Members
Change Profile
Discussion
Topics
Last Day
Last Week
Tree View
Search Board
Keyword Search
By Date
Utilities
Contact
Administration
Documentation
Getting Started
Formatting
Troubleshooting
Program Credits
Coupons
Best Coupons
Freebie Newsletter!
Coupons & Free Stuff
|
Moms View Message Board: Cooking and Recipe Discussion: Discuss Cooking and Looking for Recipes: Chicken Gumbo recipe needed
My dd had some at O"Charley's here in FL and loved it. Does anyone haves similar one or a "tried and true" recipe that is willing to share?
This is my family recipe - it is SCRUMPTIOUS! We are from New Orleans, so it is the real deal - a true cajun recipe. (Not too spicy though)
Amy's Gumbo is SO good!!! I love it!! Best part?? (IMO) No okra!
OK, Amy, what is a "gumbo filet"? Does it go by any other name?
No, that is the name, LOL. Gumbo Filet is essentially powdered okra. So, if you decided to use okra, you would eliminate the gumbo filet. Gumbo Filet *slightly* thickens the gumbo and makes it a little "gummy" or somewhat "stringy" as the okra would do.
I found it - gumbo filet is sassafras
Ginny, you are right. I'm going to have to ask my mom about that. She told me it was powdered okra.
Thank you Amy! DD is going to love this gumbo. I'll be sure to let you know how it turns out.
My mother made a hell of a seafood gumbo (that was my birthday dinner every year!). Your chicken gumbo sounds fantastic. There is a powdered okra that some people use as a thickener, but it's not the same as file. I am drawing a blank on it's "official" name, and have tried to google it and am coming up blank.
btw..I had to giggle at the kitchen bouquet. I didn't realize that it was mostly a southern thing until I was looking for it in my mil's refridgerator one time and she was clueless as to what I was talking about. I said "well, how do you make your gravy brown??" LOL
 Chicken & Sweet Sausage Gumbo 4 tablespoons vegetable oil, divided 1 package (10 oz) frozen okra, thawed and thinly sliced crosswise 1 pound sweet sausage, sliced into 1 inch pieces 1 whole chicken, cut into 8 pieces 1/3 cup all-purpose flour 1 cup each chopped onion, green pepper and green onions 1/2 cup chopped celery 2 tablespoons minced parsley 2 cloves garlic, minced 2 cups canned whole tomatoes 2 tablespoons tomato paste 1 1/2 quart water 2 bay leaves 1 tablespoon Worcestershire sauce 1 teaspoon thyme, crumbled 1 teaspoon salt 1 1/4 teaspoon Pepper Sauce Hot steamed rice Chopped green onion or parsley Heat 2 tbs. of oil in a large stock pot or kettle. Add sliced okra and cook, stirring constantly, 10 to 15 minutes, or until tender and lightly browned. Remove from pot and set aside. In same pot, heat 1 tbs. of oil and brown sausages; remove and set aside. Add chicken and brown on all sides; remove and set aside. Measure fat remaining in pot. If necessary add vegetable oil to make 3 tbs. Stir in flour and cook over medium heat, stirring constantly until mixture turns a dark brown and develops a nutty flavor, about 20 minutes. Add onion, bell pepper, green onion, celery, parsley and garlic; cook until vegetables are tender. Add tomatoes, tomato paste, okra, water, bay leaves, Worcestershire sauce, thyme, salt and Pepper Sauce. Simmer, uncovered, 15 minutes. Add chicken and sausage; cover and simmer 40 minutes, or until chicken is tender. 4 tablespoons vegetable oil, divided 1 package (10 oz) frozen okra, thawed and thinly sliced crosswise 1 pound sweet sausage, sliced into 1 inch pieces 1 whole chicken, cut into 8 pieces 1/3 cup all-purpose flour 1 cup each chopped onion, green pepper and green onions 1/2 cup chopped celery 2 tablespoons minced parsley 2 cloves garlic, minced 2 cups canned whole tomatoes 2 tablespoons tomato paste 1 1/2 quart water 2 bay leaves 1 tablespoon Worcestershire sauce 1 teaspoon thyme, crumbled 1 teaspoon salt 1 1/4 teaspoon Pepper Sauce Hot steamed rice Chopped green onion or parsley 1 bunch Mustard greens 1 bunch Collard greens 1 bunch Turnip greens 1 bunch Watercress 1 bunch Beet tops 1 bunch Carrot tops 1 bunch Spinach 1/2 Head lettuce 1/2 Head cabbage 2 medium Onions, chopped 4 Cloves garlic, mashed Water 1 pound Smoked sausage 1 pound Smoked ham 1 pound Brisket stew meat 1 pound Boneless brisket 1 pound Hot chaurice (Creole Pork Sausage) 5 tablespoons Flour 1 tablespoon Salt 1 teaspoon Cayenne pepper 1 teaspoon Thyme leaves 1 tablespoon File powder -Steamed rice Thoroughly wash all greens to remove grit and pick out bad leaves; place in a large pot with onion and garlic. Cover with water and boil for 30 minutes. Drain cooked greens, reserve liquid. Puree greens in a food processor or grind in a meet grinder; set aside. Meanwhile, cut meats and sausages into bite-size pieces. Place smoked sausage, ham, stew meat and brisket in a 12-quart stock pot; add two cups reserved liquid from greens and steam for 15 minutes. Place chaurice in a skillet and steam until all grease is cooked out; remove chaurice from skillet and set aside. Stir flour into chaurice drippings in skillet and cook for five minutes or until flour is cooked (it does not have to brew). Pour roux over meat in stock pot, stirring well. Add pureed greens and two quarts of the reserved liquid from greens; simmer for 20 minutes. Add chaurice, salt, cayenne and thyme, stirring well. Simmer for 40 minutes. Stir in file powder and remove from heat. Serve over rice.
bumping for Nelda
|
