OKRA GUMBO
Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.
Provided by ILUV2SAVE
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
- Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g
CHICKEN, TASSO AND ANDOUILLE GUMBO
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
- While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.
SEVEN STEAK, TASSO AND OKRA GUMBO
Chef Paul Prudhomme. It is a little time consuming, but worth it. So, so, tasty. Great for big gatherings.
Provided by MsPia
Categories Gumbo
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 26
Steps:
- In a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.
- Reserve leftover seasoning.
- In a large, heavy skillet, heat olive oil.
- Meanwhile, combine 1 1/2 tsp of seasoning mix with flour in a shallow pan; dredge meat in flour.
- Brown meat on both sides in the hot oil.
- Remove from skillet and set aside.
- Add 4 cups of the okra to the skillet.
- Fry over high heat until dark brown, about 8 minutes, stirring occasionally.
- Add the tasso, 1 cup of the onion, the butter, and t tsp of the seasoning mix.
- Cook over high heat 4 minutes, stirring frequently.
- Add the bay leaves, 1/2 cup of the stock and the Tabasco; continue cooking 4 minutes, stirring often.
- Add 1/2 cup more stock; cook 5 minutes, stirring occasionally and scraping pan bottom well if mixture starts to stick.
- Add 1/2 cup more stock and continue cooking 3 minutes, stirring occasionally.
- Add the remaining 2 cups onion, the celery, bell pepper and the seasoning mix; stir well.
- Cook 5 minutes, stirring occasionally.
- Stir in the tomato, jalapeno pepper, and garlic.
- Cook 5 minutes, stirring occasionally.
- Transfer mixture to a gumbo or large soup pot.
- Add the remaining 6 cups of stock and the meat.
- Cover and cook over high heat for 10 minutes.
- Add the remaining 4 cups okra and lower heat to a simmer.
- Cook, covered, until meat is tender, about 20 minutes, being careful not to let gumbo scorch.
- Add shrimp, cover, and remove from heat; let sit 10 minutes.
- Serve immediately in bowls, allowing for each person about 1/3 cup rice and 1 1/2 cups gumbo poured on top.
Nutrition Facts : Calories 1061.4, Fat 94.6, SaturatedFat 36.7, Cholesterol 118.5, Sodium 2127.4, Carbohydrate 37, Fiber 6, Sugar 5.4, Protein 16.9
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- In a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.Reserve leftover seasoning.
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