Gumbo Potatoes Recipes

SPICY TURKEY SWEET POTATO GUMBO

Steps:

• Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes.
• Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
• Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.

POTATO GUMBO

Steps:

• In a large skillet over medium-high heat, add half of the oil. When it is shimmering and hot, add the celery, green bell pepper, and onion. Season with salt and pepper. Saute until the onion has become just barely translucent.
• Add the cayenne and filé powder, stirring to coat the vegetables. Continue to cook until they just start to brown on the edges.
• Remove the cooked vegetables to a crock pot set on "high".
• Returning to the large skillet, add the remaining half of the oil and the andouille sausage. Saute in the hot oil until the sausage pieces start to brown on the sides. Add the molasses and stir to coat the sausage in it, watching so that the molasses does not burn.
• Add the chicken broth to the skillet to de-glaze and get up all the darkened, stuck bits. Remove the molasses-crusted andouille and chicken broth and add it to the vegetables in the crock pot.
• Add the potato pieces (I prefer to keep the skins on) to the crock pot and cover it.
• Depending on the power of your crock pot, cook for 3-5 hours or just until the potatoes are tender.
• Taste the gumbo and season with salt and pepper to taste.
• Serve.

GUMBO POTATOES

Steps:

• Scrub potatoes; prick several times wtih a fork.
• Bake potatoes at 400 degrees for 1 hour or until done.
• Cook onion, and celery in oil in a skillet over medium-high heat, stirring constantly, until tender.
• Stir in chicken and next 5 ingredients; simmer 15 minutes, stirring occasionally.
• Serve over split baked potatoes.

SHRIMP AND SWEET POTATO GUMBO

Steps:

• Toss onion and sweet potato with 1 tablespoon olive oil; sprinkle with salt and pepper. Spread vegetables in a single layer in a shallow roasting pan or a 15" x 10" jellyroll pan. Roast at 450° for 30 minutes, stirring twice. Cook sausage in a large Dutch oven over medium heat until browned; remove sausage, and set aside. Cook bacon in same pan over medium heat until crisp; remove bacon and drain on paper towels, reserving drippings in pan. Coarsely crumble bacon. Add enough oil to drippings in pan to yield 1/4 cup. Add flour and cook over medium heat, whisking constantly, until roux is peanut butter-colored (about 30 minutes). Add celery, green pepper, and garlic; cook 7 minutes or until vegetables are just tender. Stir in water and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Gently stir in roasted vegetables, sausage, and shrimp; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaf before serving. To serve, ladle gumbo into individual bowls. Sprinkle each serving with bacon, if desired.

POTATO GUMBO

Steps:

• For the potato gumbo:
• Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
• Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
• Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
• Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
• Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
• Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
• Add the Swiss chard leaves, season with salt, and pepper, cooking until the leaves are wilted, serving.