Everything Gumbo Recipes

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

Ingredients

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

VEGGIE EGG FOO YONG

Veggie Egg Foo Yong image

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

Sauce½ cup chicken stock2 scallions, finely chopped3 tbsp. light soy sauce3 tbsp. Shaoxing wine (Chinese rice wine) or sherry1 ½ tbsp. black vinegar or Worcestershire sauce1-inch piece of fresh ginger, peeled and grated or finely chopped2 large cloves garlic, grated or finely chopped1 tbsp. toasted sesame oil1 rounded tbsp. cornstarchOmelets10 large eggs2 tbsp. less-sodium soy sauce1 tbsp. toasted sesame oil2 cups bean sprouts1 can (8 oz.) whole water chestnuts, drained and thinly sliced6 scallions, very thinly sliced on an angle⅓ cup (a fat handful) snow peas or sugar snap peas, thinly sliced on an angle1 red chile (such as Fresno), finely choppedPeanut oil or safflower oil, for frying (about 1/4 cup)

Steps:

Step 1In a small saucepan, mix all the ingredients for the sauce except the cornstarch. In a small bowl, whisk the cornstarch and about 1/4 cup warm water, then whisk into the saucepan. Bring to a bubble over medium-high heat. Reduce heat to low. Simmer until the sauce thickens and the flavors meld, about 10 minutes. Step 2In a large bowl, whisk the eggs, soy sauce, and 1 tbsp. sesame oil. Stir in the bean sprouts, water chestnuts, scallions, snow peas, and chile. Step 3In a small nonstick skillet, heat 1 tbsp. peanut oil, one turn of the pan, over medium-high. Add a quarter of the eggs (about 1 cup). Cover and cook until the omelet puffs up and the bottom is browned, 3 to 4 minutes. Flip the omelet over and cook until browned, 2 to 3 minutes more. Slide the omelet onto a plate. Repeat with more peanut oil and the remaining eggs. Step 4Serve the omelets topped with the sauce.

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