Big D Gumbo Salad Recipes

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BIG CHARLIE'S GUMBO



Big Charlie's Gumbo image

This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.

Provided by Eric Bernabe

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h

Yield 10

Number Of Ingredients 24

2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
¾ cup chopped celery
1 pound okra, chopped
¼ cup butter
¼ cup all-purpose flour
½ pound cubed beef stew meat
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 ½ teaspoons white sugar
1 ½ tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
½ teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
½ pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
½ teaspoon hot pepper sauce
¼ cup Worcestershire sauce
½ lemon
file powder (see Note)

Steps:

  • Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
  • In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
  • Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 15.2 g, Cholesterol 146.8 mg, Fat 26.9 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 11.5 g, Sodium 1047.9 mg, Sugar 5.4 g

"BIG EASY" GUMBO



Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 12

1/2 cup peanut oil
1/2 cup Gold Medal™ all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons finely chopped garlic
5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch slices
1 1/2 cups frozen black-eyed peas, thawed
1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

Steps:

  • In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
  • Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
  • Stir in shrimp; cook 5 minutes or just until shrimp are pink.

Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

BIG DADDY'S LOUISIANA GUMBO



Big Daddy's Louisiana Gumbo image

Gumbo..... There will be shouts of joy coming from your family and friends while eating this...... Laissez Les Bon Temps Roulez

Provided by Big Daddy Cool

Categories     Meat

Time 1h

Yield 10-15 serving(s)

Number Of Ingredients 21

2 1/2-3 lbs chicken (cut up)
garlic powder
seasoning salt
1 1/4 cups flour (divided use)
1/4 cup butter or 1/4 cup margarine
1 cup lard (divided use, see notes)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1 lb smoked sausage, cut up
1/4 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1 1/2 teaspoons oregano leaves, crushed
1 1/2 teaspoons thyme leaves, crushed
1/4 cup minced parsley
1 1/2 teaspoons salt
12 cups chicken stock or 12 cups broth
1 lb peeled and deveined shrimp

Steps:

  • Cut all chicken pieces in half except for the legs. Season to taste with garlic powder, seasoning salt and dust with 1/2 cup of flour.
  • reserving remaining flour for making the roux. Heat butter and 1/4 cup lard in a large stock pot or dutch oven.
  • Add chicken to the pot a few pieces at a time and cook until browned , about 10 minute each side.
  • Remove from pan and set aside.
  • Before starting the roux put your chicken stock into a pan and start to heat it up, you will want it warm to hot before putting it in the recipe.
  • (The Roux).
  • Add remaining lard to pan (see notes) and heat to smoking (about 5 minute or so), stirring with wire whisk constantly.
  • to scrape up brown bits in the bottom of the pan. Carefully whisk in remaining flour and continue to cook and stir.
  • over medium heat until mixture becomes brick red color in nature, about 20 minutes. Be careful to not let the mixture cook too fast or.
  • let spatter on skin (southern napalm) as it is extremely hot and scorches easily.
  • (The Hard Part is almost Over).
  • Reduce heat to low, stir in onion, celery and green pepper, garlic, sausage, peppers, oregano, thyme, parsley and salt.
  • Cook for 5 minutes or so until the veggies are soft but not brown.
  • Gradually whisk in hot stock a few cups at a time until all the stock is in the pot.
  • Return the chicken to the pan and bring the mixture to a boil over high heat.
  • Reduce the mixture to medium or medium high and simmer covered for about 40 to 45 minutes.
  • Add shrimp and simmer 5 minutes longer.
  • Serve over hot cooked rice and if desired minced parsley and file powder.
  • Put out a bottle of hot sauce for those who like a little more heat.
  • Notes.
  • 1) You can substitute any cooking oil for the lard in browning the chicken and in making the roux.
  • Just remember in making the roux it is equal parts of flour to oil or lard.
  • 2) You need to be patient in making the roux, if you burn it at all, just throw it away and begin again. I find if the roux is getting too hot remove the pan from the heat for a short period of time but always remember to keep stirring, that point can't be stressed enough.
  • Creole cooks have been known to cook their roux for and hour or more depending on the consistency and the color of the roux that they wanted. For extra rich color and flavor cook and stir the roux
  • over medium low heat for 45 minutes to an hour but keep stirring.
  • 3) This is a big pot, lots of room , if you like more shrimp add more
  • I have added split crab claws to the gumbo at the same time the shrimp is added.
  • Enjoy and.
  • Laissez Les Bon Temps Roulez.

" BIG EASY " GUMBO



From January, 2011's issued of Southern Living. This is an easier version of the original because it uses pre-cooked chicken and canned broth. Don't forget...heat your oil good before adding the flour for a flavorful and fast roux. Good for OAMC, too.

Provided by gailanng

Categories     Gumbo

Time 1h8m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons creole seasoning
2 garlic cloves, minced
3 (14 ounce) cans low sodium chicken broth
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4 inch thick slices (can sub smoked sausage)
1 1/2 cups frozen black-eyed peas, thawed (this is untraditional and optional)
1 lb peeled large raw shrimp

Steps:

  • Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. Do not burn mixture.
  • Reduce heat to medium. Stir in onion and next 4 ingredients and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
  • Add shrimp and cook 5 minutes or just until shrimp turn pink. Serve over hot rice.

Nutrition Facts : Calories 484.1, Fat 27.8, SaturatedFat 6.2, Cholesterol 140.2, Sodium 774.4, Carbohydrate 20.4, Fiber 2.6, Sugar 2, Protein 37.6

GUMBO



Gumbo image

Guy knows that the secret to great gumbo is the roux-cooking flour until it's nice and dark before adding liquid. Be patient! As the flour cooks, it'll mellow into a gorgeous golden-brown.

Provided by Guy Fieri

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 29

1 (4 to 5-pound) chicken, cut into 10 parts, reserve neck, back and wing tips for stock
1/4 cup kosher salt
3 tablespoons hot sauce (recommended: Crystal)
3 tablespoons liquid smoke
1 tablespoon fresh cracked black pepper
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
1 tablespoon canola oil
1 cup 2-inch pieces celery and tips
1 carrot, cut into 4 pieces
1 onion, quartered
1 jalapeno, cut in half, seeds removed
1 1/2 tablespoons liquid smoke
1 pound smoked sausage, cut into 1/2-inch slices on the bias
1 pound andouille sausage, cut into 1/2-inch slices on the bias
1/4 cup bacon fat
4 cups diced onions
2 cups diced celery
2 cups diced green bell pepper
2 cups diced red bell pepper
1/4 cup fine diced Anaheim pepper
1 cup minced garlic
3/4 cup flour
2 teaspoons cayenne pepper
1 teaspoon ground white pepper
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
Cooked rice, for serving
Chopped fresh parsley, for garnish

Steps:

  • For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.
  • For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
  • Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.
  • After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
  • For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
  • Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
  • Serve over rice and garnish with parsley.

BIG D GUMBO SALAD



BIG D GUMBO SALAD image

Categories     Fish     Poultry     Poach     Low Fat

Yield 6 servings

Number Of Ingredients 14

4 cups cooked white rice, cooled
1 c celery, finely chopped
1 green bell pepper, finely chopped
1 red or yellow bell pepper, finely chopped
3 green onions, finely chopped
1 can boned white chicken, drained
1/2 pound cooked, peeled shrimp
2 cans gumbo soup (your choice), drained, saving liquid
1/4 t. tumeric
1/4 t. curry
1 t. Creole seasoning mix
fresh ground pepper
Green (Jalapeno) Tabasco to taste
3 c mixed greens

Steps:

  • Place greens on large serving platter. Mix rice, peppers, celery, onions, soup, seasonings, chicken and shrimp in separate bowl. Adjust seasonings to taste. If mixture needs liquid, add drained soup to your texture preference. Arrange mixture over greens to serve.

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