SLOW-COOKER GUMBO
Our version of the traditional dish of Mardi Gras is simmered to perfection in your slow cooker. Andouille sausage, chicken, rice and Cajun spices come together for the perfect gumbo.
Provided by Angie McGowan
Categories Entree
Time 6h45m
Yield 4
Number Of Ingredients 15
Steps:
- Spray 6-quart slow cooker with cooking spray.
- Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
- In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
- Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
- Serve gumbo with rice. Garnish with green onions before serving.
Nutrition Facts : ServingSize 1 Serving
HOME-STYLE GUMBO
Enjoy this flavorful pork and shrimp gumbo recipe that's easily made at home in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven over medium-high heat until hot. Add onions, celery, bell pepper and garlic; cook and stir 5 minutes.
- Add pork; cook 2 to 3 minutes or until no longer pink.
- Add broth, thyme, basil, hot pepper sauce and tomatoes; mix well. Bring to a boil. Stir in rice and shrimp. Remove from heat; cover and let stand 5 minutes or until shrimp are hot. If desired, serve with additional hot pepper sauce.
Nutrition Facts : Fat 1/2, ServingSize 1 1/2 Cups
GOCHUJANG PORK SHOULDER STEAKS
Provided by Rachel Yang
Categories Garlic Ginger Pork Sake Grill Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.
- Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
- Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.
- Do ahead: Pork can be marinated 1 day ahead. Keep chilled.
BIG CHARLIE'S GUMBO
This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.
Provided by Eric Bernabe
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h
Yield 10
Number Of Ingredients 24
Steps:
- Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
- In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
- Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 15.2 g, Cholesterol 146.8 mg, Fat 26.9 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 11.5 g, Sodium 1047.9 mg, Sugar 5.4 g
ST. LOUIS PORK STEAKS
If you are from St. Louis or have relatives here, you know about Pork Steaks! MMMMMM. This is a family recipe that my whole family enjoys. I hope you will as well. The seasoned cider vinegar leaves grilled pork steaks nice and juicy.
Provided by Marcus Chavers
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 49m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat grill to medium-low heat.
- Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
- Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 1 g, Cholesterol 161.9 mg, Fat 36.1 g, Protein 40.3 g, SaturatedFat 12.5 g, Sodium 194.3 mg, Sugar 0.4 g
NEW ORLEANS PORK GUMBO
Make and share this New Orleans Pork Gumbo recipe from Food.com.
Provided by carolinafan
Categories Gumbo
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into 1/2-inch cubes.
- Spray large Dutch oven with cooking spray.
- Heat over medium heat until hot.
- Add pork; cook and stir 4 minutes or until pork is browned. Remove pork from Dutch oven.
- Melt butter in same Dutch oven. Stir in flour.
- Cook and stir until mixture is dark brown but not burned.
- Gradually whisk in water until smooth.
- Add pork and remaining ingredients.
- Bring to a boil. Reduce heat to low; simmer 15 minutes.
- Remove bay leaf before serving.
PORK STEAKS WITH CHERRY BARBECUE SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
- Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.
SEVEN STEAK, TASSO AND OKRA GUMBO
Chef Paul Prudhomme. It is a little time consuming, but worth it. So, so, tasty. Great for big gatherings.
Provided by MsPia
Categories Gumbo
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 26
Steps:
- In a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.
- Reserve leftover seasoning.
- In a large, heavy skillet, heat olive oil.
- Meanwhile, combine 1 1/2 tsp of seasoning mix with flour in a shallow pan; dredge meat in flour.
- Brown meat on both sides in the hot oil.
- Remove from skillet and set aside.
- Add 4 cups of the okra to the skillet.
- Fry over high heat until dark brown, about 8 minutes, stirring occasionally.
- Add the tasso, 1 cup of the onion, the butter, and t tsp of the seasoning mix.
- Cook over high heat 4 minutes, stirring frequently.
- Add the bay leaves, 1/2 cup of the stock and the Tabasco; continue cooking 4 minutes, stirring often.
- Add 1/2 cup more stock; cook 5 minutes, stirring occasionally and scraping pan bottom well if mixture starts to stick.
- Add 1/2 cup more stock and continue cooking 3 minutes, stirring occasionally.
- Add the remaining 2 cups onion, the celery, bell pepper and the seasoning mix; stir well.
- Cook 5 minutes, stirring occasionally.
- Stir in the tomato, jalapeno pepper, and garlic.
- Cook 5 minutes, stirring occasionally.
- Transfer mixture to a gumbo or large soup pot.
- Add the remaining 6 cups of stock and the meat.
- Cover and cook over high heat for 10 minutes.
- Add the remaining 4 cups okra and lower heat to a simmer.
- Cook, covered, until meat is tender, about 20 minutes, being careful not to let gumbo scorch.
- Add shrimp, cover, and remove from heat; let sit 10 minutes.
- Serve immediately in bowls, allowing for each person about 1/3 cup rice and 1 1/2 cups gumbo poured on top.
Nutrition Facts : Calories 1061.4, Fat 94.6, SaturatedFat 36.7, Cholesterol 118.5, Sodium 2127.4, Carbohydrate 37, Fiber 6, Sugar 5.4, Protein 16.9
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Servings 6Total Time 45 minsCategory Pork Tenderloin
- Season the pork with 3/4 teaspoon salt and 1/2 teaspoon pepper. In a large heavy pot, heat the oil over medium high heat until hot. Sear the pork, turning once, until browned, about 5 minutes. Transfer the pork to a plate. Add the sausage to the pan and brown, turning once, 4 to 6 minutes. Transfer the sausage to the plate with the pork. Stir the bacon fat into the pan and whisk in the flour. Reduce the heat to medium low and cook the flour, stirring frequently until it is several shades darker (about the color of natural peanut butter) an fragrant, about 20 minutes.
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