Gumbo In A Jiffy Recipes

TURKEY GUMBO IN A JIFFY

Steps:

• In a large saucepan, cook sausage until no longer pink; drain. Stir in the tomatoes, broth and water; bring to a boil. Stir in rice and corn; cover and remove from the heat. Let stand for 5 minutes before serving.

GUMBO IN A JIFFY

Steps:

• In a large saucepan, cook sliced sausage until browned on both sides. Stir in the tomatoes, broth and water; bring to a boil. Stir in rice and corn; cover and remove from the heat. Let stand for 5 minutes. If desired, top with sliced green onions.

REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)

Steps:

• In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
• Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
• Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
• Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
• Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
• Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
• Add green onions and parsley.
• Season to taste using salt, pepper and Louisiana Gold.
• Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
• Return to a low boil and cook approximately 5 minutes.
• Adjust seasonings and serve over cooked rice.

JAMBALAYA IN A JIFFY

Steps:

• Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
• Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

EASY CRAWFISH GUMBO

Steps:

• To make the roux
• Begin with a heavy bottom pot, large cast iron pot or Dutch oven and place it over medium low heat. Add the oil and then whisk in the flour a little at a time. Be very careful making the roux, it's hot oil and flour and it'll burn if it splashes. I know this to be true firsthand.
• The roux should come to a nice simmer and begin to turn from white to beige. The roux can take up to 45 minutes to make so be patient and have a cocktail ready to sip. Continue stirring as the roux continues to darken from beige to tan to a dark peanut butter color. If the color turns too quickly turn the heat down a bit lower. The ultimate color looks like dark chocolate. Be careful not to go beyond that or you'll burn the roux and have to start over.
• To make the gumbo
• Once the roux is a nice dark chocolate color, take the pot off the heat and add the veggies. Be careful when you pour in the diced veggies that you don't splatter yourself with the hot roux. Yep, I've done this before as well. Then put the pot back over low heat. The cool veggies should allow the roux to cool and to stop cooking. Continue stirring the vegetables for about five minutes and then add the liquid and spices.
• Carefully stir in the stock, diced tomatoes, Worcestershire sauce, squeeze of half a lemon and a dash or two of tabasco. Then stir in your Cajun seasoning. Less is more at this point and you can always add additional seasoning at the end of cooking.
• Keep the pot over low heat and let the gumbo simmer stovetop un covered for about an hour. This helps all those lovely flavors deepen and make the gumbo beautifully rich.
• Next add the seafood to the gumbo and bring it back to a simmer. Simmer slowly for another 15 minutes and then season with salt and pepper to taste. This is also the time to tweak the seasoning. Adding a little more Cajun seasoning or tabasco or even another squeeze of lemon will lend well to the overall flavor of the gumbo. A pinch of Cayenne will increase the heat if you like it spicy.
• Add about half the sliced onions to the gumbo and stir. Serve the gumbo warm over white or brown rice and garnish with additional green onions.