SCALLOP GUMBO RECIPE - NYT COOKING
Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser.
Provided by Mark Bittman
Total Time 1 hours
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
- Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
Nutrition Facts : @context http//schema.org, Calories 189, UnsaturatedFatContent 7 grams, CarbohydrateContent 15 grams, FatContent 10 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 3 grams, SodiumContent 425 milligrams, SugarContent 2 grams, TransFatContent 0 grams
VALERIE'S VERY BEST GUMBO RECIPE - FOOD NETWORK
Provided by Valerie Bertinelli
Categories main-dish
Total Time 1 hours 45 minutes
Cook Time 1 hours 5 minutes
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.
More about "best pot for cooking gumbo recipes"
CHICKEN AND SAUSAGE GUMBO RECIPE - NYT COOKING
This recipe came to The Times in 1983 from the influential New Orleans chef Paul Prudhomme. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine cajun, creole, southern
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine cajun, creole, southern
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
See details
SCALLOP GUMBO RECIPE - NYT COOKING
Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty.
What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine cajun, creole
Calories 189 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine cajun, creole
Calories 189 per serving
- Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
See details
VALERIE'S VERY BEST GUMBO RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 45 minutes
Category main-dish
Reviews 4.8
Total Time 1 hours 45 minutes
Category main-dish
- Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.
See details
CHICKEN AND SAUSAGE GUMBO RECIPE - NYT COOKING
This recipe came to The Times in 1983 from the influential New Orleans chef Paul Prudhomme. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine cajun, creole, southern
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine cajun, creole, southern
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
See details
VALERIE'S VERY BEST GUMBO RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 45 minutes
Category main-dish
Reviews 4.8
Total Time 1 hours 45 minutes
Category main-dish
- Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.
See details
CHICKEN AND SAUSAGE GUMBO RECIPE - NYT COOKING
This recipe came to The Times in 1983 from the influential New Orleans chef Paul Prudhomme. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine cajun, creole, southern
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine cajun, creole, southern
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
See details
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