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    New Orleans Gumbo
    1 c Chopped onions
    1 c Chopped celery
    1 c Chopped green bell pepper
    2 Cloves garlic,minced
    1/4 c Butter or margarine
    1/4 c Flour,all-purpose
    Salt to taste
    Pepper to taste
    1 ds Tabasco sauce
    5 Bay leaves
    1 cn Tomatoes,drained (16 oz)
    1 c Tomato juice
    5 c Hot water
    3 c Shrimp,shelled/deveined
    6 Small hard-shell crabs
    24 Shucked oysters
    1 lb Okra,chopped
    3 c Hot cooked rice
    Chopped fresh parsley

    1. In large Dutch oven, gently saute onion, celery and bell pepper in butter; add garlic and continue to sauce 5 minutes.

    2. Remove from heat and slowly stir in flour.

    3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer for 15 minutes.

    4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30 minutes.

    5. Spoon a few tablespoons cooked rice in each of six large soup bowls; ladle gumbo onto rice and garnish with parsley.


    Seafood Gumbo
    3 sl Bacon
    2 lg Onions; chopped
    2 Bell peppers; chopped
    3 Ribs celery; chopped
    2 lb Shrimp
    1 cn (6.5-oz) crab meat
    4 tb Flour
    1 lb Can tomatoes
    1 cn (10-oz) chicken gumbo
    2 c Sliced okra; canned, fresh or frozen
    1 c Chopped ham (up to 3)
    6 tb Gumbo file; to taste

    In large dutch oven, fry bacon crisp and crumble. Add onions and green pepper and brown slightly in bacon drippings. Blend in flour. Add tomotoes, gumbo, okra, celery and ham. Fill dutch oven 2/3 full of water and cook on low heat for 2 hours. Thirty minutes before serving, add shrimp, crab meat and gumbo file. Blend file into mixture well. Serve over hot rice.


    Turkey Carcass Gumbo

    1 meaty turkey carcass
    1/2 cup bacon drippings
    1 cup all-purpose flour
    2 large onions, chopped
    3 cloves garlic, chopped
    1 green pepper, chopped
    4 stalks celery, chopped
    2 qt. hot turkey or chicken broth
    1 Tbsp. salt
    1/2 tsp. pepper
    hot cooked rice
    dash of hot sauce
    2 bay leaves
    1 Tbsp. parsley flakes
    1 tsp. dried basil leaves
    2 to 3 cup chopped turkey
    1 lb. smoked sausage, cut into bite size pieces
    1 bunch green onions, chopped

    Place carcass in large soup kettle; cover with water. Bring
    to a boil; cook over low heat 1 1/2 hours. Drain turkey;
    reserve broth.
    Remove meat from carcass; chop and set aside. Heat drippings
    in kettle; add flour gradually, stirring constantly until a
    rich brown roux is formed, about 25 minutes. Add vegetables
    and cook until tender. Add broth and other seasonings; simmer
    1 hour. Add turkey and sausage; cook 15 minutes.
    Add rest of ingredients; cook 10 minutes longer. Serve over hot
    cooked rice. Yields 10 to 12 servings


    Chicken and Sausage Gumbo

    1/3 cup all-purpose flour
    1/3 cup cooking oil
    3 cups water
    12 oz fully cooked smoked sausage links, quartered lengthwise and sliced
    1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut int
    2 cups sliced or one 10-oz package frozen whole okra, partially thawed and cut into 1/2-inch slices
    1 cup chopped onion
    1/2 cup chopped green sweet pepper
    1/2 cup chopped celery
    4 cloves garlic, minced
    1/2 tsp salt
    1/2 tsp pepper
    1/4 tsp ground red pepper
    3 cups hot cooked rice
    For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.
    In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.
    Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice.
    Serves 5


    Vegetable Gumbo

    Makes: About 6 Cups (6 Servings)

    2 tablespoons olive oil
    2 tablespoons all-purpose flour
    One 14-to-15 ounce can diced tomatoes, with juice
    2 cups homemade chicken broth, vegetable broth, or canned reduced-sodium
    chicken broth
    1 large onion, coarsely chopped
    1 cup sliced carrot
    1 cup sliced celery
    2 cloves garlic, minced
    1 bay leaf
    1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/8 teaspoon hot pepper sauce
    3 cups sliced fresh okra, or one 10-ounce package frozen sliced okra,
    partially thawed to separate
    1 large green bell pepper, cored, seeded and coarsely chopped
    2 teaspoons file gumbo powder
    1/2 cup chopped fresh parsley

    Heat the oil in a large non-stick saucepan or Dutch oven over medium heat. Add
    the flour; cook and stir until a reddish brown roux forms,about 5 to 6
    minutes. Gradually stir in the tomatoes with their liquid and the broth; bring
    to a boil. Stir in the onion, carrot, celery, garlic, bay leaf, thyme, salt,
    ground pepper, and pepper sauce. Reduce the heat; cover and simmer 30 minutes,
    or until the carrot is almost tender. Add the okra, green pepper, and file
    gumbo powder. Cover and simmer 15 minutes more, stirring occasionally.
    Discard the bay leaf. Sprinkle with parsley at serving time.


    Alligator Gumbo

    2 tablespoons unsalted butter
    1 large green bell pepper, cored, seeded and diced
    1 large onion, chopped coarse
    1 1/2 cups chopped celery
    1 pound ripe tomatoes, cored and chopped coarsely
    1/3 cup dry white wine
    1 tablespoon fresh lemon juice
    1 teaspoon Worcestershire sauce
    2 bay leaves
    4 whole cloves
    1/4 teaspoon hot red pepper flakes
    Salt and freshly ground black pepper to taste
    1 1/2 pounds alligator (pork loin may be substituted) in bite-size pieces

    Melt the butter over medium-high heat in a large, non-reactive
    skillet (enamel-lined or stainless steel, for example). Add the
    pepper, onion and celery. Saute, stirring frequently, until the
    vegetables are translucent, about 10 minutes.

    Stir in the tomatoes. Add the wine, lemon juice and Worcestershire
    sauce. Stir in the bay leaves, cloves and pepper flakes. Season
    with salt and pepper.

    Bring the mixture to a boil over high heat. Add the alligator meat,
    stir and return to a boil. Reduce the heat to medium-low%3B cover
    and cook, stirring occasionally, until the meat is cooked and
    tender, 15 to 20 minutes (if using pork, cook 5 minutes longer).

    Remove the bay leaves and cloves- adjust seasoning if necessary.
    Serve immediately.

    Yield: 4 servings.


    Spicy Seafood and Chicken Gumbo with Rice
    (makes 6 servings)

    6 cups (1.4 l) fat-free no salt added canned chicken broth
    1 14 1/2-ounce (435 g) no salt added plum tomatoes, coarsely chopped with juice
    1 medium white onion, 6 ounces (120 g), finely minced
    3 cloves garlic, minced
    1 cup (107 g) chopped celery
    1/4 cup (15 g) chopped parsley
    2 bay leaves
    1 teaspoon (5 ml) crushed dried oregano
    1 teaspoon (5 ml) crushed dried thyme
    1 pound (480 g) raw medium shrimp, peeled and deveined
    4 ounces (120 g) crabmeat
    1 cup (140 g) chopped cooked chicken
    1 teaspoon (5 ml) Worcestershire sauce
    1/4 to 1/2 teaspoon (1.25 to 2.5 ml) cayenne pepper to taste
    1 pound (480 g) fresh okra, tops and stems removed, cut into rings
    2 cups (316 g) cooked long grain rice
    scallions, chopped including some green
    Tabasco sauce, for passing

    Put chicken broth, tomatoes with their juice, onion, garlic, celery, parsley, bay leaves, oregano, and thyme in a large pot. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp, crabmeat, cooked chicken, Worcestershire, and cayenne.
    Continue to simmer for another 10 minutes. Add okra and cook until okra is tender, about 5 minutes. Remove and discard bay leaves.
    Ladle into soup bowls. Place 1/3 cup (55 g) of cooked rice on top of each serving and sprinkle with scallions.
    Pass Tabasco separately to sprinkle over the gumbo.


    Vegetable Gumbo

    1 Cup Olive oil
    2 Cup All-purpose flour
    1 Cup Onion, chopped
    1/2 Cup Bell pepper, chopped
    1/2 Cup Fresh parsley, chopped
    2 Cup Cold water
    1-1/2 Cup Okra, sliced
    8 Cup Vegetable stock
    1/2 Small Cabbage head, chopped
    1 Medium Turnip, chopped
    1/2 Bunch Mustard greens, chopped
    1 Tablespoon Garlic, minced
    2 Cup White wine, dry
    Salt, to taste
    Louisiana hot sauce, OR
    Cayenne pepper to taste
    In a large, heavy pot over medium heat, make a dark roux with the oil and
    flour. Add the onions, bell pepper, and parsley, and cook until the onions
    are clear. Add the water and stir. Add the okra and cook another 5 minutes,
    stirring to keep it from sticking. Stir in the stock, cabbage, turnips,
    mustard greens, garlic, and wine. Reduce the heat to low, add the salt and
    hot sauce, cover, and simmer for at lea 8 to 10 servings.


    South Louisiana Gumbo Cajun

    2/3 cup vegetable oil
    1 cup flour
    2 large onions, chopped
    1 each large green bell pepper, chopped;
    clove garlic, minced
    1-1/2 cups celery, chopped
    2 bay leaves
    3 tbsp. Worcestershire sauce
    to taste salt and red and black pepper
    1 hen or large fryer
    3 lb. shrimp, cleaned and deveined
    3 pints oysters, drained
    1 can crabmeat, optional
    crab claws, okra, file’; optional
    juice of 1 lemon

    Boil chicken. Debone and cut into bite-size pieces.
    Reserve 1/2 gal. stock.
    Heat oil over medium heat in a large cast-iron pot. Add flour; stir until roux is dark brown (the color of a brown paper bag), being careful not to burn.
    Add onions, bell pepper and garlic.
    Saute until tender. Add celery, okra, salt, redand black pepper and chicken stock.
    Let simmer for at least 1 hour. Add as much chicken as desired (reserve
    remainder for another recipe) and simmer for 45 minutes.
    Add shrimp, crabmeat, crab claws, Worcestershire sauce, lemon juice and bay
    Continue cooking until ready to add oysters; oysters should not be added until 15 – 20 minutes before serving. Add file’ just before serving, but do not boil.
    Serve over rice.
    Recipe Makes 12 servings.

    NOTES: A leftover turkey carcass is excellent for this recipe instead of
    chicken. Boil carcass; remove meat from bones and reserve stock as
    you would for chicken. This recipe is better if made the day before
    and refrigerated. If not made the day before, begin preparing it in
    the morning if it is to be served at night.


    Cajun Chicken Gumbo ( Old Style )
    1 (3-pound) chicken, skin and fat removed 1/4 cup oil
    1/2 cup chopped onion
    2 1/2 cups cold water
    1/4 cup chopped parsley
    1/2 cup chopped celery
    1/4 cup sliced green onion tops
    1/4 cup finely chopped bell pepper
    1 gallon water
    1/2 cup oil
    1/2 cup flour
    1 tsp salt
    black pepper
    hot sauce
    1 tsp fresh file
    Cut chicken into 8 serving pieces. In a cast iron dutch oven, heat 1/4
    cup oil over medium-high heat. Add onions and saute until lightly
    browned. Add water, parsley, celery, green onions and bell pepper. Bring
    to a rolling boil, reduce to simmer and cook 30 minutes. Add chicken and
    simmer 3-5 minutes. Add 1 gallon hot water. Bring to a rolling boil,
    reduce to simmer and cook 45 minutes. In a heavy-bottom skillet, heat
    1/2 cup of oil over medium-high heat. Add flour and, using a wire whisk,
    stir constantly until dark brown roux is achieved. Once chicken is
    tender, add the roux to the boiling chicken mixture. Blend well into
    soup and allow to cook 5-10 additional minutes. Season using salt,
    pepper and hot sauce. Remove gumbo from heat and allow oil to rise to
    the surface. Using a ladle, skim off any excess fat. Finish with gumbo
    file. Serve over steamed white rice.

    Recipe serves: 6


    Easy Chicken Okra Gumbo
    3/4 C. diced peppered side meat
    1 t. each rosemary and basil
    2 T. olive or corn oil
    1 t. each paprika and cayenne pepper
    1 large onion chopped
    1 T. minced garlic
    Large green pepper chopped
    1 T. lemon juice
    1 Quart water
    1 Quart fresh okra or 2 pkg. frozen
    2 cans chicken broth
    1/4 C. corn oil
    1 lb. Tyson ground chicken
    2 T. Worcestershire
    1/2 C. long grain rice
    Salt and black pepper

    Use medium sized stockpot or Dutch oven. Saute diced side meat in
    olive or corn oil and set aside. Add chopped onion and pepper and
    saute lightly until clear. Add water and chicken broth. Break up
    ground chicken in liquid.

    Add herbs, spices, lemon juice and garlic. Flour okra and fry in corn
    oil in separate pan then add to soup mixture. Bring to boil and simmer
    for at least 30 minutes before adding rice and continuing to cook until
    rice is done. Add Worcestershire and salt and pepper to taste.


    Rabbit Gumbo
    1 1/2 cups lard
    1 tablespoon chopped garlic
    1 1/2 cups sifted all-purpose flour
    4 cups water
    2 cups chopped onions
    1/2 cup chopped celery
    Louisiana hot sauce to taste or 1 teaspoon cayenne pepper
    1 cup chopped green bell pepper
    1 cup chopped celery
    2 cups dry white wine
    1 pound andouille or smoked sausage
    One rabbit, cut into pieces

    In a large pot, heat the lard over medium heat. Add the flour and stir
    constantly to make a very dark roux, about the color of mahogany wood.
    Add the onions, celery, and bell peppers and cook, stirring constantly,
    until the vegetables are tender. Add the remaining ingredients and
    cook, covered, until rabbit is tender, about 1 1/2 to 2 hours.
    Serve over rice.


    Classic Chicken Gumbo
    2 tb Vegetable shortening
    2 tb Flour,all-purpose
    2 Onions,finely chopped
    1 Green bell pepper,fine chop
    5 c Warm chicken broth
    8 Tomatoes,peeled/chopped
    1/2 lb Okra,cut into 1/4″ pieces
    1/2 c Uncooked rice
    2 Ribs celery,chopped
    1 ts Salt
    1/2 ts Pepper
    1/4 ts Thyme
    1 Bay leaf
    1 Broiler-fryer chicken,cooked

    In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

    Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

    Slowly add warm broth; stir until broth reaches a boil.

    Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

    Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

    Stir and cook, covered, 20 minutes longer.


    Black-Eyed Pea Gumbo

    4 cups black-eyed peas
    1/2 pound salt pork
    1 cup onions, chopped
    1 cup chopped celery
    1 cup chopped bell pepper
    1 clove garlic
    1/2 pound okra, cut up
    1 quart or 2 cans tomatoes
    2 cans Ro-Tel tomatoes
    1 pound popcorn shrimp *
    3 tablespoons margarine
    Salt and pepper to taste
    Soak peas overnight.

    * Substitute with your favorite meat, thinly sliced chicken, round steak or hamburger meat.


    Seafood Gumbo

    1 c. olive oil
    2 c. flour
    3 c. onion
    1 c. bell peppers
    1 c. green onion
    1 tbsp. garlic crushed
    3 tbsp. Lea & Perrin Sauce
    2 tsp. LA Hot Sauce
    2 lbs. shrimp, drained
    1 lb. chopped fish
    2 lbs. crawfish
    2 doz. oysters
    1 doz. cracked crabs
    Salt to taste

    Make roux – olive oil and flour. Cook 2 hours slow. Add in onions, bell peppers, green onions, parsley and garlic. Add cold water to roux – about 1 quart. Add Lea & Perrin and hot sauce. Add seafood (crabs first) and salt to taste. Simmer for several hours.

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