River Road Recipes Gumbo Food

CHICKEN AND SAUSAGE GUMBO

Steps:

• Brown flour in oil in a heavy soup pot, making a dirty brown 'chocolate roux' over low-medium or medium heat, 5-10 minutes depending on wares used. Do not burn.
• Add onions, celery, bell pepper, garlic and saute. Stir constantly until soft.
• Add tomato sauce, tomatoes, chicken broth, water, okra, and seasonings. Stir and simmer for 45 minutes.
• Add chicken and sausage, and cook for approximately 30 minutes.
• Meanwhile, cook rice in rice cooker or stovetop.
• Center a scoop of hot rice in individual bowls. Ladle gumbo over rice.

CHRISTMAS ON THE RIVER SEAFOOD GUMBO

Steps:

• Combine the water, lemon, crab boil, and 1 tsp salt in a large Dutch oven; bring it to a boil. Add the shrimp, and cook for 3 to 5 minutes. Remove and discard the lemon and crab boil. Remove the shrimp, reserving the water. Peel and devein the shrimp; chill.
• Cook the bacon in a large skillet until crisp; remove the bacon, reserving the drippings in the skillet. Crumble the bacon and set it aside.
• Add flour to the drippings in the skillet; cook over medium heat, stirring constantly, until the roux is caramel-colored (about 5 minutes). Watch the temperature and adjust it according to your stove -- do not burn the roux or you will have to start over. Once the roux is caramel colored, stir in the onion, green pepper and celery; cook over low heat for 10 minutes or until the vegetables are tender.
• Add the roux mixture, ham, and the remaining ingredients EXCEPT rice, chilled shrimp and crumbled bacon to the reserved water in the Dutch oven. Bring to a boil; reduce heat, and simmer for 1 hour and 50 minutes. After about an hour and 40 minutes, start cooking your rice.
• Stir in the chilled shrimp and the crumbled bacon, and cook for 10 minutes. Remove and discard the bay leaves. Serve the gumbo over hot cooked rice. Garnish with sliced green onions and serve hot sauce on the side.

SEAFOOD GUMBO

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.