African Gumbo
New Orleans Gumbo
Beef and Ham Gumbo in Rice Border
Chicken and Sausage Gumbo
Crawfish Gumbo
Green Gumbo
Creole Gumbo
Big Easy Gumbo

African Gumbo

1 (3- to 4-pound) chicken, cut into serving pieces and floured
3 tablespoons peanut oil
2 onions, peeled and chopped
4 tomatoes, peeled and chopped
1 quart chicken bouillon
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound okra
1 tablespoon flour, mixed with 1/4 cup water

Brown chicken pieces in hot oil in stew pot. Add onions, tomatoes,
bouillon, salt and cayenne. Simmer covered until chicken is tender. Wash
okra; snip off ends and cut into rounds. Add okra and simmer uncovered
until tender. Thicken with flour.

Variation Substitute 2 pounds washed, shelled and deveined shrimp or
prawns for chicken.



New Orleans Gumbo

2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeqo pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut-up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 ounce) can stewed tomatoes, chopped
1 pound crabmeat
1 pound shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)

In a 10-inch frying pan melt the shortening. Add the onions, celery and
peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra,
reduce heat and cook for 15 minutes. Pour all frying pan ingredients into
a Dutch oven and add tomato paste and water, stirring frequently. Add 4
cups water and the tomatoes and cook for 30 minutes. Add all the meats and
cook for 20 to 25 minutes more, stirring frequently. Serve over hot,
cooked rice.


Beef and Ham Gumbo in Rice Border

1 pound beef, diced
3/4 pound cured ham, diced
2 tablespoons chopped parsley
1 onion, chopped
1 green pepper, diced
1 cup diced celery
Bay leaf
1 quart canned tomatoes
2 cups water
1 quart okra
Salt
Pepper

Cook beef and ham until tender. Add parsley, onion, green pepper, celery
and bay leaf. Cook mixture for a few minutes, then add water and the
tomatoes and simmer until tender. Add okra. Season to taste, and when okra
is tender and stew is thickened, remove bay leaf and serve in rice border.



Chicken and Sausage Gumbo

1 pound hot smoked sausage, cut into 1/4-inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil
3/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced scallions
1/4 teaspoon salt (optional)
Hot cooked rice
Gumbo file (optional)

Brown sausage in a Dutch oven over medium heat. Remove to paper towels,
leaving drippings in Dutch oven. Brown chicken in drippings; remove to
paper towels, reserving drippings. Measure drippings, adding enough
vegetable oil to measure 1/2 cup. Heat in Dutch oven over medium heat
until hot. Add flour to hot oil; cook, stirring constantly, until roux is
the color of chocolate (about 30 minutes). Add onion, green pepper and
celery; cook until vegetables are tender, stirring often. Gradually stir
in water; bring to a boil. Return chicken breasts to Dutch oven; add
garlic and next 5 ingredients. Reduce heat; simmer, uncovered, 1 hour.
Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo,
uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional
30 minutes. Add salt, if desired. Bone chicken breasts and cut into
strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves.
Serve gumbo over rice. Sprinkle with gumbo file, if desired.

Serves 8.



Crawfish Gumbo

1 1/2 cups crawfish tails
2 tablespoons butter
Crawfish fat and water to make 3 1/2 pints
1/4 cup cooking oil
1/4 cup all-purpose flour
1 medium onion, chopped
2 cloves garlic, chopped
1 cup canned whole tomatoes, chopped
2 stalks celery, chopped
Salt and pepper, to taste
1 bay leaf
1 tablespoon green onion tops
1 tablespoon gumbo file

Make a golden roux. Take pot off heat. Add onion, garlic and celery, stir
and cook 4 minutes. Return to heat. Add tomatoes, and cook for 5 minutes.
Add fat, water and bay leaf. Bring to a boil. Reduce heat and simmer and
add salt and pepper. Simmer for 40 minutes. In another skillet, fry in
butter over low heat, green onions and tails, for 2 to 3 minutes. Add to
gumbo. Put in file. Serve over hot, cooked rice.



Green Gumbo

4 cups coarsely chopped kale
4 cups coarsely chopped spinach leaves
4 cups coarsely chopped mustard greens
3 cups shredded green cabbage
2 cups coarsely chopped watercress
1/2 cup coarsely chopped parsley
4 green onions, cut into 2-inch pieces
2 bay leaves
8 cups water
2 tablespoons olive oil
3 celery stalks, chopped fine
2 green bell peppers, chopped fine
2 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon ground allspice
2 tablespoons olive oil (optional)
2 cups sliced mushrooms (optional)
1/4 cup all-purpose flour
12 cup cooked rice
Bottled pepper sauce

In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage,
watercress, parsley, onions, bay leaves, and water. Bring to boil, reduce
heat, and simmer, uncovered for 20 minutes. While greens are simmering,
heat 2 tablespoons olive oil to medium heat. Add celery, green pepper and
garlic. Saute over medium heat for 10 minutes. Add to saucepan. Add hot
pepper sauce and spices, then simmer all for 40 minutes. Remove bay
leaves. Remove 2 cups of vegetables and set aside. In blender or food
processor, puree remaining vegetables (in batches) and return to saucepan.
Saute optional mushrooms in optional olive oil 10 minutes. Add to
saucepan. In skillet, brown flour to light golden rue. Gradually stir in 2
cups reserved vegetables, stirring constantly until mixture thickens.
Return mixture to saucepan and bring all to boiling. To serve, mound 1 cup
rice per serving in center of bowl. Carefully surround with gumbo, then
serve. Place bottled pepper sauce and remaining rice on table to be added
as desired.



Creole Gumbo

3 tablespoons butter
1/2 cup chopped onion
1 (16 ounce) cut up tomatoes, undrained
1/2 cup chopped green bell peppers
2 bay leaves
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
8 ounces crab meat
3 tablespoons flour
1 clove minced garlic
1 teaspoon oregano
1 cup sliced okra
1 teaspoon thyme
1 1/2 cups water
1 pound cooked, cleaned shrimp
1 tablespoon file powder

Mix flour and butter and brown flour. Stir in the onion and garlic. Cook
until onion is tender, but not brown. Stir in tomatoes, oregano, green
pepper, okra, bay leaves, thyme and Tabasco sauce. Add water and salt.
Bring to a boil. Reduce heat and simmer covered, for about 20 minutes.
Remove bay leaves. Stir in shrimp and crab meat and heat through. Remove
from heat. Blend moderate amount of hot gumbo into the file powder. Add to
gumbo. Serve over rice.



Big Easy Gumbo

1 teaspoon canola oil
1/2 cup chopped celery
1/2 cup chopped white onion
1/4 cup chopped green pepper
1 pound skinless, boneless chicken breasts, cubed
1/2 pound turkey sausage links, sliced in 1/2-inch pieces
1 (15 ounce) can Veg-All Original Mixed Vegetables, drained
1 (14 1/2 ounce) can diced tomatoes
Cooked white rice

In medium fry pan, heat oil over medium high heat; saute celery, onion,
green pepper, cubed chicken and sausage for 5 minutes or until cooked.
Stir in mixed vegetables and tomatoes; cook until heated through. Serve
over cooked rice.

Makes 8 servings.



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