Gumbo Seasoning Mix Recipe 385
"BIG EASY" GUMBO
Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
- Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
- Stir in shrimp; cook 5 minutes or just until shrimp are pink.
Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
SEAFOOD GUMBO
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CHICKEN & SHRIMP GUMBO
Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in Louisiana. Make it a meal and serve with Real Cornbread (see associated recipe).
Provided by EatingWell Test Kitchen
Categories Healthy Chicken & Rice Recipes
Time 50m
Number Of Ingredients 19
Steps:
- Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
- Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
- Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls.
Nutrition Facts : Calories 301 calories, Carbohydrate 38 g, Cholesterol 83 mg, Fat 6 g, Fiber 4 g, Protein 23 g, SaturatedFat 1 g, Sodium 634 mg, Sugar 5 g
GUMBO SEASONING MIX RECIPE - (3.8/5)
Provided by YogiRenee
Number Of Ingredients 18
Steps:
- Mix all dry ingredients together for use in gumbo recipe. Bell pepper, celery and onions can also be combined in a small bowl prior to use.
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- In a large stock pot, combine flour and oil over medium heat. Cook and whisk constantly for about 15-20 minutes, until the mixture is a brownish red. If you burn it or see any black specks, you must start over.
- Once the oil and flour roux is the desired color, stir in the garlic and celery, peppers, and onions. Cook and stir the vegetables for 5 minutes.
- Slowly add the chicken broth, and stir. Add the tomatoes, beer, water, and bay leaves. Stir to combine well.
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- Watch your roux. Most gumbo recipes begin with roux, and for good reason: it's the foundation for the entire dish. Roux is flour that's browned in fat (like oil or butter) to thicken and flavor gumbo and other Cajun dishes.
- Don't forget the trinity. Sauteed chopped celery, onions, and bell pepper form the "holy trinity" in Cajun and Creole dishes. This aromatic trio is also a source of debate—some use green bell peppers, others favor red.
- Use water instead of stock. For the most flavor, use stock or broth in your gumbo instead of water. Whether you use chicken or vegetable stock, homemade or boxed, stock will give your gumbo more depth and complexity.
- Go low and slow. Gumbo is a project. And you can't rush it. A really great gumbo takes the better part of a day to make, from prepping the ingredients, to making a roux, to simmering everything low and slow.
- Finish with filé. Gumbo is traditionally served over steamed white rice (and sometimes potato salad!) , with sliced scallions and hot sauce on the side.
- Don't worry about what others think. There are so many rules to making gumbo that it can be intimidating, especially if you've never made it before. But don't get too hung up in what's "right" and "wrong."
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