How To make Creole Gumbo Pot
1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice
-(8 oz) 2 tb Long grain white rice
8 oz Peeled cooked medium-size
-shrimp, thawed if frozen Salt to taste Fresh ground pepper to taste Fresh dill sprigs (opt) Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well. Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes. Trim stalk ends from okra and discard. Cut okra in quarters. Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.
How To make Creole Gumbo Pot's Videos
Easy gumbo recipe - authentic gumbo recipe
January is the perfect time of the year for a big hot bowl of gumbo. Today i will show you how to make an easy chicken and sausage authentic gumbo recipe. This gumbo recipe is very easy and perfect for beginners.
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Shopping List:
2/3 cup vegetable oil
1 cup flour
1 large onion
2 Green bell peppers
2 stalks celery
5-6 garlic cloves
1 bunch green onion
2-3 lbs boneless chicken thigh
1 lbs andouille sausage
8 cups chicken stock
4 cups water
2-3 bay leaves
Garlic & herb seasoning
cajun seasoning
herbs de provence
gumbo file
white rice
Creole Chicken and Sausage Gumbo | #SoulFoodSunday
Creole Chicken and Sausage Gumbo | #SoulFoodSunday - Join me for another episode of Soul Food Sunday (#SoulFoodSunday), where I'll be sharing my recipe for Creole Chicken and Sausage Gumbo. Get ready to drool as I guide you through the process of preparing this mouthwatering dish. Subscribe to my channel to never miss a delicious recipe!
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Ingredients:
1 cup All-Purpose Flour
1 cup Vegetable Oil
2 tbsp. Olive Oil
1 Bell Pepper, finely diced
1 Onion, finely diced
4 - 5 stalks Celery finely diced
5 cloves Garlic minced
Chicken Thighs
3 Bay Leaves
28 oz. diced Tomatoes
64 oz. Chicken Stock
1/2 tbsp. Cajun Seasoning
1 tsp. Cayenne Pepper
1 tbsp. Gumbo File
2 Smoked Sausages
8 oz. frozen Okra
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Creole Gumbo
Full recipe:
#gumbo #comfortfood
How To Make Delicious Chicken & Sausage Gumbo
It's comfort food season and one of my all time favorites is a good bowl of Gumbo! Today we are making Chicken and Sausage Gumbo with a perfect dark roux. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1 Rotisserie Chicken - (meat only - chopped)
1 can stewed tomatoes (Optional)
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions
New Orleans Cajun, Justin Wilson - Gumbo
New Orleans Cajun Justin Wilson tells us how to make Chicken and Andouille Gumbo.
Creole Chicken and Shrimp Gumbo One Pot Recipe
How to make Creole Chicken and Shrimp Gumbo - a one pot recipe
Gumbo is a dish that is at the heart of Louisiana cuisine. Gumbo is a rich, thick stew made with meat, seafood, sausage and okra and flavoured with Creole and Cajun spices and seasonings. There are endless variations of this dish because it is up to you what kinds of meats you want to add but in this recipe, we are making Creole Chicken and Shrimp gumbo and it is going to be cooked in one pot.
The Creole version of gumbo uses tomatoes, whereas the Cajun version does not. This is because early Creole settlers had access to tomatoes, and so made use of them. The thickening agent for gumbo is a flour and fat mixture called roux (pronounced 'roo') and okra. Serve the gumbo with cooked rice and your favorite hot sauce.
Ingredients
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Chicken stock - 500ml, 1 can tomatoes + 200ml water blended together, 2 chicken breast, 1 green bell pepper chopped, 1 onion chopped, 4 tbsp plain flour, 4 tbsp oil, 1 stick celery chopped, 1 bay leaf, 1 tbsp Creole or Cajun Seasoning, 200g okra, 200g shrimp, salt & pepper for seasoning, 0.5 tsp thyme, 300g smoked sausage, chives for garnish, cooked rice to serve, hot chili sauce
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