Gumbo Recipes...Chicken...Seafood & Cajun

Gumbo

• 3 lb. okra, cut up
• 1 clove garlic, minced
• 1 can tomato paste
• 1 qt. water
• 2 lb. shrimp, peeled
• 1 can stewed tomatoes

• Hot red pepper and cayenne pepper to taste
• 1 onion, chopped
• 1 bay leaf
• 2 Tbsp. flour
• 4 crabs

Combine okra, grlic, tomato paste, stewed tomatoes, onion, bay leaf and water. Cook slowly until done. Brown flour, add enough water to make a roux. Add roux, shrimp, crabs and season to taste. Cook slowly until done.

Shrimp...Chicken Gumbo

• 2 lb. shrimp, crawfish or chicken
• 1 stick oleo
• 1 large onion, chopped
• 1 stalk celery, chopped
• 3 qt. water
• 1 Tbsp. green onions
• 2 cans tomatoes

• 2 c. okra, cut up
• 2 Tbsp. oil
• 4 Tbsp. flour
• 1 large bell pepper, chopped
• 2 cloves garlic
• 4 Tbsp. Worcestershire sauce

Fry fresh okra in oil; do not burn. Add oleo and flour. Make roux. Add onion, celery, bell pepper and garlic. Saute until soft.

Add water and Worcestershire sauce. Add the tomatoes. Cook for 1-2 hours. Add the meat of your choice. Let simmer 30 minutes. Serve over rice.

Cajun Gumbo

• 1 chicken (any size)
• 6 eggs
• 2 c. oysters
• 1 large onion, chopped
• 1/2 c. chopped parsley
• Salt and pepper to taste

• 3 smoked suasage links
• 2 1/2 c. peeled shrimp
• 1 1/2 Tbsp. file
• 1/2 c. green onions, chopped
• 1 qt. water

No cooking oil is needed; chicken fat will melt. Preheat large pot over medium heatfor 5 minutes. Add cut up chicken and fry about 10 minutes.

Add onion and let chicken and onion brown together. When browned, add green onions and parsley. Let cook about 15 minutes. Don't stir chicken too much.

Add sausage, shrimp and oysters. Let cook 10 minutes and add water. Let mixture come to a boil for 15 minutes. Break raw eggs, 1 at a time, in boiling mixture in separate places in your pot.

Continue to cook for 10 minutes. Do not stir during this time. Add file. Stir and turn off heat. Add salt and pepper to taste.

Chicken Gumbo

• 1 large chicken, cut up
• 1 large onion, chopped
• 2 Tbsp. minced parsley
• Thyme, fresh if available
• 1 lb. smoked sausage or Andouille
• 1 Tbsp. file powder

• 4 Tbsp. cooking oil
• 2 qt. chicken stock, heated
• 2 Tbsp. chopped green onion
• Salt and pepper to taste
• 1 pt. oysters
• 1 clove minced garlic

Brown chicken slowly in oil in heavy pot. Remove chicken pieces and saute onion until soft. Return chicken to pot with onions, cover and cook over low heat, about 10 minutes, stirring occasionally to prevent burning.

Add heated chicken stock, parsley, green onions and garlic. Season with thyme, salt and pepper. Cook over low heat until chicken is tender.

Add sausage and cook for 10 minutes. Add oysters and oyster water, cook for 10 minutes longer. Skim off excess fat. Remove from fire and immediately add file powder, stirring while adding. Serve over steamed rice.

Chicken and Sausage Gumbo

• 1/4 c. parsley, chopped
• 1/4 c. chopped shallots
• 3 cloves garlic minced
• 1/4 c. cooking oil
• Salt and cayenne pepper to taste
• Sausage

• 1/4 c. onions, chopped
• 1/4 c. chopped bell pepper
• 3 Tbsp. flour
• 1 1/2 lb. chicken wings or any desired chicken pieces
• 10 c. water

Cut sausage in thin pieces. Combine oil and flour to make roux. Stir over low heat until brown. Add parsley, onions, shallots, bell pepper, garlic, sausage and 1 cup water. Bring to a boil, reduce heat and simmer for 3 minutes.

Add remaining 9 cups water and bring to a boil. Add chicken, salt and cayenne pepper, bring to a boil. Reduce heat, cover and simmer for about 2 hours. Serve over rice.

Fowl Gumbo

• 1 large bell pepper, diced
• 3 celery stalks, diced
• 1 can tomato paste
• 1 tsp. red pepper
• 1 chicken

3 stalks green onions, diced 1 large can tomatoes 1/8 tsp. garlic salt 4 c. okra, cut up File (gumbo)

Boil fowl until tender. Debone and cut into small pieces. Reserve broth. Add bell pepper, onions, celery, tomatoes, tomato paste, garlic salt, red pepper and okra to broth.

Boil until vegetables are tender. Add chicken. Make 3 cups of thick brown gravy and add this to above cooked mixture. Salt to taste. Just prior to serving, add enough file until mixture is slightly ropy. Serve hot on rice or cornbread.

Seafood Gumbo

• 5 lb. okra
• 2 large chopped onions
• 1 can frozen crabmeat
• Salt and pepper to taste
• small amount oil or shortening

• 3 tomatoes, or 1 (No. 2) can
• 5 lb. deheaded shrimp
• 6 or more crabs
• Red hot pepper sauce
• Garlic, bay leaf and thyme (optional)

Use large aluminum pot, not iron. Wash, stem and cut okra into 1/2-inch pieces. Season with salt and pepper. Smother okra in as little oil as possible. When almost done, add onion. Cook onion until tender, add tomatoes. Let simmer, add remaining ingredients and simmer until done.

Okra-Shrimp Gumbo

• 1 can whole tomatoes
• 1 1/2 heaping cook spoons plain flour
• 4 stalks celery, chopped
• 3 lb. shrimp, peeled and deveined
• 1/8 c. cooking oil

• 4 qt. water
• Salt and pepper to taste
• 1 large onion, chopped
• 1/2 bell pepper, chopped
• 1/4 c. chopped shallots
• 1 pt. salty oysters (optional)
• 2 boxes frozen okra, unthawed

In large pot, make roux of flour and oil, stirring until dark brown. Add vegetables until wilted. Cook okra in separate pot by frying in grease until almost all of rope is gone. Do not prepare ahead.

Add shrimp to vegetables, cook until bright pink. Add tomatoes, cook about 5 minutes. Add cooked okra. Simmer for 5 minutes, add water, more or less depending upon consistency you prefer.

Season with salt and pepper. Cook about 1 1/2 hours. Add oysters 5 minutes before gumbo is done. Serve with rice.

Oyster Gumbo

• 4 doz. oysters
• 2 qt. oyster liquid
• 1 large chopped onion
• 1 sprig thyme, minced
• 1 qt. hot water
• 2 Tbsp. file

• 2 Tbsp. shortening or butter
• 2 Tbsp. flour
• 1 bay leaf, crushed
• 1 sprig minced parsley
• Salt and pepper to taste

Make roux with shortening and flour. When brown, add onion and parsley. Cook until onions are well browned and soft. Add bay leaf, thyme and hot oyster liquid. Add hot water. Simmer about 15 minutes. Add drained oysters and continue to cook 5 minutes more. Remove from heat and gradually stir in file.

Serve immediately over cooked rice in soup bowl.

Sausage Gumbo

• 1/2 lb. hot sausage
• 1 lb. smoked sausage
• 1 beef round
• Gumbo file
• Green peppers
• 1 large onion
• Celery
• Flour

• 1 lb. pork links
• 1 lb. Italian sausage
• 1 jar oysters
• Garlic
• Parsley
• Green Onions
• Salt and Pepper
• Water

Fry sausage, cool and cut into thin slices (pork links each into 3 pieces). Cut beef round into pieces. Fry pieces in large pot until meat is brown and tender, remove meat.

Chop all vegetables, add to drippings in pot, saute until light brown. Add flour to make roux. When roux is golden brown, add water, sausage and meat. Cook until meat and sausages are tender and gumbo thickens. Add oysters.

Cook until tender. Add file 1/2 hour before gumbo is finished. Serve over rice. The meat can be placed into deep pie shell and served as pot pie; drain off broth before placing meat in shell.

Seafood Gumbo

• 6 level Tbsp. flour
• 6 cloves garlic, chopped
• 1/4 c. chopped bell pepper
• 3 lb. unpeeled shrimp
• 1 (8 oz.) can tomato sauce
• 1/4 bunch chopped parsley
• 1/2 tsp. Tabasco sauce
• 2 lb. selected okra
• Salt and pepper to taste

• 1/2 c. shortening
• 1/2 c. diced onion
• 1/2 c. chopped celery
• 3 qt. water, salted
• 1 lb. crabmeat
• 1/2 tsp. thyme
• 3 bay leaves
• 1 Tbsp. Worcestershire sauce

Boil shrimp in salted wter for 5 minutes; save stock. Clean shrimp and set aside. Cut okra into thin rounds and brown in shortening. Do not scorch. In another pan, make a roux with flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, celery and parsley. Cook until transparant. Add tomato sauce, simmer 10 minutes. Stir in shrimp stock and blend well. Add thyme and bay leaves, cook 1 hour. Last 20 minutes, add shrimp, crab, salt, pepper, Tabasco sauce, Worcestershire sauce and okra. Cover pot and allow to simmer gently at least 1 hour.

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