Killer Voodoo Gumbo Food

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LOUISIANA GUMBO



Louisiana Gumbo image

The best gumbo I have ever tasted. Mom always made it and still does. I have made some mild changes from the original as she never makes it the same way twice.

Provided by Chef Jeff Garland

Categories     Gumbo

Time 2h45m

Yield 24 cups, 24 serving(s)

Number Of Ingredients 15

1 chicken
2 lbs breakfast sausage (Hot)
3 lbs shrimp (peeled and deveined)
1 lb crawfish tail (peeled)
1 lb okra
8 ounces clam juice
4 bell peppers
6 stalks celery (Chopped)
2 chili peppers (Cayenne)
3 tablespoons ground sage
3 tablespoons chicken bouillon
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon gumbo file
1/2 cup flour

Steps:

  • In a large (I mean large) stockpot boil chicken (completely covered by 2 inches of water), chopped okra, celery, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now.
  • Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes.
  • Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
  • Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
  • Add the chicken and gumbo file to the pot and bring to a boil.
  • I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.
  • This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.

Nutrition Facts : Calories 250.7, Fat 14.5, SaturatedFat 4.4, Cholesterol 137.6, Sodium 681.5, Carbohydrate 6.6, Fiber 1.4, Sugar 1.4, Protein 22.4

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

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.

VOODOO



Voodoo image

Make and share this Voodoo recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1 ounce Malibu rum
1 ounce Kahlua
1 ounce butterscotch schnapps
2 ounces milk

Steps:

  • Pour ingredients over ice and stir.

Nutrition Facts : Calories 192.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.5, Sodium 32.5, Carbohydrate 12, Sugar 9.2, Protein 2

AMERICAN KITCHEN CLASSIC LOUISIANA GUMBO



American Kitchen Classic Louisiana Gumbo image

Gumbo is perhaps the signature dish, a cross cultural dish, of both cuisines, Cajun and Creole. Creole cooking is city cooking: refined, delicate and luxurious, developed and originally prepared by servants while Cajun cooking is French cooking techniques on a host of new ingredients unknown from the Cajuns stays in Nova Scotia and France, exotic forms of meat, game, fish, produce, and grains.

Provided by Member 610488

Categories     Gumbo

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 lb andouille sausage, sliced
1 lb boneless skinless chicken breasts, cut into 1-inch pieces or 1 lb chicken thigh
1/2 cup butter, cubed
3/4 cup all-purpose flour
2 1/2 cups yellow onions, chopped
2 cups green bell peppers, chopped
1 1/2 cups celery, chopped
1 tablespoon garlic, minced
6 cups reduced-sodium chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained (Hunts)
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper
1 lb shrimp, thawed if frozen-peeled and deveined
1 (16 ounce) bag frozen cut okra
1 tablespoon file powder
hot cooked rice (optional)

Steps:

  • Heat large saucepan or Dutch oven over medium heat. When hot, add sausage and cook 5 to 7 minutes or until sausage browns. Remove sausage from pan; set aside.
  • Add chicken to pan; cook 5 to 7 minutes or until lightly browned (bottom of pan will be brown). Remove from pan; set aside.
  • Add butter to pan; when melted, stir in flour and cook 10 minutes or until mixture is golden brown and nutty in aroma, stirring constantly. If it burns even slightly, throw it out and start over again.
  • Add onion, bell pepper, celery and garlic to pan; stir to combine. Add broth and undrained tomatoes; bring mixture to a boil.
  • Simmer 15 to 20 minutes or until thickened. Season with salt, pepper, thyme and red pepper. Add shrimp and okra to pan; cook 5 to 7 minutes more or until shrimp are pink and okra is warmed through.
  • Return chicken and sausage to pan; cook 1 to 2 minutes or until hot. Remove from heat; stir in file powder just before serving. Serve over rice, if desired.

Nutrition Facts : Calories 361.4, Fat 20.5, SaturatedFat 9.1, Cholesterol 113.7, Sodium 1053.1, Carbohydrate 19.6, Fiber 3.2, Sugar 5.7, Protein 25.7

TEXAS RANCH-STYLE GUMBO



Texas Ranch-Style Gumbo image

Make and share this Texas Ranch-Style Gumbo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Gumbo

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 15

2 1/2 lbs boneless round steak
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons vegetable oil
3/4 cup chopped green onion
1 green bell pepper, chopped
1 (10 ounce) package frozen cut okra
3 tomatoes, chopped
1 bay leaf
1/2 teaspoon hot sauce
2 cups chicken broth
6 cups hot cooked rice

Steps:

  • Trim excess fat from steaK; cut into 1-inch cubes.
  • Combine flour, thyme, salt, and pepper in a shallow dish or pie pan; dredge meat in flour mixture.
  • Heat butter and oil in a dutch oven; add meat; cook until browned on all sides.
  • Remove meat, reserving drippings in pan; add onion and green peppers to pan; stir/saute until tender.
  • Stir in mead and next 5 ingredients; cover and simmer 1 1/2 hours.
  • Remove bay leaf and adjust seasonings to taste; serve over rice.

Nutrition Facts : Calories 570.6, Fat 24.4, SaturatedFat 9.1, Cholesterol 97.9, Sodium 451, Carbohydrate 48.8, Fiber 2.4, Sugar 3, Protein 36.8

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GUMBO - WIKIPEDIA
gumbo-wikipedia image
Gumbo (Louisiana Creole: Gombo) is a stew popular in the U.S. state of Louisiana, and is the official state cuisine.Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" ― …
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Estimated Reading Time 1 min
  • Chicken-and-Okra Gumbo. Store-bought rotisserie chicken makes quick work of this meaty gumbo.
  • Andouille, Crab and Oyster Gumbo. Andrew Zimmern’s ultra-simple recipe calls for a quick roux that can be made in just 15 minutes.
  • Shrimp-and-Crab Gumbo. This spectacular seafood gumbo is best with beer. Pair it with a full-flavored brew like Abita Turbodog.
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KILLER VOODOO GUMBO - PLAIN.RECIPES
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