POTATO GUMBO
This was a quick gumbo I threw together for guests on New Year's Eve. I made it in a crock pot so I could prep it and forget about it. It turned out surprisingly good and I'm pleased that I was able to feed six hungry people as we hung out, watched "Doctor Who", and run in the new year! This, by the way, is a filé gumbo as opposed to an okra gumbo. While I like okra, some of my guests did not. NOTE: Adding garlic, roasted garlic, crayfish, shrimp, more-or-less cayenne, or even some thickener can all be done to make this dish your own. Basically, though, this is a potato-and-sausage dish as it is written here. Feel free to customize to your heart's content!
Provided by David J Rust
Categories Gumbo
Time 3h10m
Yield 1 soup, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, add half of the oil. When it is shimmering and hot, add the celery, green bell pepper, and onion. Season with salt and pepper. Saute until the onion has become just barely translucent.
- Add the cayenne and filé powder, stirring to coat the vegetables. Continue to cook until they just start to brown on the edges.
- Remove the cooked vegetables to a crock pot set on "high".
- Returning to the large skillet, add the remaining half of the oil and the andouille sausage. Saute in the hot oil until the sausage pieces start to brown on the sides. Add the molasses and stir to coat the sausage in it, watching so that the molasses does not burn.
- Add the chicken broth to the skillet to de-glaze and get up all the darkened, stuck bits. Remove the molasses-crusted andouille and chicken broth and add it to the vegetables in the crock pot.
- Add the potato pieces (I prefer to keep the skins on) to the crock pot and cover it.
- Depending on the power of your crock pot, cook for 3-5 hours or just until the potatoes are tender.
- Taste the gumbo and season with salt and pepper to taste.
- Serve.
POTATO GUMBO
Provided by Roger Mooking
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potato gumbo:
- Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
- Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
- Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
- Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
- Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
- Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
- Add the Swiss chard leaves, season with salt, and pepper, cooking until the leaves are wilted, serving.
CAJUN POTATO GUMBO
This recipe was given to me by my grandmother. It comes from her mother I guess it was a simple recipe to feed a lot.
Provided by Merry Pierce-Lowrey
Categories Main Dishes
Yield 4 - 5
Number Of Ingredients 9
Steps:
- Boil salt meat on the side for about 20 minutes; then cut into small bite size pieces. While that's boiling heat oil and saute onions, bell pepper, and celery for just about 5 minutes into a nice size soup pot. Throw in your salt meat with about 2 cups of water. At this time you can add some salt, pepper, and cayenne pepper, Let this boil for about 15 minutes. In the meantime while boiling, cut your potatoes in half. After about 15 minutes throw in potatoes with some more water; enough for the potatoes to be able to boil and add more salt and pepper. If you like cover it but not to tightly. Add 1 to 2 cups more of water if needed. After potatoes are boiled turn off heat and add about one teaspoon of file. If you are feeding more than 4 to 5 people just add more of all the ingredients and add more water. Serve over rice, enjoy and please pass the potatoes!
POTATO GUMBO
Make and share this Potato Gumbo recipe from Food.com.
Provided by David04
Categories Chard
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the onions and garlic to a coated high-sided saute pan over medium heat and saute until golden brown.
- Mix in celery, Swiss chard stems, and bell pepper. Saute until tender.
- Heat the 1/4 cup oil in the same saute pan, stir in flour and bay leaves.
- Stir with a wooden to form a paste. Cook until the flour becomes a nutty brown color.
- Stir in chicken stock, water, and cayenne.
- Add the potatoes and cook on medium heat about 30 minutes until the potatoes are tender and the liquid thickens.
- Add the Swiss chard leaves, season with salt, and pepper, and cook until the leaves are wilted.
Nutrition Facts : Calories 286.2, Fat 10.4, SaturatedFat 1.6, Cholesterol 2.4, Sodium 627.8, Carbohydrate 43.2, Fiber 5, Sugar 4.8, Protein 7
POTATO SALAD FOR GUMBO RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- Cover the peeled and cubed potatoes with water and bring to a boil over medium-high heat; reduce heat by 1 or 2 marks and cook (uncovered) until potatoes are tender. Mine were done in about 10 minutes. Set aside in a colander to drain and cool somewhat while you chop the celery, onion, and green onion. Transfer drained potatoes to a mixing bowl, and using a potato masher, coarsely mash the potatoes, leaving some small chunks. Top with the chopped veggies, along with the remaining ingredients. Stir gently to combine, adding a little more mayo for desired consistency. Transfer salad to a serving bowl and garnish top with paprika, if desired.. or add a scoop right in the bowl of gumbo and rice and serve immediately. Refrigerate leftovers. Note: In the other photo it is shown with my Cajun Chicken & Sausage Gumbo in my Soups cookbook.
SPICY TURKEY SWEET POTATO GUMBO
This gumbo always comes out great. Use your favorite sausage, rice, chicken and or turkey. Doesn't seem to matter, always a crowd pleaser. ENJOY!
Provided by Kevin Smeltzer
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes.
- Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
- Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.
Nutrition Facts : Calories 379.6 calories, Carbohydrate 24.9 g, Cholesterol 150.1 mg, Fat 12.5 g, Fiber 3.6 g, Protein 39.9 g, SaturatedFat 3.5 g, Sodium 1427.3 mg, Sugar 6.2 g
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