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African Gumbo New Orleans Gumbo Beef and Ham Gumbo in Rice Border Chicken and Sausage Gumbo Crawfish
Gumbo Green Gumbo Creole Gumbo Big Easy Gumbo
African Gumbo
1 (3- to 4-pound) chicken, cut into serving pieces and floured 3 tablespoons peanut oil 2 onions,
peeled and chopped 4 tomatoes, peeled and chopped 1 quart chicken bouillon 1 teaspoon salt
1/2 teaspoon cayenne pepper 1 pound okra 1 tablespoon flour, mixed with 1/4 cup water
Brown chicken pieces in hot oil in stew pot. Add onions, tomatoes, bouillon, salt and cayenne.
Simmer covered until chicken is tender. Wash okra; snip off ends and cut into rounds. Add okra and
simmer uncovered until tender. Thicken with flour.
Variation Substitute 2 pounds washed, shelled and deveined shrimp or prawns for chicken.
New Orleans Gumbo
2 tablespoons shortening 2 green onions, diced 1 stalk celery, diced 1 green bell pepper, diced 1
jalapeqo pepper (optional) 1 tablespoon chopped fine parsley 1 quart cut-up okra
2/2 can tomato paste 1 tomato paste can of water
2 (1ounce) can stewed tomatoes, chopped 1 pound crabmeat 1 pound shrimp 1 cup diced cooked ham 1
cup diced, cooked chicken 1 jar oysters (optional)
In a 10-inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes.
Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes. Pour all frying
pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups
water and the tomatoes and cook for 30 minutes. Add all the meats and cook for 20 to 25 minutes
more, stirring frequently. Serve over hot, cooked rice.
Beef and Ham Gumbo in Rice Border
1 pound beef, diced
3/4 pound cured ham, diced 2 tablespoons chopped parsley 1 onion, chopped 1 green pepper, diced 1
cup diced celery Bay leaf 1 quart canned tomatoes 2 cups water 1 quart okra Salt Pepper
Cook beef and ham until tender. Add parsley, onion, green pepper, celery and bay leaf. Cook mixture
for a few minutes, then add water and the tomatoes and simmer until tender. Add okra. Season to
taste, and when okra is tender and stew is thickened, remove bay leaf and serve in rice border.
Chicken and Sausage Gumbo
1 pound hot smoked sausage, cut into 1/4-inch slices 4 chicken breast halves, skinned
4/4 to 1/3 cup vegetable oil
5/4 cup all-purpose flour 1 cup chopped onion
6/2 cup chopped green bell pepper
7/2 cup sliced celery 2 quarts hot water 3 cloves garlic, minced 2 bay leaves 2 teaspoons
Creole seasoning
8/2 teaspoon dried whole thyme 1 tablespoon Worcestershire sauce
9/2 to 1 teaspoon hot sauce
10/2 cup sliced scallions
11/4 teaspoon salt (optional) Hot cooked rice Gumbo file (optional)
Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch
oven. Brown chicken in drippings; remove to paper towels, reserving drippings. Measure drippings,
adding enough vegetable oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot. Add
flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30
minutes). Add onion, green pepper and celery; cook until vegetables are tender, stirring often.
Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic and next
5 ingredients. Reduce heat; simmer, uncovered, 1 hour. Remove chicken; let cool. Return sausage to
Dutch oven; cook gumbo, uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional 30
minutes. Add salt, if desired. Bone chicken breasts and cut into strips. Add to gumbo and cook until
thoroughly heated. Remove bay leaves. Serve gumbo over rice. Sprinkle with gumbo file, if desired.
Serves 8.
Crawfish Gumbo
1 1/2 cups crawfish tails 2 tablespoons butter Crawfish fat and water to make 3 1/2 pints
12/4 cup cooking oil
13/4 cup all-purpose flour 1 medium onion, chopped 2 cloves garlic, chopped 1 cup canned whole
tomatoes, chopped 2 stalks celery, chopped Salt and pepper, to taste 1 bay leaf 1 tablespoon
green onion tops 1 tablespoon gumbo file
Make a golden roux. Take pot off heat. Add onion, garlic and celery, stir and cook 4 minutes. Return
to heat. Add tomatoes, and cook for 5 minutes. Add fat, water and bay leaf. Bring to a boil. Reduce
heat and simmer and add salt and pepper. Simmer for 40 minutes. In another skillet, fry in butter
over low heat, green onions and tails, for 2 to 3 minutes. Add to gumbo. Put in file. Serve over
hot, cooked rice.
Green Gumbo
4 cups coarsely chopped kale 4 cups coarsely chopped spinach leaves 4 cups coarsely chopped mustard
greens 3 cups shredded green cabbage 2 cups coarsely chopped watercress
14/2 cup coarsely chopped parsley 4 green onions, cut into 2-inch pieces 2 bay leaves 8 cups water 2
tablespoons olive oil 3 celery stalks, chopped fine 2 green bell peppers, chopped fine 2 cloves
garlic, minced 1 tablespoon hot pepper sauce 1 tablespoon salt 1 teaspoon dried basil 1 teaspoon
dried thyme
15/8 teaspoon ground allspice 2 tablespoons olive oil (optional) 2 cups sliced mushrooms (optional)
16/4 cup all-purpose flour 12 cup cooked rice Bottled pepper sauce
In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage, watercress, parsley, onions,
bay leaves, and water. Bring to boil, reduce heat, and simmer, uncovered for 20 minutes. While
greens are simmering, heat 2 tablespoons olive oil to medium heat. Add celery, green pepper and
garlic. Saute over medium heat for 10 minutes. Add to saucepan. Add hot pepper sauce and spices,
then simmer all for 40 minutes. Remove bay leaves. Remove 2 cups of vegetables and set aside. In
blender or food processor, puree remaining vegetables (in batches) and return to saucepan. Saute
optional mushrooms in optional olive oil 10 minutes. Add to saucepan. In skillet, brown flour to
light golden rue. Gradually stir in 2 cups reserved vegetables, stirring constantly until mixture
thickens. Return mixture to saucepan and bring all to boiling. To serve, mound 1 cup rice per
serving in center of bowl. Carefully surround with gumbo, then serve. Place bottled pepper sauce and
remaining rice on table to be added as desired.
Creole Gumbo
3 tablespoons butter
17/2 cup chopped onion
17 (1ounce) cut up tomatoes, undrained
18/2 cup chopped green bell peppers 2 bay leaves
19/4 teaspoon Tabasco sauce
20/2 teaspoon salt 8 ounces crab meat 3 tablespoons flour 1 clove minced garlic 1 teaspoon oregano 1
cup sliced okra 1 teaspoon thyme 1 1/2 cups water 1 pound cooked, cleaned shrimp 1 tablespoon
file powder
Mix flour and butter and brown flour. Stir in the onion and garlic. Cook until onion is tender, but
not brown. Stir in tomatoes, oregano, green pepper, okra, bay leaves, thyme and Tabasco sauce. Add
water and salt. Bring to a boil. Reduce heat and simmer covered, for about 20 minutes. Remove bay
leaves. Stir in shrimp and crab meat and heat through. Remove from heat. Blend moderate amount of
hot gumbo into the file powder. Add to gumbo. Serve over rice.
Big Easy Gumbo
1 teaspoon canola oil
21/2 cup chopped celery
22/2 cup chopped white onion
23/4 cup chopped green pepper 1 pound skinless, boneless chicken breasts, cubed
24/2 pound turkey sausage links, sliced in 1/2-inch pieces
24 (1ounce) can Veg-All Original Mixed Vegetables, drained
24 (1 1/2 ounce) can diced tomatoes Cooked white rice
In medium fry pan, heat oil over medium high heat; saute celery, onion, green pepper, cubed chicken
and sausage for 5 minutes or until cooked. Stir in mixed vegetables and tomatoes; cook until heated
through. Serve over cooked rice.
Makes 8 servings.
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Gumbo Green Gumbo Creole Gumbo Big Easy Gumbo
African Gumbo
1 (3- to 4-pound) chicken, cut into serving pieces and floured 3 tablespoons peanut oil 2 onions,
peeled and chopped 4 tomatoes, peeled and chopped 1 quart chicken bouillon 1 teaspoon salt
1/2 teaspoon cayenne pepper 1 pound okra 1 tablespoon flour, mixed with 1/4 cup water
Brown chicken pieces in hot oil in stew pot. Add onions, tomatoes, bouillon, salt and cayenne.
Simmer covered until chicken is tender. Wash okra; snip off ends and cut into rounds. Add okra and
simmer uncovered until tender. Thicken with flour.
Variation Substitute 2 pounds washed, shelled and deveined shrimp or prawns for chicken.
New Orleans Gumbo
2 tablespoons shortening 2 green onions, diced 1 stalk celery, diced 1 green bell pepper, diced 1
jalapeqo pepper (optional) 1 tablespoon chopped fine parsley 1 quart cut-up okra
2/2 can tomato paste 1 tomato paste can of water
2 (1ounce) can stewed tomatoes, chopped 1 pound crabmeat 1 pound shrimp 1 cup diced cooked ham 1
cup diced, cooked chicken 1 jar oysters (optional)
In a 10-inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes.
Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes. Pour all frying
pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups
water and the tomatoes and cook for 30 minutes. Add all the meats and cook for 20 to 25 minutes
more, stirring frequently. Serve over hot, cooked rice.
Beef and Ham Gumbo in Rice Border
1 pound beef, diced
3/4 pound cured ham, diced 2 tablespoons chopped parsley 1 onion, chopped 1 green pepper, diced 1
cup diced celery Bay leaf 1 quart canned tomatoes 2 cups water 1 quart okra Salt Pepper
Cook beef and ham until tender. Add parsley, onion, green pepper, celery and bay leaf. Cook mixture
for a few minutes, then add water and the tomatoes and simmer until tender. Add okra. Season to
taste, and when okra is tender and stew is thickened, remove bay leaf and serve in rice border.
Chicken and Sausage Gumbo
1 pound hot smoked sausage, cut into 1/4-inch slices 4 chicken breast halves, skinned
4/4 to 1/3 cup vegetable oil
5/4 cup all-purpose flour 1 cup chopped onion
6/2 cup chopped green bell pepper
7/2 cup sliced celery 2 quarts hot water 3 cloves garlic, minced 2 bay leaves 2 teaspoons
Creole seasoning
8/2 teaspoon dried whole thyme 1 tablespoon Worcestershire sauce
9/2 to 1 teaspoon hot sauce
10/2 cup sliced scallions
11/4 teaspoon salt (optional) Hot cooked rice Gumbo file (optional)
Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch
oven. Brown chicken in drippings; remove to paper towels, reserving drippings. Measure drippings,
adding enough vegetable oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot. Add
flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30
minutes). Add onion, green pepper and celery; cook until vegetables are tender, stirring often.
Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic and next
5 ingredients. Reduce heat; simmer, uncovered, 1 hour. Remove chicken; let cool. Return sausage to
Dutch oven; cook gumbo, uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional 30
minutes. Add salt, if desired. Bone chicken breasts and cut into strips. Add to gumbo and cook until
thoroughly heated. Remove bay leaves. Serve gumbo over rice. Sprinkle with gumbo file, if desired.
Serves 8.
Crawfish Gumbo
1 1/2 cups crawfish tails 2 tablespoons butter Crawfish fat and water to make 3 1/2 pints
12/4 cup cooking oil
13/4 cup all-purpose flour 1 medium onion, chopped 2 cloves garlic, chopped 1 cup canned whole
tomatoes, chopped 2 stalks celery, chopped Salt and pepper, to taste 1 bay leaf 1 tablespoon
green onion tops 1 tablespoon gumbo file
Make a golden roux. Take pot off heat. Add onion, garlic and celery, stir and cook 4 minutes. Return
to heat. Add tomatoes, and cook for 5 minutes. Add fat, water and bay leaf. Bring to a boil. Reduce
heat and simmer and add salt and pepper. Simmer for 40 minutes. In another skillet, fry in butter
over low heat, green onions and tails, for 2 to 3 minutes. Add to gumbo. Put in file. Serve over
hot, cooked rice.
Green Gumbo
4 cups coarsely chopped kale 4 cups coarsely chopped spinach leaves 4 cups coarsely chopped mustard
greens 3 cups shredded green cabbage 2 cups coarsely chopped watercress
14/2 cup coarsely chopped parsley 4 green onions, cut into 2-inch pieces 2 bay leaves 8 cups water 2
tablespoons olive oil 3 celery stalks, chopped fine 2 green bell peppers, chopped fine 2 cloves
garlic, minced 1 tablespoon hot pepper sauce 1 tablespoon salt 1 teaspoon dried basil 1 teaspoon
dried thyme
15/8 teaspoon ground allspice 2 tablespoons olive oil (optional) 2 cups sliced mushrooms (optional)
16/4 cup all-purpose flour 12 cup cooked rice Bottled pepper sauce
In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage, watercress, parsley, onions,
bay leaves, and water. Bring to boil, reduce heat, and simmer, uncovered for 20 minutes. While
greens are simmering, heat 2 tablespoons olive oil to medium heat. Add celery, green pepper and
garlic. Saute over medium heat for 10 minutes. Add to saucepan. Add hot pepper sauce and spices,
then simmer all for 40 minutes. Remove bay leaves. Remove 2 cups of vegetables and set aside. In
blender or food processor, puree remaining vegetables (in batches) and return to saucepan. Saute
optional mushrooms in optional olive oil 10 minutes. Add to saucepan. In skillet, brown flour to
light golden rue. Gradually stir in 2 cups reserved vegetables, stirring constantly until mixture
thickens. Return mixture to saucepan and bring all to boiling. To serve, mound 1 cup rice per
serving in center of bowl. Carefully surround with gumbo, then serve. Place bottled pepper sauce and
remaining rice on table to be added as desired.
Creole Gumbo
3 tablespoons butter
17/2 cup chopped onion
17 (1ounce) cut up tomatoes, undrained
18/2 cup chopped green bell peppers 2 bay leaves
19/4 teaspoon Tabasco sauce
20/2 teaspoon salt 8 ounces crab meat 3 tablespoons flour 1 clove minced garlic 1 teaspoon oregano 1
cup sliced okra 1 teaspoon thyme 1 1/2 cups water 1 pound cooked, cleaned shrimp 1 tablespoon
file powder
Mix flour and butter and brown flour. Stir in the onion and garlic. Cook until onion is tender, but
not brown. Stir in tomatoes, oregano, green pepper, okra, bay leaves, thyme and Tabasco sauce. Add
water and salt. Bring to a boil. Reduce heat and simmer covered, for about 20 minutes. Remove bay
leaves. Stir in shrimp and crab meat and heat through. Remove from heat. Blend moderate amount of
hot gumbo into the file powder. Add to gumbo. Serve over rice.
Big Easy Gumbo
1 teaspoon canola oil
21/2 cup chopped celery
22/2 cup chopped white onion
23/4 cup chopped green pepper 1 pound skinless, boneless chicken breasts, cubed
24/2 pound turkey sausage links, sliced in 1/2-inch pieces
24 (1ounce) can Veg-All Original Mixed Vegetables, drained
24 (1 1/2 ounce) can diced tomatoes Cooked white rice
In medium fry pan, heat oil over medium high heat; saute celery, onion, green pepper, cubed chicken
and sausage for 5 minutes or until cooked. Stir in mixed vegetables and tomatoes; cook until heated
through. Serve over cooked rice.
Makes 8 servings.
--
Rec.food.recipes 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.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/