Best Kitchen Sink Gumbo Recipes

KITCHEN SINK GUMBO

Kitchen Sink Gumbo image

Make and share this Kitchen Sink Gumbo recipe from Food.com.

Provided by Danny Beason

Categories Gumbo

Time 55m

Yield 1 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb chicken, chopped
1/2 lb shrimp, chopped
1/2 lb summer sausage, chopped
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups chopped okra
1 large white onion
2 tablespoons vegetable oil
1/2 quart diced tomato
4 1/2 cups water
5/8 bay leaf
1/2 teaspoon salt
2 cloves garlic, minced
5/8 red bell pepper, chopped
ground black pepper
2 cups rice
1 cup corn

Steps:

Pre Cook the Rice.
Make a dark roux by heating a large skillet over high heat.
Then add 2 tablespoons oil and flour to the pan, and whisk together quickly.
Continue cooking and stirring until a darkened paste forms.
Cook Chicken.
Stir in shrimp and sausage.
Cook and stir for a few minutes, until the shrimp turns pink.
Set aside.
In another pan, heat 2 tablespoons oil over medium heat.
Stir in okra and onion; cook until okra is tender.
Mix in tomatoes.
Add water, bay leaf, garlic, salt, red pepper, corn, cooked rice, and meats.
Cover, and cook slowly for 30 minutes.

Nutrition Facts : Calories 3747.6, Fat 152.6, SaturatedFat 41, Cholesterol 713, Sodium 5923.8, Carbohydrate 438.2, Fiber 27.9, Sugar 38.6, Protein 156

AMERICAN KITCHEN CLASSIC LOUISIANA GUMBO

American Kitchen Classic Louisiana Gumbo image

Gumbo is perhaps the signature dish, a cross cultural dish, of both cuisines, Cajun and Creole. Creole cooking is city cooking: refined, delicate and luxurious, developed and originally prepared by servants while Cajun cooking is French cooking techniques on a host of new ingredients unknown from the Cajuns stays in Nova Scotia and France, exotic forms of meat, game, fish, produce, and grains.

Provided by Member 610488

Categories Gumbo

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1 lb andouille sausage, sliced
1 lb boneless skinless chicken breasts, cut into 1-inch pieces or 1 lb chicken thigh
1/2 cup butter, cubed
3/4 cup all-purpose flour
2 1/2 cups yellow onions, chopped
2 cups green bell peppers, chopped
1 1/2 cups celery, chopped
1 tablespoon garlic, minced
6 cups reduced-sodium chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained (Hunts)
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper
1 lb shrimp, thawed if frozen-peeled and deveined
1 (16 ounce) bag frozen cut okra
1 tablespoon file powder
hot cooked rice (optional)

Steps:

Heat large saucepan or Dutch oven over medium heat. When hot, add sausage and cook 5 to 7 minutes or until sausage browns. Remove sausage from pan; set aside.
Add chicken to pan; cook 5 to 7 minutes or until lightly browned (bottom of pan will be brown). Remove from pan; set aside.
Add butter to pan; when melted, stir in flour and cook 10 minutes or until mixture is golden brown and nutty in aroma, stirring constantly. If it burns even slightly, throw it out and start over again.
Add onion, bell pepper, celery and garlic to pan; stir to combine. Add broth and undrained tomatoes; bring mixture to a boil.
Simmer 15 to 20 minutes or until thickened. Season with salt, pepper, thyme and red pepper. Add shrimp and okra to pan; cook 5 to 7 minutes more or until shrimp are pink and okra is warmed through.
Return chicken and sausage to pan; cook 1 to 2 minutes or until hot. Remove from heat; stir in file powder just before serving. Serve over rice, if desired.

Nutrition Facts : Calories 361.4, Fat 20.5, SaturatedFat 9.1, Cholesterol 113.7, Sodium 1053.1, Carbohydrate 19.6, Fiber 3.2, Sugar 5.7, Protein 25.7