What are some recipes for some good Gumbo soup?!
Answers:
Cook Time: 7 hours,
Ingredients:
* 3 tablespoons all-purpose flour
* 3 tablespoons oil
* 1/2 pound smoked sausage, cut into 1/2 inch slices
* 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
* 1 1/2 to 2 cups frozen cut okra
* 1 cup chopped onion
* 1/2 cup chopped green bell pepper
* 3 cloves garlic, minced
* 1/4 teaspoon ground cayenne pepper, or to taste
* 1/4 teaspoon ground black pepper
* 1 can (14!.5 ounces) diced tomatoes, undrained
* 1 cup frozen medium shrimp, cleaned and cooked
* 1 1/2 cups uncooked regular long-grain white rice
* 3 cups chicken broth or water (updated 9/07)
Preparation:
In small saucepan, combine flour and oil; mix well!. Cook, stirring constantly, over medium-high heat for 5 minutes!. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown!. Place flour and oil mixture in 3 1/2 to 4-quart crockpot!. Stir in all remaining ingredients except shrimp, rice, and broth or water!. Cover and cook on LOW for 7 to 9 hours!. Add cooked shrimp to the gumbo; mix well!. Cover and continue to cook on LOW for 20 minutes longer!. Meanwhile, cook rice in the broth or water according to package directions!. Serve gumbo over the hot cooked rice!.
Serves 6 to 8!.Www@FoodAQ@Com
Ingredients:
* 3 tablespoons all-purpose flour
* 3 tablespoons oil
* 1/2 pound smoked sausage, cut into 1/2 inch slices
* 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
* 1 1/2 to 2 cups frozen cut okra
* 1 cup chopped onion
* 1/2 cup chopped green bell pepper
* 3 cloves garlic, minced
* 1/4 teaspoon ground cayenne pepper, or to taste
* 1/4 teaspoon ground black pepper
* 1 can (14!.5 ounces) diced tomatoes, undrained
* 1 cup frozen medium shrimp, cleaned and cooked
* 1 1/2 cups uncooked regular long-grain white rice
* 3 cups chicken broth or water (updated 9/07)
Preparation:
In small saucepan, combine flour and oil; mix well!. Cook, stirring constantly, over medium-high heat for 5 minutes!. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown!. Place flour and oil mixture in 3 1/2 to 4-quart crockpot!. Stir in all remaining ingredients except shrimp, rice, and broth or water!. Cover and cook on LOW for 7 to 9 hours!. Add cooked shrimp to the gumbo; mix well!. Cover and continue to cook on LOW for 20 minutes longer!. Meanwhile, cook rice in the broth or water according to package directions!. Serve gumbo over the hot cooked rice!.
Serves 6 to 8!.Www@FoodAQ@Com
This one is from a Creole in New Orleans!.
DOLLYS GUMBO
IN A LARGE POT, SAUTE 1 CUP OF OKRA, 1/2 OF A CHOPPED GREEN PEPPER AND 1/2 OF A MEDIUM CHOPPED ONION TOGETHER IN OIL!. COOK UNTIL TENDER, ADD 6 CUPS OF WATER TO POT!.
MAKE A ROUX IN A SEPARATE PAN…!. 1/2 CUP OIL, 1/2 CUP FLOUR…!.!.BROWN UNTIL CARAMEL COLOR!. ADD TO THE OTHER POT!.
ADD 4 BOULLION CUBES (I use chicken paste that is sold where you find the boullion cubes), A SMALL AMOUNT OF LIQUID SMOKE AND INGREDIENTS LISTED BELOW:
1 TSP BASIL
1 TSP THYME
2 TSP GARLIC POWDER
4 BAY LEAVES
1 TSP CAYENNE
1 TSP BLACK PEPPER
COOK ABOUT 1 HOUR ON A LOW FIRE!. ADD MEAT AND COOK 30 MINUTES MORE!. YOU CAN USE CHICKEN, SHRIMP AND/OR SAUSAGE!. A REAL CAJUN MIGHT also ADD POSSUM, RABBIT, RACCOON OR ANYTHING FOUND DEAD BY THE SIDE OF THE ROAD!. THE AMOUNTOF MEAT YOU USE IS NOT EXACT!. I USE A COUPLE OF CHICKEN BREASTS AND ABOUT AS MUCH SAUSAGE!.
I LIKE THE BUTTERBALL TURKEY SAUSAGE!. I SELDOM USE ANY SHRIMP BUT IF YOU DO THEN IT SHOULD BE ABOUT LIKE A CUP OR SO!.
NOTE FROM DOLLY: I USE A LARGE CAST IRON SKILLET TO MAKE THE ROUX AND THEN ADD THE SAUTED OKRA, ONIONS, BELL PEPPER AND WATER TO THE SKILLET!. I also ADD SOME CHEF PAULS SEASONING!.Www@FoodAQ@Com
DOLLYS GUMBO
IN A LARGE POT, SAUTE 1 CUP OF OKRA, 1/2 OF A CHOPPED GREEN PEPPER AND 1/2 OF A MEDIUM CHOPPED ONION TOGETHER IN OIL!. COOK UNTIL TENDER, ADD 6 CUPS OF WATER TO POT!.
MAKE A ROUX IN A SEPARATE PAN…!. 1/2 CUP OIL, 1/2 CUP FLOUR…!.!.BROWN UNTIL CARAMEL COLOR!. ADD TO THE OTHER POT!.
ADD 4 BOULLION CUBES (I use chicken paste that is sold where you find the boullion cubes), A SMALL AMOUNT OF LIQUID SMOKE AND INGREDIENTS LISTED BELOW:
1 TSP BASIL
1 TSP THYME
2 TSP GARLIC POWDER
4 BAY LEAVES
1 TSP CAYENNE
1 TSP BLACK PEPPER
COOK ABOUT 1 HOUR ON A LOW FIRE!. ADD MEAT AND COOK 30 MINUTES MORE!. YOU CAN USE CHICKEN, SHRIMP AND/OR SAUSAGE!. A REAL CAJUN MIGHT also ADD POSSUM, RABBIT, RACCOON OR ANYTHING FOUND DEAD BY THE SIDE OF THE ROAD!. THE AMOUNTOF MEAT YOU USE IS NOT EXACT!. I USE A COUPLE OF CHICKEN BREASTS AND ABOUT AS MUCH SAUSAGE!.
I LIKE THE BUTTERBALL TURKEY SAUSAGE!. I SELDOM USE ANY SHRIMP BUT IF YOU DO THEN IT SHOULD BE ABOUT LIKE A CUP OR SO!.
NOTE FROM DOLLY: I USE A LARGE CAST IRON SKILLET TO MAKE THE ROUX AND THEN ADD THE SAUTED OKRA, ONIONS, BELL PEPPER AND WATER TO THE SKILLET!. I also ADD SOME CHEF PAULS SEASONING!.Www@FoodAQ@Com
Gumbo Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Comfort Food
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Season the chicken with salt and pepper!. Heat the oil in a heavy bottomed Dutch oven over medium-high heat!. Cook the chicken until browned on both sides and remove!. Add the sausage and cook until browned, then remove!. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes!. Let the roux cool!.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine!. Add the onion, garlic, green pepper and celery and cook for 10 minutes!. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley!. Cook, while stirring frequently, for 10 minutes!. Add 4 cups hot water and bouillon cubes, whisking constantly!. Add the chicken and sausage!. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes!. Add tomatoes and okra!. Cover and simmer for 1 hour!. Just before serving add the green onions, shrimp and chopped parsley!.Www@FoodAQ@Com
Show: Paula's Home Cooking
Episode: Comfort Food
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Season the chicken with salt and pepper!. Heat the oil in a heavy bottomed Dutch oven over medium-high heat!. Cook the chicken until browned on both sides and remove!. Add the sausage and cook until browned, then remove!. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes!. Let the roux cool!.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine!. Add the onion, garlic, green pepper and celery and cook for 10 minutes!. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley!. Cook, while stirring frequently, for 10 minutes!. Add 4 cups hot water and bouillon cubes, whisking constantly!. Add the chicken and sausage!. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes!. Add tomatoes and okra!. Cover and simmer for 1 hour!. Just before serving add the green onions, shrimp and chopped parsley!.Www@FoodAQ@Com
I have made this before!.!.!. it rocks!. Got it from Fooddownunder!.com
1 cup vegetable oil
1 cup all-purpose flour
1/4 cup vegetable oil
2 cup onions, diced
1 cup celery, diced
1 cup green bell peppers, diced
1 lb andouille sausage, diced
Cajun seasoning, to taste
1 can tomatoes, peeled and chopped
2 tbl chopped garlic
3 x bay leaves
1/4 lb catfish or grouper
2 qt fish stock (or chicken broth)
1/4 lb medium shrimp, peeled and deveined
1 lb peeled crawfish tails (double the shrimp if you can find crawfish)
1 ct shucked oysters
1 box frozen okra, cut
File powder, to taste
1/2 cup chopped green onions, green part only
Dash of hot sauce
4 cup cooked long-grain rice
Method:
To prepare the roux, in a heavy saucepan, heat 1 cup vegetable oil on medium heat and carefully whisk in the flour!. Constantly and slowly whisking, cook the roux until it is a dark rusty brown!. Remove from heat and continue to whisk until there is no chance of it burning!. Set aside!.
In a large stockpot, over medium heat, add cup oil!. When the oil is hot, add the onions, celery, peppers and sausage!. Season with Cajun seasoning!. Continue cooking, stirring often for 18-20 minutes, or until the vegetables begin to soften!.
Stir in the tomatoes, garlic and bay leaves!.
Season the chunks of catfish with Cajun seasoning!. Add the fish to the vegetables and cook for 2 minutes!. Add the fish stock!. Bring the liquid to a boil, and reduce to a simmer!. Simmer for 15 minutes!.
Season the shrimp and crawfish with Cajun seasoning, and add them to the pot with the oysters and okra!. Continue to simmer for 5 minutes!.
With the gumbo at a simmer, begin to slowly and carefully blend in the roux until the gumbo is as thick as you prefer!.
Stir in the file powder, green onions and hot sauce!. Remove the bay leaves and serve over the rice!.Www@FoodAQ@Com
1 cup vegetable oil
1 cup all-purpose flour
1/4 cup vegetable oil
2 cup onions, diced
1 cup celery, diced
1 cup green bell peppers, diced
1 lb andouille sausage, diced
Cajun seasoning, to taste
1 can tomatoes, peeled and chopped
2 tbl chopped garlic
3 x bay leaves
1/4 lb catfish or grouper
2 qt fish stock (or chicken broth)
1/4 lb medium shrimp, peeled and deveined
1 lb peeled crawfish tails (double the shrimp if you can find crawfish)
1 ct shucked oysters
1 box frozen okra, cut
File powder, to taste
1/2 cup chopped green onions, green part only
Dash of hot sauce
4 cup cooked long-grain rice
Method:
To prepare the roux, in a heavy saucepan, heat 1 cup vegetable oil on medium heat and carefully whisk in the flour!. Constantly and slowly whisking, cook the roux until it is a dark rusty brown!. Remove from heat and continue to whisk until there is no chance of it burning!. Set aside!.
In a large stockpot, over medium heat, add cup oil!. When the oil is hot, add the onions, celery, peppers and sausage!. Season with Cajun seasoning!. Continue cooking, stirring often for 18-20 minutes, or until the vegetables begin to soften!.
Stir in the tomatoes, garlic and bay leaves!.
Season the chunks of catfish with Cajun seasoning!. Add the fish to the vegetables and cook for 2 minutes!. Add the fish stock!. Bring the liquid to a boil, and reduce to a simmer!. Simmer for 15 minutes!.
Season the shrimp and crawfish with Cajun seasoning, and add them to the pot with the oysters and okra!. Continue to simmer for 5 minutes!.
With the gumbo at a simmer, begin to slowly and carefully blend in the roux until the gumbo is as thick as you prefer!.
Stir in the file powder, green onions and hot sauce!. Remove the bay leaves and serve over the rice!.Www@FoodAQ@Com