Gumbo (6) Collection

Discussion in 'Food and nutrition' started by LuckyTrim, Feb 29, 2004.

  1. LuckyTrim

    LuckyTrim Guest

    Shrimp and Oyster Gumbo Shrimp and Okra Gumbo Sausage Gumbo Quick 'N' Dirty Gumbo Mojo's Gumbo Lazy
    Shrimp Gumbo

    Shrimp and Oyster Gumbo

    1/2 cup vegetable oil 2 tablespoons all-purpose flour 4 to 5 medium onions, chopped 2 to 3 cloves
    garlic, minced
    1 (1ounce) cans tomatoes 4 cups fish or chicken stock 2 pounds raw shrimp, peeled and deveined 2
    bay leaves 1 tablespoon seafood seasoning
    1 (2ounce) packages frozen okra Salt and pepper, to taste 1 to 2 pints oysters, undrained 1
    tablespoon gumbo file Cooked rice

    Heat oil in a heavy saucepan or Dutch oven over medium heat; add flour very slowly, stirring
    constantly with a wooden spoon until flour is very brown. Add onion and garlic; cook until onion is
    soft but not brown. Add tomatoes, fish stock, shrimp and bay leaves; simmer for 30 minutes, stirring
    frequently. Add seafood seasonings; simmer for 45 minutes. Add okra, salt and pepper; continue to
    simmer for 5 minutes. Add oysters and simmer 10 minutes or until edges of oysters curl. Just before
    serving, stir in gumbo file. Serve over rice.

    Shrimp and Okra Gumbo

    1 pound okra 2 tablespoons vegetable oil
    2/4 cup butter 2 large onions 2 green bell peppers
    3/4 cup all-purpose flour
    3 (1pound 12 ounce) can tomatoes
    3 (1 1/4 ounce) cans chicken broth 2 cups water 2 bay leaves
    4/4 teaspoon leaf thyme, crunched
    5/4 teaspoon hot pepper sauce 2 teaspoons salt 1 pound shrimp (or more) Hot, cooked rice Gumbo
    file, as desired

    Heat oil and butter in heavy saucepan over medium heat. Saute okra, onions and green peppers for 3
    to 4 minutes. Sprinkle with flour. Stir until flour becomes golden brown. Add remaining ingredients,
    except shrimp, rice and gumbo file. Simmer for 45 minutes. Add shrimp. Cook 5 minutes longer. Season
    with gumbo file. Serve over rice.

    Sausage Gumbo

    1 1/2 pounds smoked country-style link sausage
    6/4 cup all-purpose flour 2 cloves garlic, crushed 1 1/2 cups chopped onion 1 1/2 cups chopped
    celery 1 cup chopped green bell pepper
    6 (1 1/2 to 16 ounce) can tomatoes (2 cup) 2 cups chicken broth 2 teaspoons salt
    7/8 teaspoon black pepper
    8/4 teaspoon red pepper
    8 (1ounce) package frozen okra 1 teaspoon gumbo file 6 cups hot cooked rice

    Place sausage in large skillet or Dutch oven. Add 1/4 cup water. Cover. Simmer for 5 minutes. Drain
    off water. Continue to cook sausage about 10 minutes, turning to brown evenly. Remove sausage to
    absorbent paper, cool and slice. Pour off sausage fat and return 3 tablespoons to skillet. Stir in
    flour and cook until a deep brown. Add garlic, onions, celery and green peppers. Cook until
    vegetables are tender. Add tomatoes, broth, seasonings, okra and reserved sausage. Simmer, covered,
    for 25 to 30 minutes. Stir in gumbo file. Serve over hot, cooked rice.

    Quick 'N' Dirty Gumbo

    1 tablespoon butter or margarine 2 tablespoons chopped green bell pepper 2 tablespoons chopped onion
    2 cans chicken gumbo soup 1 can crab meat or fresh crab meat 1 can shrimp or fresh shrimp 1 can
    tomatoes, if desired

    Saute pepper and onion in butter. Add soup, crab meat and shrimp. Water may be added to thin mixture
    if desired. Simmer until flavors are blended. Serve over hot, cooked rice.

    Mojo's Gumbo

    1 (4- to 6-pound chicken 1 to 2 pounds smoked sausage (hotter the better) 1 or 2 smoked turkey
    legs or wings
    9/8 pound tasso (optional) 1 big onion, sliced or chopped 1 green bell pepper (optional)
    10/2 cup green onion tops (bottoms ok, too)
    11/4 cup chopped parsley 4 1/2 quarts water 1 teaspoon salt
    12/2 teaspoon black pepper
    13/2 teaspoon cayenne pepper 1 pickled cayenne pepper (optional) 1 tablespoon pepper vinegar
    (optional) 1 to 3 tablespoons Louisiana hot sauce 1 cup Roux

    Boil the water, then slowly add and dissolve the Roux (take your time to make sure it dissolves).
    Add remaining ingredients. Boil slowly with pot cover open slightly for 2 hours. Taste and season
    during the last hour of boiling. You may add 1 pound sliced okra during last 30 minutes (optional).
    Serve over fresh rice in a big bowl. Serves about 15 to 20 average people, or 4 to 5 Cajuns, Creoles
    or musicians.

    Lazy Shrimp Gumbo

    13 (1 1/2 ounce) can condensed cream of chicken soup 1 1/2 soup cans water or milk
    13 (1 2/2 ounce) can condensed chicken gumbo soup
    14/2 cup chopped cooked shrimp

    Blend cream of chicken soup with water; add chicken gumbo soup and shrimp. Heat, stirring
    occasionally. Yields 4 servings.

    -- is moderated by Patricia Hill at [email protected]
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.