Joergs Gumbo Recipes

GUMBO Z'HERBES

Steps:

• In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.)

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 JOES

Steps:

• In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, ketchup, brown sugar, vinegar, horseradish, bay leaf, salt and pepper. Cover and simmer for 30 minutes. Discard bay leaf. Spoon onto rolls.

SLOPPY JOES WITH CHICKEN GUMBO

Steps:

• Crumble beef in 2 quart microwave casserole dish.
• Cook on High power (100%) for 3-5 minutes, stirring to break up meat.
• once or twice.
• Drain hamburger Add the remaining ingredients.
• except for the buns.
• Blend well and heat on High power for about 3 minutes, or until very hot and heated through.
• Spoon meat mixture onto buns and serve.

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
• Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
• Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
• Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
• Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
• Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
• Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

GUMBO SLOPPY JOES

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, ketchup and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mixture reaches desired thickness. Serve on buns.

JOERG'S GUMBO

Steps:

• Heat a large frying pan and add flour.
• Toast until flour is browned.
• Remove from heat.
• In a large soup pot, add the oil, then sauté the celery, onion, green pepper, carrot, garlic and tomatoes and cook, stirring all the time, until almost tender.
• Stir in the flour to coat the veggies.
• Add the chicken stock and seasonings and simmer a few minutes until vegetables are tender.
• While vegetable mixture is simmering, slice sausage into bite size chunks and brown in skillet.
• When ready, add to vegetable mixture.
• Simmer and stir about 30 minutes until it starts to thicken.
• Add okra and simmer another 10-15 minutes.
• Serve about 1 1/2 cups gumbo over 3/4 cup cooked rice and pass the hot sauce!