour, skimming fat off the top as needed!.

Add the chopped scallion tops and parsley, and heat for 5 minutes!. Serve over rice in large shallow bowls!. Accompany with a good beer and lots of hot, crispy French bread!.

YIELD: About 12 entrée sized servings!.Www@FoodAQ@Com

go to www!.recipezaar!.com and they have tons of quick and easy, but delicious gumbo recipes for free!Www@FoodAQ@Com

Chicken and or sausage!. seafood you might try grating slightly stale french bread into it as a thickener insted of a small roux!. it all up to you!. but the faster you make it the less total flavor you'll enjoy, IMO!. cheersWww@FoodAQ@Com





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