Best Roxannes Poor Man Gumbo Recipes

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POOR MANS GUMBO



Poor Mans Gumbo image

Make and share this Poor Mans Gumbo recipe from Food.com.

Provided by Skip Murray

Categories     Gumbo

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 (10 ounce) can rotel diced tomatoes with mild green chilies, do not drain
5 cups water
3 chicken bouillon cubes
2 beef bouillon cubes
1 (15 ounce) can mixed vegetables, drained
1 lb sliced smoked sausage
1/2 lb shrimp
2 teaspoons chopped garlic (more if you like garlic)
1/2 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
1 whole bay leaf
1/4 cup white rice

Steps:

  • Place all ingredants in a stock pot and bring to a boil, then lower to a simmer and cook 20 minutes till rice is done.
  • Remove Bay leaf before serving.
  • Serve with Corn bread or Bisquits.

Nutrition Facts : Calories 696.6, Fat 38.3, SaturatedFat 12.2, Cholesterol 189.6, Sodium 3384.9, Carbohydrate 62.3, Fiber 16.8, Sugar 4.7, Protein 35.5

POOR MAN'S GUMBO



Poor Man's Gumbo image

I found this recipe in a Rachael Ray magazine. It's delicious, hearty, and surprisingly inexpensive! It has quickly become one of my favorite dishes. Just a heads up, this makes A LOT of gumbo. It feeds me for about 5 days. I'd guess that it would last a family of 4 about 2 days.

Provided by RedheadAblaze

Categories     Gumbo

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

12 slices bacon (about 1/2 lb)
2 celery ribs, chopped
1 onion, chopped
1 (14 1/2 ounce) can tomatoes, diced
1 (12 ounce) can tuna, solid white packed in water
1/4 cup tomato paste
1 jalapeno chile, seeded and chopped
1 teaspoon file powder, like Zatarain's (I just found a box of gumbo mix and used its flavoring because I couldn't find what she was describi)
1 1/4 cups rice, cooked

Steps:

  • In a large heavy skillet, cook the bacon over mid heat until crisp.
  • Transfer to a paper towel lined plate.
  • Drain off all but 1/4 c bacon fat and return the skillet to the heat.
  • Add celery and onion and cook until tender, about 5 minutes.
  • Add the tomatoes, tuna & liquid, tomato paste, jalapeño and 1 c water.
  • Simmer until thickened, about 20 minutes.
  • Whisk in the file powder, remove from heat.
  • Serve gumbo over rice and crumble bacon on top.

Nutrition Facts : Calories 350.3, Fat 17.8, SaturatedFat 5.7, Cholesterol 39.3, Sodium 375.8, Carbohydrate 29.8, Fiber 1.8, Sugar 3.2, Protein 16.9

GUMBO YA-YA



Gumbo Ya-Ya image

Yes, there's a gumbo called ya-ya. Many people believe gumbo can only be made with seafood but there's a less expensive way to make a delicious pot of this dish. Still, just because gumbo ya-ya is made with chicken and andouille sausage doesn't mean it's a poor man's gumbo. Since andouille can be hard to find outside of Louisiana, I use smoked sausage, which is more easily available. We also add enough herbs and spices to this gumbo to make it sing with the classic flavors of Louisiana.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

3/4 cup canola oil
2 pounds chicken wings, drumettes and flats separated, tips removed
1/4 cup plus 2 tablespoons Creole seasoning
1 cup unbleached all-purpose flour, plus more as needed
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
5 cloves garlic, finely chopped
1 teaspoon cayenne pepper
2 bay leaves
5 sprigs fresh thyme
12 cups low-sodium chicken stock
24 ounces smoked sausage, sliced 1/4 inch thick
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
3 cups cooked white rice, for serving
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch thick, for serving
1/4 cup finely chopped flat-leaf parsley leaves, for serving

Steps:

  • Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook's Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and set aside.
  • Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over medium-high heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to medium-high. Whisk in the chicken stock in three parts to make sure it's fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.
  • Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.
  • To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.

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

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

SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)



South Louisiana Chicken and Sausage Gumbo (No Okra!) image

Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.

Provided by MelodyOHare

Categories     Gumbo

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons bacon grease
1/2 cup all-purpose flour
1 bunch green onion, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 garlic cloves, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked sausage, sliced into bite size pieces
2 teaspoons cajun seasoning

Steps:

  • For the Roux.
  • Heat bacon grease in large skillet.
  • Add flour when melted.
  • The mixture should be liquidy, If not add a bit more bacon grease.
  • Stir mixture constantly over a med-high heat, be careful not to scorch.
  • Stir until the mixture is the color of peanut butter.
  • For Gumbo.
  • Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
  • Meanwhile in a large sauce pan, warm 3 cans of broth.
  • Once onions are clear, stir in one can of broth, stir until smooth.
  • Add roux mixture to saucepan of broth.
  • Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
  • Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
  • Add skillet broth to sauce pan.
  • Stir in Cajun seasonings and bouillon.
  • Let simmer on low for 2 hours.
  • Serve over cooked white rice.

PAUL PRUDHOMME'S POORMAN'S JAMBALAYA



Paul Prudhomme's Poorman's Jambalaya image

Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.

Provided by sugarpea

Categories     White Rice

Time 1h10m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 18

4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon gumbo file (file powder) (optional)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
4 tablespoons margarine
6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced
6 ounces smoked andouille sausages (about 1 heaping cup) or 6 ounces kielbasa, diced
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 cup bell pepper, chopped
1 1/2 teaspoons minced garlic
2 cups uncooked rice (preferably converted)
4 cups beef stock or 4 cups chicken stock (if not salt-free, adjust salt)

Steps:

  • Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
  • Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
  • Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
  • Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
  • Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

ROXANNE'S POOR MAN GUMBO



Roxanne's Poor Man Gumbo image

This is a recipe I threw together. I save the olive oil drippings from making green fried tomatoes and keep in the freezer so whenever I want to make Gumbo I use this instead of making a rue, this saves alot of time. Use fresh tomates if you have them. I put tomatoes from my garden in the freezer, all I do is wash them off good and core and peel and cut into bite size then put them in a zip lock bag

Provided by Roxanne L Andersen-Bridges @Ershenen

Categories     Other Main Dishes

Number Of Ingredients 12

2 large chicken breast halves
1 large red bell pepper diced
1 large onions, vidalia, diced
1 pound(s) cut orka
1 pound(s) frozen corn
2 large stalks of celery diced
1 - bay leaf
- drippings left from making fried green tomatoes
1 pound(s) shrimp, peeled and deveined
- salt & pepper to taste
1 small tomatoes, canned and chopped, with liquid
8 oz. slice(s) hillshire beef sausage

Steps:

  • Wash chicken,put in the pot add cold water to cover the chicken. Boil chicken in a 5 Qt. Dutch Oven ( a big pot ) Skimp the froth off the top of broth. When the chicken is done take it out of the pot,let it cook enough to where you can take the skin off and debone,then cut into bite size pieces. Save the chicken broth cause you will use this same pot to cook everything together. Put the cut up chicken back into the chicken broth. Add celery, corn & okra. Add bay leaf I tie a piece of thread around it so I can pull it out easly before serving.
  • I use a Cast iron pan get it hot and wipe with a little olive oil. Dice onion & bell pepper cook until tender. Cut sausage into 1/2" slices put sausage & tomatoes in chicken broth
  • After you've cooked everything for about 1/2 an hour add shrimp cook until done, it just takes a few minutes for them, don't overcook as the shpimp will get tough

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