Savannah Gumbo Paula Deen Recipes

SAVANNAH SEAFOOD GUMBO

Savannah Seafood Gumbo image

A Southern delight perfect for a Savannah-styled table.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 26

Ingredients

4 cups sliced Cajun-style fresh link sausage
3 cups scallops
1 1/2 lbs fresh peeled shrimp
1/2 lb crabmeat
2 cups oysters and liquor
2 cups diced tomatoes
4 cups fresh or frozen sliced okra
1/3 cup dried parsley
1 (14 1/2 oz) can diced tomatoes seasoned with garlic, basil, and oregano
2 tablespoons or Worcestershire sauce soy sauce
2 teaspoons Paula Deen's House Seasoning
1/2 teaspoon cayenne pepper
1 teaspoon Paula Deen Lemon Pepper Seasoning
1 teaspoon dried basil
1 1/2 teaspoon dried thyme
1 cup chopped green bell pepper
2 bay leaves
1 tablespoon chicken base
4 cups chicken broth
3 cups water
3 large cloves minced garlic
1 cup diced celery
2 cup chopped onion
6 tablespoon all purpose flour
1/4 cup oil
file powder

Steps:

In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Sauté for 2 to 3 minutes, stirring constantly. Slowly add chicken broth and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
Tip: Add filÃ© powder after putting gumbo into individual serving bowls. Adding filÃ© into the pot will make the gumbo too thick as filÃ© powder acts as a thickening agent.

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

Ingredients

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

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

Ingredients

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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