What are some really good recipes for jumbo?

Question

I've been craving some forever!

sorry gumbo. lol.

Answer 1

Crawfish & Corn Chowder

CRAWFISH & CORN CHOWDER

Ingredients:
4 tablespoons butter
1 large onion, chopped fine
1/2 cup celery, chopped fine
2 gloves garlic, chopped fine
4 tablespoons flour
4 cups fresh or frozen corn
4 cups seafood or chicken stock
1 bunch green onions, chopped fine
1/4 cup chopped parsley
2 Tbsp. Crystal Hot Sauce
1 lb. cooked crawfish tails
2 cups heavy cream

Steps:
Sauté onions and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended. Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Crystal Hot Sauce. Simmer 20 minutes. Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste. (Note: Half & half or no-fat half & half can be substituted for heavy cream. Crab meat or shrimp can be substituted for crawfish.) Serves 8.

Duck Gumbo

DUCK GUMBO

Ingredients:
2 ducks, cut into serving pieces (chicken and smoked sausage can be substituted)
Cajun Injector Cane Syrup Marinade
2 quarts water
1/2 cup flour and 1/2 cooking oil (roux from scratch)
or use SAVOIE'S® Old Fashioned Roux (already made)
1 onion, diced
2 stalks celery, diced
1 small bell pepper, diced
1/2 pint oysters, finely chopped
1/3 cup parsley, chopped
2/3 cup green onion tops, sliced

Steps:
Inject the ducks with marinade using 1-1/2 ounces per pound, cut into serving pieces and put the ducks to boil in the water over medium heat. While the ducks are boiling, make a roux in an iron skillet, by putting the oil and flour together. Cook over low heat, stirring constantly until the flour is a dark brown (Skip this step if using SAVOIE'S Roux). Add the onions, celery and bell pepper, cooking until the vegetables are transparent. Now, add home-made roux or SAVOIE'S Roux to the boiling water and cook until the duck is tender, about 2 hours total. When the ducks are almost done, add the oysters and cook for 30 minutes. Add water, if necessary, for proper consistency. Add the green onion tops and parsley just before serving. Serve hot with cooked rice.

Duck, Andouille And Oyster Gumbo

DUCK, ANDOUILLE AND OYSTER GUMBO

Ingredients:
2 mallards, cleaned and cut into serving pieces
2 teaspoons salt
¾ teaspoon cayenne
¼ cup plus 1 cup vegetable oil
1 cup all-purpose flour
3 cups chopped onions
2 cups chopped bell peppers
6 to 8 cups water or chicken stock
1 pound andouille, cut crosswise into ½-inch slices
2 dozen oysters, shucked, with their liquor
3 tablespoon finely chopped fresh parsley leaves

Steps:
Season the ducks pieces with ½ teaspoon of the salt and ¼ teaspoon of the cayenne. Heat ¼ cup of the oil in a large, heavy pot (preferably black iron) over medium heat. Add the duck pieces and brown, stirring often. Remove the duck and set aside.

To the same pot add the remaining 1 cup vegetable oil and the flour. Stirring constantly for 20 to 25 minutes, make a dark brown roux. Add the onions and bell peppers and cook, stirring occasionally, for about 5 minutes, or until they are soft.

Add the water or stock (the amount will depend on how thick or thin you like your gumbo). Bring to a boil, then reduce the heat to medium-low. Add the duck pieces and the remaining 1 ½ teaspoon salt and ½ teaspoon cayenne. Cook, uncovered, stirring occasionally, for about 1 ½ hours.

Add the andouille and simmer for 30 minutes. Skim off any fat that rises to the surface. Add the oysters and their liquid and simmer for 2 to 3 minutes, or until the edges of the oysters curl. Remove from the heat. Cool and freeze. Remove from the freezer when ready to serve and warm in a big pot. Add the parsley and serve immediately over steamed rice in gumbo bowls. Makes about 8 servings.


Eula Mae's Cajun Seafood Gumbo

EULA MAE'S CAJUN SEAFOOD GUMBO

Ingredients:
3/4 cup vegetable oil, divided
2 pounds fresh okra or 2 (16 oz.) packages frozen okra, thawed, thinly sliced (about 8 cups)
1 tablespoon white vinegar
4 quarts water
2 pounds cubed cooked ham
3 large onions, diced
2 stalks celery, diced
1 head garlic, cloves peeled but left whole
1 green pepper, cored, seeded and diced
1 16-ounce can whole tomatoes, drained and chopped
4 pounds medium shrimp, shelled and deveined
2 pounds lump crab meat
2 teaspoons TABASCO® Pepper Sauce
6 cups cooked rice

Steps:
Heat 1/2 cup oil in large skillet (not cast iron) over medium heat and add okra. Cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar and cook, stirring, another 10 minutes, until okra takes on brownish color and is reduced to about a quarter of its original volume. Put okra in medium bowl and set aside. In large stockpot, over high heat, bring water to a boil. Meanwhile, add remaining 1/4 cup oil and ham to skillet. Sauté ham over medium-high heat about 10 minutes or until lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine onions, celery, garlic and green pepper and cook, stirring constantly, 10 minutes, until vegetables are tender. Add vegetables, okra and tomatoes to stockpot; cover and simmer over medium heat 1 hour. Reduce heat to very low, add shrimp and simmer very slowly 10 minutes. Add crab meat and TABASCO® Pepper Sauce; simmer an additional 5 to 10 minutes. Serve gumbo in soup bowls with mound of rice. Makes 12 to 16 servings.

Gumbo Z'herbes

GUMBO Z'HERBES

Ingredients:
4 cups coarsely chopped spinach leaves
4 cups coarsely chopped mustard greens
4 cups coarsely chopped beet greens
3 cups shredded green cabbage
2 cups coarsely chopped watercress
1/2 cup coarsely chopped parsley
2 green onions, cut into 2-inch pieces
1 bay leaf
8 cups water
3 tablespoons vegetable oil
2 celery stalks, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 tablespoon TABASCO® Pepper Sauce
1 tablespoon salt
1 teaspoon basil leaves
1 teaspoon thyme leaves
1/8 teaspoon ground allspice
3 tablespoons butter or margarine
1/4 cup all-purpose flour

Steps:
In 8-quart saucepot, combine spinach leaves, mustard greens, beet greens, cabbage, watercress, parsley, green onions, bay leaf and water. Over high heat, heat to boiling. Reduce heat to low. Simmer, uncovered, 20 minutes. Meanwhile, in 12-inch skillet, over medium heat, in hot oil, cook celery, green pepper and garlic 10 minutes. Add TABASCO® Pepper Sauce, salt, basil, thyme and allspice to saucepot. Simmer vegetable mixture 40 minutes. Carefully remove 6 cups of vegetable mixture. In food processor or blender, puree mixture in batches. Return to saucepot. Set aside 2 cups of vegetable mixture. In 12-inch skillet over medium heat, melt butter or margarine; stir in flour until well blended and smooth. Gradually stir in 2 cups reserved vegetable mixture; cook until mixture thickens, stirring constantly. Return mixture to saucepot. Heat to boiling. Makes 8 servings.

Okra-corn Chowder

OKRA-CORN CHOWDER

Ingredients
2 tablespoons butter
3 tablespoons vegetable oil
1/4 pound tasso, finely chopped
1 cup chopped yellow onions
1 pound fresh okra, ends trimmed, cut crosswise into 1/2-inch slices
3 medium-size ripe tomatoes, peeled, seeded and chopped
7 cups chicken broth
Salt and cayenne to taste
2 Idaho potatoes, peeled and diced
2 cups fresh corn kernels (from 2 large ears)

Steps
Heat the butter and oil in a large deep pot over medium heat. Add the tasso and cook, stirring, for one minute. Add the onions and okra and cook, stirring often,
for five minutes. Add the tomatoes and cook another five minutes, stirring often. Add the stock and season with salt and cayenne. Reduce the heat to medium-low and simmer for 10 minutes, skimming off any foam that rises to the surface. Add the potatoes and boil gently until they are tender, about 10 minutes. Add the corn kernels and simmer for five minutes. Season again with salt and cayenne. Serve warm. Makes 6 to 8 servings.


Oyster Soup

OYSTER SOUP

Ingredients:
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 1/2 cups chopped yellow onions
1 quart boiling water (or if you prefer a heartier soup 1 quart warm milk)
4 dozen freshly shucked oysters, drained and oyster liquor reserved
3 tablespoons chopped fresh parsley leaves
3 tablespoons butter
Salt and freshly ground black pepper to taste

Steps:
Combine the oil and the flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a light brown roux. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Combine the water (or milk) with the reserved oyster liquor and add slowly to the roux mixture, stirring constantly. The mixture will thicken slightly. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 2 minutes. Add the oysters, parsley, and butter and simmer until the edges of the oysters curl. Remove from the heat. Serve warm with crackers or hot French bread. Makes 6 to 8 servings.


Quick And Hearty White Bean Soup

QUICK AND HEARTY WHITE BEAN SOUP

Ingredients
3 tablespoons vegetable oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 pound salt meat or ham pieces, chopped
1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
4 slices bacon, chopped (optional)
3 cans white beans
3 cans water or chicken broth
1 can Ro-tel tomatoes
Salt, black pepper, and cayenne to taste

Steps
Heat the oil in a large, heavy pot over medium heat. Add the onions, celery, salt meat or ham, sausage and bacon, if using, and cook, stirring, for about five minutes, or until the onions are soft and golden. Add the beans, water or chicken broth, and the tomatoes. Stir to blend. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 30 minutes, stirring occasionally. Season to taste with salt, black pepper and cayenne, but be aware that the salt meat, sausage, and bacon and the tomatoes are salty and peppery. Skim off any oil that has risen to the surface then serve hot. Makes about 10 servings.


Ratatouille Soup

RATATOUILLE SOUP

Ingredients
2 pounds ripe tomatoes
2 tablespoons olive oil
1 cup chopped yellow onions
1 teaspoons chopped garlic
1 medium-size zucchini, chopped
1 eggplant (about 1/2 pound), peeled and chopped
1 red bell pepper, seeded and chopped
2 cups chicken broth
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper to taste
Pinch or two of cayenne

Steps
With a sharp knife, make an X on the tops and bottoms of the tomatoes. Drop them in boiling waters and blanch for about 30 seconds, remove and put them in a bowl of ice water. Core and remove the skins. If you wish to remove the seeds, cut the tomatoes in half horizontally and squeeze them over a strainer. Reserve the juice. Chop the tomatoes and add to the juice. In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and cook, stirring for one minute. Add the zucchini, eggplant and red pepper. Cook, stirring often, until they are softened, about four minutes. Add the broth, basil, and tomatoes, then season with salt, black pepper and cayenne. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. I personally prefer a chunky soup, but if you like one thats smooth, puree the mixture in a food processor or blender. The soup can be served chilled, warm or at room temperature. Makes 6 servings.


Seafood Gumbo

SEAFOOD GUMBO

Ingredients:
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water or shrimp stock
6 gumbo crabs, broken in half
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
File powder

Steps:
Combine the oil and flour in a large cast-iron pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt, cayenne and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water or shrimp stock and stir to blend. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl. Remove from heat. Remove the bay leaves. Serve with file powder passed at the table. Serves 6.


Tomato Soup With Basil

TOMATO SOUP WITH BASIL

Ingredients
1 teaspoon olive oil
1 link sweet or hot Italian sausage, removed from the casing and crumbled
1 large leek, white and pale green parts only, well rinsed and thinly sliced
1 teaspoon minced garlic
1 medium rib celery, thinly sliced
1 cup chopped yellow onions
Pinch of two of sugar
2 pounds fresh, ripe tomatoes, peeled, seeded and chopped
3 cups beef broth
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice
6 tablespoons finely chopped fresh basil leaves
Hot sauce to taste (optional)

Steps
Heat the oil in a large soup pot over medium-high heat. Ad the sausage and cook, stirring, until it is browned, about 10 minutes. Add the leek, garlic, celery and onions and cook, stirring, until the vegetables are lightly golden, about 10 minutes. Add the sugar, tomatoes and broth. Bring to a boil, then reduce the heat to medium-low. Cover and cook until the mixture thickens, about 30 minutes. Remove from the heat and let cool for about 10 minutes. Puree the soup in batches in a food processor or blender. Return it to the pot. Season with salt and pepper. Heat the soup over medium heat. Add the lemon juice, four tablespoons of the basil and the hot sauce, if you wish. When the soup has heated through, about five minutes, serve garnished with the remaining basil. Makes 6 servings.

Answer 2

filled SHELLS 12 ounces.great Shells, cooked and cooled a million lb floor pork a million small Onion, chopped wonderful a million Tbsp Italian seasonings 2 clove Garlic, minced 12 ounces.Cottage cheese, or Ricotta in case you opt for 10 ounces.Frozen chopped spinach, thawed, squeezed dry 28 ounces.Spaghetti sauce 2 cups Mozzarella Cheese a million. In skillet, cook dinner floor pork, onion, italian seasonings and garlic till no longer purple, drain and enable cool rather 2. mixture into the beef the cottage cheese and spinach 3. Stuff cooked shells with mixture 4. unfold ½ cup spaghetti sauce on backside of baking pan 5. positioned shells in pan 6. Pour over the spaghetti sauce 7. Bake at 350 for 40 minutes 8. Sprinkle with mozzarella cheese, return to oven and bake 10 minutes or till cheese melts

Answer 3

Barb's Gumbo
This is my recipe for gumbo. I have made it with shrimp or chicken. We like it either way. You can make it as spicy as you like . We do not care for it to spicy or hot.
1/3 cup flour
1/4 cup canola oil
1/3 cup celery, chopped
1/3 cup bell peppers, chopped
1/2 cup yellow onions, chopped
3 cloves garlic, chopped fine
1 (16 ounce) can chopped tomatoes
3 cups chicken broth
1/2 teaspoon thyme
1/2 teaspoon basil
2 bay leaves
2 tablespoons Worcestershire sauce
1/2-1 teaspoon hot pepper sauce (Tabasco or cayenne pepper or to your taste.)
1/2 teaspoon salt
1/2 cup canned corn or frozen corn
1/4-1/2 teaspoon cumin
1/2 teaspoon black pepper
2 cups okra, sliced (fresh or frozen)
1/2-1 lb shrimp, cleaned & shells off
rice
4 servings

1. Add oil to skillet, heat over medium heat add the flour, to make a roux.
2. (It is ready when it's color matches that of a penney).
3. This may take about 15 minutes.
4. Stir in onion, celery, bell pepper, garlic, and black pepper.
5. Cook over medium heat about 3 minutes or till vegetables are crisp tender.
6. Gradually stir in chicken broth, tomatoes, salt, Worcestershire sauce, pepper sauce, corn, okra, Basil, thyme, cumin and bay leaf.
7. Bring to boiling point; reduce heat.
8. Cover and simmer for 20 to 30 minutes.
9. Add SHRIMP during the last 5 minutes.
10. Serve over Rice.
11. This can also be made with chicken, if using chicken.
12. Use chicken breast cut in chunks Add during the last 20 to 30 minute cooking time.
13. Smoked sausage is also good added with the chicken.
14. I have added a can of crabmeat to the shrimp version.

Answer 4

go to allrecipes.com
also, a great recipe at allrecipes.com is cha cha's white bean chicken chili. it is outstanding but go by the recipe's directions!