Gumbo By Paula Deen Recipes

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GUMBO BY PAULA DEEN



Gumbo by Paula Deen image

Make and share this Gumbo by Paula Deen recipe from Food.com.

Provided by MilanzMom

Categories     Gumbo

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 18

3 large boneless skinless chicken breast halves
salt and pepper
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 garlic cloves, minced
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14 ounce) can stewed tomatoes, with juice
2 cups sliced frozen okra
4 green onions, sliced, white and green parts
1/2 lb small shrimp, peeled, deveined and cooked

Steps:

  • Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
  • Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Nutrition Facts : Calories 464.9, Fat 32.2, SaturatedFat 8.2, Cholesterol 99.2, Sodium 1627.5, Carbohydrate 20.7, Fiber 3.2, Sugar 7.3, Protein 23.9

GUMBO



Gumbo image

This loaded gumbo is a perfect excuse to throw a little shindig to celebrate like they do in Louisiana. Invite your closest friends and indulge in this rich and flavorful gumbo, exactly the way it's intended to be enjoyed.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

1/2 cup plus 1 tablespoon vegetable oil
1/2 cup all-purpose flour
8 ounces andouille sausage, cut into 1/2-inch pieces
1 1/2 pounds boneless skinless chicken thighs, quartered
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 ribs celery, chopped (about 1 cup)
1 large onion, chopped (about 2 cups)
1 green bell pepper, chopped (about 1 1/2 cups)
1/4 teaspoon cayenne pepper
4 cloves garlic, finely chopped
4 cups chicken broth
2 tablespoons pickling spice
1 1/2 pounds medium shrimp (21 to 25 count), peeled and deveined, tails removed
1/2 teaspoon gumbo file
Hot cooked white rice, for serving

Steps:

  • Heat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set the roux aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and is lightly browned. Remove the sausage with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon pepper and brown over medium heat in the sausage drippings. Remove the chicken from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and slightly darkened (be careful not to burn), about 1 minute. Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds. Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux a bit at a time until combined. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes.
  • Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes. Remove and discard the pickling spice bundle. Taste and adjust the seasoning with additional salt and pepper. Serve the gumbo over rice.

SAVANNAH GUMBO - PAULA DEEN



Savannah Gumbo - Paula Deen image

This is from THE LADY AND SONS, TOO cookbook by Paula Deen.This is really simple and does not take very long. I like to add other seafood and fish to make it even more hearty or just because I'm a meat lover. Some times I'll add corn kernals or mini cob on the cob.Serve over rice (a SC favorite) or pasta.

Provided by mightyro_cooking4u

Categories     Gumbo

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

2 tablespoons all-purpose flour
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chopped garlic (2-3 cloves)
2 cups sliced smoked sausage
4 large boneless chicken breasts, diced
4 cups chicken broth
1 (28 ounce) can diced tomatoes
2 cups cut okra
1 teaspoon dried thyme
2 bay leaves
1 teaspoon file powder
salt and pepper

Steps:

  • In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
  • Add the onion, pepper, and garlic and saute for 2 minutes.
  • Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
  • Add the file powder and salt and pepper to taste.
  • Remove and discard the bay leaves.
  • Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.

Nutrition Facts : Calories 170.1, Fat 8.5, SaturatedFat 3.2, Cholesterol 43.2, Sodium 362.1, Carbohydrate 8, Fiber 2.1, Sugar 3.4, Protein 15.6

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