GUMBO RECIPE WITHOUT OKRA RECIPES
SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA ...
Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- For the Roux.
- Heat bacon grease in large skillet.
- Add flour when melted.
- The mixture should be liquidy, If not add a bit more bacon grease.
- Stir mixture constantly over a med-high heat, be careful not to scorch.
- Stir until the mixture is the color of peanut butter.
- For Gumbo.
- Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
- Meanwhile in a large sauce pan, warm 3 cans of broth.
- Once onions are clear, stir in one can of broth, stir until smooth.
- Add roux mixture to saucepan of broth.
- Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
- Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
- Add skillet broth to sauce pan.
- Stir in Cajun seasonings and bouillon.
- Let simmer on low for 2 hours.
- Serve over cooked white rice.
Nutrition Facts : Calories 358, FatContent 20.8, SaturatedFatContent 6.7, CholesterolContent 89.7, SodiumContent 1493.6, CarbohydrateContent 9, FiberContent 0.8, SugarContent 2.6, ProteinContent 31.4
CHICKEN SEAFOOD GUMBO (NO OKRA) RECIPE | SIDECHEF
Learn ho to make Cajun Seafood Gumbo without Okra for a wonderful family dinner.
Provided by Cooking with Tovia
Categories Protein Packed Comfort Food Dairy-Free Egg-Free Soy-Free Stove Peanut-Free Tree Nut-Free Classic Stew
Total Time 5700S
Yield 6
Number Of Ingredients 20
Steps:
- In a large pot with Oil (1/2 cup), add the All-Purpose Flour (1/2 cup). Stir and cook on medium-high heat for 10-15 minutes until the roux has turned to a chestnut brown.
- Next add in the diced Onion (1), diced Bell Pepper (1) and sliced Celery (3 stalk). Mix and then add in the sliced Andouille Chicken Sausage (0.75 pound), and sliced Chicken (0.75 pound). Mix and cook for a further 15 minutes.
- Pour in the Beef Broth (6 cup), and Garlic (2 clove) and give everything a stir. Add the Canned Diced Tomatoes (1 cup), Bay Leaf (2), Filé Powder (2 teaspoon), Granulated Sugar (1 teaspoon), Cajun Seasoning (1/2 teaspoon), and Dried Thyme (1/2 teaspoon) and mix. Mix together and bring it to a slight boil.
- While its coming up to a boil add the Worcestershire Sauce (1 tablespoon) and Tabasco® Original Red Pepper Sauce (1 tablespoon) and stir together.
- Add Tomato Paste (1 tablespoon) and mix. Place the lid on the pot and continue to cook for 45 minutes over medium heat. Stir every 10 minutes.
- Raise the heat to medium-high and add the Shrimp (1.5 pound) and give it a stir. Season with Salt and Pepper (to taste). Lower back down to medium heat. Continue to cook for 15 minutes with lid on.
- Serve warm with rice in large bowls.
Nutrition Facts : Calories 101 calories, FatContent 5.9 g, SaturatedFatContent 0.9 g, TransFatContent 0.0 g, ProteinContent 7.9 g, CarbohydrateContent 4.2 g, FiberContent 0.5 g, SugarContent 0.7 g, SodiumContent 318.0 mg, CholesterolContent 40.5 mg, UnsaturatedFatContent 4.3 g
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