Best Gumbo Burger Recipes

EVERYTHING GUMBO

Steps:

• In bowl, mix the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaves. Reserve the seasoning blend.
• Chop and reserve the Trinity-Plus-Two mix of onion, peppers, celery, and garlic.
• Heat a large Dutch oven over medium-high heat. Season the chicken with salt and pepper and dredge in flour. Add about 2 tablespoons oil and when hot, add chicken pieces, turning occasionally. When browned, remove to a plate. Remove the casings from sausage and slice on an angle in large chunks. Brown the andouille in a drizzle of oil and remove to plate. Pour off the fat, then add the remaining 1/2 cup oil and 1/2 cup flour, whisk constantly until medium-golden brown in color. Cook's Note: think peanut butter.
• Add the vegetables and seasoning blend to the pot, salt, and pepper and stir 6 to 8 minutes, to soften the vegetables a bit. Add the tomatoes and beer to the pot and reduce beer by half, 2 minutes. Add the stock, chicken, and andouille back to the pot, simmer to combine the flavors, then cool completely and store for a make-ahead meal.
• To reheat the gumbo: Place the gumbo in a covered pot over medium heat, stir in the crab or shrimp and heat through or cook shrimp, until pink and firm. Top with scallions and serve with scallion rice, if desired.

SLOPPY JOES I

Steps:

• In large skillet over medium heat, brown meat. Drain any grease from pan.
• Stir in soup, ketchup, yellow mustard, water, salt and pepper. Turn heat to medium-low; simmer uncovered for about 1 hour until liquid is absorbed and mixture is thickened.

GUMBO BURGER

Steps:

• 1. Pour the cup of water into medium size saucepan. Stir in salt,vinegar and one and a half teaspoons of old bay seasoning, bring to boil over medium heat.Add raw shrimp to water.Shrimp will turn pink and begin to curl in less then 2 minutes.Keep your eyes on the pot. Using slotted spoon remove several shrimp at a time as each begin to curl and turn pink.Place drained shrimp on a plate and toss with a teaspoon of old bay seasoning while shrimp are still hot.Put shrimp in a single later to cool.Let cool for 10 minutes then begin peeling shrimp,reserving the shrimp shells in a separate bowl. Devein and remove tails of shrimp, cut each shrimp into ¼ inch pieces and set aside.Place shrimp shells back into the saucepan of left over shrimp water.Add enough additional water to just cover the shells.Turn heat to medium, let simmer 15 minutes.Using a fine strainer pour shrimp stock into a heat proof bowl and throw away the cooked shells. Let cool.
• 2. Add butter to skillet and melt over medium heat until it just begins to bubble. Toss in sliced onions, coat well with butter cook for 20-25 minutes over medium/ low heat. Stir occasionally until onions have caramelized. Remove from heat
• 3. Pre heat grill to 500. Spray top of grill surface with non stick spray. Divide the beef into 4 equal portions adding a teaspoon of shrimp stock into the beef, along with equally divided portions of sausage and shrimp to each patty. Form each portion into a ¾ inch burger. Try not to compact the meat tightly, but firm enough to hold the shrimp and sausage together in a patty. Brush each patty with the shrimp broth. Sit the burger patties in the refrig. while you make the gumbo mayo. For the Gumbo Mayo: Whisk together mustard, mayo, 8 tsp. of shrimp stock and 2 tsp. of old bay seasoning.
• 4. Grill the burgers until golden brown and slightly charred on bottom side, about 2 and ahalf minutes for medium rare. Flip burgers and cook an additional 2 ½ to 3 minutes. Remove from grill, let burgers rest 3-5 minutes, meanwhile toast burger buns on grill sliced side down for a few seconds until toasted and warm. Remove buns and spread gumbo mayo on both insides of each roll, place burger on bottom roll then top with a romaine leaf and sliced tomato. Enjoy-Happy eating!

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

EASY OKRA & BEEF GUMBO

Steps:

• Brown ground meat and onions. Season with cajun seasoning while browning. I like Tony Cacchere's. Add tomatoes and okra. Cover and simmer about 20 minutes, adding corn in the last 10 minutes. Serve over rice.