Chicken Shrimp And Okra Gumbo Food

SHRIMP AND OKRA GUMBO

Steps:

• Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
• Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

OKRA SHRIMP GUMBO

Steps:

• In a medium saucepan, heat the stock and keep warm.
• In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft.
• Add the salted pork and ham and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab.
• Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziptop bags in the freezer.

CHICKEN, SHRIMP, AND SAUSAGE GUMBO

Steps:

• In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
• In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
• Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
• To make the roux:.
• In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
• Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
• Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
• Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
• Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
• Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
• Now check the consistency. You can always add a little water or broth if necessary.
• Simmer for another 15-20 minutes.
• Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
• To serve:.
• Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
• Sprinkle some scallions on top and serve with the file powder on the side.
• Enjoy!

CHICKEN AND OKRA GUMBO

Steps:

• Heat the oil in a large heavy pan and add the flour.
• Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells).
• Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally.
• Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water.
• Bring to a boil, stirring well.
• Simmer for 1-1/2 hours, stirring occasionally.
• During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous.
• Meanwhile, remove the chicken meat from the carcass.
• Discard all skin and cut the meat into bite-sized pieces.
• Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.

CHICKEN AND OKRA GUMBO

Steps:

• In a large Dutch oven saute okra in 2 tbsp vegetable oil. over medium heat, until golden brown, about 15 minutes. Add onions and celery and cook until wilted.
• Add 4 cups of water and simmer for 15 minutes.
• In a large frying pan, heating remaining 3 tbsp of vegetable oil over medium low heat, and add chicken to saute, until it turns brown, about 5 minutes on each side.
• Tranfer the cooked chicken to the okra mixture. Meanwhile, stir flour in pan and cook, stirring until nut brown roux begins to develop, about 20 minutes. Remove from heat and stir into mixture water from the okra mixture. Stir this mixture back into the Dutch oven.
• Bring the entire dutch oven to boil and add salt, black pepper, and cayenne, and then bring to a simmer. Cook for 50 minutes.
• Just before serving, add scallions and parsley for garnish and serve over rice, with French Bread.

CHICKEN, SAUSAGE, AND OKRA GUMBO

Steps:

• In a large Dutch oven, heat 2 tablespoons oil over medium heat. Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels.
• Add remaining ¾ cup oil to pot, and heat over medium-low heat. Whisk in fl our until smooth; cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.
• Stir in onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are just tender, about 15 minutes. Gradually stir in broth until well combined. Stir in chicken, sausage, okra, bay leaves, Worcestershire, hot sauce, thyme, and pepper, and bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, for 2½ to 3 hours.
• Discard bay leaves. Serve with rice. Garnish with green onion, if desired.

CHICKEN, SHRIMP AND OKRA GUMBO

Steps:

• Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
• In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
• Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
• Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
• Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
• Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.

CHICKEN AND SHRIMP GUMBO

Steps:

• Melt butter in a large pot over medium-high heat.
• Add onions, red pepper, celery, and garlic. Saute until onion is softened, about 5-6 minutes.
• Stir in flour. Cook, stirring about 5 minutes, until lightly browned.
• Stir in broth, tomatoes, salt and pepper and bring to a boil.
• Add chicken and reduce heat to medium-low. Cook 10 minutes.
• Add okra and cook 5 minutes.
• Add shrimp and cook until chicken, okra, and shrimp are just cooked through, about 5 minutes.
• Stir in Tabasco and serve.