Gumbo By Paula Deen Food
GUMBO BY PAULA DEEN
Make and share this Gumbo by Paula Deen recipe from Food.com.
Provided by MilanzMom
Categories Gumbo
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
- Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Nutrition Facts : Calories 464.9, Fat 32.2, SaturatedFat 8.2, Cholesterol 99.2, Sodium 1627.5, Carbohydrate 20.7, Fiber 3.2, Sugar 7.3, Protein 23.9
SAVANNAH GUMBO - PAULA DEEN
This is from THE LADY AND SONS, TOO cookbook by Paula Deen.This is really simple and does not take very long. I like to add other seafood and fish to make it even more hearty or just because I'm a meat lover. Some times I'll add corn kernals or mini cob on the cob.Serve over rice (a SC favorite) or pasta.
Provided by mightyro_cooking4u
Categories Gumbo
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
- Add the onion, pepper, and garlic and saute for 2 minutes.
- Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
- Add the file powder and salt and pepper to taste.
- Remove and discard the bay leaves.
- Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.
Nutrition Facts : Calories 170.1, Fat 8.5, SaturatedFat 3.2, Cholesterol 43.2, Sodium 362.1, Carbohydrate 8, Fiber 2.1, Sugar 3.4, Protein 15.6
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Directions. 1. In a small skillet, heat the oil over medium heat. Add the okra and cook, stirring frequently, until no longer slimy, about 3 minutes. Set aside. 2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until it is a light chocolate color, about 5 minutes (this is the “roux”).
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