Gumbo-Chicken and Sausage
Gumbo-Ham and Oyster
Gumbo-Sausage and Seafood
Gumbo-Seafood
Gumbo-Shellfish
Gumbo-Shrimp and Andouille
Gumbo-Turkey
Gumbo-Yankee
Quoted message said:From: "Rodger Hager" <[email hidden]>
I have bee using Zatarains Gumbo Base to make gumbo for years. Now I am
living in a place where I can.t get the mix. I need a recipe to make gumbo from
scratch. TIA
* Exported from MasterCook *
Gumbo-Chicken and Sausage
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2/3 cup olive oil
1 whole chicken -- 3 - 4 lbs. cut up
1/2 cup flour
2 cups onions -- chopped
1/2 cup green bell pepper -- chopped
1/2 cup green onion -- chopped
2 teaspoons fresh parsley -- chopped
2 cloves garlic -- minced
8 cups water
4 ounces smoked turkey sausages -- sliced into 1/2"
rounds
8 ounces turkey ham -- cut into 1/2" dice
3 teaspoons salt
3 bay leaves -- crushed
1 1/4 teaspoons thyme
1 teaspoon fresh ground black pepper
2/3 dash cayenne pepper
2 1/2 tablespoons file ( pronounced feelay) powder -- (2 1/2 to 3)
In a large soup pot heat oil over high heat. Add chicken and brown on all
sides. Remove chicken to a plate and keep warm. Add flour to pot and stir.
Reduce heat and cook roux until it is medium brown in color.
Add 1/4 cup water, sausage, turkey ham, chicken and all seasonings,
except file powder. Mix well gradually adding in 2 quarts water. Bring to a
boil, reduce heat and simmer 1 hour.
Remove gumbo from heat and allow to sit and cool 2 minutes. Stir in file
powder. Let stand another 5 minutes, and serve over rice.
NOTES : Do not allow gumbo to boil again after adding file powder. It
will become thick and stringy.
* Exported from MasterCook *
Gumbo-Ham and Oyster
Recipe By :Marian Tracy
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 slices bacon -- diced
1 cup onion -- chopped
1 clove garlic -- chopped
1 pound ham -- diced
1 pound tomato
2 cups bottled clam juice
10 ounces frozen okra -- thawed
2 cups oysters with liquid -- fresh, frozen or
canned
1 teaspoon file powder
salt and pepper to taste
Tabasco sauce
cooked long grain white rice
In a large skillet saute the bacon, onion and garlic over medium heat
until onion is translucent. Add the diced ham, tomatoes, clam juice and
okra. Simmer until the ham and okra are tender. Add the oysters and their
juice. Simmer until edges curl on the oysters. Remove from heat and stir in
the file powder, salt, pepper and a dash of Tabasco sauce.
Ladle into soup bowls over cooked white rice and serve.
* Exported from MasterCook *
Gumbo-Sausage and Seafood
Recipe By :Betty Fussell
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups onions -- chopped
1 cup green bell pepper -- chopped
1 cup celery -- chopped
1 1/2 pounds fresh or frozen okra -- sliced into 1/4'
rounds
2 tablespoons fresh parsley -- minced
3 teaspoons salt
2 bay leaves -- crushed
1 clove garlic -- mashed
1 1/2 teaspoons cayenne pepper
1 teaspoon fresh ground black pepper
1 teaspoon white pepper
1/2 teaspoon thyme
3 1/3 cups vegetable oil
3/4 cup flour
1 pound smoked sausage -- sliced into 1/4'
rounds
8 cups fish stock
1 pound medium-size shrimp
2 cups oysters
12 ounces lump crabmeat
1/2 cup chopped tops of green onion
Tabasco sauce -- Optional
4 cups cooked long grain white rice
In a medium mixing bowl combine the vegetables with the seasonings, mix
well and set aside.
In a large Dutch oven, over medium heat, heat the vegetable oil and add
the flour. Cook, stirring constantly, until the flour browns and turns the
color of dark chocolate, about 30 minutes. Add the vegetables and cook 3
minutes, stirring to keep from scorching. Add sausage, then gradually add
stock, stirring continuously, until stock begins to boil. Reduce heat and
simmer until gumbo is thickened and vegetables are soft, about 1 hour.
Add shrimp, oysters, crab meat and green onions. Return back to a simmer
and remove from heat. Cover and let sit 10 minutes. Taste for seasoning and
add Tabasco, if using.
Place some rice in a bowl and ladle gumbo over rice or serve rice and
gumbo separately.
* Exported from MasterCook *
Gumbo-Seafood
Recipe By :Rosamund Grant
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound jumbo shrimp -- raw
5 cups water
1/4 cup butter
2 tablespoons flour
4 ounces fresh okra -- chopped
1 onion -- finely chopped
1 stalk celery -- finely chopped
1 green bell pepper -- finely chopped
2 cloves garlic -- finely chopped
4 tomatoes -- peeled, chopped
1/2 teaspoon thyme
3 teaspoons parsley
2 bay leaves
Tabasco sauce -- to taste
3 teaspoons Worcestershire sauce
4 ounces pumpkin or winter squash -- chopped
8 ounces crabmeat
1 pound fillet tuna -- swordfish or any
firm fish
Shell and devein shrimp. Set aside.
In a large soup pot add the water and the shrimp shells. Bring to a boil,
cover, reduce heat and simmer for 1 hour. Strain the stock, discarding the
shells, and set aside.
In a small sauce pan combine butter and flour to make a roux and allow to
brown slightly over low heat. Set aside.
In the large soup pot add remaining butter and saute okra 3 minutes. Add
onion, celery, green pepper and garlic and continue to cook 5 minutes
longer. Add tomatoes and roux. Stir. Add reserved stock, stirring well,
until blended into vegetables. Add pumpkin, thyme, parsley, bay leaves,
Tabasco and Worcestershire sauce and simmer 10 minutes. Add shrimp and crab,
taste for salt and pepper and add, if necessary. Add tuna and simmer 15
minutes, or until fish is cooked. Serve over rice.
* Exported from MasterCook *
Gumbo-Shellfish
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup flour
1/2 cup butter
6 cloves garlic -- minced
1/2 cup onion -- diced
1/4 cup green bell pepper -- diced
1/2 cup fresh parsley -- chopped
1/2 cup celery -- chopped
1 pound shrimp
8 ounces tomato sauce
12 cups water
1 pound lobster
1/2 teaspoon thyme
3 bay leaves
10 ounces frozen okra -- Optional
2 cups oysters -- with juice
salt and pepper to taste
In a large soup pot, over medium heat, melt butter, add flour and cook,
stirring, for 3 minutes or until lightly browned. Add onion, green pepper
and celery and continue to cook 3 minutes longer. Add water, tomato sauce
and okra, if using. Stir well, bring to a boil, reduce heat and simmer 30
minutes. Add parsley, thyme, bay leaves, salt and pepper and simmer 30
minutes longer. Add shrimp, lobster and oysters and continue to cook until
lobster is done, about 10 minutes. Remove bay leaves. Serve over rice.
* Exported from MasterCook *
Gumbo-Shrimp and Andouille
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 clove vegetable oil
3/4 cup flour
2 cups onions -- chopped
1 1/2 cups green bell peppers -- chopped
1 cup celery -- chopped
4 cups fresh or frozen okra -- sliced
3 teaspoons garlic -- minced
2 bay leaves
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon oregano
5 1/2 cups fish stock
1 cup tomato -- peeled and chopped
1 pound andouille sausage -- cut in 1/2" chunks
2 pounds medium-size shrimp -- peeled and deveined
3 tablespoons file powder
In a deep heavy saucepan, heat oil over high heat until just smoking.
Gradually add in flour, whisking until incorporated. Continue to cook,
whisking, until roux turns a rich, deep nutty color. Add onion, green pepper
and celery and cook, stirring, 3 minutes. Add 3 cups okra, garlic, herbs and
spices.
Meanwhile, in a large soup pot, bring fish stock to a boil. Spoon roux, a
little at a time, into boiling stock, stirring well after each addition,
until dissolved and liquid has thickened. reduce heat to a simmer, add
tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add
remaining okra and simmer 10 minutes longer.
Add shrimp and continue to simmer 3 minutes, or until shrimp are just
cooked through. before serving stir in file powder to thicken.
* Exported from MasterCook *
Gumbo-Turkey
Recipe By :Chicago Sun-Times Food Guide - 11/20/94
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 slices bacon -- diced
10 ounces frozen okra -- thawed and drained
1 small onion -- chopped
1 clove garlic -- minced
1 stalk celery -- coarsely chopped
2 tablespoons all-purpose flour
2 cups chicken stock
1/4 teaspoon cayenne pepper
1/4 teaspoon thyme
dash ground sage
1 bay leaf
1 pound cooked turkey -- diced
1 16 oz. can crushed tomatoes
salt and pepper -- to taste
4 cups long-grain white rice -- cooked
Fry bacon in a large Dutch oven until well browned. remove from pan to
paper towel, to drain, and set aside.
Add okra to pan and saute, over high heat, 2 - 3 minutes. Add onion,
garlic and celery and saute over medium high heat for 5 minutes. Stir in the
flour and cook until it forms a paste. Stir in chicken stock and cook over
low heat, stirring, until smooth and slightly thickened, about 5 minutes.
Stir in cayenne, sage, thyme and bay leaf. Add turkey, crushed tomato and
reserved bacon. Bring to a boil, reduce heat and simmer, covered, 30
minutes.
Remove bay leaf, season with salt and pepper to taste and serve over
cooked rice.
* Exported from MasterCook *
Gumbo-Yankee
Recipe By :Sheryl Julian & Julie Riven
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
2 tablespoons butter
1/4 cup all-purpose flour
2 stalks celery -- chopped
1 onion -- chopped
1 red bell pepper -- chopped
2 cloves garlic -- minced
1/2 pound smoked sausage links -- thinly sliced
1 16 oz. can crushed tomatoes
2 cups chicken stock
2 cups clam juice
2 bay leaves
salt and pepper -- to taste
pinch cayenne pepper -- optional
2 medium zucchini -- halved and sliced
1 pound cod fillets
1 pound shrimp -- peeled and deveined
parsley -- for garnish
Heat the oil in a large flameproof casserole, and when it is hot, Add
butter. When it melts ,add the flour, and cook stirring constantly, for 10
minutes, or until golden.
Stir in celery, onion, red pepper and garlic and mix well. Add the
sausage, tomatoes, stock, clam juice, bay leaves, salt, pepper and cayenne.
Bring to a boil, stirring constantly, reduce heat, cover and simmer 30
minutes.
Stir in zucchini and cook 25 minutes longer. Add fish and shrimp, cover,
and simmer 5 minutes, stirring once or twice, until they are cooked through.
taste for seasoning and serve.
Source:
"The Way We Cook, Recipes from the New American Kitchen"
Serving Ideas : Ladle stew over white rice in large shallow bowls.
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