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Gumbo

I've been cooking for years. I enjoy it because cooking is something anyone can do and you can throw as much or as little creativity into whatever you are making. I found a gumbo recipe years ago and thought I'd give it a go. I've included the original recipe and my modified one. I rarely measure out ingredients and I usually add what I consider an enhancement to the dishes flavor. That pretty much goes for everything I make. With that in mind, alter the recipe to fit your tastes. And as a warning, my gumbo gets spicier the following day.

Original Recipe

1 pound Italian sausage links, sliced
1 pound boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium sweet red pepper,chopped    ,
1 medium onion, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cans (14-1/2 ounces each) chicken broth
2/3 cup uncooked brown rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen sliced okra

In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer  for 20-25 minute or until rice is tender. Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.

 

 

My Recipe

1 pound Bob Evans Spicy Sausage
1 pound boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil
3 large bell peppers (red, orange, green), chopped
1 large onion, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon ancho chili pepper
1 teaspoon chipotle chili pepper
1 teaspoon chili powder
3 cans (14-1/2 ounces each) roasted chicken broth
2 garlic cloves, diced
1 cup uncooked brown rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 lb frozen cooked medium/large shrimp. Peel tails off if needed.
1 package frozen crab
1 package frozen lobster
1 package frozen scallops
1 package frozen sliced okra
1-1 1/2 tablespoon cornstarch
1/2 cup water
 

Throw the shrimp, crab, lobster and scallops into a large bowl of cold water to start thawing them out.

In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm (ie, throw in a bowl off to the side and try to cover it).

In the drippings, saute peppers, onion and celery until tender. Depending on the type of sausage you used, a tablespoon more oil might be needed.

Stir in the dry seasonings; cook for 5 minutes.

Stir in the broth, garlic cloves, rice and browned chicken and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minute or until rice is tender.

While the gumbo is simmering, verify the shrimp, crab, lobster and scallops have thawed out. Change the water if they are still slightly frozen.

Stir in tomatoes, shrimp, crab, lobster, scallops and okra; cook for 5 minutes, stirring occasionally.

In a small bowl, add water and 1 tablespoon cornstarch. Mix well. Add to gumbo, stirring until you notice it starting to thicken; cook for 5 minutes.
*Depending on what you left out or added, the additional 1/2 tablespoon of cornstarch might be needed. If it is, use another 1/4 cup water.  

Enjoy!