CAJUN CHICKEN GUMBO RECIPE - BBC GOOD FOOD
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
- Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.
Nutrition Facts : Calories 315 calories, FatContent 11.3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 16.5 grams carbohydrates, SugarContent 3.3 grams sugar, FiberContent 2.6 grams fiber, ProteinContent 37.3 grams protein, SodiumContent 2.7 milligram of sodium
THE ULTIMATE VEGGIE BURGER RECIPE - NYT COOKING
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.
Provided by Melissa Clark
Total Time 3 hours 30 minutes
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
- On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
- Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
- Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
- When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
Nutrition Facts : @context http//schema.org, Calories 441, UnsaturatedFatContent 20 grams, CarbohydrateContent 28 grams, FatContent 29 grams, FiberContent 7 grams, ProteinContent 22 grams, SaturatedFatContent 7 grams, SodiumContent 629 milligrams, SugarContent 4 grams, TransFatContent 0 grams
More about "veggie gumbo recipes"
CHICKEN GUMBO RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Lunch, Main course
Cuisine Cajun & Creole
Calories 242 calories per serving
- Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.
CHICKEN GUMBO RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Lunch, Main course
Cuisine Cajun & Creole
Calories 242 calories per serving
- Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.
SMOKED SAUSAGE GUMBO RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 04 hours 20 minutes
Category Lunch
Cuisine North America, Southwest
Calories 391 calories per serving
- In a large skillet, heat oil over medium heat. Add celery, onion, green pepper and carrot; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir until thickened, about 2 minutes., Transfer to a 3-qt. slow cooker. Stir in sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low until heated through, 4-5 hours. Serve with rice. , Freeze option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.
CREOLE CHICKEN GUMBO SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 30 minutes
Cuisine Creole
Calories 180 per serving
- Add remaining ingredients. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes. Uncover; cook an additional 10 to 15 minutes or until okra is tender, stirring occasionally. Remove bay leaf.
CAJUN CHICKEN GUMBO RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Cajun & Creole
Calories 315 calories per serving
- Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.
THE ULTIMATE VEGGIE BURGER RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Calories 441 per serving
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
CHICKEN GUMBO RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Lunch, Main course
Cuisine Cajun & Creole
Calories 242 calories per serving
- Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.
SMOKED SAUSAGE GUMBO RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 04 hours 20 minutes
Category Lunch
Cuisine North America, Southwest
Calories 391 calories per serving
- In a large skillet, heat oil over medium heat. Add celery, onion, green pepper and carrot; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir until thickened, about 2 minutes., Transfer to a 3-qt. slow cooker. Stir in sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low until heated through, 4-5 hours. Serve with rice. , Freeze option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.
CREOLE CHICKEN GUMBO SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 30 minutes
Cuisine Creole
Calories 180 per serving
- Add remaining ingredients. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes. Uncover; cook an additional 10 to 15 minutes or until okra is tender, stirring occasionally. Remove bay leaf.
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