VALERIE'S VERY BEST GUMBO
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
- Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
- Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
- Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.
GAME DAY GUMBO
Tailgating at Friday night high school games brings our children and friends together to share great food. Gumbo is a southern standard that definitely feeds our hungry crowd. -Heidi Jobe, Carrollton, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan., In same pan, brown sausage over medium heat; remove from pan and drain on paper towels., Heat remaining butter in same pan over medium heat. Add carrots, celery and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually stir in stock, water, tomatoes and rice mixes. Return chicken and sausage to pan. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes.
Nutrition Facts : Calories 433 calories, Fat 20g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 1385mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
GLUTEN-FREE GAME-DAY GUMBO (INSTANT POT)
A terrific recipe for gumbo that uses a gluten free dry roux. No more stirring a roux forever to make it brown and it's gluten free and dairy free! Quick easy meal for the big game so your guests can grab and go and not miss the game!
Provided by My Nanas Apron
Categories Free Of...
Time 2h30m
Yield 1 6 Qt. Instant Pot, 8 serving(s)
Number Of Ingredients 21
Steps:
- Put the instant pot on saute.
- Add a little oil to the pot.
- Add sausages and saute for a few minutes until a little brown and remove to a plate with paper towels.
- If using cut up chicken breasts, add a little more oil and add chicken and cook until outsides are browning and remove to a plate with no paper towels.
- Add the vegetable oil and flour and just mix until the dry flour is dissolved in oil. **.
- Add vegetables and saute, adding the thyme, seasonings above including the bay leaves.
- Add tomatoes and chicken broth, and stir to scrape the bottom of the pot.
- Add meats back into the pot. (If using canned chicken, add now).
- Put the lid on and set on pressure cook (or manual) for 7 minutes if using canned chicken and 10-12 minutes if using cut up chicken breasts.
- Natural release for 10-15 minutes.
- Stir in parsley and the green onions except for the green tops you saved for garnish.
- Put in bowls along with the cooked rice and put green onion tops on top.
- ** You can buy canned chicken at your grocery store. I used 12.5-ounce cans and you may need to buy more than 2 cans if your grocery store sells smaller cans.
- ** For a thicker gumbo add 1/2°C roux (flour but only use the same 1/4 cup of oil).
Nutrition Facts : Calories 432.5, Fat 30.8, SaturatedFat 8.6, Cholesterol 74.6, Sodium 826.6, Carbohydrate 14, Fiber 1.9, Sugar 5.8, Protein 24.5
LOUISIANA GUMBO
This recipe certainly reflects our area of the country. It really is a meal in itself.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 473 calories, Fat 22g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 646mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
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