Who's got the recipe to gumbo soup?

who's got the recipe to gumbo soup?Who's got the recipe to gumbo soup?
Chicken Gumbo Soup:





25 min 5 min prep


3 servings





2 tablespoons bacon drippings


3 chicken breasts, deboned, cooked, diced


2 stalks celery, diced


1 onion, diced


4 cups chicken broth


1 (16 ounce) can tomatoes, undrained


2 teaspoons salt


1/3 cup green peppers, diced


1/3 cup long grain rice, uncooked


1 cup frozen okra


2 tablespoons parsley, chopped


1 bay leaf


1 dash Worcestershire sauce





1. In a large soup pot, add all ingredients.


2. Bring to a boil.


3. Reduce heat and simmer until all vegetables and rice are tender.


4. Remove bay leaf and serve.Who's got the recipe to gumbo soup?
Seafood gumbo? Chicken and sausage gumbo? We need more info.
If you go to allrecipes.com you can get a variety of gumbo recipe-you might find one you like the sounds of more than another, even if they're all similar...and they're rated, too.
Louisiana Seafood Gumbo





Ingredients:





1/4 cup vegetable oil


1/3 cup White Flour


1 cup chopped onion


1/2 cup chopped green bell pepper


1/2 cup chopped celery


2 tablespoons minced garlic


1-14 ounce can diced tomato


1 teaspoon Cajun Seasoning


1 teaspoon onion powder


1 teaspoon garlic powder


1/2 teaspoon dried thyme


4 cups water


3 cups chicken broth


2 Bay Leaves


1/2 teaspoon Tabasco


1/2 pound peeled shrimp


1/2 pound white crabmeat


12 shucked oysters


1/4 cup chopped green onions


1/4 cup minced parsley


4 to 6 cups cooked rice





Directions:





In a medium size stockpot, heat vegetable oil, add flour and cook until dark roux forms. Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic, continue to cook for 5 minutes.





Stir in diced tomato, onion powder, garlic powder, dried thyme and simmer for 10 minutes.





Stir in water, chicken broth, bay leaves and Tabasco, bring to boil, lower fire to medium and simmer for 45 minutes.





Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5 minutes.





Stir in green onions and parsley.





Serve each serving with a cup of steamed rice.





Yields 4-6 serving
6-8 quarts of Water


1/3 jar Savoie's Roux (Roo) *** ORDER


6 TBS Cajun Seasoning *** ORDER


2 TBS salt


1 Onion chopped


1 Bell Pepper chopped


1 stalk Celery chopped


1 bunch Green Onions chopped


1/3 bunch fresh Parsley chopped or 2 TBS dried Parsley flakes


1 3-4lb. whole Chicken cut in pieces


1 lb. Sausage (pork/beef mixed) cut in 1'' pieces


3 cups cooked Louisiana long grain rice*** ORDER


In a large pot combine 6-8 quarts of water with 1/3 jar of Savoie's roux, and 2 TBS salt, stir well. Add onion, bell pepper, celery, and bring to boil. Cook over medium heat for approx. 2 hrs stirring frequently. Add sausage (boil first to rid excess grease)and cook for 40 min. Add cut up chicken (preseasoned with cajun seasoning) and cook over low to med. heat for 1hr. Approx. 20 min. before gumbo is done add green onions and parsley. Serve gumbo over cooked Louisiana rice. Potato salad is a favorite dish served with gumbo. You can substitute the chicken and sausage with fresh seafood. Crawfish, shrimp, oysters, crabs- 3lbs. total. After simmering for 2hrs add seafood %26amp; cook for 20 more min. Serves 8
Turkey Gumbo Soup





3/4 cup oil


3/4 cup flour


2 large onions, chopped


1 large green pepper, chopped


3 or 4 stalks celery, chopped


1/2 pound smoked sausage, andouille or kielbasa, cut in half the long way and then chopped into bite-sized pieces the short way


Turkey broth from boiling the carcass


Okra


Leftover turkey


Some shrimp (maybe 12 ounces?)


Salt, to taste


Cayenne, to taste


2 Bay leaves


File powder


Cooked rice ( Basmati)





Combine the oil and flour in the bottom of a 5 quart dutch oven. Cook on medium, stirring constantly, until it turns the color of a chocolate bar. It's about 25 minutes.


Add the onions, bell pepper and celery. Add a pinch of salt and a dash of cayenne. Cook, stirring until the vegetables are coated with the roux and the onion starts to get translucent.


Add the sausage. Cook until the sausage starts to rend its' fat.


Add the okra and enough turkey broth to make the soup the consistency you want. You may wish to make it thinner than the final product, as you have to add the turkey and shrimp later. You can always add more broth at the end, though.


Drop in the bay leaves and adjust the seasoning. You may not need much salt, since the sausage pretty much takes care of that.


Bring it to a low boil. Turn down to a simmer and cover. Allow it to cook for a while. Maybe an hour. But if you are hungry now, just go 15 minutes.


About 10 minutes before you eat it, add the turkey and the shrimp. Adjust the broth amount and seasonings. Now put in most of the final amount of cayenne.


Serve over rice and sprinkle each serving with File powder.





You don't have to have okra in your gumbo. And you could have some tomatoes in there.