SEAFOOD GUMBO
This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.
Provided by Sara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h45m
Yield 8
Number Of Ingredients 20
Steps:
- Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
- In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
- Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
- When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g
QUMBE (EAST AFRICAN COCONUT CANDY)
Recently I was planning an African-themed party, and I came across a recipe for a Somali snack by this name. The first version I tried was a little too sweet for me, and the consistency was all wrong for rolling into balls. I made some adjustments in the proportions, and this is the result. Yum!
Provided by Annie Douglass Lima
Categories World Cuisine Recipes African
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
- Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
- Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 28.8 g, Fat 18.4 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 12.2 g, Sodium 7.7 mg, Sugar 23.9 g
AFRICAN GUMBO
Make and share this African Gumbo recipe from Food.com.
Provided by LauraMac
Categories Gumbo
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim stems from okra. Heat half of the oil in a large saucepan; cook chicken, in batches, stirring until browned. Drain on paper towel.
- Heat remaining oil in pan; cook onion, garlic and sambal oelek, stirring until onion is soft.
- Return chicken to pan. Add remaining ingredients; simmer, covered for 30 minutes or until potato is tender.
- Serve over a bed of rice.
Nutrition Facts : Calories 657.9, Fat 31.3, SaturatedFat 5.9, Cholesterol 166, Sodium 482.3, Carbohydrate 45.8, Fiber 10.7, Sugar 13.6, Protein 53.3
LOW COUNTRY GUMBO
Gumbo came to the United States through West Africa, as part of the Atlantic slave trade. In fact, gumbo is a traditional African word for "okra." As the dish traveled through the South, it was influenced by each region. There's Creole gumbo, which is roux-based, and Cajun-style gumbo, which is made with tomatoes. This version is Creole, but try different kinds so you can see just how diverse the dish can be.
Provided by Sean Brock
Categories main-dish
Time 3h20m
Yield 10 servings
Number Of Ingredients 31
Steps:
- Prepare the vegetables. Remove sausage from the casings and crumble. Set aside.
- Season the diced chicken with 3-4 tablespoons of Creole Spice Mix, either homemade or a high-quality store-bought mix. Dredge the chicken in ½ cup all-purpose flour.
- In a large pot over medium-high heat, heat ½ cup of lard. When melted, add the andouille and slightly flatten to an even layer; brown on both sides, just cooking through. (Do not overstir, or meat will not sear.) Remove from the pan with a slotted spoon so oil remains in pan, and drain on a paper towel-lined plate. Set aside.Add the chicken to the hot pan. Allow the chicken to brown and cook through in two batches, being careful not to overstir, about 7 minutes. Remove from the pan and set aside with the sausage.
- Roux: Turn the heat to low. Scrape food bits from the bottom of pan (also known as "fond") so they are loose in the melted fat. Add the remaining ½ cup lard and allow it to melt. Dust in the remaining ¾ cup flour in several small additions, whisking constantly. Simmer on low heat, stirring constantly with a wooden spoon so roux does not stick, for 30-45 minutes, until the roux is the color of peanut butter.
- Raise the heat slightly. When the roux has just begun to bubble, add the onions and stir well to coat them. Then add the celery and bell pepper and cook for 5 minutes, stirring, to just soften. (The goal is to "stew," not sear.) Add the garlic. Slowly add the stock in several additions, stirring and scraping constantly to deglaze and mix well. Bring to a simmer over medium-high heat. Add the bay leaves and the filé, and stir. Simmer for 20-30 minutes, until "nappe consistency"-thick enough to coat the back of a spoon.
- Add the chicken and sausage pieces and simmer.
- Heat a dry cast-iron skillet. Toss okra lightly in oil, then grill in the hot pan, stirring occasionally, until seared and aromatic. Remove, cool slightly, and chop into ½-inch pieces. Add to the pot and stir.
- Adjust seasoning to taste with salt and pepper. Season with hot sauce, lemon, and some of the spice mix to taste. Serve with rice.
- Combine all the ingredients for the Creole Spice Mix in a bowl and mix well to combine. Set aside.
SEAFOOD GUMBO
For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.
Provided by Kayla Stewart
Categories soups and stews, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
- Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
- Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
- Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
- While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
- Season the gumbo to taste with salt and pepper and serve over rice.
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