Bayou Gumbo Food

BLUE BAYOU GUMBO

Steps:

• Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown.
• Add the onion and celery. Cook for 5 minutes.
• Add the stock and stir. Simmer for 10 minutes.
• Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
• If you are adding seafood, add it at the very end and make sure it is completely cooked.
• Add filé.
• Mix well and serve over rice.

BAYOU GUMBO

Steps:

• Mix flour and oil in 1-quart heavy saucepan. Cook over medium-high heat 5 minutes, stirring constantly; reduce heat to medium. Cook about 10 minutes, stirring constantly, until mixture turns reddish brown.
• Place flour-oil mixture in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients except rice, water and shrimp.
• Cover and cook on low heat setting 7 to 9 hours or until okra is tender.
• About 25 minutes before serving, cook rice in 3 cups water as directed on package. Meanwhile, stir shrimp into gumbo. Cover and cook on low heat setting 20 minutes. Serve gumbo over rice.

BAYOU GUMBO CROCK POT

Steps:

• 1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
• 2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

BAYOU SEAFOOD GUMBO

Steps:

• Combine stock, bay leaves, red pepper, ham and 2 teaspoons salt in large pot. Bring to boil over high heat. Reduce to medium. Cover and simmer 45 minute.
• Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Do not let it burn. Stir constantly until flour is light brown.
• Add oil, okra, onions, garlic, green pepper. Sauté until tender. Add tomatoes. Cook another 5 minutes.
• Add sautéed vegetables to beef stock. Add 1 tsp salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for one hour.
• Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Serve with rice.

BAYOU GULF SHRIMP GUMBO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

AUTHENTIC CAJUN GUMBO

Steps:

• Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.