Ground Beef Gumbo Food

BIG CHARLIE'S GUMBO

Steps:

• Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
• In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
• Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

CLASSIC CAJUN BEEF GUMBO

Steps:

• Brown all sides of beef Shank Cross-Cut in 6-quart pressure cooker using sauté or browning setting, as desired. Add 1/2 cup stock to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 40 minutes on pressure cooker timer.
• Meanwhile, heat oil in large heavy-bottom stock pot over medium-high heat until pot is almost smoking. Slowly whisk in flour until combined. Cook 2 to 3 minutes, whisking continuously until it turns a milk chocolate color. Reduce heat to medium; slowly add onions as oil mixture may splatter. Cook 1 to 2 minutes until oil mixture turns dark chocolate color. Add celery, bell pepper, garlic and thyme; cook 4 to 6 until vegetables are soft. Add hot sauce, Worcestershire and tomato paste; cook 1 to 2 minutes. Whisk in remaining quart of stock; bring to a boil. Reduce heat to medium, add sausage and Creole Seasoning; simmer 30 minutes.
• Use quick-release feature to release pressure; carefully remove lid. Remove beef from pressure cooker; discard cooking liquid. Shred beef into bite-sized pieces. Add beef to vegetable mixture; stir to combine. Serve Gumbo with rice, onion, okra and jalapeños, as desired.

SLOW-COOKER GUMBO

Steps:

• Spray 6-quart slow cooker with cooking spray.
• Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
• In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
• Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
• Serve gumbo with rice. Garnish with green onions before serving.

HAMBURGER GUMBO RECIPE

Steps:

• Brown hamburger in heavy skillet and drain off fat. Season hamburger with salt and pepper to taste. Add gumbo soup, ketchup and mustard. Simmer and serve hot on a bun (Sloppy Joe style). Serve on a toasted bun with chips and pickles.

INSTANT POT GUMBO

Steps:

• Method 1 - Easy Oven Roux Method: Preheat oven to 375°F. Heat cast iron skillet over low heat. Add vegetable oil and flour to the cast iron skillet, mix well with a whisk. Place cast iron skillet on the middle rack of a 375°F oven for roughly 75 minutes - 90 minutes until dark brown. Whisk every 25 - 30 minutes. Use your whisk to scrape the bottom and sides as the roux progresses.
• Method 2 - Instant Pot Roux Method: Add vegetable oil and flour to inner pot and click "Saute" button. Stir constantly until dark brown (roughly 35 - 50 minutes). Don't stop stirring to avoid burning.*Pro Tip 1: Read Above Dark Roux Tips. Plan ahead and leave extra time for making the roux before you begin to cook the gumbo. *Pro Tip 2: Ensure to heat roux until deep brown (see above photo). This is critical for adding robust flavor and texture to the final gumbo dish.
• Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
• Prepare Chicken Thighs: Pat dry the chicken thighs' skin with paper towels. Season with generous amount of kosher salt and ground black pepper.
• Brown Chicken Thighs & Andouille Sausage: Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over the whole bottom of the pot. Place 4 chicken thighs (skin side down) in Instant Pot. Do not overcrowd. Lightly season meat side with more kosher salt and ground black pepper. Brown the skin side (don't touch it for 4 minutes). Flip and brown the meat side for 1 ½ minute. Remove and set aside.Repeat above browning steps for the remaining 2 chicken thighs, and saute the sliced andouille sausage. Remove and set aside.
• Saute Veggies: Pour in the brown roux and add in diced onion. Saute for roughly 1 minute. Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes.
• Add Spice: Add in 3 bay leaves, ½ - 1 tsp cayenne pepper, 1 tsp ground black pepper, 1 tsp smoked paprika, a pinch of dried thyme, and a pinch of dried oregano. Stir for another 1 minute until fragrant.
• Deglaze: Add in 1 cup of unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.
• Pressure Cook Gumbo: Add 1 tbsp fish sauce, 1 tbsp Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage. Give it a quick mix and layer the okra on top. Close lid and pressure cook at High Pressure for 7 minutes, then 15 minutes Natural Release. After 15 minutes, turn Venting Knob to Venting Position to release remaining pressure.Remove chicken thighs from Instant Pot and shred the meat. Discard the skin and bones. Add the shredded meat back into the Gumbo and give it a quick stir. Taste and adjust seasoning with more salt (for reference, we added 4 more pinches of kosher salt) and cayenne pepper.
• Serve: Garnish Instant Pot Gumbo with chopped green onions and serve with hot white rice. If you are not using okra, you can thicken the Gumbo with file powder by serving it on the side.

GROUND BEEF "HOBO" STEW

Steps:

• In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat.
• Add the onion, peppers and celery; cook and stir until softened, about 4 minutes.
• Add the garlic and ground beef, cook and stir until meat is browned and cooked through. Drain off excess fat.
• Sprinkle meat with flour; cook and stir for 3 minutes.
• Add the beef stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add Worcestershire, hot sauce and seasonings to taste.
• Stir, cover and simmer over medium to medium low (low bubble) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.
• Hobo stew may be served as is, or spooned over rice or mashed potatoes. Serve with hot cornbread, biscuits or rolls.

GUMBO SLOPPY JOES

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, ketchup and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mixture reaches desired thickness. Serve on buns.

GROUND CHICKEN GUMBO

Steps:

• Cook rice according to package directions. Meanwhile, in a Dutch oven or soup kettle, cook the chicken, celery, green pepper and onion in oil over medium heat for 8 minutes or until chicken is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Serve over rice.

BEEF GUMBO (CROCK POT)

Steps:

• Combine all ingredients in crock pot and cook on LOW heat setting for 8 hours.
• Stir before serving.

GROUND BEEF GUMBO

Steps:

• 1. Thicken slightly with equal parts flour and butter.
• 2. Preheat skillet to 375 degrees.
• 3. Melt shortening and brown beef, add onion, saute lightly.
• 4. Reduce heat to 225 degrees, add bouillon cube dissolved in water, chicken soup, salt and pepper.
• 5. Cover and cook until desired consistency.
• 6. Serve hot on toasted buns or over rice.

EASY OKRA & BEEF GUMBO

Steps:

• Brown ground meat and onions. Season with cajun seasoning while browning. I like Tony Cacchere's. Add tomatoes and okra. Cover and simmer about 20 minutes, adding corn in the last 10 minutes. Serve over rice.

CHICKEN GUMBO SLOPPY JOES

Steps:

• Preheat oven to 400F for toasting the buns.
• Dump the ground beef into a large saute pan over medium-high heat.
• Add the diced onions to the pan with the ground beef.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Add the chicken gumbo soup, yellow mustard, ketchup, salt, pepper and onion powder to the pan.
• Stir all of the ingredients together well.
• Leave the mixture to simmer until the liquid in the pan thickens. About 4 minutes.
• Reduce the heat to low.
• Place the buns in a single layer on a baking sheet.
• Place the baking sheet in the oven and toast the buns until they are lightly browned. 4-6 minutes.
• Scoop the sloppy joe mixture onto the toasted buns.
• Serve and enjoy!