Its So Easy Its Cheating Gumbo Recipes

ITALIAN-STYLE GUMBO RECIPE

Steps:

• Cook rice as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Stir in flour and 1/4 cup cheese; cook and stir 5 min. or until mixture comes to boil. Add sausage, celery, peppers and onions; cook 15 min., stirring frequently. Stir in tomatoes, chicken broth and shrimp; cook 10 min. or until mixture is heated through and shrimp are done, stirring occasionally.
• Spoon shrimp mixture over rice; top with remaining cheese.

IT'S SO EASY IT'S CHEATING GUMBO

Steps:

• Debone the chicken into bite size pieces.
• Slice the sausage into bite size pieces.
• I usually use 2/3 the chicken and ½ the sausage depending on how much meat you like in your gumbo.
• Brown the sausage.
• Cook the rice.
• Add the chicken stock, kitchen bouquet, pepper, water, gumbo base and chicken meat to the sausage.
• Cover and bring to a boil.
• Reduce heat, stir and simmer 20-25 minutes.
• Add salt, pepper, and hot sauce to taste.
• TIP: Can use brown or white rice. Recipe can be multiplied easily for larger parties. And freezes beautifully.
• TIP: Oak Grove products can be found at Walmart or other Grocers in the South or the following website link: Oak Grove Smokehouse Gumbo Base - Cajun Supermarket.

TONY GARNIER'S GUMBO

Steps:

• Preheat oven to 350 degrees. Season duck with salt, black pepper and cayenne to taste. Place in a deep roasting pan, and roast until the meat releases most of the fat, about an hour. Reserve the duck meat (cool, cover, and refrigerate) and allow the pan juices to settle. Carefully pour 1 1/2 cups clear duck fat from the pan into a large measuring cup. If there is less than a cup of duck fat, add enough vegetable oil to make 1 cup. Discard fat and juices remaining in pan. Duck meat and fat may be prepared a day ahead, and stored, covered, in the refrigerator.
• Prepare a roux: In a heavy 4-quart saucepan over medium-low heat, warm the duck fat. Slowly add flour, stirring constantly. After about 10 minutes, mixture will have the consistency of thick gravy. If it is too thick, add a small amount of vegetable oil. Continue to stir, adjusting heat (or removing pan from stove, if necessary) to prevent flour from burning. Continue to stir constantly as the mixture gradually darkens to the color of milk chocolate, about 30 minutes. Remove from flame, and let mixture settle for about 10 minutes. Pour off and discard oil that has separated from roux. Roux may be prepared a day ahead, and stored, covered, in the refrigerator.
• Place pan with roux over medium heat. Add onions, celery, 1 tablespoon garlic, and half the bell pepper. Cook about 15 minutes, stirring occasionally. Add okra. Cook, stirring, an additional 15 minutes.
• In a large stockpot, bring chicken or vegetable stock to a full boil. Pour about 4 cups of stock into roux mixture, and stir well. Pour all of roux mixture into stockpot. Bring to a boil, and add celery salt, cloves, allspice, bay leaves and Worcestershire. Boil uncovered for 15 minutes. Reduce heat to low, cover and simmer for 1 1/2 hours. Add duck to stockpot, and return to a simmer.
• Slice sausage into rounds. In a small skillet over medium heat, brown sausage until the fat is cooked out. Remove sausage from fat, and add to stockpot. Continue simmering for an additional 1 1/2 hours.
• Preheat oven to 350 degrees. Season chicken with salt, black pepper and cayenne. Place in a roasting pan, and bake until juices run clear when meat is pierced, about 40 minutes. Add chicken to stockpot. Simmer an additional 45 minutes.
• About 15 minutes before serving time, place a large skillet over medium heat. Add the olive oil, remaining garlic, remaining bell peppers and shrimp. Saute briefly, about 2 minutes. Add to stockpot. Add scallions and parsley, and adjust seasonings if necessary. To serve, ladle over bowls of rice. Sprinkle about 1/4 teaspoon file powder in each bowl, and stir. Serve immediately.

QUICK AND EASY SAUSAGE AND CHICKEN GUMBO

Steps:

• Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
• Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
• While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
• Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.