KITCHEN SINK GUMBO
Make and share this Kitchen Sink Gumbo recipe from Food.com.
Provided by Danny Beason
Categories Gumbo
Time 55m
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Pre Cook the Rice.
- Make a dark roux by heating a large skillet over high heat.
- Then add 2 tablespoons oil and flour to the pan, and whisk together quickly.
- Continue cooking and stirring until a darkened paste forms.
- Cook Chicken.
- Stir in shrimp and sausage.
- Cook and stir for a few minutes, until the shrimp turns pink.
- Set aside.
- In another pan, heat 2 tablespoons oil over medium heat.
- Stir in okra and onion; cook until okra is tender.
- Mix in tomatoes.
- Add water, bay leaf, garlic, salt, red pepper, corn, cooked rice, and meats.
- Cover, and cook slowly for 30 minutes.
Nutrition Facts : Calories 3747.6, Fat 152.6, SaturatedFat 41, Cholesterol 713, Sodium 5923.8, Carbohydrate 438.2, Fiber 27.9, Sugar 38.6, Protein 156
SUNNY'S QUICKEST SAUSAGE "GUMBO" EVER
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
- Pour over prepared rice and hit with a shake of your favorite hot sauce.
"SPONTANEOUS HEATING" GUMBO
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice.
GUMBO
This loaded gumbo is a perfect excuse to throw a little shindig to celebrate like they do in Louisiana. Invite your closest friends and indulge in this rich and flavorful gumbo, exactly the way it's intended to be enjoyed.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set the roux aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and is lightly browned. Remove the sausage with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon pepper and brown over medium heat in the sausage drippings. Remove the chicken from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and slightly darkened (be careful not to burn), about 1 minute. Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds. Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux a bit at a time until combined. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes.
- Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes. Remove and discard the pickling spice bundle. Taste and adjust the seasoning with additional salt and pepper. Serve the gumbo over rice.
QUICK 'N EASY GUMBO
Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :)
Provided by Rob in Malibu
Categories Gumbo
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pour a glass of nice red wine and have a drink.
- Put some Italian opera on the stereo and turn volume up.
- Start a big pot of rice, I prefer white rice to serve this gumbo over.
- Rice is on the top shelf to the right.
- Cut meat into nice bite-sized slices, keeping fingers clear of blade.
- Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
- Try not to eat too much of the meat while you cook or allow family members to.
- Precooked meats like the pork will speed process.
- Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
- Never under cook chicken.
- Saute until lightly browned.
- Add broth to the pot and bring to a boil.
- Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
- Toss in spices last.
- Cook over medium heat until all ingredients are blended and cooked to your liking.
- Not over cooked or too soft is how I like it.
- Maybe fifteen minutes tops.
- The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
- Now taste your results being careful not to burn your tongue no matter how hungry you are.
- You're going to need that tongue later.
- Add ingredients according to your liking.
- I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
- Don't make it too spicy or your wife will not enjoy it.
- Serve over rice in big bowls.
- Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
- You can now add more Tabasco to your own bowl and give your wife a wink.
- Turn off the TV and try talking to each other for a change.
- Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
- Enjoy!
CHICKEN GUMBO
Make and share this Chicken Gumbo recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Gumbo
Time 25m
Yield 3 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 527, Fat 24.6, SaturatedFat 7.9, Cholesterol 101, Sodium 2686.6, Carbohydrate 33.8, Fiber 5.2, Sugar 9.7, Protein 41.7
SUNDAY GUMBO
"With sausage, chicken and shrimp plus rice, a medley of vegetables and the 'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings," relates Debbie Burchette of Summitville, Indiana. "It's wonderful with crusty bread."
Provided by Taste of Home
Time 1h
Yield 16 servings (about 4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender., Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.
Nutrition Facts : Calories 187 calories, Fat 7g fat (1g saturated fat), Cholesterol 87mg cholesterol, Sodium 633mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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