Hearty Ham And Chicken Gumbo Recipes

Steps:

• In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice.

Steps:

• In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
• If you get black specks in your roux it is burned and you will have to start over.
• Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
• The mixture will be pasty and fairly dry.
• Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
• Cook, stirring, for 3 to 4 minutes.
• Add the stock or broth and stir well to combine with the roux mixture.
• Bring to a boil, then reduce heat to medium-low.
• Cook, uncovered, stirring occasionally, for 1 hour.
• Add the chicken and cook just until the chicken is heated through, about 5 minutes.
• Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
• Ladle into deep soup bowls over rice.
• Serve with hot sauce, if desired.

Steps:

• Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
• Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
• While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
• Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

Steps:

• In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

Steps:

• Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.
• Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.
• Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
• Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

Steps:

• In large pot, stew chicken with bay leaf til done and tender.
• Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
• Put meat in bowl and cover, set aside or refrigerate til needed later.
• Measure out 10-12 cups of stock from chicken and pour into clean pot.
• Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
• Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.