FIRE ROASTED VEGETARIAN GUMBO
The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter's night.
Provided by JessMacintyre
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to broil.
- Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
- Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
- Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
- Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 35.7 g, Fat 11.8 g, Fiber 8.8 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 885.8 mg, Sugar 8.4 g
SMOKED SAUSAGE GUMBO
Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.
Nutrition Facts : Calories 391 calories, Fat 30g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1011mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.
SMOKED CITRUS GOOSE BREAST
Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! Mesquite chips can be used in place of the hickory if you prefer. Be sure to leave the vent open on your grill!
Provided by Melissa
Categories Meat and Poultry Recipes Game Meats Goose
Time 3h45m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
- Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.
- Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 22.6 g, Cholesterol 93.6 mg, Fat 31.6 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 8.3 g, Sodium 776.5 mg, Sugar 19.3 g
SMOKED FOIE GRAS WITH GRAPE SAUCE
Provided by Food Network
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat a heavy skillet over high heat until hot. Add duck fat to pan, then add grapes and sprinkle sugar over them. Allow grapes to caramelize a little, then add vinegar and reduce by half. Add demi-glace and let reduce again, until sauce is thick enough to coat grapes. Keep warm. Sprinkle foie gras with salt and pepper. When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side. Remove form pan, place on paper towels. Serve slices of foie gras on warmed plates with grapes and sauce poured over them.;
SMOKED SAUSAGE GUMBO
This is very basic. This is my first ever gumbo recipe and we still like it today. It doesn't have the variety of meats like other recipes but I usually have these ingredients on hand.
Provided by mommyoffour
Categories Gumbo
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring 2 cups water toa boil in med. sausepan over high heat.
- Meanwhile cut sausage in half lengthwise, then crosswise into 1/2 inch slices.
- Stir rice into boiling water.
- Reduce heat to low, cover and simmer 18 minutes or until liquid is absorbed.
- While rice is cooking, place sausage, onion, bell pepper, celery, carrot, oregano, thyme and ground red pepper in large microwavable container.
- Cover and cook on HIGH 5 minutes; stir.
- Cook 3 minutes more or until vegetables are crisp-tender.
- While vegetable mixture is cooking, prepare roux.
- Sprinkle flour evenly over bottom of dutch oven.
- Cook over high heat without stirring, 3 to 4 minutes or until flour begins to brown.
- Reduce heat to medium and stir flour about 4 minutes or until evenly browned.
- Stir in oil until smooth. (Roux will be thick and chocolate brown).
- Carefully pour vegetable mixture into dutch oven and stir until coated with roux.
- Stir in tomatoes and broth; bring to a boil over high heat.
- Cover and simmer over medium heat 5 minutes.
- Serve gumbo over rice in individual bowls.
Nutrition Facts : Calories 608.7, Fat 32.6, SaturatedFat 10.1, Cholesterol 59.5, Sodium 1334.9, Carbohydrate 58.4, Fiber 4.4, Sugar 7.3, Protein 20
GOOSE AND TASSO GUMBO
Steps:
- Pat goose dry and prick all over with a fork. Season goose with salt and pepper. In a large heavy skillet (preferably cast-iron) brown goose in batches, without crowding, pouring off all but 2 tablespoons fat into a large heatproof bowl after each batch and reserving fat in bowl. Transfer goose as browned to a heavy 12 quart kettle.
- In skillet cook 1/3 cup reserved goose fat and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- While roux is cooking bring goose, tasso or ham, tomatoes with juice, and water to a boil. Add roux mixture by large spoonfuls, stirring well after each addition, and simmer gumbo, covered, stirring occasionally, until goose is very tender, about 1 1/2 hours. Transfer goose with tongs to a large bowl and cook until it can be handled. Discard skin and bines and shred goose meat. Stir meat into gumbo with scallions, cayenne, and salt to taste. Gumbo may be make 3 days ahead, cooked completely, uncovered, and chilled, covered. Skim fat from gumbo. Reheat mixture if previously shilled.
- Serve gumbo ladled over rice in large soup plates.
FOIE GRAS, SMOKED GOOSE BREAST AND BLACK-EYED PEAS VINAIGRETTE
Provided by Craig Claiborne
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 1/4 cup black-eyed peas vinaigrette in the center of 4 large individual serving plates. Pat down lightly.
- Put watercress, endive and radicchio in a bowl and sprinkle with oil. Toss.
- Top peas with equal portions of greens.
- Top greens with equal portions of ham and goose breast.
- Sprinkle foie gras with salt and pepper.
- Heat a skillet until red hot and smoking. Do not add oil.
- Add foie gras slices and cook over high heat until both sides are browned, about 30 seconds per side. Top each serving with one slice foie gras.
- Pour off half the fat that will have accumulated in the skillet. Add shallots, garlic and vinegar, and cook, stirring, until sauce is reduced by half. Spoon equal amounts of sauce over the foie gras. Sprinkle with scallions and serve.
OLD FASHIONED WILD DUCK/GOOSE GUMBO
This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries to get it to brown enough, but, once I learned the secret (a good, heavy pot!) my gumbo by far surpassed hers. If you use wild goose you have to let it simmer a long time (2 to 4 hours) and keep the liquid level up. Ducks, depending on size, will get tender in 1 to 2 hours It's some trouble, but worth the effort.
Provided by Cajun Cooker
Categories Gumbo
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up the duck or goose and season with salt and pepper.
- Pour cooking oil into large black iron pot or any other heavy cooking pot. Heat oil and add cut up duck or goose.
- Brown all sides of meat, gradually adding small amounts of water to keep it from burning. Keep browning it until you get a good dark crust on the bottom and sides of the pot.
- When it's browned enough, remove the meat and pour off any excess oil left in pot. Return meat to pot and add enough water to cover the meat.
- Cut up the sausage into thick slices and add it to the pot.
- Add all of the chopped vegetables and additional salt and pepper. You can also use optional seasonings, like 'Tony Chachere's' or 'Slap Ya Mama' if you can get your hands on it.
- Simmer until the meat is tender - this is the key. Ducks will tenderize alot quicker than geese will. I have simmered geese as long as 3 or 4 hours - to the point where the vegetables had all cooked to nothing. I happen to like alot of 'floaties' in my gumbo, so, if that happens, I add more and cook until they're also tender. Keep adding water as it cooks down to keep the level up.
- Turn gumbo off for a while so that any excess grease or oil from the sausage will rise to the top, then skim it off.
- Ladle this into a bowl of steamed long grain rice and serve with a side of potato salad. Good on cold, wet winter days. Well worth the effort.
SMOKED GOOSE AND FOIE GRAS GUMBO
Steps:
- Melt goose fat in an 8-qt. Dutch oven over high. Sprinkle in flour; whisk until smooth. Reduce heat to medium-low; cook, whisking constantly, until roux is the color of peanut butter, 25-30 minutes. Add garlic, celery, bell pepper, and onion; cook until soft, 10-12 minutes. Add button mushrooms, salt, Creole seasoning, black pepper, and bay leaves; cook 2 minutes. Whisk in stock; boil. Reduce heat to medium; cook, skimming fat as needed, until thickened, about 1 hour. Add smoked goose, chanterelles, hot and Worcestershire sauces, thyme, and salt; cook until goose is warmed through and mushrooms are tender, 12-15 minutes. Ladle into bowls; garnish with puréed foie gras
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