GUMBO POTATOES
Make and share this Gumbo Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Gumbo
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub potatoes; prick several times wtih a fork.
- Bake potatoes at 400 degrees for 1 hour or until done.
- Cook onion, and celery in oil in a skillet over medium-high heat, stirring constantly, until tender.
- Stir in chicken and next 5 ingredients; simmer 15 minutes, stirring occasionally.
- Serve over split baked potatoes.
POTATO GUMBO
This was a quick gumbo I threw together for guests on New Year's Eve. I made it in a crock pot so I could prep it and forget about it. It turned out surprisingly good and I'm pleased that I was able to feed six hungry people as we hung out, watched "Doctor Who", and run in the new year! This, by the way, is a filé gumbo as opposed to an okra gumbo. While I like okra, some of my guests did not. NOTE: Adding garlic, roasted garlic, crayfish, shrimp, more-or-less cayenne, or even some thickener can all be done to make this dish your own. Basically, though, this is a potato-and-sausage dish as it is written here. Feel free to customize to your heart's content!
Provided by David J Rust
Categories Gumbo
Time 3h10m
Yield 1 soup, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, add half of the oil. When it is shimmering and hot, add the celery, green bell pepper, and onion. Season with salt and pepper. Saute until the onion has become just barely translucent.
- Add the cayenne and filé powder, stirring to coat the vegetables. Continue to cook until they just start to brown on the edges.
- Remove the cooked vegetables to a crock pot set on "high".
- Returning to the large skillet, add the remaining half of the oil and the andouille sausage. Saute in the hot oil until the sausage pieces start to brown on the sides. Add the molasses and stir to coat the sausage in it, watching so that the molasses does not burn.
- Add the chicken broth to the skillet to de-glaze and get up all the darkened, stuck bits. Remove the molasses-crusted andouille and chicken broth and add it to the vegetables in the crock pot.
- Add the potato pieces (I prefer to keep the skins on) to the crock pot and cover it.
- Depending on the power of your crock pot, cook for 3-5 hours or just until the potatoes are tender.
- Taste the gumbo and season with salt and pepper to taste.
- Serve.
VEGETABLE GUMBO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
- Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
POTATO GUMBO
Provided by Roger Mooking
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potato gumbo:
- Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
- Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
- Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
- Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
- Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
- Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
- Add the Swiss chard leaves, season with salt, and pepper, cooking until the leaves are wilted, serving.
GUMBO IN A JIFFY
Steps:
- In a large saucepan, cook sliced sausage until browned on both sides. Stir in the tomatoes, broth and water; bring to a boil. Stir in rice and corn; cover and remove from the heat. Let stand for 5 minutes. If desired, top with sliced green onions.
Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 1197mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.
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