Best 7 Gumbo Potatoes Recipes

AUTHENTIC NEW ORLEANS STYLE GUMBO

Steps:

• Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
• Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
• Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
• Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
• Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
• Add meat. Add chicken, sausage, and shrimp.
• Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

CAJUN POTATO GUMBO

Steps:

• Boil salt meat on the side for about 20 minutes; then cut into small bite size pieces. While that's boiling heat oil and saute onions, bell pepper, and celery for just about 5 minutes into a nice size soup pot. Throw in your salt meat with about 2 cups of water. At this time you can add some salt, pepper, and cayenne pepper, Let this boil for about 15 minutes. In the meantime while boiling, cut your potatoes in half. After about 15 minutes throw in potatoes with some more water; enough for the potatoes to be able to boil and add more salt and pepper. If you like cover it but not to tightly. Add 1 to 2 cups more of water if needed. After potatoes are boiled turn off heat and add about one teaspoon of file. If you are feeding more than 4 to 5 people just add more of all the ingredients and add more water. Serve over rice, enjoy and please pass the potatoes!

SPICY TURKEY SWEET POTATO GUMBO

Steps:

• Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes.
• Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
• Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.

GUMBO POTATOES

Steps:

• Scrub potatoes; prick several times wtih a fork.
• Bake potatoes at 400 degrees for 1 hour or until done.
• Cook onion, and celery in oil in a skillet over medium-high heat, stirring constantly, until tender.
• Stir in chicken and next 5 ingredients; simmer 15 minutes, stirring occasionally.
• Serve over split baked potatoes.

POTATO GUMBO

Steps:

• In a large skillet over medium-high heat, add half of the oil. When it is shimmering and hot, add the celery, green bell pepper, and onion. Season with salt and pepper. Saute until the onion has become just barely translucent.
• Add the cayenne and filé powder, stirring to coat the vegetables. Continue to cook until they just start to brown on the edges.
• Remove the cooked vegetables to a crock pot set on "high".
• Returning to the large skillet, add the remaining half of the oil and the andouille sausage. Saute in the hot oil until the sausage pieces start to brown on the sides. Add the molasses and stir to coat the sausage in it, watching so that the molasses does not burn.
• Add the chicken broth to the skillet to de-glaze and get up all the darkened, stuck bits. Remove the molasses-crusted andouille and chicken broth and add it to the vegetables in the crock pot.
• Add the potato pieces (I prefer to keep the skins on) to the crock pot and cover it.
• Depending on the power of your crock pot, cook for 3-5 hours or just until the potatoes are tender.
• Taste the gumbo and season with salt and pepper to taste.
• Serve.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

SAUSAGE AND SHRIMP GUMBO

Steps:

• Cut sausage into 1/2-inch slices; set aside.
• Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
• Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
• Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
• Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
• Ladle gumbo into bowls with rice.