Gumbo Ina Garten Recipes

CHICKEN AND ANDOUILLE GUMBO

Steps:

• Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
• While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
• Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
• Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
• Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• 2 cups long-grain rice
• 3 cups water or chicken broth
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
• Yield: 4 servings

EVERYTHING GUMBO

Steps:

• In bowl, mix the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaves. Reserve the seasoning blend.
• Chop and reserve the Trinity-Plus-Two mix of onion, peppers, celery, and garlic.
• Heat a large Dutch oven over medium-high heat. Season the chicken with salt and pepper and dredge in flour. Add about 2 tablespoons oil and when hot, add chicken pieces, turning occasionally. When browned, remove to a plate. Remove the casings from sausage and slice on an angle in large chunks. Brown the andouille in a drizzle of oil and remove to plate. Pour off the fat, then add the remaining 1/2 cup oil and 1/2 cup flour, whisk constantly until medium-golden brown in color. Cook's Note: think peanut butter.
• Add the vegetables and seasoning blend to the pot, salt, and pepper and stir 6 to 8 minutes, to soften the vegetables a bit. Add the tomatoes and beer to the pot and reduce beer by half, 2 minutes. Add the stock, chicken, and andouille back to the pot, simmer to combine the flavors, then cool completely and store for a make-ahead meal.
• To reheat the gumbo: Place the gumbo in a covered pot over medium heat, stir in the crab or shrimp and heat through or cook shrimp, until pink and firm. Top with scallions and serve with scallion rice, if desired.

SEAFOOD GUMBO

Steps:

• Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside.
• Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use.
• Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice.

GUMBO

Steps:

• For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.
• For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
• Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.
• After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
• For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
• Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
• Serve over rice and garnish with parsley.

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.

GUMBO

Steps:

• Heat a medium skillet over medium-high heat; add flour. Toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a plate to stop it from cooking.
• Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, transfer to a large bowl, and reserve. Add the chicken, and brown, turning once, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage. Add the pepper, onion, and celery to the Dutch oven. Season with salt and pepper, and cook until softened, about 4 minutes. Remove with a slotted spoon, and add to the sausage and chicken.
• Reduce heat to medium-low, and add the butter to the Dutch oven. Once melted, sprinkle in the toasted flour, and stir until combined. Continue cooking until bubbles form and mixture becomes very thick and dark brown, about 4 minutes. Add the stock, tomatoes, okra, thyme, bay leaf, and reserved meat and vegetables. Raise heat and bring to a boil; let simmer, uncovered, until chicken is tender and liquid has thickened, about 1 1/4 hours. Remove thyme, and serve hot over rice.

SAUSAGE AND SHRIMP GUMBO

Steps:

• Cut sausage into 1/2-inch slices; set aside.
• Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
• Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
• Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
• Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
• Ladle gumbo into bowls with rice.

ABSOLUTELY PERFECT CHICKEN AND SAUSAGE GUMBO

Steps:

• Cut chicken into bite size pieces.
• slice sausage into thin rounds (we like to cut it thin, gives the illusion of more sausage).
• put sausage into large pot and begin to brown on med-high heat to render the juices from the sausage, cook about 10 minutes.
• add chicken and 2 diced onions and continue to brown for about 15 minutes. You really don't have to get it really brown, just get the pink out of the chicken.
• while its cooking, add quite a lot of Tony's, I'd have to say about 2-3 tablespoons.
• Add water and bring to boil over med-high heat (takes awhile) when it starts to boil, add the whole jar of roux and continue cooking on a slow boil for at least an hour.
• Season with more Tony's until you get the flavor you want.
• When serving, add chopped green onions and serve over hot fluffy rice.
• We add file to our individual servings. Enjoy!