I will Play for Gumbo

[CrznDnUS1]

I don't eat red meat so i make my gumbo with Turkey Kilbasa, chicken and seafood. Anyone have some good recipes around this for a tasty gumbo?

[sy]

I don't eat red meat so i make my gumbo with Turkey Kilbasa, chicken and seafood. Anyone have some good recipes around this for a tasty gumbo?

I have about 5 different ones, but here is one I normally make after Thanksgiving. It originally was an Emeril's recipe, but I've teaked it a bit. Turkey sausage tastes great and you can also replace the chicken with turkey (hence making it right after Thanksgiving:) ). I usually serve this over plain white or brown rice, or just in a bowl with a nice fresh french bread. If you want me to post the others, just ask:) I'd be glad to.

CHICKEN AND SAUSAGE GUMBO

Ingredients:

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup fairly finely chopped celery
1 cup chopped bell peppers
1 pound sausage, cut into about 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon rub (paprika and cayenne with white or black pepper will work just fine, can add onion and garlic powder if you like it)
2 tablespoons chopped parsley, fresh if you have it
1/2 cup chopped green onions
1 tablespoon file powder (powdered sassafrass leaves, not necessary as they aren't available everywhere)

Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours.

Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.

Remove the bay leaves and serve.

[CrznDnUS1]

thanks, this sounds pretty much like my recipe. can you post some of the others you have please?

thanks much
see ya in philly 8/27

[sy]

[quote="cfisch"]thanks, this sounds pretty much like my recipe. can you post some of the others you have please?

Sure! I'll post each recipe as a separate post so they're easier to see.

Chicken and Sausage Gumbo

INGREDIENTS:
12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 1/2 pounds okra
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder

DIRECTIONS:
Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.

Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.

Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.

Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

[sy]

Texas Hybrid Gumbo

INGREDIENTS:
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined

DIRECTIONS:
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.

In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.

Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.

Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

[sy]

Creole Gumbo

INGREDIENTS:
1/4 cup oil for frying
1/4 cup all-purpose flour
1 green bell pepper, chopped
1 onion, chopped
2 cups cooked, chopped chicken breast meat
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 dashes hot sauce

DIRECTIONS:
Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.

Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

[CrznDnUS1]

thanks, i think i have enough gumbo recipes to keep us in some mighty rag gumbo for a while.

Thanks again!

[SeattleParrotHead]

Cajun Seafood Gumbo (Seattle style)

Step 1 – make the Roux:
½ cup oil
½ cup flour
Stir CONSTANTLY over MEDIUM-LOW heat until it’s a dark mahogany brown (~15 minutes)
(like Emeril sez “Is your momma Catholic and can she make a Roux?”)

Step 2 – while the Roux cools, chop up fairly finely:
3 cloves Garlic
3 stalks Celery (leaves and all)
1 large Onion
1 Green Bell Pepper
1 pinch Chili Pepper Flakes
Sauté all the above in a small amount of Olive Oil.

Step 3 - Add the following and bring to boil:
3 cans chicken broth
1 can Diced Tomatoes (w/ juice)
1 bag frozen cut Okra
2 Bay Leaves
the Roux from Step 1 above (don’t EVER try to add the Roux while it’s still hot!).

Step 4 – Add the following and bring back to a boil:
½ pound cooked shrimp (or prawns)
½ pound cooked crab meat (we use Dungeness up here in the Northwest)
½ pound cut up fish pieces (we use Cod or Red Snapper)
Cover and simmer for 1 hour or more (the longer the bettah!)

Step 5 – Stir in a pinch of Filé powder and serve it up with a nice crusty loaf of French Bread.

This is really good the first day and even better the second day (if there’s any left over!)