CHICKEN GUMBO SOUP
It's nutritious and delicious soup!!!!!
Provided by Phil Schaefer
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
- Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
- Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 20.5 g, Cholesterol 8.6 mg, Fat 0.7 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 70.4 mg, Sugar 2.8 g
CLASSIC CHICKEN GUMBO RECIPE
Steps:
- Gather the ingredients.
- Peel and chop the onions .
- Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
- Chop the celery. Set the vegetables aside.
- For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
- Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
- Slowly add the chicken stock and bring it to a boil, stirring constantly.
- Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
- Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Meanwhile, cook the rice following the package directions. Set aside and keep warm.
- Cut the chicken into bite-size pieces.
- Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
- To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.
Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY GUMBO SOUP
This thick gumbo soup combines smoked sausage, chicken, tomatoes, rice, and okra for a delicious and hearty meal. It's great to serve with cornbread muffins or garlic toast.
Provided by westvalleyval
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Heat vegetable oil over medium heat in a large stock pot. Add garlic, celery, bell peppers, onion, oregano, Creole seasoning, and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
- Sprinkle flour over vegetable mixture and mix well. Cook until golden brown, about 5 minutes.
- Pour in chicken stock, water, rice, okra, sausage, tomatoes, and hot sauce. Bring to a boil; reduce heat and simmer until sausage is heated through and vegetables are tender, about 5 minutes. Stir in cooked chicken and heat through, about 5 minutes more. Adjust seasonings to taste.
Nutrition Facts : Calories 436 calories, Carbohydrate 25.3 g, Cholesterol 78.3 mg, Fat 25 g, Fiber 3.9 g, Protein 25.7 g, SaturatedFat 9.2 g, Sodium 862.1 mg, Sugar 5.1 g
VALERIE'S VERY BEST GUMBO
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
- Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
- Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
- Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.
GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 23
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.
SEAFOOD GUMBO
This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.
Provided by Sara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h45m
Yield 8
Number Of Ingredients 20
Steps:
- Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
- In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
- Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
- When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g
SHRIMP GUMBO
Shrimp Gumbo is a fast microwave soup that is quick and easy to prepare. We love it with a loaf of sourdough french bread. I made a few changes to the original recipe from Barbara Kafka's Microwave Gourmet Heathstyle Cookbook.
Provided by ellie_
Categories Gumbo
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
- Cover with plastic wrap.
- Cook at 100% for 10 minutes.
- Prick plastic to release steam.
- Remove from oven and uncover.
- Mound vegetable in the center of the dish.
- Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
- Pour tomatoes over shrimp.
- Cover tightly with plastic wrap.
- Cook for 3 minutes.
- Prick plastic.
- Stir ingredients well.
- Continue cooking for 2 minutes.
- Prick plastic.
- Remove from oven.
- Uncover and add broth.
- Cook, uncovered, for 2 minutes or until hot.
Nutrition Facts : Calories 307.1, Fat 20.4, SaturatedFat 6.8, Cholesterol 129.5, Sodium 650, Carbohydrate 10, Fiber 3.1, Sugar 3.4, Protein 21.4
VEGETABLE GUMBO (CROCK POT)
Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches. This recipe needs a large (5 quart or larger) slow cooker/crock pot. Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Gumbo
Time 6h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
- Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
- Stir in tomatoes and bring to a boil.
- Transfer to large crock pot insert.
- Stir in rice and broth.
- Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
- Discard bay leaf.
- In a small cup mix together the paprika and lemon juice.
- Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
- Cover and cook on high for 20 minutes or until pepper is tender.
- Add a dash or two of hot pepper sauce if desired.
SEAFOOD GUMBO
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CHICKEN GUMBO FILE SOUP
Received this in an email from gourmet_recipes_from_around_the_world. It is versatile & adapts well to whatever seafood, sausage or ham you have on hand (or don't as the case may be). Add the file powder right at the end though. Serve with fluffy white rice or crusty chewy bread.
Provided by Busters friend
Categories Ham
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken pieces with salt and pepper, then slowly brown them in the lard (or oil). When brown, remove the chicken pieces, pour off all but 2 tablespoons of the oil and whisk in the flour, making a roux.
- Add the chopped onions, parsley, and thyme and fry for several minutes. Pour in the boiling water, whisking hard, then add the bay leaf, cayenne, and country ham cubes. Bring to a boil, then turn down the heat and simmer for about an hour, until the chicken is tender.
- Pick out the chicken pieces, let cool a bit, then take off the bone -- stirring the meat back into the soup and discarding the bones and skin. Taste for seasoning again, and add as much salt and pepper as you like.
- When ready to serve, pour in the oysters with their juice and stir in the cooked rice. Turn up the heat and continue cooking for about 3 minutes. Don't let the oysters overcook. Remove gumbo from heat, and add filé powder just before taking to the table.
Nutrition Facts : Calories 552.3, Fat 33.5, SaturatedFat 10.1, Cholesterol 202.3, Sodium 751.6, Carbohydrate 12.2, Fiber 0.5, Sugar 1.1, Protein 47.5
CHICKEN GUMBO
Make and share this Chicken Gumbo recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Gumbo
Time 25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, add all ingredients.
- Bring to a boil.
- Reduce heat and simmer until all vegetables and rice are tender.
- Remove bay leaf and serve.
Nutrition Facts : Calories 527, Fat 24.6, SaturatedFat 7.9, Cholesterol 101, Sodium 2686.6, Carbohydrate 33.8, Fiber 5.2, Sugar 9.7, Protein 41.7
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