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Gumbo

Discussion in 'Off-topic Zone' started by Avaj, Jan 8, 2010.

  1. Avaj

    Avaj Peace Be Still

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    I'm thinking about making some gumbo for the game tomorrow evening. Anyone have any good recipes?? If not what do you like in your gumbo??

    TIA
  2. kmp77

    kmp77 Active Member

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    I like chicken and good spicy sausage....shrimp too sometimes.
  3. ologan

    ologan Well-Known Member

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    Confirm chicken,sausage,and shrimp. Just finished off a batch yesterday that we had been eating on for a couple of days. Google Paula Dean's gumbo recipe...You won't be disappointed! BTW,make sure you have some good crispy garlic bread to go with it,along with ample Tabasco sauce.....Don't even think of substituting that "Texas Pete" crap for Tabasco just because it has Texas in the title.
  4. kmp77

    kmp77 Active Member

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    I prefer cornbread with my gumbo. And yeah, make a huge pot. Makes for good leftovers. Might have to redo the rice though.
  5. Yeagermeister

    Yeagermeister Active Member

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    gator....fresh is best :laugh2:
  6. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    This is a pretty simple recipe. If you need any advice/suggestions, holler, I'll be around until mid-afternoon or so.
    ========
    Gumbo Ya Ya (Chicken and Sausage Gumbo)

    Ingredients:

    * ½ cup canola or extra light olive oil
    * 2/3 cup all-purpose flour
    * 1 cup chopped white onions
    * ½ cup chopped green bell peppers
    * ½ cup chopped celery
    * 3 cloves garlic, crushed and chopped
    * 2 tablespoons Cajun seasoning
    * 8 oz. smoked sausage, cut into crosswise slices
    * 2 chicken breast halves, cubed
    * 5 ½ cups chicken stock
    * 1 tablespoon Worcestershire sauce
    * 2 bay leaves
    * 2 cups rice
    * 1 cup okra, cut into crosswise slices
    * 1/3 cup loosely packed, chopped fresh parsley
    * Hot sauce, as desired

    Preparation:

    Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.

    Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes. Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.

    Cook the rice according to package directions and set aside to keep warm. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender. Remove the gumbo from the heat. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot sauce, as desired.

    Makes 8 servings.

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