Gumbo Burger Recipes

Steps:

• Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.
• For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes.
• Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)
• Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.

Steps:

• 1. Pour the cup of water into medium size saucepan. Stir in salt,vinegar and one and a half teaspoons of old bay seasoning, bring to boil over medium heat.Add raw shrimp to water.Shrimp will turn pink and begin to curl in less then 2 minutes.Keep your eyes on the pot. Using slotted spoon remove several shrimp at a time as each begin to curl and turn pink.Place drained shrimp on a plate and toss with a teaspoon of old bay seasoning while shrimp are still hot.Put shrimp in a single later to cool.Let cool for 10 minutes then begin peeling shrimp,reserving the shrimp shells in a separate bowl. Devein and remove tails of shrimp, cut each shrimp into ¼ inch pieces and set aside.Place shrimp shells back into the saucepan of left over shrimp water.Add enough additional water to just cover the shells.Turn heat to medium, let simmer 15 minutes.Using a fine strainer pour shrimp stock into a heat proof bowl and throw away the cooked shells. Let cool.
• 2. Add butter to skillet and melt over medium heat until it just begins to bubble. Toss in sliced onions, coat well with butter cook for 20-25 minutes over medium/ low heat. Stir occasionally until onions have caramelized. Remove from heat
• 3. Pre heat grill to 500. Spray top of grill surface with non stick spray. Divide the beef into 4 equal portions adding a teaspoon of shrimp stock into the beef, along with equally divided portions of sausage and shrimp to each patty. Form each portion into a ¾ inch burger. Try not to compact the meat tightly, but firm enough to hold the shrimp and sausage together in a patty. Brush each patty with the shrimp broth. Sit the burger patties in the refrig. while you make the gumbo mayo. For the Gumbo Mayo: Whisk together mustard, mayo, 8 tsp. of shrimp stock and 2 tsp. of old bay seasoning.
• 4. Grill the burgers until golden brown and slightly charred on bottom side, about 2 and ahalf minutes for medium rare. Flip burgers and cook an additional 2 ½ to 3 minutes. Remove from grill, let burgers rest 3-5 minutes, meanwhile toast burger buns on grill sliced side down for a few seconds until toasted and warm. Remove buns and spread gumbo mayo on both insides of each roll, place burger on bottom roll then top with a romaine leaf and sliced tomato. Enjoy-Happy eating!

Steps:

• Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
• In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
• Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, ketchup and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mixture reaches desired thickness. Serve on buns.