BAYOU GUMBO
Come home to a flavorful hearty gumbo made with sausage, rice, okra and other veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 6
Number Of Ingredients 13
Steps:
- Mix flour and oil in 1-quart heavy saucepan. Cook over medium-high heat 5 minutes, stirring constantly; reduce heat to medium. Cook about 10 minutes, stirring constantly, until mixture turns reddish brown.
- Place flour-oil mixture in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients except rice, water and shrimp.
- Cover and cook on low heat setting 7 to 9 hours or until okra is tender.
- About 25 minutes before serving, cook rice in 3 cups water as directed on package. Meanwhile, stir shrimp into gumbo. Cover and cook on low heat setting 20 minutes. Serve gumbo over rice.
Nutrition Facts : Calories 500, Carbohydrate 54 g, Cholesterol 140 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 720 mg
JEAN LAFITTE'S BAYOU GUMBO
This is an old recipe that derived from one of my comrades at Lafayette Regional Airport Fire Department, it is said to have been a old favorite with the pirates from around the New Orleans area. I would like to share it with many of my friends and family! So, here it goes! Eat and enjoy! EEeeerree!
Provided by Chief Teer
Categories Gumbo
Time 1h45m
Yield 1 cup, 20 serving(s)
Number Of Ingredients 13
Steps:
- Trim excess fat from chicken breast.
- Place in a sauce pan with water and cover.
- Bring to a boil. Cover, reduce heat, and cook chicken from the bone.
- Chop meat and set aside.
- Saute onion, green pepper and garlic with 1 tsp water.
- Add flour and cook for one minute, stirring constantly.
- Add 3 1/2 cups water, chicken and remaining ingredients, except crab meat and shrimp. Cook until boiling.
- Reduce heat and simmer 30 minutes. Stirring in crab meat and shrimp.
Nutrition Facts : Calories 43, Fat 0.4, SaturatedFat 0.1, Cholesterol 33.5, Sodium 130.5, Carbohydrate 2.2, Fiber 0.5, Sugar 1, Protein 7.5
COCA-COLA BAYOU GUMBO
Make and share this Coca-Cola Bayou Gumbo recipe from Food.com.
Provided by Jellyqueen
Categories Gumbo
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into bite size pieces and place in large pot.
- Add all the ingredients except salt, pepper and rice.
- Bring to a boil.
- Cover and simmer for 10 to 20 minutes.
- Add salt and pepper to taste.
- Place in bowls for serving and top with heaps of cooked rice.
Nutrition Facts : Calories 225.2, Fat 1.1, SaturatedFat 0.2, Cholesterol 35.9, Sodium 530.4, Carbohydrate 33.7, Fiber 1.8, Sugar 4.4, Protein 18.7
BLUE BAYOU GUMBO
This is a scaled-down version of the gumbo from the famed Blue Bayou restaurant in Disneyland. It's the best I have ever eaten. (Originally found on Grub Post.)
Provided by TAHINAZ
Categories Gumbo
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown.
- Add the onion and celery. Cook for 5 minutes.
- Add the stock and stir. Simmer for 10 minutes.
- Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
- If you are adding seafood, add it at the very end and make sure it is completely cooked.
- Add filé.
- Mix well and serve over rice.
Nutrition Facts : Calories 384.9, Fat 12.5, SaturatedFat 5, Cholesterol 22.4, Sodium 1281.4, Carbohydrate 56.5, Fiber 2.8, Sugar 6.6, Protein 10.9
VERMILION BAYOU CRAWFISH ETOUFFEE
This is a old fire house favorite from Lafayette Regional Airport Fire Department in Louisiana. I worked there for three years and we cooked all the time. Here's to all the good times and the great food the guys taught me to cook. So here is one of my favorite recipes, I'd like to share.
Provided by Chief Teer
Categories Crawfish
Time 45m
Yield 1 cup, 20 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and saute next 4 ingredients until tender.
- Add tomatoe paste and tiger sauce.
- Simmer for 1 to 2 minutes, stirring.
- Add crawfish, cream of mushroom soup and 1/2 cup water.
- Use 1/2 cup of chicken broth instead of water.
- Simmer until tender and serve over a bed of rice.
Nutrition Facts : Calories 140.1, Fat 10.8, SaturatedFat 6.2, Cholesterol 86.5, Sodium 243, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 8.6
BRUNCH ON THE BAYOU
FANTASTIC brunch dish I found on the Internet. Everyone loves it and ALWAYS wants the recipe! Most of it is prepared the night before.
Provided by Pinaygourmet 345142
Categories Breakfast
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
- Spread bread pieces in the bottom of a 9x13 inch baking dish.
- Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese.
- In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions.
- Season with salt, black and red pepper.
- Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
- Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cover the dish, and bake for 30 minutes in the preheated oven.
- Then uncover, and bake for an additional 30 minutes.
- Remove from the oven, and spread sour cream over the top.
- Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Nutrition Facts : Calories 707.4, Fat 29.1, SaturatedFat 15.3, Cholesterol 218.1, Sodium 1157.7, Carbohydrate 75.8, Fiber 3.2, Sugar 6, Protein 34.3
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