Gumbo Recipes
 

Low-Fat Seafood Gumbo

Ingredients
1 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon cooking oil
1 tablespoon cornstarch
1 can Cajun-style stewed tomatoes, (14 1/2 oz)
1 can hot-style tomato juice, (6 oz)
1 cup frozen cut okra
4 ounces frozen crab-flavored salad-style fish, (about 1 cup)
3/4 cup quick-cooking rice
1 1/4 cups water

Preparation
In a large saucepan or Dutch oven cook sweet pepper and onion in hot oil till tender; stir in cornstarch. Add undrained tomatoes and tomato juice all at once. Cook and stir till bubbly; add okra. Bring mixture to boiling; reduce heat. Cover; simmer for 10 minutes.

Stir in shrimp, crab-flavored fish, uncooked rice, and water. Return mixture to boiling. Remove from heat. Cover and let stand about 5 minutes or till rice is tender, stirring occasionally.

Makes 4 main-dish servings.

Nutritional Info:
246 cal.
4g total fat (1 g sat. fat)
93 mg chol.
931 mg sodium
35 g carbo.
1 g fiber
17 g protein

Chicken And Okra Gumbo

Ingredients
1/3 cup corn oil
1/4 cup all-purpose flour
1 large onion, peeled and chopped
1-2 clove garlic, peeled and minced
1 small green pepper, cored,seeded and diced
1 stalk celery, diced
1 lb fresh okra, trimmed and very finely sliced
1 1/2 tablespoons chopped fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne
Tabasco sauce or other hot pepper sauce (need this along with the cayenne pepper)
1/2 lb ripe flavorsome tomatoes, coarsely chopped (peeled if necessary)
1/2 cup tomato puree
6 cups chicken stock or water
3 lbs chickens, cooked
1 1/2 cups fresh corn kernels

Preparation
Heat the oil in a large heavy pan and add the flour.

Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells).

Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally.

Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water.

Bring to a boil, stirring well.

Simmer for 1-1/2 hours, stirring occasionally.

During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous.

Meanwhile, remove the chicken meat from the carcass.

Discard all skin and cut the meat into bite-sized pieces.

Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.

Hmmm, some linguisa would go good in that.

what is orka may I ask?........what I am thinking is orka whale lol

sounds good, i want to try gumbo it sounds good. Pretty much, every cajun dish ive tried has been good, so gumbo must be good :)

R-Dubb, okra is a veggie that's pretty popular in the South (U.S. - if you're elsewhere) In gumbo, it's used for some flavor, but mostly as a thickening agent. A lot of people deep-fry their okra. But Hell, we deep-fry everything!

I just finished off a gumbo made with chicken and sausage. I threw in a pound of shrimp for good measure. I have never added tomato paste or sauce to mine though. I guess it might give it an interesting flavor. I'll try it sometime.

great recipes at tabasco.com

I tried your Chicken and okra Gumbo...its actually really good :)

THIS is THE gumbo recipe:

http://www.gumbopages.com/food/gumbo.html

This whole site is excellent!!

Gumbo Du Monde - It takes time and work, but it is definitely worth the end result.