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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Gumbo-Chicken and Sausage
Gumbo-Ham and Oyster Gumbo-Sausage and Seafood Gumbo-Seafood Gumbo-Shellfish Gumbo-Shrimp and Andouille Gumbo-Turkey Gumbo-Yankee > From: "Rodger Hager" > > I have bee using Zatarains Gumbo Base to make gumbo for years. Now I am > living in a place where I can.t get the mix. I need a recipe to make gumbo from > scratch. TIA * Exported from MasterCook * Gumbo-Chicken and Sausage Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup olive oil 1 whole chicken -- 3 - 4 lbs. cut up 1/2 cup flour 2 cups onions -- chopped 1/2 cup green bell pepper -- chopped 1/2 cup green onion -- chopped 2 teaspoons fresh parsley -- chopped 2 cloves garlic -- minced 8 cups water 4 ounces smoked turkey sausages -- sliced into 1/2" rounds 8 ounces turkey ham -- cut into 1/2" dice 3 teaspoons salt 3 bay leaves -- crushed 1 1/4 teaspoons thyme 1 teaspoon fresh ground black pepper 2/3 dash cayenne pepper 2 1/2 tablespoons file ( pronounced feelay) powder -- (2 1/2 to 3) In a large soup pot heat oil over high heat. Add chicken and brown on all sides. Remove chicken to a plate and keep warm. Add flour to pot and stir. Reduce heat and cook roux until it is medium brown in color. Add 1/4 cup water, sausage, turkey ham, chicken and all seasonings, except file powder. Mix well gradually adding in 2 quarts water. Bring to a boil, reduce heat and simmer 1 hour. Remove gumbo from heat and allow to sit and cool 2 minutes. Stir in file powder. Let stand another 5 minutes, and serve over rice. NOTES : Do not allow gumbo to boil again after adding file powder. It will become thick and stringy. * Exported from MasterCook * Gumbo-Ham and Oyster Recipe By :Marian Tracy Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices bacon -- diced 1 cup onion -- chopped 1 clove garlic -- chopped 1 pound ham -- diced 1 pound tomato 2 cups bottled clam juice 10 ounces frozen okra -- thawed 2 cups oysters with liquid -- fresh, frozen or canned 1 teaspoon file powder salt and pepper to taste Tabasco sauce cooked long grain white rice In a large skillet saute the bacon, onion and garlic over medium heat until onion is translucent. Add the diced ham, tomatoes, clam juice and okra. Simmer until the ham and okra are tender. Add the oysters and their juice. Simmer until edges curl on the oysters. Remove from heat and stir in the file powder, salt, pepper and a dash of Tabasco sauce. Ladle into soup bowls over cooked white rice and serve. * Exported from MasterCook * Gumbo-Sausage and Seafood Recipe By :Betty Fussell Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups onions -- chopped 1 cup green bell pepper -- chopped 1 cup celery -- chopped 1 1/2 pounds fresh or frozen okra -- sliced into 1/4' rounds 2 tablespoons fresh parsley -- minced 3 teaspoons salt 2 bay leaves -- crushed 1 clove garlic -- mashed 1 1/2 teaspoons cayenne pepper 1 teaspoon fresh ground black pepper 1 teaspoon white pepper 1/2 teaspoon thyme 3 1/3 cups vegetable oil 3/4 cup flour 1 pound smoked sausage -- sliced into 1/4' rounds 8 cups fish stock 1 pound medium-size shrimp 2 cups oysters 12 ounces lump crabmeat 1/2 cup chopped tops of green onion Tabasco sauce -- Optional 4 cups cooked long grain white rice In a medium mixing bowl combine the vegetables with the seasonings, mix well and set aside. In a large Dutch oven, over medium heat, heat the vegetable oil and add the flour. Cook, stirring constantly, until the flour browns and turns the color of dark chocolate, about 30 minutes. Add the vegetables and cook 3 minutes, stirring to keep from scorching. Add sausage, then gradually add stock, stirring continuously, until stock begins to boil. Reduce heat and simmer until gumbo is thickened and vegetables are soft, about 1 hour. Add shrimp, oysters, crab meat and green onions. Return back to a simmer and remove from heat. Cover and let sit 10 minutes. Taste for seasoning and add Tabasco, if using. Place some rice in a bowl and ladle gumbo over rice or serve rice and gumbo separately. * Exported from MasterCook * Gumbo-Seafood Recipe By :Rosamund Grant Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo shrimp -- raw 5 cups water 1/4 cup butter 2 tablespoons flour 4 ounces fresh okra -- chopped 1 onion -- finely chopped 1 stalk celery -- finely chopped 1 green bell pepper -- finely chopped 2 cloves garlic -- finely chopped 4 tomatoes -- peeled, chopped 1/2 teaspoon thyme 3 teaspoons parsley 2 bay leaves Tabasco sauce -- to taste 3 teaspoons Worcestershire sauce 4 ounces pumpkin or winter squash -- chopped 8 ounces crabmeat 1 pound fillet tuna -- swordfish or any firm fish Shell and devein shrimp. Set aside. In a large soup pot add the water and the shrimp shells. Bring to a boil, cover, reduce heat and simmer for 1 hour. Strain the stock, discarding the shells, and set aside. In a small sauce pan combine butter and flour to make a roux and allow to brown slightly over low heat. Set aside. In the large soup pot add remaining butter and saute okra 3 minutes. Add onion, celery, green pepper and garlic and continue to cook 5 minutes longer. Add tomatoes and roux. Stir. Add reserved stock, stirring well, until blended into vegetables. Add pumpkin, thyme, parsley, bay leaves, Tabasco and Worcestershire sauce and simmer 10 minutes. Add shrimp and crab, taste for salt and pepper and add, if necessary. Add tuna and simmer 15 minutes, or until fish is cooked. Serve over rice. * Exported from MasterCook * Gumbo-Shellfish Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup flour 1/2 cup butter 6 cloves garlic -- minced 1/2 cup onion -- diced 1/4 cup green bell pepper -- diced 1/2 cup fresh parsley -- chopped 1/2 cup celery -- chopped 1 pound shrimp 8 ounces tomato sauce 12 cups water 1 pound lobster 1/2 teaspoon thyme 3 bay leaves 10 ounces frozen okra -- Optional 2 cups oysters -- with juice salt and pepper to taste In a large soup pot, over medium heat, melt butter, add flour and cook, stirring, for 3 minutes or until lightly browned. Add onion, green pepper and celery and continue to cook 3 minutes longer. Add water, tomato sauce and okra, if using. Stir well, bring to a boil, reduce heat and simmer 30 minutes. Add parsley, thyme, bay leaves, salt and pepper and simmer 30 minutes longer. Add shrimp, lobster and oysters and continue to cook until lobster is done, about 10 minutes. Remove bay leaves. Serve over rice. * Exported from MasterCook * Gumbo-Shrimp and Andouille Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 clove vegetable oil 3/4 cup flour 2 cups onions -- chopped 1 1/2 cups green bell peppers -- chopped 1 cup celery -- chopped 4 cups fresh or frozen okra -- sliced 3 teaspoons garlic -- minced 2 bay leaves 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon thyme 1/4 teaspoon oregano 5 1/2 cups fish stock 1 cup tomato -- peeled and chopped 1 pound andouille sausage -- cut in 1/2" chunks 2 pounds medium-size shrimp -- peeled and deveined 3 tablespoons file powder In a deep heavy saucepan, heat oil over high heat until just smoking. Gradually add in flour, whisking until incorporated. Continue to cook, whisking, until roux turns a rich, deep nutty color. Add onion, green pepper and celery and cook, stirring, 3 minutes. Add 3 cups okra, garlic, herbs and spices. Meanwhile, in a large soup pot, bring fish stock to a boil. Spoon roux, a little at a time, into boiling stock, stirring well after each addition, until dissolved and liquid has thickened. reduce heat to a simmer, add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add remaining okra and simmer 10 minutes longer. Add shrimp and continue to simmer 3 minutes, or until shrimp are just cooked through. before serving stir in file powder to thicken. * Exported from MasterCook * Gumbo-Turkey Recipe By :Chicago Sun-Times Food Guide - 11/20/94 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon -- diced 10 ounces frozen okra -- thawed and drained 1 small onion -- chopped 1 clove garlic -- minced 1 stalk celery -- coarsely chopped 2 tablespoons all-purpose flour 2 cups chicken stock 1/4 teaspoon cayenne pepper 1/4 teaspoon thyme dash ground sage 1 bay leaf 1 pound cooked turkey -- diced 1 16 oz. can crushed tomatoes salt and pepper -- to taste 4 cups long-grain white rice -- cooked Fry bacon in a large Dutch oven until well browned. remove from pan to paper towel, to drain, and set aside. Add okra to pan and saute, over high heat, 2 - 3 minutes. Add onion, garlic and celery and saute over medium high heat for 5 minutes. Stir in the flour and cook until it forms a paste. Stir in chicken stock and cook over low heat, stirring, until smooth and slightly thickened, about 5 minutes. Stir in cayenne, sage, thyme and bay leaf. Add turkey, crushed tomato and reserved bacon. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Remove bay leaf, season with salt and pepper to taste and serve over cooked rice. * Exported from MasterCook * Gumbo-Yankee Recipe By :Sheryl Julian & Julie Riven Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 tablespoons butter 1/4 cup all-purpose flour 2 stalks celery -- chopped 1 onion -- chopped 1 red bell pepper -- chopped 2 cloves garlic -- minced 1/2 pound smoked sausage links -- thinly sliced 1 16 oz. can crushed tomatoes 2 cups chicken stock 2 cups clam juice 2 bay leaves salt and pepper -- to taste pinch cayenne pepper -- optional 2 medium zucchini -- halved and sliced 1 pound cod fillets 1 pound shrimp -- peeled and deveined parsley -- for garnish Heat the oil in a large flameproof casserole, and when it is hot, Add butter. When it melts ,add the flour, and cook stirring constantly, for 10 minutes, or until golden. Stir in celery, onion, red pepper and garlic and mix well. Add the sausage, tomatoes, stock, clam juice, bay leaves, salt, pepper and cayenne. Bring to a boil, stirring constantly, reduce heat, cover and simmer 30 minutes. Stir in zucchini and cook 25 minutes longer. Add fish and shrimp, cover, and simmer 5 minutes, stirring once or twice, until they are cooked through. taste for seasoning and serve. Source: "The Way We Cook, Recipes from the New American Kitchen" Serving Ideas : Ladle stew over white rice in large shallow bowls. -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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