JUSTIN WILSON'S GUMBO
I stumbled upon a video of his tv show. "You know why de shicken cross de road, haaah? Really, to run away from dem Cajuns, I tell you dat right now, cause Cajun will eat mos' any-ting, an dey love to cook shicken." Cooking time is approximate since he says to "cook it a long time"...Id say 2 hours or more
Provided by petlover
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- "Firs', you gotta make-a-roux, you know dat".
- In a cast iron dutch oven, combine oil and flour on MED heat. Stir the mixture constantly and slowly until it browns.
- "You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?".
- When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water.
- Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
- Now it's time to add your chicken. "I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat.".
- Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,.
- except for the cooking.
- " What you did with dis, now you cook dis today, an don' serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does.".
- Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone.
- Serve it with hot cooked rice and offer �le powder to you guests.
LOUISIANA SHRIMP AND EGGS GUMBO
I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game.
Provided by lise
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h50m
Yield 7
Number Of Ingredients 19
Steps:
- Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water.
- Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.
- Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 35.5 g, Cholesterol 439.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 335.7 mg, Sugar 4.6 g
HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO
My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.
Provided by ranch_maven
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h
Yield 12
Number Of Ingredients 20
Steps:
- Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
- Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
- In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
- When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g
SQUIRREL GUMBO
this is a great Native American dish but you will need to go hunting for squirrels because I don't think any place sells squirrel meat.
Provided by Chef Otaktay
Categories Gumbo
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut up squirrel and brown in oil.
- Add all ingredients to stew pot.
- Cook rice until its done.
- Mix all together and cook until boiling.
- Also beware of the little bones in the squirrels.
Nutrition Facts : Calories 1637.2, Fat 164, SaturatedFat 21.3, Sodium 584.7, Carbohydrate 42.8, Fiber 2.4, Protein 3.9
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