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)
How To make Ham Skillet Gumbo's Videos
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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THE BEST HOMEMADE JAMBALAYA RECIPE | JAMBALAYA RECIPE | BEST ONE POT MEALS 2023
My name is Cordarrius, host & owner of Cord & The Kitchen. Today, we’ll be making a Jambalaya! A one pan dish PACKED with robust Cajun flavors. Best part about this: only one pan is needed.
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Ingredients
2 cups white rice
4 cups reduced sodium chicken broth
4 boneless skinless chicken thighs
4 andouille sausage
1 cup diced green bell peppers
1 cup diced yellow onion
1 cup diced celery
2-3 Tbsp. Tomato paste
1 Tbsp. Garlic Paste
Tony’s Creole (season to taste, since this has sodium)
1 Tbsp. Garlic Powder
1/8 cup freshly minced garlic
1 Tbsp. Onion Powder
1 tsp. Smoked Paprika
Cayenne Pepper (pinch)
Hot sauce of choice
New Orleans Style Chicken, Sausage, and Smoked Turkey Gumbo! How to Make Gumbo with a Dry Roux
Hey ya'll lets make a chicken, sausage, and smoked turkey gumbo! This is am easy recipe that will give you that New Orleans , Louisiana taste even if you don't live there!
Ingredients
1.5 lb chicken thighs
13 oz cajun sausage
2 cups okra
1 bell pepper
1 onion
4 cloves garlic
2 stalks celery
1 lb smoked turkey
3/4 tsp Creole seasoning
2 tbsp salt free Cajun
2 tsp gumbo file
1 tbsp better than bouillon chicken low sodium
1/2-1 cup dry roux
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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.
Gumbo Style Collard Greens | Thanksgiving Side Dishes
Gumbo Style Collard Greens | Thanksgiving Side Dishes - Here it is so look no further. This is what you've been waiting for. This Green Gumbo will definitely be the talk of your dinner whether it's a holiday side dish or a family gathering. These Gumbo Style Greens will surely take you back to the deep south with that Creole/Cajun taste that we all love. Enjoy!
Gumbo Style Collard Greens Ingredients
3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens), rolled and chopped
1 cup Vegetable Oil
1 cup All Purpose Flour
2 Large Onions, chopped
1 Green Bell Pepper
3 Celery Stalks, chopped
4 Garlic Cloves
2 Bay Leaves
1 tbsp Creole Kick seasoning (can use any creole seasoning)
1 Smoked Turkey Leg, Wing or Neck (Ham hocks work too)
10 cups Chicken Stock or Water
2 - 3 Andouille Sausage (I used Chicken Andouille Sausage)
1 - 2 tsp Cayenne Pepper (optional)
1 tsp Celery Seed
1 tsp Dried Oregano
1 tbsp Garlic Powder
2 tbsp Sweet Paprika
Salt to taste
File powder to taste (optional)
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