Creole Bean Gumbo With Turkey Sausage Food

CREOLE BLACK BEANS 'N' SAUSAGE

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

CREOLE GUMBO

Steps:

• Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
• In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
• Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.

ANDOUILLE SAUSAGE CREOLE

Steps:

• Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
• Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

TURKEY GUMBO

Steps:

• In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
• In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
• In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
• Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

GUMBO

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.

SAUSAGE GUMBO

Steps:

• Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
• Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
• Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

THE BEST LEFTOVER TURKEY GUMBO

Steps:

• Make the roux.
• In a large Dutch oven, over medium heat, combine the oil and flour.
• Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
• Add all the chopped veggies to the roux, along with the chopped sausage.
• Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
• Add the salt and cayenne pepper.
• Add the broth and water, combining well.
• Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
• Add the turkey and sliced sausage to the gumbo.
• Cook 15 minutes more.
• Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
• Stir in green onions and parsley.
• Serve over rice, with hot french bread!

SPICY BEAN AND SAUSAGE GUMBO

Steps:

• In a large sauce pan on medium heat, sauté onion in olive oil until translucent.
• Add sausage and lightly brown.
• Stir in broth, beans, rice, cumin, and cilantro.
• Reduce heat and simmer for 30 minutes.
• Place in a bowl and sprinkle with parsley.
• ****To complete meal, I added basil-cheese rolls.

TURKEY SAUSAGE JAMBALAYA

Steps:

• In a large saucepan, saute the sausage, onion and green pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, salt, cayenne and hot pepper sauce. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add tomatoes and shrimp; cook and stir until shrimp turn pink.