Best Killer Gumbo Recipes

Killer Voodoo Gumbo image

Provided by TheGentlemansLarder

Categories Gumbo

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 30

1 cup all-purpose flour
1/2 cup vegetable oil
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon parsley flakes
1 teaspoon Old Bay Seasoning
1 pinch msg
1 sweet onion (julienned)
1 bell pepper (chopped)
3 stalks celery (bias-sliced)
1 1/2 cups chopped fresh okra (or 1 12oz can okra)
1 (15 ounce) can corn (or 1 1/2 cup fresh or frozen)
1 lb andouille sausage (bias-sliced)
2 tablespoons cajun seasoning
4 cups chicken stock
2 tablespoons Worcestershire sauce
2 tomatoes, peeled and chopped
2 (15 ounce) cans kidney beans
1 lb peeled and deveined shrimp
2 tablespoons hot sauce (Louisiana, Texas Pete, or similar)
1 1/2 cups roux
1 tablespoon sour cream (per serving)
1/2 cup cooked rice (per serving)
1/2 teaspoon gumbo file (per serving)
1 dash Angostura bitters (per serving)

Steps:

Roux: Place the vegetable oil and flour into a heavy oven-safe dish and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, whisking several times throughout the cooking process until roux is a red brick color and smells nutty.
Cajun seasoning: Mix all spices in a mortar or coffee grinder and grind together thoroughly.
Soup: Starting with chicken stock, add all ingredients (except shrimp) to a crock pot set to low. Cook for 4 hours on low stirring occasionally. Add shrimp and cook for about one additional hour until shrimp are pink and firm.

KILLER GUMBO image

Categories Chicken

Yield 6 servings

Number Of Ingredients 17

1 1/2 lb andouille sausage cut into 1/2 lenth wise and then into 1/4" slices
6 chicken thighs
1 T vegetable oil
2 large onions, chopped
3 celery ribs, chopped
8 cups chicken broth
1 bunch scallions, chopped
2 garlic cloves, chopped
6 bay leaves
2 tsp salt
4 tsp dried oregano
2 green bell peppers, chopped
8 jalapenos, chopped
4 tomatoes, seeded and sliced
1 tsp thyme
1/2 cup flour
cayenne pepper to taste

Steps:

cook sausage through, remove and drain. Brown chicken thighs, remove and drain and season with salt and pepper. Heat oil over high heat until almost smoking. Add flour and stir until dark about 8 minutes. Add celery, onions, pepper, jalapenos and garlic. Cook 5-6 minutes stirring and scraping pan. Mix in bay leaves, salt, oregano, thyme and cayenne. Add chicken broth and tomatoes. Bring to boil. Add chicken and sausate. simmer about 30 minutes. Remove chicken, remove skin and dice. Add back to pot. Add scallions, stir and simmer 5 minutes. Serve over rice