Gumbo By Paula Deen Recipes

GUMBO BY PAULA DEEN

Steps:

• Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
• Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

CHICKEN AND SAUSAGE GUMBO

Steps:

• In a large Dutch oven, cook chicken and sausage, stirring often, over medium heat for 20 minutes or until browned on all sides. Remove from skillet, and let drain on paper towels. Reduce heat to medium-low. To pan, add oil; whisk in flour, and cook, stirring frequently, for 30 to 40 minutes until mixture is chocolate colored. Stir in onion, celery, bell pepper, and garlic, and cook, stirring occasionally, for 12 to 15 minutes or just until vegetables are tender. Gradually stir in broth. Add okra, next 5 ingredients, and chicken and sausage. Bring to a boil; reduce heat, and simmer, uncovered, stirring occasionally, for 2½ to 3 hours. Discard bay leaves. Serve over rice, and garnish with green onion, if desired.

SAVANNAH GUMBO - PAULA DEEN

Steps:

• In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
• Add the onion, pepper, and garlic and saute for 2 minutes.
• Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
• Add the file powder and salt and pepper to taste.
• Remove and discard the bay leaves.
• Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.