QUICK GUMBO RECIPE RECIPES

Name: Quick 'n Easy Gumbo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 lbs sausage, preferably spicy Louisiana type; 1/2 lb cooked ham, salty southern type; 1 lb chicken or 1 lb shrimp, but not both; 2 tablespoons extra virgin olive oil; 4 tablespoons garlic, crushed; 1 cup onion white, chopped; 1 cup green onion, chopped; 1 cup red bell pepper, chopped; 1 cup celery, chopped; 1 cup okra, chopped; 1 cup roma tomato, chopped; 3 cups chicken broth; 1 tablespoon Tabasco sauce; 1 tablespoon Worcestershire sauce; 2 teaspoons salt; 2 teaspoons pepper; 2 tablespoons flour

QUICK 'N EASY GUMBO RECIPE - FOOD.COM - RECIPES, FOOD ...

Quick 'n Easy Gumbo Recipe - Food.com - Recipes, Food ... image

Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :)

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs sausage, preferably spicy Louisiana type
1/2 lb cooked ham, salty southern type
1 lb chicken or 1 lb shrimp, but not both
2 tablespoons extra virgin olive oil
4 tablespoons garlic, crushed
1 cup onion white, chopped
1 cup green onion, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
1 cup okra, chopped
1 cup roma tomato, chopped
3 cups chicken broth
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons pepper
2 tablespoons flour

Steps:

Pour a glass of nice red wine and have a drink.
Put some Italian opera on the stereo and turn volume up.
Start a big pot of rice, I prefer white rice to serve this gumbo over.
Rice is on the top shelf to the right.
Cut meat into nice bite-sized slices, keeping fingers clear of blade.
Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
Try not to eat too much of the meat while you cook or allow family members to.
Precooked meats like the pork will speed process.
Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
Never under cook chicken.
Saute until lightly browned.
Add broth to the pot and bring to a boil.
Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
Toss in spices last.
Cook over medium heat until all ingredients are blended and cooked to your liking.
Not over cooked or too soft is how I like it.
Maybe fifteen minutes tops.
The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
Now taste your results being careful not to burn your tongue no matter how hungry you are.
You're going to need that tongue later.
Add ingredients according to your liking.
I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
Don't make it too spicy or your wife will not enjoy it.
Serve over rice in big bowls.
Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
You can now add more Tabasco to your own bowl and give your wife a wink.
Turn off the TV and try talking to each other for a change.
Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
Enjoy!

Nutrition Facts : Calories 868.4, FatContent 67, SaturatedFatContent 21.4, CholesterolContent 180, SodiumContent 2667.6, CarbohydrateContent 17.1, FiberContent 3, SugarContent 4.6, ProteinContent 47.1

QUICK GUMBO RECIPE - NYT COOKING

Quick Gumbo Recipe - NYT Cooking image

Provided by Matt Lee And Ted Lee

Total Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pound medium shrimp
2 stalks celery, chopped
3 bay leaves
4 tablespoons olive oil
3 cups okra, sliced
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
1 28-ounce can tomatoes, drained and coarsely chopped
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 pound lump and/or backfin crab meat
24 shucked oysters, with liquor

Steps:

Peel and devein shrimp, reserving heads and shells in a 6-quart stockpot. Add 12 cups water, 1 stalk celery and bay leaves, and simmer 30 minutes over medium heat.
Heat 2 tablespoons oil in a large skillet, and saute okra over gentle heat, stirring continuously, until dry, about 20 minutes.
In another large skillet, heat remaining oil, and saute remaining vegetables with salt, cayenne and pepper until soft. Strain stock into clean pot, add vegetable mixture with thyme and simmer 30 minutes. Add shrimp, and simmer 10 minutes. Turn off flame. Add crab meat and oysters. Season with cayenne and pepper. Wait at least 5 minutes before serving over rice.

Nutrition Facts : @context http//schema.org, Calories 316, UnsaturatedFatContent 8 grams, CarbohydrateContent 18 grams, FatContent 12 grams, FiberContent 4 grams, ProteinContent 34 grams, SaturatedFatContent 2 grams, SodiumContent 1066 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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