Best Robins Faux Gumbo Spicy Recipes

FUMBO (FAUX-GUMBO)

Fumbo (Faux-Gumbo) image

The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout...

Provided by Kishka

Categories Gumbo

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 tablespoons olive oil
2 -3 cups cooked chicken, cut into bite-sized pieces
1 -2 cup cooked white rice
1 (14 ounce) can diced tomatoes
6 cups chicken broth
1 green pepper, diced
1 red pepper, diced
1 medium onion, diced
3 garlic cloves, minced
2 stalks celery, diced
1 potato, diced (yukon gold or red)
cayenne pepper
salt & pepper, to taste
1 tablespoon sugar

Steps:

Saute onion, peppers and celery for 3 minutes.
Add garlic and sautee 1 more minute.
Pour in diced tomatoes, chicken broth and potatoes. Stir, bring to a low boil, then reduce heat and let simmer for 30 minutes.
Add chicken, rice, cayenne pepper (the amount you use depends on your family's tolerance for spicy food - I usually give about 4 dashes), salt & pepper and sugar.
Let cook for another 20-30 minutes to bring flavors together. Enjoy!

Nutrition Facts : Calories 270, Fat 9.3, SaturatedFat 1.9, Cholesterol 35, Sodium 956.4, Carbohydrate 27.1, Fiber 3, Sugar 7.9, Protein 19.2

GOOD NEW ORLEANS CREOLE GUMBO

Good New Orleans Creole Gumbo image

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

Ingredients

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

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

ROBIN'S FAUX GUMBO (SPICY)

Robin's Faux Gumbo (Spicy) image

This Gumbo may not be made in the traditional way, but it's certainly a potluck favorite and usually is the first to go. This recipe is so versatile, you can add any fish, poultry, or sausage you like!

Provided by Robin Wellhouse

Categories Other Main Dishes

Time 1h25m

Number Of Ingredients 17

Ingredients

1/2 lb bacon, chopped
1/2 stick butter, unsalted
1 medium onion, diced
2 Tbsp minced garlic
4 can(s) rotel (diced tomatoes and green chiles - or the equivalent of fresh)
1 bag(s) okra, frozen (or about 3 cups sliced fresh)
4 c beef broth or stock
1 can(s) tomato paste (the smaller sized one)
1 Tbsp worcestershire sauce
1 lb smoked sausage, sliced into bite sized pieces
1 lb linguiça (portuguese sausage), sliced into bite sized pieces
1 lb cajun chicken sausage, sliced into bite sized chunks
1 tsp cajun or creole seasoning (like slap ya mama, more or less to taste)
1 tsp thyme, dried
2 bay leaves
1 lb shrimp, peeled and deveined (pre-cooked is fine)
1 lb imitation crabmeat, chunk style

Steps:

1. In a large pot or kettle, sauté the bacon, butter, onion, and garlic together until the onion is translucent.
2. Add in the canned Rotel (tomatoes, chiles), frozen okra, broth, tomato paste, Worchestershire, and stir until the paste is dissolved.
3. Add in the sliced sausages, seasoning, and Thyme. Stir and bring to a boil over medium heat.
4. Add in the bay leaves. Reduce to simmer and set the timer for an hour.
5. When the timer is up, remove the bay leaves, add in the seafood and bring back to a boil (about 10 minutes).
6. Turn off heat and serve hot - either plain or over cooked rice. Enjoy! Note: The flavors develop overnight for a richer taste. So make this the day before and warm it in a crockpot for supper the next day!