Viewing 12 posts - 16 through 27 (of 27 total)
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    Zydeco Stomp Gumbo

    Serves 10
    Published in: Tallahassee Democrat

    1 TBL olive oil
    1 cup skinless — boneless chicken breast halves, chopped
    1/2 pound pork sausage links — thinly sliced
    1 cup olive oil
    1 cup all-purpose flour
    2 TBL minced garlic
    3 quarts chicken broth
    1 can or bottle of beer (12-oz.)
    6 stalks celery — diced
    4 roma (plum) tomatoes — diced
    1 sweet onion — sliced
    1 can diced tomatoes with green chile peppers — with liquid (10-ounce)
    2 TBL chopped fresh red chile peppers
    1 bunch fresh parsley — chopped
    1/4 cup Cajun seasoning
    1 pounds shrimp — peeled and de-veined

    Heat oil in a medium skillet over medium high heat, and cook chicken
    until no longer pink and juices run clear. Stir in sausage, and cook
    until evenly browned. Drain chicken and sausage, and set aside.

    In a large, heavy saucepan over medium heat, blend olive oil and
    flour to create a roux. Stir constantly until browned and bubbly. Mix
    in garlic, and cook about 1 minute.

    Gradually stir chicken broth and beer into the roux mixture. Bring to
    a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with
    green chile peppers, red chile peppers, parsley and Cajun seasoning.
    Reduce heat, cover and simmer about 40 minutes, stirring often.

    Mix chicken, sausage and shrimp into the broth mixture. Cook,
    stirring frequently, about 20 minutes.

    Makes 10 servings.



    2 lb. ground sirloin
    2 to 3 lg. green peppers
    3 to 4 med. potatoes
    1 can tomatoes
    1 (10 oz.) box frozen okra
    2 med. onions, chopped
    3 to 4 ribs celery, chopped coarsely
    1 head cabbage, shredded
    2 lg. cans tomato sauce

    Brown meat and add green pepper, celery and onions. Season mixture with a little seasoned salt, oregano, basil, Italian seasoning. Onion powder, thyme. Also add a very little garlic powder and crushed red pepper. In a separate pot, parboil potatoes and carrots. Next add okra and tomato sauce to the meat mixture and allow to simmer. Then add potatoes and carrots last. Stir in cabbage and simmer about 10 to 12 more minutes.


    Everything but the Kitchen Sink Gumbo

    2 1/2 lb. chicken, cut into 1″ pieces
    2 1/2 lb. smoked turkey, cut into 1″ pieces
    2 lb. smoked sausage, cut into 1″pieces
    1 to 2 lb. fresh peeled shrimp
    1 pt. or 2 cans oysters
    6 cleaned crabs and claws, split crab
    bodies into halves
    1 1/2 c. flour
    1 c. cooking oil
    3/4 c. bell pepper, chopped
    3/4 c. celery, chopped
    3/4 c. onion, chopped
    4 bay leaves
    4 garlic cloves, peeled and chopped
    1 tbsp. parsley
    2 tbsp. green onion tops, chopped
    2 tbsp. Worcestershire sauce
    2 tbsp. thyme
    1 tbsp. basil
    1 tbsp. file
    Salt and pepper to taste
    4 quarts cold water

    Make a roux with flour/oil (brown flour until dark color is achieved) and set aside. Lightly brown chicken and set aside. Saute’ bell pepper, celery, garlic and onion in drippings from browning chicken. Put water into large cooking pot and bring to a boil. While water is warming, roux, chicken/turkey, sausage, sauteed vegetables, bay leaves, thyme, Worcestershire sauce, basil and salt/pepper should be added. Reduce heat and simmer for approximately 1 1/4 hours. Test for doneness and adjust seasoning. Add crabs, shrimp and oysters during last 10 to 15 minutes of cooking. Garnish with parsley, green onion tops and file. Skim off excess fat while cooking and/or before serving. Serve in soup bowls with rice.


    Crab Gumbo

    1 lb crabmeat
    1 md onion, chopped
    1 lg stalk celery, chopped
    1 clove garlic, finely chopped
    1/2 stick butter
    6 cups canned whole tomatoes (3 1-lb cans)
    1 pk frozen okra (10 oz)
    1 bay leaf
    2 tsp salt
    1 tsp sugar
    1/2 tsp whole thyme
    1/4 tsp chili powder
    1/4 tsp pepper
    3 cups hot cooked rice

    Remove all cartilage from crabmeat. In a 4 or 5 quart
    pot, cook onion, celery and garlic in butter until
    tender. Add tomatoes, okra and seasonings. Cover and
    simmer for 1 hour. Add crabmeat and heat through. Serve
    over hot cooked rice.



    3 ribs celery
    2 medium carrots, halved
    1 medium yellow onion, peeled and quartered
    1 medium green bell pepper, seeded, ribs removed, and quartered
    2 cloves garlic, peeled
    2 tablespoons olive oil
    4 cups vegetable broth
    1 can (20 ounces) peeled whole tomatoes, crushed
    1 package (16 ounces) frozen chopped collard greens, thawed
    1 package (16 ounces) frozen mustard greens, thawed
    1 can (15 ounces) kidney beans, rinsed and drained
    1 box (8 ounces) frozen chopped spinach, thawed
    1 small head green cabbage, chopped
    1 package (16 ounces) fresh or frozen okra, chopped
    1 bunch flat-leaf parsley, finely chopped
    2 tablespoons dried parsley
    2 bay leaves
    1 tablespoon dried oregano
    1 teaspoon dried thyme
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    1/2 teaspoon sugar
    1/8 teaspoon cayenne pepper
    2 cups uncooked long-grain white rice
    4 green onions, trimmed and chopped

    Place the celery, carrots, onion, bell pepper, and garlic in a food
    processor. Working in batches, pulse to chop the vegetables but do not

    Heat the oil in a large pot over medium-high heat. Add the onion
    mixture and saute for 10 minutes, stirring occasionally, or until the
    vegetables are tender. Stir in the vegetable broth, tomatoes (with
    juice), collard greens, mustard greens, beans, spinach, cabbage, okra,
    parsley, bay leaves, oregano, thyme, salt, black pepper, sugar, and
    cayenne pepper. Reduce the heat to medium-low, cover and cook for 20
    to 30 minutes, stirring occasionally. Remove and discard the bay

    Meanwhile, prepare the rice according to package directions. Serve
    the gumbo over the rice and sprinkle with the green onions.

    Serves 8


    * 3 tablespoons Pillsbury Best All Purpose Flour
    * 3 tablespoons oil
    * 1/2 pound smoked sausage, cut into 1/2 inch slices
    * 2 cups frozen cut okra
    * 1 large onion, chopped
    * 1 large green bell pepper, chopped
    * 3 garlic cloves, minced
    * 1/4 teaspoon ground red pepper (cayenne)
    * 1/4 teaspoon pepper
    * 1 (14.5 ounce) can diced tomatoes, undrained
    * 1 (12-ounce) package frozen shelled deveined cooked medium
    shrimp, rinsed
    * 1 1/2 cups uncooked regular long-grain white rice
    * 3 cups water
    In small saucepan, combine flour and oil; mix well. Cook, stirring
    constantly, over
    medium-high heat for 5 minutes. Reduce heat to medium; cook,
    stirring constantly, about 10 minutes or until mixture turns reddish
    brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in
    all remaining ingredients except shrimp, rice and water. Cover; cook
    on low setting for 7-9 hours. When ready to serve, cook rice in water
    as directed on package. Meanwhile, add shrimp to gumbo mixture in
    slow cooker/Crock Pot; mix well. Cover; cook on low setting for
    additional 20 minutes.
    Serve gumbo over rice.
    Makes 6 servings.


    Marylou’s Seafood Gumbo

    1 pound fresh or frozen peeled shrimp
    6 ounces fresh or frozen crabmeat
    ⅓ cup all purpose flour

    1 cup chopped onion

    4 cloves garlic, minced
    Salt as desired
    Black pepper as desired
    Red pepper
    3 cups chicken broth
    1 can tomatoes with green chilies, not drained
    1 pkg. (10 oz.) frozen cut okra
    2 bay leaves
    1 pint shucked oysters, chopped and drained
    3 cups hot cooked rice

    Hot Sauce
    1. To make the roux, combine flour and oil until smooth in a large heavy saucepan or Dutch oven. Stir
    constantly over medium-high heat for 5 minutes. Reduce heat to medium. Cook and stir about 10
    minutes more or until roux is brown.
    2. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red
    pepper. Cook over medium heat for 3 to 5
    minutes or until vegetables are just crisp-tender, stirring often.
    3. Gradually stir in hot chicken broth. Stir in tomatoes, okra, and bay leaves. Bring to boiling. Reduce
    heat and simmer,
    covered, for 30 minutes. Adjust liquid.
    4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 10 minutes. Discard bay leaves. Serve

    and hot sauce.
    6 servings


    Mississippi Gumbo Ishee

    1 pound shrimp
    3 tablespoons flour
    2 tablespoons butter
    Dash cayenne pepper
    1 teaspoon seasoning salt

    2 hot peppers, chopped
    1 package frozen sliced okra or 4 cups fresh sliced okra
    1 large can chopped tomatoes (optional)
    Non-stick cooking spray

    Cooked rice
    Cook the chicken in water until it is almost tender. Save the broth. Debone and dice the

    peppers, and celery in cooking spray. Make a roux by browning the flour with the butter.

    cook another couple of minutes. Serve over rice.


    Spam Gumbo Ishee

    1 pound chicken breast cooked and chopped with broth
    1 pound peeled small raw shrimp
    2 ounces gumbo seasoning mix
    1 onion chopped
    1 bell pepped chopped
    2 stalks celery chopped
    2 cups sliced okra
    1 can diced tomatoes
    Cooked rice

    rice and
    bring to a boil. Then simmer 20 minutes. Add shrimp and cook 10 minutes. Serve over rice, if desired.


    Collard Gumbo

    1/3 cup minced garlic
    1 package (12 ounces) frozen seasoning blend (onions, celery, green and red peppers, parsley flakes)
    1 pound finely chopped fresh collards (tender Georgia collards if you can find them or baby collards)
    1 can (4 ounces) chopped green chilies
    1 can (10 ounces) diced tomatoes and green chilies

    8 cups water
    1/4 cup lemon juice

    Salt (to taste)
    Black pepper (to taste)
    6 ounces sliced tasso
    1 package (14 ounces) cocktail smokies (sliced)
    1 cup sliced okra

    gets mushy when overcooked).

    the table.


    SERVES: 12


    2 pounds 35 count shrimp, peeled and deveined
    1 cup chopped bell pepper
    1/4 cup diced garlic
    1 cup vegetable oil
    3 quarts shellfish stock
    1-1/2 cups flour

    2 cups chopped green onions
    4 cups sliced okra
    1/2 cup diced parsley
    2 cups chopped onions
    1 cup chopped celery
    salt and cayenne pepper to taste

    I must note at this time that in many cases the okra used in gumbos is first chopped and sauteed in oil until all of the stringy texture is removed and the vegetable is light brown. However, it is perfectly acceptable to add the uncooked okra into this dish.

    In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until golden brown roux is achieved. Do not allow roux to scorch. Should black specks appear, discard and begin again. When golden brown, reduce heat to simmer and saute okra approximately fifteen minutes.

    Add onions, celery, bell pepper and garlic and saute approximately three to five minutes or until vegetables are wilted. Add shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Return to medium high heat, bring to a low boil and allow to simmer thirty minutes. Add shrimp, green onions and parsley and season to taste using salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice.


    Serving Size: 6
    Categories: Cajun Chicken
    1/4 teaspoon White pepper
    1/4 teaspoon Red pepper
    1/2 teaspoon Black pepper
    1/2 teaspoon Thyme
    1 teaspoon Dry parsley flakes
    1/2 teaspoon Gumbo file powder — (optional)
    2 cups Onion
    2 cups Green pepper
    2 cups Celery — meats:
    2 Smoked chicken breasts.
    12 Inches pepperoni. —
    6 cups Chicken broth

    Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest in fine chop (or
    use food processor). Meats: two smoked chicken breasts, pulled from bone, skinned and
    pulled into bite size pieces by hand. If you do not have smoked chicken, you may get
    away with using a small amount of liquid smoke. I would guess no more than 1/4
    teaspoon. One stick (about 12 inches) pepperoni, cut into moderately thick slices. (say 1/8
    inch or about twice as thick as presliced pizza pepperoni usually is)
    Preparation: Using cast iron Dutch oven, take the large cut onions and singe them over
    medium high heat in the dry pan for about 3-4 minutes, stirring constantly. Then add the
    rest of the vegetables and cook for about 5 minutes more on medium heat, stirring
    frequently. Then add spice mixture and stir to incorporate. Stir in about 2 tablespoon dry
    roux. Add the broth and the pepperoni slices. Turn heat down to medium low and simmer
    for at least 1/2 hour or until vegetables are tender and flavors are merged. About 5
    minutes before serving, add the chunks of chicken breasts to the mixture. At the same
    time, add more roux to thicken if desired.
    Serve in bowl over lots of rice.
    For additional smoke flavor, wrap the chicken bones and skin in cheesecloth and place in
    the mixture at the same time as the pepperoni. Remove all the bones and all the skin
    before stirring in the chicken pieces.
    Makes 8 to 10 servings.

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