Gumbo Seasoning Mix Food

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.

GUMBO SEASONING MIX RECIPE - (3.8/5)

Steps:

• Mix all dry ingredients together for use in gumbo recipe. Bell pepper, celery and onions can also be combined in a small bowl prior to use.

GULLAH GUMBO

Steps:

• Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes.
• Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing.
• Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour.
• Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

SPICY GUMBO

Steps:

• Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
• Stir constantly until the flour thickens and turns light brown.
• Add more flour if needed to absorb oil and make a smooth paste.
• It takes approximately 15 minutes or so, but be careful to not burn the flour.
• Set the roux aside.
• Mix together all spices in a bowl and set aside.
• In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
• Cook for approximately 3-4 minutes.
• Add the chicken, shrimp, cat fish and okra (and sausage if desired).
• Cook for approximately 4-5 minutes.
• Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
• Simmer, uncovered for approximately 1 hour.
• With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
• Add more chicken stock if necessary.
• Add the rest of the seafood to the mixture.
• Turn down heat, cover and simmer on low for about 10 minutes.
• In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
• Serve with oyster crackers and a dash of Tabasco sauce.

GUMBO

Steps:

• In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
• You will have to stir almost constantly.
• This is called the roux.
• Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
• Add broth, salt, and creole seasoning.
• (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
• Cover pot and simmer 15 minutes stirring occasionally.
• Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
• Ladle over steamed white rice.

CAJUN SPICE MIX

Steps:

• Stir all ingredients in a small bowl to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

CREOLE SEASONING BLEND

Steps:

• In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

CAJUN CHICKEN GUMBO

Steps:

• Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
• Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

SEAFOOD GUMBO

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.