Southern Gumbo Recipes

SOUTHERN GUMBO

Steps:

• Combine oil and flour in a large Dutch oven; cook over medium heat until roux is the color of a copper penny.
• Stir in celery, onion, green pepper and garlic; add parsley. Cook 45 minutes to 1 hour stirring occasionally.
• Fry okra in 2 T hot shortening until browned. Add to gumbo and stir well over low heat for a few minutes.
• At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use.
• Add next 12 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally.
• About 30 minutes before serving, add chicken, crabmeat and shrimp, simmer 30 minutes. Add oysters during.
• last 10 minutes of simmering period. Stir in molasses.
• Serve over hot rice.

TURKEY GUMBO

Steps:

• Prepare turkey broth; Cut carcass into several pieces.
• Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
• Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
• reserve remaining celery and onion for making gumbo later.
• In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
• Add 2 quarts of water; heat to boiling over high heat.
• Reduce heat to low and simmer uncovered, 1 hour.
• Drain broth through colander into a bowl and discard solids and return broth to saucepot.
• Heat broth to boiling and boil uncovered 5 minutes.
• Set aside.
• Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
• Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
• In same saucepan heat oil over med-hight heat.
• Add kiebasa and cook 2 mins or until lightly browned.
• With a slotted spoon transfer kielbasa to plate.
• Stir 1/4 cup turkey broth into flour in cup until paste forms.
• reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
• Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
• Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
• Add rice heat to boliing.
• Reduce heat to low cover and siimmer 18-20mins until rice is tender.
• To serve, discard bay leaf from gumbo.
• Spoon gumbo over rice in bowls.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

SOUTHERN GUMBO

Steps:

• Season the chicken with salt and pepper. Heat oil in a heavy bottomed Dutch oven over medium-high heat. Cook chicken and sausage separately in hot oil until well browned on both sides. Reserve browned chicken and sausages.
• Turn the heat to low. Make the roux by melting 2 tablespoons of margarine into the oil in the pot. Sprinkle the flour over the oil and margarine and cook, stirring constantly, until roux turns a nutty brown, about 10 minutes.
• Melt the remaining 3 tablespoons margarine into the roux. Stir in the onion, garlic, green pepper, and celery; cook for 10 minutes. Add the Worcestershire sauce, 1/4 cup chopped parsley, and salt and pepper to taste. Cook, stirring often, for an additional 10 minutes.
• Pour the hot water into the pot and add the boullion cubes, chicken, and sausage. Bring to a boil, reduce heat, and simmer for 45 minutes before stirring in the tomatoes and okra. Cover pot and simmer for 1 hour. Stir in green onions and shrimp and top with 2 tablespoons chopped parsley before serving.

SOUTHERN SEAFOOD GUMBO

Steps:

• Pour olive oil into a heated soup pot.
• Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
• Add celery seed.
• Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
• Bring to a boil and simmer about 10 minutes.
• Stir in fish and cook for approximately 8 more minutes.
• Add shrimp and cook for about 5 more minutes.
• Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
• Serve with a green salad and crusty bread and you have a full meal.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
• Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

SOUTHERN SEAFOOD GUMBO

Steps:

• In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook 7 minutes longer or until shrimp turn pink. Place rice in 12 individual serving bowls; top with gumbo.