Gumbo (8) Collection

Discussion in 'Food and nutrition' started by LuckyTrim, Mar 1, 2004.

  1. LuckyTrim

    LuckyTrim Guest

    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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