Big Os Gumbo Girls Superbowl Swamp Soup Recipes

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AUTHENTIC NEW ORLEANS STYLE GUMBO



Authentic New Orleans Style Gumbo image

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

Provided by Lauren Allen

Categories     Main Course     Soup

Time 1h20m

Number Of Ingredients 14

1 heaping cup all-purpose flour
2/3 cup oil ((vegetable or canola oil))
1 bunch celery (, diced, leaves and all)
1 green bell pepper (, diced)
1 large yellow onion (, diced)
1 bunch green onion (, finely chopped)
1 bunch fresh parsley leaves (, finely chopped)
2-3 cloves garlic
1-2 Tablespoons cajun seasoning (*)
6-8 cups Chicken broth (*)
12 ounce package andouille sausages (, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille))
Meat from 1 Rotisserie Chicken*
2 cups Shrimps (, pre cooked)
cooked white rice (for serving)

Steps:

  • Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
  • Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
  • Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
  • Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
  • Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
  • Add meat. Add chicken, sausage, and shrimp.
  • Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GUMBO SLOPPY JOES



Gumbo Sloppy Joes image

Just a few ingredients, including a can of chicken gumbo soup, are needed for this variation on sloppy joe sandwiches. "I made this recipe often when I was working because it's done in a hurry," recalls Wanda Stonebraker of Wheatfield, Indiana.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-7 servings.

Number Of Ingredients 6

1 pound ground beef
1/3 cup chopped onion
1 can (10-3/4 ounces) condensed chicken gumbo soup, undiluted
3/4 cup ketchup
1-1/2 teaspoons prepared mustard
6 to 7 hamburger buns, split

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, ketchup and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mixture reaches desired thickness. Serve on buns.

Nutrition Facts :

VALERIE'S VERY BEST GUMBO



Valerie's Very Best Gumbo image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 19

1 cup plus 2 tablespoons canola oil
1 cup all-purpose flour
6 ribs celery, chopped
2 green bell peppers, chopped
1 large white onion, chopped
1 bunch scallions, 1/2 cup sliced for garnish and the remaining chopped
8 to 10 cloves garlic, chopped
2 quarts store-bought chicken stock
Two 15-ounce cans diced tomatoes
12 ounces andouille sausage, sliced into 1/2-inch pieces
12 ounces smoked sausage, sliced into 1/2-inch pieces
1 scant tablespoon cayenne, or more to taste (this much makes it medium spicy)
3 bay leaves
Kosher salt and freshly ground black pepper
One 10-ounce box frozen sliced okra, thawed
1 rotisserie chicken, meat shredded (about 4 cups)
15 cups cooked white rice, such as Minute Rice, for serving
Hot sauce, such as Crystal, for serving
File powder, for serving, optional

Steps:

  • Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
  • Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
  • Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
  • Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.

MA HARPER'S CREOLE GUMBO



Ma Harper's Creole Gumbo image

Provided by Food Network

Time 1h40m

Yield 30 cups (15 to 20 bowls)

Number Of Ingredients 20

2 cups all-purpose flour
1 pound chicken meat, light or dark, cut into pieces
2 teaspoons oil
1 pound smoked or hot sausage, sliced
2 large onions, chopped
1 large bell pepper, chopped
1 head garlic, chopped
6 whole blue crabs, cleaned and back shell removed
2 teaspoons thyme
1 teaspoon cayenne pepper
5 ribs celery, chopped
3 small bay leaves
1 bunch green onion, chopped
3 quarts chicken or seafood stock
2 teaspoons salt
1 teaspoon black pepper
Cajun seasoning, to taste
1/4 cup chopped fresh parsley
Rice, for serving
Gumbo file powder, for serving

Steps:

  • Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
  • Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.

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

GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

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