Gumbo Soup Recipes

Steps:

• Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
• Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
• Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

Steps:

• For the roasted okra: Preheat the oven to 350 degrees F.
• Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
• For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
• For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
• Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
• Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.

Steps:

• In a large soup pot, add all ingredients.
• Bring to a boil.
• Reduce heat and simmer until all vegetables and rice are tender.
• Remove bay leaf and serve.

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Steps:

• Heat vegetable oil over medium heat in a large stock pot. Add garlic, celery, bell peppers, onion, oregano, Creole seasoning, and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
• Sprinkle flour over vegetable mixture and mix well. Cook until golden brown, about 5 minutes.
• Pour in chicken stock, water, rice, okra, sausage, tomatoes, and hot sauce. Bring to a boil; reduce heat and simmer until sausage is heated through and vegetables are tender, about 5 minutes. Stir in cooked chicken and heat through, about 5 minutes more. Adjust seasonings to taste.

Steps:

• Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
• Cover with plastic wrap.
• Cook at 100% for 10 minutes.
• Prick plastic to release steam.
• Remove from oven and uncover.
• Mound vegetable in the center of the dish.
• Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
• Pour tomatoes over shrimp.
• Cover tightly with plastic wrap.
• Cook for 3 minutes.
• Prick plastic.
• Stir ingredients well.
• Continue cooking for 2 minutes.
• Prick plastic.
• Remove from oven.
• Uncover and add broth.
• Cook, uncovered, for 2 minutes or until hot.

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.