Texas Ranch Style Gumbo Recipes

TEXAS OKRA GUMBO

Steps:

• Place bacon in a large pot or Dutch oven over medium-high heat. Cook until evenly browned, then add onion, chicken cubes and okra. Cook, stirring, until chicken is tender, about 15 minutes.
• Stir in cayenne peppers, tomatoes, and diced tomatoes with green chilies. Add rice and water, reduce heat to medium-low, and simmer for 20 minutes, or until rice is tender.

TEXAS JAMBALAYA

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

SEAFOOD GUMBO

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.

AUTHENTIC NEW ORLEANS STYLE GUMBO

Steps:

• Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
• Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
• Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
• Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
• Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
• Add meat. Add chicken, sausage, and shrimp.
• Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

TEXAS RANCH-STYLE GUMBO

Steps:

• Trim excess fat from steaK; cut into 1-inch cubes.
• Combine flour, thyme, salt, and pepper in a shallow dish or pie pan; dredge meat in flour mixture.
• Heat butter and oil in a dutch oven; add meat; cook until browned on all sides.
• Remove meat, reserving drippings in pan; add onion and green peppers to pan; stir/saute until tender.
• Stir in mead and next 5 ingredients; cover and simmer 1 1/2 hours.
• Remove bay leaf and adjust seasonings to taste; serve over rice.

JORDAN BABINEAUX'S GUMBO TEXAS STYLE

Steps:

• To make roux, heat the oil in heavy skillet until very hot. Add the flour a little at a time, stirring constantly, until it forms a paste. Lower heat and continue to stir until dark brown, do not burn
• Turn off heat and continue to stir until mixture stops bubbling.
• Fill large pot half full with water. Season the chicken with the garlic powder, black pepper, red pepper and salt. Add the chicken, basil, rosemary, green pepper, celery, onion, sausage, crab legs and roux to the pot. Bring to full boil, stirring constantly to keep roux from sticking to bottom.
• Reduce heat and simmer until the chicken is tender, about 2 1/2 hours. Add the shrimp, simmer about 30 minutes longer. Add the oysters and cook 5 minutes more. Serve with rice or crackers.

TEXAS RANCH GUMBO

Steps:

• Trim excess fat from steak; cut into 1 inch cubes. Combine flour, thyme, salt and pepper; dredge meat in flour mixture. Heat butter and oil in Dutch Oven; add meat and cook until browned on all sides. Remove meat, reserving drippings in Dutch Oven. Add onions and green pepper to reserved drippings; saute until tender. Stir in meat and remaining ingredients, except rice. Cover and simmer 1 &1/2 hours. Serve over rice.