VALERIE'S VERY BEST GUMBO
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
- Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
- Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
- Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.
SUNDAY GUMBO
"With sausage, chicken and shrimp plus rice, a medley of vegetables and the 'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings," relates Debbie Burchette of Summitville, Indiana. "It's wonderful with crusty bread."
Provided by Taste of Home
Time 1h
Yield 16 servings (about 4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender., Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.
Nutrition Facts : Calories 187 calories, Fat 7g fat (1g saturated fat), Cholesterol 87mg cholesterol, Sodium 633mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
SUNDAY GUMBO
'With sausage, chicken and shrimp plus rice, a medley of vegetables and the 'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings,' relates Debbie Burchette of Summitville, Indiana. 'It's wonderful with crusty bread.'
Provided by Allrecipes Member
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
- Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 10.2 g, Cholesterol 82.9 mg, Fat 12.8 g, Fiber 1.3 g, Protein 18 g, SaturatedFat 3.9 g, Sodium 648 mg, Sugar 2.3 g
BRIAN CONSTANTINE'S FAMOUS FIREHOUSE GUMBO
This Brian's famous firehouse gumbo. He would usually prepare this Sunday and it would be all gone by Tuesday! It is a great recipe! Note: Never serve gumbo of any type, without potatoe salad on the side. This is a old Cajun tradition!
Provided by Chief Teer
Categories Gumbo
Time 3h45m
Yield 1 1/2 cups, 30 serving(s)
Number Of Ingredients 12
Steps:
- In gumbo pot, boil water.
- Add roux, lower heat to prevent boil over, constantly stir.
- Add onions, bell pepper, celery, and parsley.
- Cut sausage into bite size pieces and microwave 7 minutes on plate with paper towel to line bottom. Add to gumbo pot.
- Add in tomato sauce, hot sauce, worcestershire sauce.
- On medium heat cook for 2 hours.
- Add fryers, and cook for 1 more hour.
- After 3 hours add chopped green onions and parsley.
- Serve in bowl over cooked medium grain rice.
- Note: Never serve gumbo without potato salad on side.
Nutrition Facts : Calories 229.6, Fat 15.1, SaturatedFat 5, Cholesterol 55.7, Sodium 765.1, Carbohydrate 4.7, Fiber 0.6, Sugar 2, Protein 18
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