Barbs Gumbo Recipes

BARB'S GUMBO

Steps:

• Add oil to skillet, heat over medium heat add the flour, to make a roux.
• (It is ready when it's color matches that of a penney).
• This may take about 15 minutes.
• Stir in onion, celery, bell pepper, garlic, and black pepper.
• Cook over medium heat about 3 minutes or till vegetables are crisp tender.
• Gradually stir in chicken broth, tomatoes, salt, Worcestershire sauce, pepper sauce, corn, okra, Basil, thyme, cumin and bay leaf.
• Bring to boiling point; reduce heat.
• Cover and simmer for 20 to 30 minutes.
• Add SHRIMP during the last 5 minutes.
• Serve over Rice.
• This can also be made with chicken, if using chicken.
• Use chicken breast cut in chunks Add during the last 20 to 30 minute cooking time.
• Smoked sausage is also good added with the chicken.
• I have added a can of crabmeat to the shrimp version.

BANG! GUMBO

Steps:

• First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
• Preheat a grill or grill pan to medium-high heat.
• Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.
• In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.

BARB'S FIRECRACKERS

Steps:

• Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
• Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
• To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

GUMBO (COURTESY OF HUNGRY GIRL.COM)

Steps:

• Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender.
• Add tomatoes, V8 juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and Frank's RedHot. Stir and bring mixture to a boil.
• Reduce heat to low. Cover and let simmer for 10 minutes.
• Add shrimp, and continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil.
• Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot. Enjoy!

"BIG EASY" GUMBO

Steps:

• In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
• Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
• Stir in shrimp; cook 5 minutes or just until shrimp are pink.