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Anyone have a good, tasty easy Gumbo recipe they want to share?
I want to make ASAP :D :D Thanks |
http://www.recipezaar.com/Louisiana-...al-Stuff-47656
This is my absolute FAVORITE gumbo recipe. I make it all the time, and get rave reviews. Sometimes, in lieu of using a whole raw chicken, I'll use several chicken breasts...or my favorite cheat is to use one of those rotisserie chickens from the grocery store! Yum!! i know the butter/flour quantities are not there at all. I usually just start with 3/4 c each of butter and flour, and once it's time to add the liquid...I just add enough to where it's the consistency I want. If it's too thin, I make a slurry of flour and water and pour that in to thicken. anyways - hope you have a great time makin' gumbo! It's definitely gettin to be gumbo weather here in TN. :) |
http://allrecipes.com/Recipe/Boudrea...bo/Detail.aspx
Here's the recipe that I use. . I leave the shrimp out (just because)!! Add more chicken and sausage. It's a really large recipe. I have enough frozen for four more meals with leftovers for each meal. But I won't have to cook for awhile! :lol: There are a ton of other gumbo recipes on the allrecipes site |
Ok, you all did it...
This Food Whore is gonna try one of these recipes tomorrow... Never made Gumbo before...we will see!!! Wish me luck with the Roux! K |
okay send me some through the mail. :wink: :D :D :D
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Thanks for the recipes :thumbup:
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Emeril Lagasse's Chicken and Smoked Sausage Gumbo
From Chef and author Emeril Lagasse 1999 Ingredients 1 cup vegetable oil 1 cup flour 1 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices 1 1/2 teaspoon salt 1/4 teaspoon cayenne 3 bay leaves 6 cups water 1 pound boneless chicken meat cut into 1-inch chunks 1 teaspoon Rustic Rub 2 tablespoons chopped parsley 1/2 cup chopped green onions 1 tablespoon filé powder Directions 1. 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. 2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sauage, 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 boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. 3. Season the chicken with the rub and add to the pot. Simmer for 2 hours. 4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and filé powder. 5. Remove the bay leaves and serve in deep bowls. Makes 4 servings SEARCH FOR MORE RECIPES Web GMA Recipes THIS IS ANOTHER REWALLY GOOD ONE |
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I have to say that I tried the recipe today from Recipezaar. It takes a good hour to make that Roux...I was amazed how it changed from a pale yellow to a chocolate brown.
I have never attempted something like this before and I must say...IT IS DELICIOUS!!! Thanks for the recipe! Kirsten |
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YUM
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