LOUISIANA GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe certainly reflects our area of the country. It really is a meal in itself.
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 35 minutes
Prep Time 20 minutes
Cook Time 02 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 473 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 29g protein.
LOUISIANA JAMBALAYA RECIPE: HOW TO MAKE IT
My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; cook and stir until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. ,
Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot. Bring to a boil; add rice. Reduce heat; simmer, covered, 10 minutes. Add frozen shrimp. Continue cooking until shrimp are heated through and rice is tender, 10-15 minutes.
Nutrition Facts : Calories 295 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 143mg cholesterol, SodiumContent 1183mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 25g protein.
More about "louisiana bread pudding recipe recipes"
LOUISIANA GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 3.8
Total Time 02 hours 35 minutes
Category Lunch
Cuisine North America, Cajun
Calories 473 calories per serving
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
LOUISIANA JAMBALAYA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Dinner
Cuisine North America, Cajun
Calories 295 calories per serving
- In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; cook and stir until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. ,
Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot. Bring to a boil; add rice. Reduce heat; simmer, covered, 10 minutes. Add frozen shrimp. Continue cooking until shrimp are heated through and rice is tender, 10-15 minutes.
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