EASY CHICKEN GUMBO
A warming Cajun-inspired casserole with smoked bacon, peppers and okra - perfect served over rice and beans
Provided by Miriam Nice
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a a biscuty colour.
- Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.
- Sprinkle over the spring onions and serve with rice and black beans.
Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.1 milligram of sodium
JAMBALAYA CASSEROLE
Whenever family and friends get together, this is the dish I am asked to prepare. It's delicious, economical and easy to fix. -Evelynn Anderson Lugo Kenner, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 casseroles (8 servings each).
Number Of Ingredients 16
Steps:
- In several large skillets, saute the onions, green peppers and celery in butter until crisp-tender. Add garlic; cook 1 minute longer. Place in several large bowls; stir in the remaining ingredients., Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375° for 45-50 minutes or until rice is tender, stirring twice.
Nutrition Facts : Calories 483 calories, Fat 27g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1448mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
GUMBO CASSEROLE WITH CREAMED GARLIC SHRIMP
This is a recipe from a Southern Living magazine. I used it for a party and everyone loved it. Can easily be doubled for more guests.
Provided by Ewalla
Categories Gumbo
Time 2h2m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Combine shrimp and Creole seasoning in a medium bowl; set aside.
- Cook bacon drippings, flour, and oil in a large skillet over medium heat, whisking constantly, 20 to 25 minutes or until roux is the dark brown color of pecan shells.
- Add 1/3 c onion and next 3 ingredients; cook 5 minutes or until tender.
- Add thyme and nest 3 ingredients; cook 1 minute, stirring constantly. Add shrimp and 4 green onions; cook over medium-high heat 3 minutes or until shrimp are almost done; transfer to a large bowl.
- Add broth to skillet, scraping bottom of skillet to loosen browned bits, Add whipping cream. Bring to a boil over medium-high heat; reduce heat, and simmer 6 minutes. Add to shrimp.
- Stir in cooked pasta; toss well to combine. Pour into a lightly greased 13" x 9" baking dish. Sprinkle with Parmesan cheese.
- Bake, uncovered, for 20 minutes or until thoroughly heated. Garnish with additional green onions is desired.
Nutrition Facts : Calories 649, Fat 32.8, SaturatedFat 17.9, Cholesterol 316.4, Sodium 747.8, Carbohydrate 49.2, Fiber 2.6, Sugar 2, Protein 38.1
GUMBO CASSEROLE
A hot casserole with the Louisiana flavors of shrimp, okra, and rice is easy to get on the table when you use canned gumbo soup and Cajun seasonings.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F. Stir the soup, water, onion, Cajun seasoning, garlic powder, okra, rice, ham and shrimp in a 2-quart casserole.
- Bake for 35 minutes or until the gumbo is hot and bubbling. Stir the gumbo before serving.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 30.1 g, Cholesterol 148.5 mg, Fat 12.7 g, Fiber 2.2 g, Protein 26.7 g, SaturatedFat 4.6 g, Sodium 1972.1 mg, Sugar 3.4 g
CHICKEN GUMBO
This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.-Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 48 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1168mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
SHRIMP GUMBO CASSEROLE
This is a recipe that I based on one from Paula Deen - I think my version is even better! :) Makes 6 servings, of good, old fashioned, crew's rib-sticking hearty meal.
Provided by Julesong
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy, large Le Cruset pot or dutch oven, sauté the bacon until browned. Add oil, stir, then add the onion and celery until onion is transparent. Add the bay leaves, thyme, garlic, lemon-pepper, and Tony Chachere's seasoning, stir well, and saute for 1 minute.
- Add the chicken or fish stock, okra/tomatoes, and canned tomatoes. Cover the pot and simmer gently for 30 minutes. Remove the pot from heat and stir in the shrimp.
- Preheat oven to 400 degrees F.
- While gumbo is simmering, prepare the topping. In a bowl, mix together the beaten eggs and milk, then add the muffin mix and stir until just blended. (Note: I prefer cornbread which is not sweet, so I use my own cornbread recipe.).
- Drop the cornbread dough by tablespoons-full on top of the hot gumbo mixture in the pot, leaving the center un-covered. Place in preheated oven for 20 to 25 minutes and bake, uncovered, or until a knife comes out of the cornbread clean.
- If you like, you can prepare this dish the traditional Southern way by using a deep iron skillet to bake it in, but you can also bake it In a pan with an ovenproof handle. You can also use frozen okra in place of the canned - the resulting casserole will be less soupy and nicely thick. Chicken may be substituted for the shrimp, as well; if using, add the cubed chicken before to 30 minute simmer.
- Note: depending on the size of the pot you use to bake the casserole in, you might end up with some leftover cornbread dough. Just bake up some more cornbread muffins with the leftover! :).
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