Large Qty Recipes
Show Recipes:
Queen of Sheba Spice Offerings
2012 Family Quilt Recipe (Meat Stew with Dumplings)
2013 Family Quilt Recipe (Apple Fritters)
2013 Family Quilt Recipe (Macaroni and Cheese)
2013 Family Quilt Recipe (Salmon Salad)
2014 Family Quilt Recipe (Nutmeg Custard)
2014 Family Quilt Recipe (Simple Sparerib & Sauerkraut Supper)
A Grandma's Old-Fashioned Bread Pudding Recipe
Apple Betty
Arnold Palmer Popsicles
Baked Pasta w. Meatballs and Spinach
Beef Tenderloin
Best-Ever Strawberry Rhubarb Pie
BLT Macaroni Salad
Boiled Lobster
Buckeyes
Buffalo Chicken Dip
Caramelized Onion Stuffing w. Apples and Sage
Chicken and Barley Stew
Chicken Broccoli Alfredo
Chicken, Shrimp and Andouille Gumbo
Chicken: One-Dish Dinner Meal
Chocolate Chip Cookie Dough Bites
Coffee Punch
Cookies and Cream
Corn Salad w. Red Peppers
Cotton Candy
Creamy Vegetable Lasagna
Dirt (Cookie) Recipe
Doug E. Fresh's Deep Fried Chicken
Easy-Roast Vegetables
Food Checklist for Family Bonding
Food Safety and Storage Prep
Friendship Casserole
Fruit Drink: Tropical Faux-Gria
Fruit Punch
Funnel Cake
Glaze for Ham
Grilled Corn
Grilling: Wood and Charcoal
Ham
Holiday Cheese Balls
Homemade Dole Whip
Just One-Cookie (Chocolate Chip)
Latkes
Make-Your-Own Family Ornaments
Maryland Crab-Cake Sandwich
McCormick Herbed Prime Rib
Milk Shake
Mini Pineapple Upside Down Cakes
Omelette Japanese: Atsuyaki Tamago
One-Dish Seafood Meal: Frogmore Stew or Low Country Boil
Oven Baked Corn
Peach Dumplings
Picnic (Grilled) Chicken
Pie a La Mode Ice Cream
Pina Colada Smoothie
Pink Lemonade
Pizza Pasta
Pork Crown Roast
Potato Salad
Pumpkin Bread Pudding
Roasted Turkey Gravy
Salad on a Stick
Scotch Eggs
Shrimp Fried Rice
Southern Farm Fresh Eggs w. Bacon, Collard Greens and Sweet Potato
Southern-Style Pork Ribs
Spicy Crab Dip
Squashy Chili
Squashy Chili
Strawberry Cooking Ideas
Strawberry Dessert Cups
Strawberry Pretzel Dessert
Sweet Baby Ray's Crockpot Chicken
Sweet Potato Waffles
Sweet-Potato Wedges w. Rosemary and Mustard Seeds
Ten-Minute Fudge
Thanksgiving Feast: Bacon Maple Orange Turkey
Thanksgiving Feast: Herb and Lemon Stuffed Turkey
Thanksgiving Feast: Red-Rubbed Turkey
Thanksgiving Feast: Savory Herb Roasted Turkey
The Ultimate LeftoverTurkey Salad
Toppings for Hamburgers
Turkey Roulade: Carmelized Onion Stuffed
Tyra Bank's Great Grannie's Old-Fashioned Coffee Cake
Chicken, Shrimp and Andouille Gumbo
By Chef Bill Show
Description:
Great for the Mardi Gras celebration (Jan - March)
Ingredients:
2 chicken thighs, boneless and skinless
1 t salt, or as desired
1 t freshly ground black pepper, or as desired
2 qts chicken broth
1 ham hock
1/2 cup all-purpose flour
51/2 T vegetable oil
11/2 onions, large dice
3 celery stalks, diced
1 green bell pepper, diced
1 bay leaf
1/2 t dried thyme
Pinch cayenne pepper (optional)
4 garlic cloves, minced
3/4 c okra, trimmed, cut into 1/4-inch slices
1 15-oz. can chopped tomatoes w juice
1/2 pd andouille sausage, sliced into 1/4-in pieces
3 plum tomatoes, seeded and diced
1/2 t hot sauce
1/2 pd shrimp, peeled and deveined
4 c cooked long grain brown rice
3 scallions, sliced thinly on a bias
Directions:
1. Season the chicken thighs with salt and pepper. Bake in a 350 degree oven for 25 minutes. Allow to cool @ room temperature. Once the chicken is cool enough to handle, remove skin and remove meat from the bones, cut into spoon-size pieces (large dice), and reserve. While the chicken thighs bake, bring the chicken broth and ham hock to a simmer in a 4-qt sauce pan over medium heat. Simmer for 30 minutes. Remove ham hock.
2. In a 6-qt pot over medium heat, combine the flour and 4 1/2 tablespoons of the vegetable oil to form a roux.
3. Cook the roux over medium to medium-high heat, stirring frequently, until it reaches the color of dark chocolate--20 to 30 minutes. Use caution to avoid burns from splashing.
4. Add half of the onions, half of the celery and half of the green pepper to the roux and saute, stirring frequently, for three to five minutes.
5. Add the stock to the roux mixture and bring to a simmer.
Add the bay leaf and dried thyme. Add a pinch of cayenne pepper if desired.
6. In a medium saute pan, saute the remaining onions, celery and green pepper in the remaining tablespoon of oil for five minutes over medium-high heat. Add the garlic and okra to the saute pan and saute an additional three to five minutes. Add the canned tomatoes with their juice to the saute pan and stir to combine. Add this mixture to the simmering stock and roux.
7. Place the saute pan back on medium-high heat and add the andouille. Saute for three to four minutes until the sausage begins to release some oil into the pan. Add the diced chicken to the saute pan and stir to coat the chicken with the oil from the sausage. Saute for two to three minutes. Add the diced fresh tomatoes to the saute pan and stir, scraping the bottom of the pan to release any browned bits. Add this mixture to the simmering stock mixture.
8. Simmer the gumbo gently for 45 min. to 1 hour or until flavors have combined and vegetables are tender.
9. Season to taste with salt, pepper, and hot sauce (if desired). When ready to serve, stir in the shrimp and turn off the heat, allowing the heat of the gumbo to gently cook the shrimp. Ladle the gumbo into a bowl with 1/2 cup of cooked rice and garnish with scallions.
Prep Time: 30 minutes Cook Time: 190 minutes
Category: Main Meals Servings: 8
(Print)