Cabbage Gumbo Recipes

SMOKED SAUSAGE GUMBO

Steps:

• In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.

EASY SAUSAGE AND SHRIMP GUMBO

Steps:

• Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
• Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
• Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

CABBAGE JAMBALAYA

Steps:

• Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.
• Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes. Preheat the oven to

JAMAICAN CABBAGE AND SHRIMP

Steps:

• Slice or chop cabbage then set aside.
• Heat up a large skillet with about 1 -2 Tablespoons oil .Add shrimp then Lightly season shrimp with salt, and your favorite seasonings. Some of the options I use are jerk seasoning here, creole seasoning or any herbs or seasonings on hand.
• Sauté for about 3 -5 minutes shrimp set aside.
• In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set bacon aside if desired and add towards the end
• There will be some bacon drippings left in the pan (not more than 1-2 tablespoons)
• Add about 2 tablespoons or more oil to the pan.
• Followed by thyme, onions, green onions, garlic, scotch bonnet pepper, paprika, red bell pepper, and allspice.
• Saute for about 2 minutes, stirring occasionally to prevent any burns.
• Then add cabbage, chicken bouillon(Optional) and white pepper, continue stirring to incorporate all the ingredients. Let it cook for about 5 minutes or more depending on preference or how you like your cabbage cooked..
• Adjust for seasoning with salt and pepper. Serve Cabbage top with sauté shrimp or on the side.

VEGETARIAN GUMBO

Steps:

• Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
• As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
• Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
• Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
• Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

CHICKEN AND OKRA GUMBO

Steps:

• Heat the oil in a large heavy pan and add the flour.
• Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells).
• Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally.
• Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water.
• Bring to a boil, stirring well.
• Simmer for 1-1/2 hours, stirring occasionally.
• During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous.
• Meanwhile, remove the chicken meat from the carcass.
• Discard all skin and cut the meat into bite-sized pieces.
• Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.

CABBAGE GUMBO

Steps:

• 1. Cut Bacon, cabbage,and onion into bit size pieces. Cook until crisped. save bacon drippings.
• 2. While the bacon is cooking combined cabbage and onion in a large pot.
• 3. Add tomatoes, corn, and orka. On top of Cabbage and onion. DO NOT DRAIN TOMATOES.Juice goes in the pot too.
• 4. After bacon has cooked add to the pot with the drippings.
• 5. Place a lid on it and let cook on med for 15min make sure you stir the pot. If you dont it will burn.
• 6. After 15 min turn down to low. Simmer until doneness of cabbage you like. Remember to stir the pot. (about another 20 min)
• 7. Serve with Cornbread

KETO GUMBO

Steps:

• Heat the oil in a skillet over medium heat and cook the chopped okra until it is no longer slimy.
• Add the butter to a pot over medium heat and cook the onions, celery and peppers until softened.
• Mix the garlic into the pot with the vegetables and saute another 30 seconds.
• Place the sausage in the pot and saute a few more minutes.
• Stir in the chicken broth, cajun seasoning, diced tomatoes and cooked okra.
• Bring the mixture to a boil and then simmer covered for 20 minutes.
• Add in the shrimp and simmer for 5 minutes.
• Mix in the cauliflower rice and simmer for an additional 5-10 minutes until it is softened.
• Add salt and pepper to taste and mix in some xanthan gum a little at a time if you would like a thicker sauce.

EASY FRIED CABBAGE AND SAUSAGE

Steps:

• In a large pot, add olive oil and sauté onion for about 4 minutes, until it starts to get translucent. Add garlic and sauté for another minute.
• Add chopped cabbage and stir until combined with the onion and garlic. Place lid on your pot and continue cooking for about 20 minutes, stirring occasionally, until cabbage is cooked down and tender.
• Add sausage and seasonings and continue cooking for 5 to 10 minutes, until sausage is warmed through. Serve immediately!