CHICKEN GUMBO WITH OKRA AND SAUSAGE RECIPE RECIPES

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SEAFOOD GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Seafood Gumbo Recipe: How to Make It - Taste of Home image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Steps:

  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts : Calories 166 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 900mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

FILE GUMBO RECIPE - FOOD NETWORK



File Gumbo Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 10 to 12 servings.

Number Of Ingredients 19

4 (3-pound) chickens, cut into small chunks
Vegetable oil
1 cup all purposes flour
1 cup butter
2 red, green, and yellow bell peppers, chopped
1 large yellow onion, chopped
1 1/2 tablespoons minced garlic
3 tablespoons chopped parsley leaves
5 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
5 bay leaves
2 1/2 teaspoons dried thyme
3 1/2 quarts water
2 links andouille sausage, cut into 1/4-inch half circles
3/4 pound ham, cut into 1/4-inch chunks
1 pound small shrimp, cleaned and deveined
1/2 pound okra
5 tablespoons file powder

Steps:

  • Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.
  • Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve!

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