Boones Jamaican Gumbo Recipes

SEAFOOD GUMBO

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

SEAFOOD GUMBO

Steps:

• Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
• In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
• Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
• When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

GOOD NEW ORLEANS CREOLE GUMBO

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.

BOONE'S JAMAICAN GUMBO

Steps:

• Get your chicken going first, as it will take the longest (30-40 minutes). In the meantime, also get your rice cooking (20 minutes).
• Bring a separate pot to boil with the Fish Tea in it, then reduce to a simmer for 5-7 minutes. Brown the sausage while the Fish Tea simmers, drain corn, and everything should finish about the same time.
• Finely chop the chicken breasts and slice sausage. Add to rice along with the drained corn. Add all into large pot and keep warm. Serve with toasted English muffins or other bread. Add calypso sauce for extra spice.

SEAFOOD GUMBO

Steps:

• Add 1-2 teaspoons of butter or oil to a saucepan or skillet.
• Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.
• Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 7 cups of water to it.
• Bring to a boil, lower heat, and let it simmer for about 10- 20 minutes.
• Remove from heat and strain using a sieve. Set the shrimp stock aside.
• Heat oil in a Dutch oven, over medium heat, then add sausages, brown for about 3-5 minutes, remove and set aside.
• Pour in remaining oil, butter, and flour, cook on medium heat, stirring continuously, for about 10-15 minutes or until it turns a rich deep brown color just like chocolate. Do not walk away from the stove during this process. It might burn.
• When you have achieved your desired color, add the onion, garlic, green bell pepper, and celery to the pot and cook for about 8- 10 minutes -stirring often.
• Then return the sausages back to the pot, followed by crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.
• Pour in 6 cups of shrimp stock, bring to a boil, and let it simmer for about 20 - 30 minutes. Add the shrimp, and simmer for 5 more minutes.
• Stir in the gumbo file powder, green onions, and chopped parsley.
• Adjust the thickness of the soup and flavor with broth or water and salt.