Gumbo Recipes
Just for FUN (and because we love to try new gumbo recipes)
send us your killer gumbo recipes to
Doug
Momma JJ's Chicken & Okra Gumbo
Sent in by Judy Richards of Atlanta, Georgia
5 cups reserved broth
3 1/2 pounds frying chicken
celery leaves 1 teaspoon salt
6 slices bacon, finely chopped 1
onion, quartered
2 large onions, chopped
2 green peppers, chopped
1 pound smoked sausage, sliced 1/4" thick
1 10 oz pkg frozen sliced okra, thawed
3 tomatoes, peeled and chopped
1 16 oz can tomato puree
1 10 oz pkg frozen corn kernels, thawed
2 celery stalks, chopped
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped OR 1 teaspoon dried thyme
Combine chicken, quartered onion, celery leaves, and salt in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and
simmer 40 minutes. or until chicken is tender. Remove chicken, reserving broth and discarding onion and celery leaves. Skin,
bone, and cut chicken into bite sized pieces. Set aside.
Cook bacon and sausage in a large Dutch oven over medium heat
until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon
and sausage aside. Add onion, pepper, celery, and garlic to Dutch
oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
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Down Hill Gumbo (Perfect Food after a day on the slopes)
sent in by Dale Winter of Denver, Colorado
1 5 lb cut up roasting chicken
1 pound of finely, diced spicy Kielbasa sausage
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic,
minced salt
cayenne pepper
garlic powder
4 cups hot cooked rice
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.
In a large skillet, brown chicken in very hot oil, remove and set aside.
Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (do not burn!). Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours. Adjust
seasonings and serve in bowls over the rice.
Serves 10.
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New Orleans Pork Gumbo Recipe
Sent in by Debra Jones of Monroe, Louisiana
Serves 4.
1 pound pork loin, cubed
1 tablespoon margarine
2 tablespoons flour
1 cup beef broth or bouillon
1 can stewed tomatoes, (15 oz)
1 package frozen okra, sliced, (10 oz)
1 package frozen succotash, (10 oz)
1/2 to 1 teaspoon hot pepper sauce
1 teaspoon black pepper
1 bay leaf
Spray Dutch oven with cooking spray; heat over medium heat.
When pan is hot, add pork cubes. Cook for about 4 to 5 minutes,
or until browned on all sides. Remove pork and set aside.
Add margarine to Dutch oven; stir in flour. Cook and stir until roux is browned. Whisk in broth and remaining ingredients. Bring to a boil; reduce heat and simmer for 15 to 20 minutes. Remove bay leaf and serve.
Send us your killer gumbo recipes to
Doug
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