CHICKEN AND SPICY SAUSAGE GUMBO
Provided by Food Network
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon vegetable oil in a large, heavy saucepan over medium heat. Add the sausages and brown until nicely colored all the way around, about 7 minutes. Remove from the pan and let rest; reserve the drippings. When cool, slice the sausages into 1/4-inch rounds and set aside.
- Add enough oil to the sausage drippings to make 1/2 cup. Add the flour to the fat and cook over medium heat, stirring slowly and continuously and scraping up any browned bits from the bottom of the pan, until the mixture has thickened somewhat and turned chocolate-colored, 25 to 30 minutes. Add the onions, bell peppers and fennel and cook until soft, about 10 minutes.
- Meanwhile, in a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper and cayenne. Mix to blend, then add the Worcestershire sauce. Set aside.
- To the softened vegetables, add the garlic; cook until fragrant, 1 minute. Add the spice mixture and stir until well combined. Stirring continuously, slowly add 6 cups of the chicken stock and bring to a boil. Add the bay leaves. Reduce the heat to medium-low and simmer until thickened, 30 to 40 minutes.
- Return the sliced sausage to the pan. Add the shredded chicken and all but a few handfuls of the green onions. Cook for another 30 to 40 minutes, until the flavors have melded and the gumbo has thickened further, adding more stock if the gumbo gets too thick (you should still see some liquid).
- Serve in bowls and garnish with green onions.
SPICY SHRIMP GUMBO
Make and share this Spicy Shrimp Gumbo recipe from Food.com.
Provided by Dede Lavezzo
Categories Gumbo
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For roux, blend oil and flour in stockpot.
- Cook over medium heat 10-15 minutes until dark brown.
- Add chopped onion, parsley, celery, green onions and garlic to roux.
- Cook additional 5-10 minutes until tender.
- Add broth, okra, salt and simmer for 15 minutes, covered.
- Add shrimp, simmer 5 minutes more.
- Add cooked rice, and serve.
Nutrition Facts : Calories 903.3, Fat 32.5, SaturatedFat 4.5, Cholesterol 335.8, Sodium 2863.8, Carbohydrate 97, Fiber 7.2, Sugar 4.8, Protein 54.7
QUICK VEGETABLE GUMBO
Make and share this Quick Vegetable Gumbo recipe from Food.com.
Provided by Karen From Colorado
Categories Gumbo
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over med heat in a 4 qt dutch oven until hot.
- Add bell pepper, celery, onion and garlic.
- Stir until crisp tender.
- Add Tomatoes, juice, beans, parsley, oregano, pepper sauce and bay leaves.
- Bring to boil over high heat.
- Add rice.
- Cover and reduce heat to simmer.
- Simmer 15 minutes or until rice is cooked.
- Add okra.
- Cover and cook 5 minutes longer or until okra is tender.
- Remove bay leaves.
SPICY GUMBO-LAYA
Categories Soup/Stew Chicken Rice Tomato Mardi Gras Sausage Scallop Shrimp Okra Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large pot over medium-high heat. Add chicken and sausage and sauté until brown, about 8 minutes. Using slotted spoon, transfer mixture to bowl. Add onion and bell pepper to pot. Sauté until soft and brown, about 6 minutes. Add flour and stir until golden, about 5 minutes. Gradually whisk in chicken broth, then diced tomatoes with their juices. Bring to boil. Mix in chicken mixture, okra and rice. Reduce heat to medium; cook uncovered until rice is tender and most of the liquid is absorbed, stirring occasionally, about 30 minutes.
- Mix scallops and shrimp into pot. Cover and cook until seafood is cooked through, stirring occasionally to prevent sticking, about 10 minutes. Season to taste with cayenne, salt and pepper.
SPICY SEAFOOD GUMBO
My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.
Provided by ratherbeswimmin
Categories Gumbo
Time 3h25m
Yield 7 quarts
Number Of Ingredients 24
Steps:
- Add the oil and flour to a cast-iron skillet; stir to combine.
- Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
- Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
- Transfer mixture to a large pot.
- Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
- Peel and devein shrimp.
- Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
- Take out bay leaves.
- Serve over hot cooked rice.
- Sprinkle with file if desired.
CAJUN VEGETABLE GUMBO
Make and share this Cajun Vegetable Gumbo recipe from Food.com.
Provided by JessicaSmmns
Categories Gumbo
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water.
- On a cutting board, coarsely chop the greens and set aside.
- In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
- In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
- Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
- Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
- Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
- Remove the bay leaves and serve warm.
Nutrition Facts : Calories 515.1, Fat 22.1, SaturatedFat 3, Sodium 1335.5, Carbohydrate 69.8, Fiber 10.8, Sugar 12.1, Protein 12.7
SPICY SHRIMP GUMBO
This recipe has been in my family for many years. Delicious during cold winter nights.
Provided by Mark Lackey
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h3m
Yield 9
Number Of Ingredients 13
Steps:
- Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
- Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
- Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
- Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g
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