Mushroom Gumbo Recipes

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DUCK AND WILD MUSHROOM GUMBO



Duck and Wild Mushroom Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h10m

Yield 3 quarts, or 12 servings

Number Of Ingredients 27

1 (4 to 5-pound) duck
4 teaspoons salt
1/2 teaspoon fresh cracked black pepper
1/4 cup vegetable oil
1 cup all-purpose flour
1 (12-ounce) bottle stout beer( recommended: Abita Turbo Dog)
6 cups dark chicken stock, or chicken stock or water
1 1/2 pounds wild and exotic mushrooms (chanterelles, wood ear, shiitake, oyster), cleaned, stemmed and diced
1 1/2 cups small diced onion
3/4 cup small diced celery
3/4 cup small diced green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 teaspoon dried thyme
2 bay leaves
4 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
Steamed white rice, for serving
1 cup chopped green onions
1/2 cup chopped parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first two digits of the wings. Set the legs aside, and cut the breasts in half horizontally.
  • Season the duck with 1 teaspoon of salt and the black pepper. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.
  • Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the mushrooms, onions, celery and peppers and garlic to the roux and stir, gently until the mushrooms and vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 3 teaspoons of salt. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.
  • To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SUNDAY GUMBO



Sunday Gumbo image

"With sausage, chicken and shrimp plus rice, a medley of vegetables and the 'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings," relates Debbie Burchette of Summitville, Indiana. "It's wonderful with crusty bread."

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 16 servings (about 4 quarts).

Number Of Ingredients 15

1 pound Italian sausage links, cut into 1/4-inch pieces
1 pound boneless skinless chicken breasts, cubed
3 tablespoons canola oil
1 medium sweet red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cans (14-1/2 ounces each) chicken broth
2/3 cup uncooked brown rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen sliced okra

Steps:

  • In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender., Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 187 calories, Fat 7g fat (1g saturated fat), Cholesterol 87mg cholesterol, Sodium 633mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

DUCK AND WILD MUSHROOM GUMBO



Duck and Wild Mushroom Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Yield 3 quarts, 8 to 12 servings

Number Of Ingredients 28

4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 (4 to 5-pound) duck, rinsed well and patted dry, excess fat removed
1 (4 to 5-pound) duck, rinsed well and patted dry, excess fat removed
1 1/2 pounds wild mushrooms (chanterelle, wood ear, shiitake, oyster), cleaned, stemmed and diced
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped celery
1 cup all-purpose flour
3/4 cup finely chopped green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 (12-ounce) bottle Abita Turbo Dog, or other stout beer
6 cups chicken stock
1 teaspoon dried thyme
2 bay leaves
4 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
Steamed long or medium-grain white rice, accompaniment
1 cup chopped green onions, green tops only, for garnish
1/2 cup chopped parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Using a sharp boning or butcher's knife, cut along either side of the backbone, remove and discard. Cut the duck in half through the breastbone. Cut the legs from each half. Remove the first 2 digits of the wings. Set the legs aside and cut the breasts in half horizontally.
  • Season the duck with 1 teaspoon of salt and the black pepper.
  • Place a large Dutch oven over medium heat until hot. Place the seasoned duck, skin-side down, in the pan and sear until golden brown, 7 to 8 minutes per side. Remove from the pan.
  • To the fat remaining in the pan, add the vegetable oil. Stir in the flour. Using a heavy wooden spoon, stir the roux constantly over medium heat until it reaches the color of dark chocolate, 20 to 25 minutes. Add the mushrooms, onions, celery, peppers and garlic and cook, stirring, until soft, 4 to 5 minutes. Add the beer and stir to incorporate. Add the stock, thyme, bay leaves, Essence, cayenne pepper and the remaining 3 teaspoons of salt. Stir well to blend. Increase the heat and bring to a boil. Lower the heat and return the seared duck pieces to the pot. Simmer, stirring occasionally, for 1 hour and 30 minutes.
  • With tongs, carefully transfer the duck pieces to a platter to cool. When cool enough to handle, remove the skin and discard. Remove the meat from the bones and return to the gumbo. Discard the bay leaves.
  • To serve, ladle into large soup bowls and top each portion with about 1/4 cup of hot rice. Garnish with the green onions and chopped parsley, and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

DUCK AND WILD MUSHROOM GUMBO



Duck and Wild Mushroom Gumbo image

Provided by Emeril Lagasse

Categories     Soup/Stew     Beer     Duck     Mushroom     Rice     Vegetable     Sauté     Stew     Fall     Bon Appétit

Yield Makes10 servings

Number Of Ingredients 19

1 4- to 5-pound duck, thawed if frozen, excess fat removed, backbone removed, duck quartered
3 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
1 cup all purpose flour
1 1/2 pounds assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), cut into1-inch pieces
1 1/2 cups chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped red bell pepper
7 garlic cloves, minced
1 12-ounce bottle stout
6 cups low-salt chicken broth
4 teaspoons Emeril's Original Essence*
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
5 cups freshly cooked white rice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley

Steps:

  • Heat heavy large pot over medium-high heat until hot, about 3 minutes. Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper. Add to pot, skin side down, and sear until golden brown, about 8 minutes per side. Using tongs, transfer duck to plate.
  • Add vegetable oil, then flour to drippings in pot; stir with wooden spoon to blend well. Reduce heat to medium and stir constantly until roux is chocolate-brown color, about 25 minutes. (If roux is still light brown after 20 minutes, increase heat to medium-high for final 5 minutes.) Add mushrooms, onion, celery, bell pepper, and garlic to roux and cook until mushrooms and vegetables are soft, stirring frequently, about 4 minutes. Add stout; stir to blend. Add chicken broth, Emeril's Original Essence, bay leaves, thyme, cayenne, and remaining 2 teaspoons salt; stir to blend well. Return duck pieces to pot. Increase heat and bring to boil. Reduce heat to medium-low; simmer uncovered until duck is tender, skimming foam from surface and stirring occasionally, about 1 1/2 hours.
  • Using tongs, transfer duck to plate; cool until easy to handle, about 20 minutes. Remove meat from bones; discard bones and skin. Cut meat into 1-inch pieces. Spoon fat off top of gumbo. Return meat to gumbo; season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
  • Divide cooked white rice among 10 bowls. Ladle gumbo over. Sprinkle with green onions and parsley and serve.
  • *A dried herb and spice blend available at some specialty foods stores and in the spice section of some supermarkets. A combination of 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne can be substituted

VEGETARIAN GUMBO RECIPE BY TASTY



Vegetarian Gumbo Recipe by Tasty image

Here's what you need: olive oil, yellow onion, cremini mushroom, garlic, low sodium soy sauce, dried thyme, smoked paprika, dried oregano, cayenne pepper, vegan worcestershire sauce, liquid smoke, salt, pepper, cannellini bean, bread crumbs, vital wheat gluten, vegetable broth, all purpose flour, celery, okra, green bell pepper, tomato, red kidney bean, brown rice, fresh parsley

Provided by Rachel Gaewski

Categories     Dinner

Yield 5 servings

Number Of Ingredients 25

6 tablespoons olive oil, divided
1 cup yellow onion, diced and divided
10 oz cremini mushroom, finely chopped
6 cloves garlic, minced and divided
2 tablespoons low sodium soy sauce
2 teaspoons dried thyme, divided
2 teaspoons smoked paprika, divided
1 teaspoon dried oregano, divided
½ teaspoon cayenne pepper, divided
3 teaspoons vegan worcestershire sauce, divided
1 teaspoon liquid smoke, divided
½ teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, divided
15 oz cannellini bean, 1 can, drained and rinsed
¾ cup bread crumbs
⅓ cup vital wheat gluten, or bread crumbs
3 ½ cups vegetable broth, plus 2 tablespoons, divided
3 tablespoons all purpose flour
1 stalk celery, diced
2 cups okra, sliced into 1/2-in (1 cm) rounds
1 green bell pepper, seeded and diced
1 ½ cups tomato, crushed
15 oz red kidney bean, 1 can, drained and rinsed
brown rice, cooked, for serving
fresh parsley, chopped, for serving

Steps:

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
  • Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
  • Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
  • Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into "meatballs".
  • In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
  • Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
  • Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
  • Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
  • Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
  • Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
  • Season with salt to taste. Then, add the meatballs and stir to incorporate.
  • Serve over rice and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1090 calories, Carbohydrate 113 grams, Fat 76 grams, Fiber 17 grams, Protein 31 grams, Sugar 16 grams

COMMANDER'S PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILé GUMBO



Commander's Palace Duck, Wild Mushroom And Andouille Filé Gumbo image

This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.

Provided by Molly O'Neill

Categories     appetizer

Time 2h45m

Yield 24 cups

Number Of Ingredients 19

2 teaspoons salt
2 teaspoons pepper
1 cup flour, sifted, and 1/4 cup more for dusting duck
3/4 cup vegetable oil
1 duck, about 6 pounds, quartered and skinned
5 cups diced yellow onions
5 cups diced celery
3 cups diced green or red bell peppers
6 cloves garlic, minced
1 teaspoon cayenne
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 pinch dried thyme
4 bay leaves
2 quarts veal stock
1 1/2 pounds andouille sausage or kielbasa, sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces
2 pounds wild mushrooms, morels or portobellos, cut in 1/2-inch pieces
1 tablespoon file powder
Louisiana-style hot sauce

Steps:

  • Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour. Heat oil in a large, dry Dutch oven over high heat until smoking, about 5 minutes. Dust duck with flour mixture, shake off excess and sear in the oil 5 minutes until brown on all sides. Remove from pan.
  • In the same pan over medium heat, slowly add the 1 cup of sifted flour. Stir constantly, to prevent burning, until mixture is a light-brown color, about 6 to 7 minutes. (If the roux has black flecks in it, it is burned and must be remade.)
  • Remove from heat, add the onions and stir well. Lower heat to medium, return the pot to heat and add the celery, stirring for 30 seconds, then the bell peppers, and stir, scraping the sides and bottom of the pot. Add garlic, then all remaining seasoning except file powder. Slowly add the veal stock, continuing to stir.
  • Add the duck, sausage and mushrooms. Bring to a boil, stirring constantly, and simmer 2 1/2 hours. Skim off excess fat. Remove duck pieces from the pot and when cool, remove and discard bones and return duck meat to the pot. Return gumbo to boil and vigorously stir in the file powder until dissolved. Add Louisiana-style hot sauce to taste and serve over white rice.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

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From deporecipe.co


CLASSIC CHICKEN GUMBO RECIPE - THE SPRUCE EATS
2022-07-19 Meanwhile, cook the rice following the package directions. Set aside and keep warm. Cut the chicken into bite-size pieces. Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
From thespruceeats.com


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