Texas Ranch Style Gumbo Food

TEXAS OKRA GUMBO

Steps:

• Place bacon in a large pot or Dutch oven over medium-high heat. Cook until evenly browned, then add onion, chicken cubes and okra. Cook, stirring, until chicken is tender, about 15 minutes.
• Stir in cayenne peppers, tomatoes, and diced tomatoes with green chilies. Add rice and water, reduce heat to medium-low, and simmer for 20 minutes, or until rice is tender.

TEXAS JAMBALAYA

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

JORDAN BABINEAUX'S GUMBO TEXAS STYLE

Steps:

• To make roux, heat the oil in heavy skillet until very hot. Add the flour a little at a time, stirring constantly, until it forms a paste. Lower heat and continue to stir until dark brown, do not burn
• Turn off heat and continue to stir until mixture stops bubbling.
• Fill large pot half full with water. Season the chicken with the garlic powder, black pepper, red pepper and salt. Add the chicken, basil, rosemary, green pepper, celery, onion, sausage, crab legs and roux to the pot. Bring to full boil, stirring constantly to keep roux from sticking to bottom.
• Reduce heat and simmer until the chicken is tender, about 2 1/2 hours. Add the shrimp, simmer about 30 minutes longer. Add the oysters and cook 5 minutes more. Serve with rice or crackers.

TEXAS RANCH-STYLE GUMBO

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.

TEXAS RANCH GUMBO

Steps:

• Trim excess fat from steak; cut into 1 inch cubes. Combine flour, thyme, salt and pepper; dredge meat in flour mixture. Heat butter and oil in Dutch Oven; add meat and cook until browned on all sides. Remove meat, reserving drippings in Dutch Oven. Add onions and green pepper to reserved drippings; saute until tender. Stir in meat and remaining ingredients, except rice. Cover and simmer 1 &1/2 hours. Serve over rice.

AUTHENTIC NEW ORLEANS STYLE GUMBO

Steps:

• Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
• Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
• Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
• Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
• Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
• Add meat. Add chicken, sausage, and shrimp.
• Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

MEXICAN CHICKEN GUMBO

Steps:

• Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
• Boil 3lbs of chicken. Let cool, then cube. Set aside.
• In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
• Dump both cans black beans into colander and rinse. Set aside.
• In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
• Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.