AUTUMN GUMBO
Enjoy this Cajun-style autumn gumbo made with Muir Glen® organic diced tomatoes, chicken and veggies - a wonderful dinner dish served with rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In small microwavable bowl, stir oil and flour with whisk. Microwave uncovered on High about 4 minutes, stirring every 45 seconds, until caramel colored.
- Carefully pour roux mixture into 4-quart Dutch oven. Heat over medium heat until hot. Add bell pepper mix and garlic. Cook 2 to 3 minutes, stirring frequently. Add squash; cook 5 minutes.
- Stir in tomatoes, 2 cups broth and Creole seasoning. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally and adding 1/2 cup more broth if needed. Stir in chicken and okra; simmer 5 to 10 minutes longer.
- Meanwhile, cook rice in microwave as directed on package. Serve gumbo with rice. Sprinkle with bacon.
Nutrition Facts : Calories 504, Carbohydrate 48 g, Fat 2 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1597 mg
CHICKEN GUMBO
A low-fat Creole-inspired okra and green pepper stew with cayenne, paprika, cumin and thyme
Provided by Katy Greenwood
Categories Lunch, Main course
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
- Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.
Nutrition Facts : Calories 242 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SEAFOOD GUMBO
Trappey's hot peppers in vinegar are the perfect condiment, but if you can't find it, Tabasco sauce is a great substitute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 3h25m
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Place shrimp shells and tails in a colander and run under cold water. Drain.
- In a medium pot, heat 1 tablespoon vegetable oil over medium-high. Add shrimp shell mixture, 1/2 cup each onion and celery, and garlic cloves; season with salt. Cook, stirring often, until shells are pink and mixture is fragrant, 10 minutes. Add 10 cups water and parsley. Bring to a boil, then reduce heat and simmer until flavors develop and stock has reduced to 8 cups, about 45 minutes. Strain through a fine-mesh sieve into a heatproof container.
- Meanwhile, in a medium pot, whisk together 3/4 cup each vegetable oil and flour to combine. Cook over medium heat, whisking constantly, until roux smells toasted and is the color of butterscotch, about 20 minutes. Set aside. (Make sure to re-whisk roux before using, as it will separate when it cools.)
- In a large pot, heat 3 tablespoons vegetable oil over medium. Add remaining 1 cup onion and 1 cup celery, along with the bell pepper. Season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Add minced garlic and spices and cook until fragrant, 1 to 2 minutes more. Stir in tomato sauce and shrimp stock. Bring to a simmer, then add in your roux, a few spoonfuls at a time, until combined. Taste and re-season if needed. Simmer, partially covered, about 1 hour. Add crab and shrimp and cook, stirring, until shrimp is just cooked through, 3 to 4 minutes.
- Heat olive oil in a large skillet over medium-high until shimmering. Add okra and season with salt and pepper. Cook until softened slightly but still crisp and holding its shape, 4 to 5 minutes.
- Serve gumbo with chopped parsley, sauteed okra, rice, and hot sauce.
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