Mexican Gumbo Recipes

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"BIG EASY" GUMBO



Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 12

1/2 cup peanut oil
1/2 cup Gold Medal™ all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons finely chopped garlic
5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch slices
1 1/2 cups frozen black-eyed peas, thawed
1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

Steps:

  • In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
  • Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
  • Stir in shrimp; cook 5 minutes or just until shrimp are pink.

Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

MEXICAN CHICKEN GUMBO



Mexican Chicken Gumbo image

Make and share this Mexican Chicken Gumbo recipe from Food.com.

Provided by Joanna_Allene

Categories     One Dish Meal

Time 4h

Yield 12 12 quarts, 12-14 serving(s)

Number Of Ingredients 17

3 lbs cubed cooked chicken (boiled)
1 (49 ounce) can chicken broth
1 (26 ounce) carton chicken stock
2 (28 ounce) cans petite diced tomatoes
2 (16 ounce) cans black beans
1 (4 ounce) can diced green chilies
1 large white onion, diced
3 -4 garlic cloves, diced
2 tablespoons olive oil
1 (1 1/4 ounce) packet ranch dip mix
3 cups cooked white rice
1 large limes or 2 small limes
diced fresh cilantro
sour cream (garnish)
shredded Mexican blend cheese (garnish)
avocado (garnish)
corn tortilla strips (garnish)

Steps:

  • Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
  • Boil 3lbs of chicken. Let cool, then cube. Set aside.
  • In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
  • Dump both cans black beans into colander and rinse. Set aside.
  • In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
  • Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

MEXICAN GUMBO



Mexican Gumbo image

A little dish me and my boyfriend came up with. It's essentially a modified version of Chili Colorado. Easy to make, and very filling!

Provided by Natasha K

Categories     Gumbo

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 white onion, chopped
6 garlic cloves, chopped
1 (28 ounce) can tomatoes, diced
2 (7 ounce) cans green chilies, chopped
1/2 teaspoon oregano leaves
2 (28 ounce) cans black beans
2 (8 ounce) packages Mexican rice
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • In a large sauce pan, brown the ground beef.
  • Drain beef.
  • Add onion and garlic. Cook until the onion has softened.
  • Add the remaining ingredients, bring to a boil, and reduce heat. Cover and simmer.
  • Prepare the rice.
  • Combine the rice and contents of the sauce pan.
  • Enjoy!

Nutrition Facts : Calories 961.8, Fat 36.2, SaturatedFat 13.8, Cholesterol 154.2, Sodium 753, Carbohydrate 89.8, Fiber 29.6, Sugar 11.6, Protein 72

TEXIANA GUMBO (FOR THE MASSES!)



Texiana Gumbo (For the Masses!) image

Hybrid of a classic dish. Hands-down the best gumbo I've ever made or eaten. Served best over potato salad or rice. Yes, gumbo on potato salad is delicious! This was for our wedding rehearsal dinner; for a normal recipe, divide everything by four.

Provided by The Arringtons

Categories     Gumbo

Time 1h50m

Yield 60

Number Of Ingredients 16

4 andouille sausages, sliced
4 cups olive oil
4 cups all-purpose flour
½ cup minced garlic
12 quarts chicken broth
4 (12 ounce) bottles beer (such as Shiner® Bock)
4 cups diced sweet onion
4 cups diced green bell pepper
4 cups chopped celery
4 cups frozen chopped okra
2 ½ cups green onions, chopped
1 cup Creole seasoning (such as Tony Chachere's®)
1 cup chopped fresh parsley
2 whole rotisserie chickens, meat shredded and bones discarded
4 pounds 100-count shrimp
salt and ground black pepper to taste

Steps:

  • Cook sausage in a large skillet over medium heat until evenly browned, 5 to 10 minutes.
  • Whisk olive oil and flour together in a large stockpot over medium heat until mixture is thick and smooth. Cook and stir until mixture is browned and bubbling, 10 to 20 minutes. Add garlic; cook and stir until garlic is fragrant, about 1 minute.
  • Slowly whisk chicken broth and beer into flour mixture; bring to a boil. Mix sweet onion, bell pepper, celery, okra, green onions, Creole seasoning, and parsley into broth.
  • Stir shredded chicken, shrimp, and sausage into vegetable-broth mixture; bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until flavors blend and vegetables are tender, about 60 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 11.9 g, Cholesterol 69.8 mg, Fat 17.9 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 2.8 g, Sodium 1229.3 mg, Sugar 2 g

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Top Asked Questions

How to make Qdoba Mexican gumbo soup recipe?
Qdoba Mexican Gumbo Soup Recipe. Ingredients. 2 tablespoons Olive Oil. 1 cup each diced Red and Green Bell Pepper. 1 cup White Onion. 2 cloves Garlic, minced or pressed. 3 tablespoons ground Cumin. 1 28 ounce can crushed Tomatoes.
How do you make gumbo with rice?
Add rice to the center of a large soup bowl, add gumbo. Deeelicious!!! This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
What is the best way to serve gumbo?
Serve over hot cooked rice and sprinkle with filé powder, if desired. This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes. This black-eyed pea gumbo is a wintertime favorite at our house.
What is Delicious Chicken Gumbo?
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired. This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place.

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