Robins Faux Gumbo Spicy Recipes

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ROBIN'S FAUX GUMBO (SPICY)



Robin's Faux Gumbo (Spicy) image

This Gumbo may not be made in the traditional way, but it's certainly a potluck favorite and usually is the first to go. This recipe is so versatile, you can add any fish, poultry, or sausage you like!

Provided by Robin Wellhouse

Categories     Other Main Dishes

Time 1h25m

Number Of Ingredients 17

1/2 lb bacon, chopped
1/2 stick butter, unsalted
1 medium onion, diced
2 Tbsp minced garlic
4 can(s) rotel (diced tomatoes and green chiles - or the equivalent of fresh)
1 bag(s) okra, frozen (or about 3 cups sliced fresh)
4 c beef broth or stock
1 can(s) tomato paste (the smaller sized one)
1 Tbsp worcestershire sauce
1 lb smoked sausage, sliced into bite sized pieces
1 lb linguiça (portuguese sausage), sliced into bite sized pieces
1 lb cajun chicken sausage, sliced into bite sized chunks
1 tsp cajun or creole seasoning (like slap ya mama, more or less to taste)
1 tsp thyme, dried
2 bay leaves
1 lb shrimp, peeled and deveined (pre-cooked is fine)
1 lb imitation crabmeat, chunk style

Steps:

  • 1. In a large pot or kettle, sauté the bacon, butter, onion, and garlic together until the onion is translucent.
  • 2. Add in the canned Rotel (tomatoes, chiles), frozen okra, broth, tomato paste, Worchestershire, and stir until the paste is dissolved.
  • 3. Add in the sliced sausages, seasoning, and Thyme. Stir and bring to a boil over medium heat.
  • 4. Add in the bay leaves. Reduce to simmer and set the timer for an hour.
  • 5. When the timer is up, remove the bay leaves, add in the seafood and bring back to a boil (about 10 minutes).
  • 6. Turn off heat and serve hot - either plain or over cooked rice. Enjoy! Note: The flavors develop overnight for a richer taste. So make this the day before and warm it in a crockpot for supper the next day!

SPICY NINE-VEGETABLE GUMBO



Spicy Nine-Vegetable Gumbo image

During a recent really, really cold snap, I developed a craving for a good, thick, chunky Louisiana-style gumbo with a spicy kick. This turned out perfectly. The sesame oil and smoked paprika give it depth, so that you won't miss ham or seafood in this gumbo. I'm glad I made a huge pot of it! You could serve this over brown rice, but I think it's dandy all by itself.

Provided by La Dilettante

Categories     Gumbo

Time 50m

Yield 16 cups, 16 serving(s)

Number Of Ingredients 20

3 tablespoons olive oil
1 tablespoon sesame oil
1 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves
3 tablespoons flour
1 tablespoon cajun seasoning salt
2 quarts vegetable broth (preferably homemade)
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can whole kernel corn
1 lb frozen cut okra
1 medium large potato, cubed
3 carrots, scraped and sliced into discs
1 (15 ounce) can black-eyed peas, rinsed and drained
2 small yellow squash, chopped
3 teaspoons smoked hot paprika
2 teaspoons italian seasoning
1 tablespoon Worcestershire sauce
1/4 cup sherry wine
salt, pepper, and cayenne to taste

Steps:

  • Heat the oils and add the onion, celery, and garlic, cooking until soft. Add flour and Creole seasoning, and stir until thickened. Turn heat down and cook until mixture has browned a bit.
  • Add broth and tomatoes with juice, and bring to boil. Reduce to simmer and add remaining vegetables, sherry, and seasonings.
  • Simmer for 15 minutes, or until carrots and potatoes are done.
  • (If a thicker gumbo is desired, dissolve 1 T cornstarch in 1/4 cup water and add while soup is simmering.).
  • Even better the next day!

Nutrition Facts : Calories 122.7, Fat 4.1, SaturatedFat 0.6, Sodium 264.5, Carbohydrate 19.3, Fiber 3.7, Sugar 4.4, Protein 3.8

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