Gullah Gumbo Recipes

THIS GUMBO HAS DEEP SOUTHERN ROOTS (FLAVOR ALERT!)

Steps:

• Combine the oil and flour in a Dutch oven over medium heat
• To make a light to medium-brown roux, stir constantly for 10-15 minutes
• Add the onions, celery, and bell peppers, and stir for 4 to 5 minutes until transparent
• Add the chopped turkey, salt, pepper, ginger, gumbo file, garlic and bay leaves
• Stir for another 2 to 3 minutes
• Slowly add broths, water and tomatoes to pot
• Using a large whisk, whisk until the roux mixture and water are well combined
• Bring to a boil, then reduce heat to medium-low
• Cook, uncovered and stirring occasionally, for 1 hour
• (Add more water as needed
• ) Turn the heat down to medium and add okra and lima beans
• Cover pot and simmer for 2 hours
• During the last 10 mins of cooking, add shrimp
• Remove from the heat
• Stir in the parsley and green onions and remove the bay leaves
• Top with additional parsley and green onions

VALERIE'S VERY BEST GUMBO

Steps:

• Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
• Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
• Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
• Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.

GULLAH RED RICE

Steps:

• Place bacon in a pot and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Add bell pepper and onion to bacon grease and saute over medium heat until soft, about 5 minutes. Add sausage and cook and stir until browned, 8 to 10 minutes. Remove mixture from the pan to a bowl.
• Pour tomato sauce and tomato paste into the same pot, along with 1 cup water. Bring to a boil; add rice, sugar, salt, pepper, onion powder, and garlic powder. Bring back to a boil; reduce heat and let simmer over medium-low heat for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Transfer the rice mixture to a 9x13-inch baking pan. Cover with foil.
• Bake in the preheated oven until liquid has evaporated and rice is tender, about 25 minutes.