Killer Gumbo Food

KILLER VOODOO GUMBO

Killer Voodoo Gumbo image

A delicious, classic Louisiana-style gumbo. This recipe is based on one from a friend's grandmother who grew up in Slidell.

Provided by TheGentlemansLarder

Categories Gumbo

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 30

Ingredients

1 cup all-purpose flour
1/2 cup vegetable oil
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon parsley flakes
1 teaspoon Old Bay Seasoning
1 pinch msg
1 sweet onion (julienned)
1 bell pepper (chopped)
3 stalks celery (bias-sliced)
1 1/2 cups chopped fresh okra (or 1 12oz can okra)
1 (15 ounce) can corn (or 1 1/2 cup fresh or frozen)
1 lb andouille sausage (bias-sliced)
2 tablespoons cajun seasoning
4 cups chicken stock
2 tablespoons Worcestershire sauce
2 tomatoes, peeled and chopped
2 (15 ounce) cans kidney beans
1 lb peeled and deveined shrimp
2 tablespoons hot sauce (Louisiana, Texas Pete, or similar)
1 1/2 cups roux
1 tablespoon sour cream (per serving)
1/2 cup cooked rice (per serving)
1/2 teaspoon gumbo file (per serving)
1 dash Angostura bitters (per serving)

Steps:

Roux: Place the vegetable oil and flour into a heavy oven-safe dish and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, whisking several times throughout the cooking process until roux is a red brick color and smells nutty.
Cajun seasoning: Mix all spices in a mortar or coffee grinder and grind together thoroughly.
Soup: Starting with chicken stock, add all ingredients (except shrimp) to a crock pot set to low. Cook for 4 hours on low stirring occasionally. Add shrimp and cook for about one additional hour until shrimp are pink and firm.

SLOW-COOKER CHICKEN GUMBO

Slow-Cooker Chicken Gumbo image

Provided by Robin Miller : Food Network

Categories main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 pound boneless skinless chicken breasts, cut into 2-inch pieces
One 10-ounce package frozen okra, thawed
2 links andouille sausage, diced
1 cup chopped onions
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
2 bay leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups reduced-sodium chicken broth
2 cups reduced-sodium tomato juice
2 cups cooked rice

Steps:

In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

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