How To make Ham Skillet Gumbo
2 c Dice cooked ham
1 c Chopped green bell pepper
1 c Chopped onions
1 pk Cut okra(10oz)
1 cn Tomatoes(15oz)
1 c Chicken broth
1 c Water
1 t Salt
1/4 t Black or cayenne pepper
1 c Uncooked rice
1. Combine all ingredients except rice in a large, heavy skillet;
bring to a boil. 2. Cover and simmer 10 minutes.
3. Stir in rice and simmer, covered, 20 minutes longer, or until rice
is tender. From: Michael Orchekowski (Home_Cooking)
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Cheating Gumbo - Canned Roux
Canned dark roux used to make chicken and sausage gumbo.
Pull meat from a pre-cooked store-bought rotisserie chicken. Set aside.
Add six (6) cups unsalted chicken broth to a pot, place the bones and scraps from the rotisserie chicken into the broth.
Add approximately two (2) tsp black pepper
Add One (1) Tbsp unsalted Cajun/Creole seasoning
Add One (1) Tbsp salted Cajun/Creole seasoning
Add two (2) to three (3) Bay leaves
Cover and simmer thirty (30) minutes to one (1) hour
While chicken broth is simmering
Cut one pound of desired sausage into coins.
Place in large pot with a few splashes of cooking oil and cook over medium heat until sausage coins brown and fond is built up on bottom of pot.
While sausage is browning off
Pour the jar of dark roux into a mixing bowl, stir well to incorporate the roux and the oil.
Once sausage is browned remove from pot.
Add 1/4 to 1/2 jar of the mixed-up roux to the pot (to taste- more can be added later if additional roux flavor is desired)
Stir the roux into the sausage fat over low heat until the roux is heated up well.
Once roux is hot
Add three (3) to four (4) chopped stalks of celery
Add one (1) diced onion (medium)
Add one (1) to two (2) diced green bell peppers
Mix the vegetables with the roux
Add two (2) Tbsp minced garlic and mix with roux/vegetables
Allow to cook a minute or two.
Begin adding the chicken broth to the roux, little a time, stirring and mixing with the roux with each addition of broth.
Once chicken broth is mixed well add:
One (1) Tbsp unsalted Cajun/Creole seasoning
One (1) Tbs salted Cajun/Creole seasoning
Add one (1) to two (2) Tsp dried Thyme
Add couple Tablespoons Louisiana style hot sauce
Add couple Tablespoons Worcestershire Sauce
Add two (2) Tsp Italian blend dried seasoning
Add the sausage back to the pot.
Stir well, cover and allow to simmer for thirty minutes to one hour on very low.
Taste for seasoning and adjust to taste.
Add the chunked/pulled chicken into the pot
Add two (2) Tbsp dried Parsley
Cover and allow to simmer fifteen (15) to thirty (30) minutes.
Serve with rice and top with chopped green onion.
Chicken, Sausage & Seafood Gumbo for the Holidays (Cooking with Carolyn)
How to Make Chicken, Sausage and Seafood Gumbo Recipe for the Holidays
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Mama's 10-Minute Hot Water Cornbread (RECIPE) | Phil Robertson
Think fried cornbread is bad for you? Phil Robertson says his mother cooked this southern classic her entire life, and it finally got her ... at 96. You've gotta try this!
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How to Make Seafood Gumbo and Homemade Roux | Gumbo Recipe
In this video you will learn how to make homemade roux and how to make seafood gumbo! I use duck fat and bacon grease to make my roux and my mom’s secret gumbo making techniques to make the best seafood gumbo you’ve ever had!!
The Best Cajun Chicken and Sausage Gumbo | Delicious Gumbo Recipe
Simple Gumbo
1 package andouille sausage
1 package of 6 boneless skinless chicken thighs
3 ribs celery
1 belle pepper
3 shallots
8 cloves garlic
3/4 cup neutral oil
3/4 cup all purpose flour
1 carton chicken stock
1 cup water
1 tbsp Cajun seasoning
2 bay leaves
3 thyme sprigs
1 tbsp all purpose(garlic onion pepper)
Okra as needed
Salt and pepper to taste
Season as needed
#gumbo #cajun #chicken