Mightyros Gumbo Recipes

GOOD NEW ORLEANS CREOLE GUMBO

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

Good New Orleans Creole Gumbo image

Steps:

Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

Ingredients

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

MIGHTYRO'S PIMENTO-BLUE CHEESE SPREAD

Make and share this Mightyro's Pimento-Blue Cheese Spread recipe from Food.com.

Provided by mightyro_cooking4u

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Mightyro's Pimento-Blue Cheese Spread image

Steps:

Combine all ingredients and mix until well combined.

Ingredients

1 cup extra-sharp cheddar cheese, shredded, room temperature
1/3 cup monterey jack pepper cheese, shredded, room temperature
1/4 cup blue cheese, crumbled
2 tablespoons cream cheese, softened
2 ounces pimento pepper, diced, drained
1 tablespoon pickle juice
1/2 tablespoon horseradish sauce
1 teaspoon yellow mustard

MIGHTYRO'S GUMBO

I made this for co-workers and they thought that I should post it. I didn't follow a recipe, just did the variations using other recipes and what I had in hand. The amounts are "guessimates". This one of those recipes where you can adjust to your liking.

Provided by mightyro_cooking4u

Categories Gumbo

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

Mightyro's Gumbo image

Steps:

Heat oil and flour in a Dutch oven on medium heat. Cook and stir to keep from burning until it becomes a medium brown. This takes about 30 minutes.
Add vegetables, cook and stir about 5 minutes. Pour in tomatoes, chiles, and seasonings. Simmer for 30 minutes, add sausage and continue to simmer for 15 minutes.
Add chicken, simmer for 10 minutes, add shrimp and scallops. Cook until shrimp is pink and scallops are opaque. Stir in okra. Serve with rice.

Nutrition Facts : Calories 599.5, Fat 34.2, SaturatedFat 8.7, Cholesterol 176.8, Sodium 1287.2, Carbohydrate 22.4, Fiber 3.9, Sugar 6, Protein 50

Ingredients

1/2 cup flour
1/2 cup oil
1 lb smoked sausage, sliced diagonally
1 lb medium shrimp, peeled and deveined
1 lb sea scallops, cut in half
1 lb chicken tenders, cut in chunks
1 green bell pepper, chopped
1 onion, chopped
1 tablespoon creole seasoning (to taste)
1 teaspoon cayenne pepper, to taste
1/2 teaspoon black pepper (to taste)
1 (28 ounce) can diced tomatoes
1 (4 ounce) can green chilies
1 (14 ounce) can okra

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AUTHENTIC NEW ORLEANS STYLE GUMBO - TASTES BETTER FROM …

Web Dec 11, 2019 Spread the sausage in a single layer on a hot, large skillet. Once browned, flip each one over individually, to make sure they all get …
From tastesbetterfromscratch.com
4.9/5
Calories 464 per serving
Category Main Course, Soup

Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

Mightyros Gumbo Recipes

GOOD NEW ORLEANS CREOLE GUMBO

MIGHTYRO'S PIMENTO-BLUE CHEESE SPREAD

Make and share this Mightyro's Pimento-Blue Cheese Spread recipe from Food.com.

MIGHTYRO'S GUMBO

I made this for co-workers and they thought that I should post it. I didn't follow a recipe, just did the variations using other recipes and what I had in hand. The amounts are "guessimates". This one of those recipes where you can adjust to your liking.

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