Kitchen Sink Gumbo Food

GUMBO

Steps:

• For the roasted okra: Preheat the oven to 350 degrees F.
• Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
• For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
• For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
• Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
• Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.

GUMBO

Steps:

• Heat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set the roux aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and is lightly browned. Remove the sausage with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon pepper and brown over medium heat in the sausage drippings. Remove the chicken from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and slightly darkened (be careful not to burn), about 1 minute. Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds. Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux a bit at a time until combined. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes.
• Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes. Remove and discard the pickling spice bundle. Taste and adjust the seasoning with additional salt and pepper. Serve the gumbo over rice.

KITCHEN SINK GUMBO

Steps:

• Pre Cook the Rice.
• Make a dark roux by heating a large skillet over high heat.
• Then add 2 tablespoons oil and flour to the pan, and whisk together quickly.
• Continue cooking and stirring until a darkened paste forms.
• Cook Chicken.
• Stir in shrimp and sausage.
• Cook and stir for a few minutes, until the shrimp turns pink.
• Set aside.
• In another pan, heat 2 tablespoons oil over medium heat.
• Stir in okra and onion; cook until okra is tender.
• Mix in tomatoes.
• Add water, bay leaf, garlic, salt, red pepper, corn, cooked rice, and meats.
• Cover, and cook slowly for 30 minutes.

KELLY'S KITCHEN SINK GOULASH!

Steps:

• In chicken fryer, (large DEEP skillet), saute ground beef, Italian seasoning, 1 teaspoons oregano, 1/2 teaspoons thyme, 1/2 teaspoons garlic powder, 1/4 teaspoons seasoning salt, 1/4 teaspoons pepper, bell pepper, onion and mushrooms til meat is no longer pink.
• Drain grease.
• Add spaghetti sauce, 1/2 teaspoons oregano, 1/2 teaspoons garlic powder, 1/8 teaspoons seasoning salt, and dark brown sugar. *Can sub light or regular sugar.
• Bring to a simmer. Simmer at least 5 minutes on low.
• Meanwhile, cook macaroni til tender, drain, fold into sauce.
• Fold in corn.
• Serve topped with shredded mozzarella and parmesan cheeses.

ZUCCHINI BREAD

Steps:

• Boil zucchini in water till done.
• Drain.
• Beat eggs, add sugar and oil.
• Combine all ingredients with zucchini.
• Pour into a greased standard loaf baking pan.
• Bake at 325 degrees for 55 minutes.
• Makes 1 loaf.

AMERICAN KITCHEN CLASSIC LOUISIANA GUMBO

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.