Best Ham Skillet Gumbo Recipes
MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO
The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.
Provided by Julie in TX
Categories Gumbo
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
- If you get black specks in your roux it is burned and you will have to start over.
- Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- The mixture will be pasty and fairly dry.
- Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
- Cook, stirring, for 3 to 4 minutes.
- Add the stock or broth and stir well to combine with the roux mixture.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Add the chicken and cook just until the chicken is heated through, about 5 minutes.
- Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
- Ladle into deep soup bowls over rice.
- Serve with hot sauce, if desired.
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
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.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
CHICKEN AND HAM GUMBO (IN THE SLOW COOKER)
When I became diabetic, a good friend, gave me some cookbooks to help me. Most of the recipes seem like regular recipes to me. This one does call for lower-sodium products. But, you can use regular ones, if you want. From Fix-It and Forget-It Diabetic Cookbook. Picture from a friend & member Nor M. Start with a 4 quart slow...
Provided by Sharon Colyer
Categories Bean Soups
Time 7h40m
Number Of Ingredients 14
Steps:
- 1. Cut chicken into bite-size pieces. Cook, in oil, in skillet, until no longer pink. Drain on paper towels.
- 2. Run hot water over okra, until pieces separate easily.
- 3. Combine all ingredients, except cilantrol, in a 4 quart slow cooker. Cover. Cook on LOW 6-8 hours. Stir in cilantro, before serving. Makes 6 servings.
- 4. Nutrition: One serving 385 cal, 13 g fat (3.1 g sat, 3.4 g poly, 5.2 g mono), 96 mg chol, 879 mg sod, 28 g carb, 7 g fiber, 38 g protein, 10 g sugars. Values are figured on original recipe. Exchange List Values: Starch 1.0, Vegetable 3.0, Meat, lean 4.0
HAM HOCK GUMBO
Make and share this ham hock gumbo recipe from Food.com.
Provided by crazymom
Categories Gumbo
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
- Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
- Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- Add the cabbage and continue to saute for 2 minutes.
- Add the ham hocks, salt, cayenne, and bay leaves.
- Continue to stir for 3 to 4 minutes.
- Add the stock and Essence.
- Stir until the roux mixture and stock are well combined.
- Bring to a boil, then reduce heat to medium to low.
- Cook, uncovered, stirring occasionally, for 2 1/2 hours.
- Skim off any fat that rises to the surface.
- Continue to simmer for 30 minutes.
- Remove from the heat.
- Stir in the parsley, green onions, and file powder.
- Remove the bay leaves and ham hocks.
- Shred the meat from the hocks and place the meat back into the gumbo.
- Serve in deep bowls with the rice.
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