Gumbo Recipes

Please select from one of the following recipes:

Chicken and Sausage Gumbo Okra, Shrimp and Andouille Gumbo         Hot Gumbo Available CMFMGUMCS2 Chicken and Sausage Gumbo (2 lbs) Price: $12.95 More Information Use the selections on the left to browse our store   Chicken and Sausage Gumbo   Ingredients 3 lb. fryer-8 cut 2 lb sausage-fresh or smoked 2 tbsp. oil 4 tbsp flour 1 c onion diced 1/2 c. bell pepper diced 1/2 c. celery diced 2 cloves garlic minced 3 tomatoes diced 2 bay leaves 1/4 c. onion tops diced 1/4 c. fresh parsley chopped 1 c. chicken stock red, white and black peppers hot sauce to taste 2 tsp basil 2 tsp thyme 3 dashes Worcestershire sauce 2 cups cooked rice If the sausage is fresh, brown sausage first, then the chicken in oil. If the sausage is smoked, brown just the chicken, remove from pot. Boil grease until the water evaporates (clarify the fat), then add flour and make a medium dark roux. Add celery, onion, bell pepper, and garlic. Simmer, 4 minutes, add tomato, basil and thyme, ground peppers, Worcestershire sauce, hot sauce, and bay leaves. Put chicken and sausage back in and simmer at least 30 minutes, or until chicken is done. Add cooked rice, onion tops and parsley, adjust seasoning with peppers, bring back to a simmer and serve.Serves between four and six.  © 1984 John Albrecht, CEC Return to top     Try our Unique Gumbo Bowls MG024 New Orleans Restaurant Recipe Gumbo Bowls Price: $59.99 More Information Use the selections on the left to browse our store Okra, Shrimp and Andouille Gumbo Ingredients 1/3 c. light oil 2# cut okra 2 c. chopped onions 1 c. celery 1 c. bell pepper 2 c. chopped tomatoes 1 # smoked or Andouille sausage 5 # peeled head on shrimp (make a stock with the shells) 1/2 c. chopped green onions 2 tbsp minced garlic 10 c. seafood or shrimp stock Salt, white pepper, leaf thyme, cayenne pepper, black pepper Saute half the okra in hot oil, season with white, red, and black pepper and cook until browned. Stir in the onions, celery, bell pepper, and garlic.  Cook about five minutes. Add 1 c. of the stock and simmer another five minutes. Stir in the tomatoes and two more cups of stock. Simmer, add the remaining okra, leaf thyme, season with red, white and red pepper, and then the last of the stock. Bring to a boil, reduce and add sausage. Simmer 45 minutes, add shrimp and green onions. Skim the surface for excess oil, serve over rice. Serves about eight. © 1984 John Albrecht, CEC