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Gumbo Recipes

 

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Chicken and Sausage Gumbo

Okra, Shrimp and Andouille Gumbo

 

 

 

 
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Chicken and Sausage Gumbo

 

Ingredients

3 lb. fryer-8 cut
2 lb sausage-fresh or smoked
2 tbsp. oil
4 tbsp flour

1 c onion diced
1/2 c. bell pepper diced
1/2 c. celery diced
2 cloves garlic minced
3 tomatoes diced
2 bay leaves
1/4 c. onion tops diced
1/4 c. fresh parsley chopped
1 c. chicken stock
red, white and black peppers
hot sauce to taste
2 tsp basil
2 tsp thyme
3 dashes Worcestershire sauce

2 cups cooked rice

If the sausage is fresh, brown sausage first, then the chicken in oil. If the sausage is smoked, brown just the chicken, remove from pot. Boil grease until the water evaporates (clarify the fat), then add flour and make a medium dark roux. Add celery, onion, bell pepper, and garlic. Simmer, 4 minutes, add tomato, basil and thyme, ground peppers, Worcestershire sauce, hot sauce, and bay leaves. Put chicken and sausage back in and simmer at least 30 minutes, or until chicken is done. Add cooked rice, onion tops and parsley, adjust seasoning with peppers, bring back to a simmer and serve.Serves between four and six.  © 1984 John Albrecht, CEC

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Okra, Shrimp and Andouille Gumbo

Ingredients

1/3 c. light oil
2# cut okra
2 c. chopped onions
1 c. celery
1 c. bell pepper
2 c. chopped tomatoes
1 # smoked or Andouille sausage
5 # peeled head on shrimp (make a stock with the shells)
1/2 c. chopped green onions
2 tbsp minced garlic
10 c. seafood or shrimp stock
Salt, white pepper, leaf thyme, cayenne pepper, black pepper

Saute half the okra in hot oil, season with white, red, and black pepper and cook until browned. Stir in the onions, celery, bell pepper, and garlic.  Cook about five minutes. Add 1 c. of the stock and simmer another five minutes. Stir in the tomatoes and two more cups of stock. Simmer, add the remaining okra, leaf thyme, season with red, white and red pepper, and then the last of the stock. Bring to a boil, reduce and add sausage. Simmer 45 minutes, add shrimp and green onions. Skim the surface for excess oil, serve over rice. Serves about eight. © 1984 John Albrecht, CEC

 

 


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