Gumbo

The Back Story
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions
1. Add butter to large Dutch oven over medium-high heat. Add sausage, onions, peppers, and celery. Cook until vegetables are tender about 6-8 minutes. 
 
2. Add garlic and bay leaf to pot and cook until garlic becomes fragrant. Season vegetables with Cajun seasoning. Add tomato paste and mix well. Stir in rue and cook for about 3-5 minutes.
 
3. Slowly stir in chicken broth and stewed tomatoes. Reduce heat to a simmer and cook until mixture thickens, about 12-15 minutes. 
 
4. Add okra and chicken to pot and cook until okra has softened, about 20 minutes. Garnish with green onions.  Place rice in a bowl and top with gumbo. Add a dash of hot sauce and 
 
Ingredients
  • 3 tbsp. unsalted butter
  • 1 lb. spicy chicken sausage
  • 1 large onion, roughly chopped
  • 1 medium green bell pepper, roughly chopped
  • 1 medium red bell pepper, roughly chopped
  • 2 large celery stalks, roughly chopped
  • 1 tbsp. garlic, minced
  • 1 bay leaf
  • 1 tbsp. Cajun seasoning
  • 2 tbsp. tomato paste
  • 1 ½ c. ready made medium dark roux
  • 6 c. low sodium chicken broth
  • 1 small can stewed tomatoes
  • 2 c. fresh okra, sliced
  • 1 whole cooked rotisserie chicken, skin and meat removed
  • 4 green onions, chopped
  • 4-6 c. steamed white rice
  • 1 dash hot sauce (optional)
  • 1 loaf of New Orleans French bread
Gumbo File Broth with Rice and Seared Snapper | 0 Comments
From Gumbo with Seared Snapper, Aired on Mon 8/17
Chef Jeff Henderson, Fish, Snapper, Gumbo, Palmetto
Instructions

WHAT TO GET

Gumbo file broth

1 link smoked beef sausage, diced

1 quart chicken stock

¾ cup diced okra

½ cup small diced yellow onion

½ cup small diced celery

½ cup small diced bell pepper

1 herb bundle

1 jalapeno sliced into 4 pieces

½ cup sliced crimini mushrooms

1 tablespoon file powder

1 small diced creole tomato

½ parsley bunch’s leaves

2 tablespoons minced garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cajun seasoning

2 tablespoons olive oil

 

seared snapper

2 filets of red snapper, skin on and cut into 1.5 x 1.5 inch strips

2 teaspoons salt

2 teaspoons pepper

2 teaspoons cajun seasoning

rice

1 cup of rice

2 cups of chicken stock

1 bay leaf

1 teaspoon minced garlic

1 teaspoon salt

1 tablespoon olive oil

⅓ cup small diced onion

1 tablespoon butter

WHAT TO DO

gumbo file broth

1.    heat olive oil in dutch oven on high heat

2.   saute trinity, smoked sausage, garlic, salt, pepper, cajun spice, file, mushroom until veggies/meat brown

3.   stir in 1 Quart chicken stock

4.   drop in herb bundle

5.    simmer for 25 minutes then add okra and tomato

rice

1.    Heat olive oil, butter, garlic and onion in small pot

2.   saute until browned

3.   add stock and bring to simmer

4.   add rice, stirring occasionally until liquid is dissolved

fish

1.    preheat oven to 350 degrees

2.   evenly rub salt, pepper, and cajun seasoning all over fish

3.   bring oil to high heat

4.   place fish skin side down and sear for 1 minute then finish in oven

presentation

1.    ladle broth into bowl

2.   top with fish

3.   garnish with small diced tomato and sliced okra

4.   serve rice on side

Ingredients
  • 1 link smoked beef sausage, diced
  • 1 quart chicken stock
  • ¾ cup diced okra
  • ½ cup small diced yellow onion
  • ½ cup small diced celery
  • ½ cup small diced bell pepper
  • 1 herb bundle
  • 1 jalapeno sliced into 4 pieces
  • ½ cup sliced crimini mushrooms
  • 1 tablespoon file powder
  • 1 small diced creole tomato
  • ½ parsley bunch’s leaves
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cajun seasoning
  • 2 tablespoons olive oil
  • 2 filets of red snapper, skin on and cut into 1.5 x 1.5 inch strips
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons cajun seasoning
  • 1 cup of rice
  • 2 cups of chicken stock
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ⅓ cup small diced onion
  • 1 tablespoon butter
The Back Story

WHAT TO GET

Gumbo file broth

1 link smoked beef sausage, diced

1 quart chicken stock

¾ cup diced okra

½ cup small diced yellow onion

½ cup small diced celery

½ cup small diced bell pepper

1 herb bundle

1 jalapeno sliced into 4 pieces

½ cup sliced crimini mushrooms

1 tablespoon file powder

1 small diced creole tomato

½ parsley bunch’s leaves

2 tablespoons minced garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cajun seasoning

2 tablespoons olive oil

seared snapper

2 filets of red snapper, skin on and cut into 1.5 x 1.5 inch strips

2 teaspoons salt

2 teaspoons pepper

2 teaspoons cajun seasoning

rice

1 cup of rice

2 cups of chicken stock

1 bay leaf

1 teaspoon minced garlic

1 teaspoon salt

1 tablespoon olive oil

⅓ cup small diced onion

1 tablespoon butter

WHAT TO DO

gumbo file broth

1.    heat olive oil in dutch oven on high heat

2.   saute trinity, smoked sausage, garlic, salt, pepper, cajun spice, file, mushroom until veggies/meat brown

3.   stir in 1 Quart chicken stock

4.   drop in herb bundle

5.    simmer for 25 minutes then add okra and tomato

rice

1.    Heat olive oil, butter, garlic and onion in small pot

2.   saute until browned

3.   add stock and bring to simmer

4.   add rice, stirring occasionally until liquid is dissolved

fish

1.    preheat oven to 350 degrees

2.   evenly rub salt, pepper, and cajun seasoning all over fish

3.   bring oil to high heat

4.   place fish skin side down and sear for 1 minute then finish in oven

presentation

1.    ladle broth into bowl

2.   top with fish

3.   garnish with small diced tomato and sliced okra

4.   serve rice on side

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      In a 2-gallon saucepot, melt butter over medium-high heat

-      Add onions, celery, bell peppers, minced garlic, tomatoes and bay leaves

-      Sauté 3 to 5 minutes or until vegetables are wilted

-      Whisk in flour and cook, stirring constantly until a white roux is achieved

-       Blend crawfish tails and tomato sauce into mixture

-      Cook 5 minutes, stirring to prevent tomato sauce from scorching

-      Slowly add stock or water until a sauce-like consistency is achieved

-      Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally

-      Additional stock may be needed to retain consistency

-      Remove and discard bay leaves

-      Stir in sherry, green onions and parsley

-      Cook 5 minutes then season to taste with salt, cayenne and granulated garlic

-      Serve over steamed white rice with a few dashes of hot sauce

Ingredients
  • 2 pounds crawfish tails, cleaned
  • ¼ pound butter
  • 1 cup diced onions
  • ½ cup diced celery
  • ½ cup diced green bell peppers
  • ½ cup diced red bell peppers
  • 2 tbsps minced garlic
  • ½ cup diced tomatoes
  • 2 bay leaves
  • 1 cup flour
  • ½ cup tomato sauce
  • 2 quarts water or shellfish stock
  • 1 ounce sherry
  • 1 cup sliced green onions
  • ½ cup chopped parsley
  • salt and cayenne pepper to taste
  • granulated garlic to taste
  • Louisiana hot sauce to taste
Instructions
LOUISIANA SEAFOOD GUMBO
Recipe Provided by Restaurant Revolution
 
Method
  •  In a 7-quart Dutch oven, heat oil over medium-high heat
  •  Whisk in flour, stirring constantly until a brown roux is achieved
  •  Add onions, celery, bell peppers and minced garlic and sauté 3 to 5 minutes or until vegetables are wilted
  •  Stir in andouille and sauté an additional 3 to 5 minutes
  •  Stir in _ cup of shrimp, claw crabmeat and okra
  •  Slowly add hot shellfish stock, one ladle at a time, stirring constantly
  •  Bring mixture to a low boil, reduce to simmer and cook 30 to 45 minutes
  •  Additional stock may be needed to retain volume
  •  Add green onions and parsley
  •  Season to taste using salt, cayenne pepper, granulated garlic and hot sauce
  •  Fold in remaining shrimp, lump crabmeat, oysters and reserved oyster liquid
  •  Return to a low boil and cook approximately 5 minutes
  •  Adjust seasonings if necessary
  •  Serve over cooked rice
 
Ingredients
  • 1 pound (35-count) shrimp, peeled, deveined and divided
  • 1 pound jumbo lump crabmeat
  • 2 dozen shucked oysters, liquid reserved
  • 1 pound claw crabmeat
  • 1 cup sliced frozen okra
  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups (¼-inch) diced onions
  • 1 cup (¼-inch) diced celery
  • 1 cup (¼-inch) diced bell peppers
  • ¼ cup minced garlic
  • ½ pound sliced andouille sausage
  • 3 quarts hot shellfish stock
  • 2 cups sliced green onions
  • ½ cup chopped parsley
  • salt and cayenne pepper to taste
  • granulated garlic to taste
  • Louisiana hot sauce to taste
The Back Story

LOUISIANA-STYLE CRAWFISH ÉTOUFFÉE

Recipe Provided by Restaurant Revolution

Prep Time: 1 Hour

Yields: 6 Servings

Ingredients

·      2 pounds crawfish tails, cleaned

·      ¼ pound butter

·      1 cup diced onions

·      ½ cup diced celery

·      ½ cup diced green bell peppers

·      ½ cup diced red bell peppers

·      2 tbsps minced garlic

·      ½ cup diced tomatoes

·      2 bay leaves

·      1 cup flour

·      ½ cup tomato sauce

·      2 quarts water or shellfish stock

·      1 ounce sherry

·      1 cup sliced green onions

·      ½ cup chopped parsley

·      salt and cayenne pepper to taste

·      granulated garlic to taste

·      Louisiana hot sauce to taste

Method

-      In a 2-gallon saucepot, melt butter over medium-high heat

-      Add onions, celery, bell peppers, minced garlic, tomatoes and bay leaves

-      Sauté 3 to 5 minutes or until vegetables are wilted

-      Whisk in flour and cook, stirring constantly until a white roux is achieved

-       Blend crawfish tails and tomato sauce into mixture

-      Cook 5 minutes, stirring to prevent tomato sauce from scorching

-      Slowly add stock or water until a sauce-like consistency is achieved

-      Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally

-      Additional stock may be needed to retain consistency

-      Remove and discard bay leaves

-      Stir in sherry, green onions and parsley

-      Cook 5 minutes then season to taste with salt, cayenne and granulated garlic

-      Serve over steamed white rice with a few dashes of hot sauce

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Heat a skillet over medium heat with 1 tablespoon olive oil      

-      Slice the okra lengthwise and place cut side down into the pan

-      Cook the okra for no more than 2 to 3 minutes until caramelized and set aside

-      In a large Dutch oven place the olive oil butter blend and melt

-      Add the chicken Andouille and sauté for about 5 to 7 minutes

-      Add the holy trinity, fennel, leeks, roasted garlic, file powder, bay leaf, and jalapeño

-      Cook until caramelized, about 7 minutes 

-      Pour in the chicken stock and reduce the liquid for about 25 minutes under low heat

-      Add the remaining seafood 10 minutes before serving as to not overcook

-      Chop the tomatoes and toss with 1 tablespoon of parsley and set aside

-      Season the gumbo and serve with the sautéed okra and fresh tomato topping

 

 

 

Ingredients
  • 2 tablespoons olive oil butter blend
  • 12 jumbo shrimp, peeled, cleaned and deveined
  • 12 crab fingers
  • 1 c lump blue crab meat
  • 12 oysters
  • 8 ounces black drum filet
  • 1 cup chicken Andouille, sliced
  • 1 tablespoons Cajun seasoning
  • 2 tablespoons olive oil butter blend
  • 1 cup holy trinity (green bell pepper, onion and celery mix) diced small
  • 1 fennel, sliced
  • 1 leek, (white part only)
  • 3 roasted garlic, minced
  • ½ teaspoon file powder
  • 4 cups chicken stock
  • 1 bay leaf
  • ½ jalapeño, sliced
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 okra, sliced
  • 1 tablespoon parsley, chopped
  • 1 Creole tomato, chopped
The Back Story

Seafood Gumbo

·      2 tablespoons olive oil butter blend

·      12 jumbo shrimp, peeled, cleaned and deveined

·      12 crab fingers

·      1 c lump blue crab meat

·      12 oysters

·      8 ounces black drum filet

·      1 cup chicken Andouille, sliced

·      1 tablespoons Cajun seasoning

·      2 tablespoons olive oil butter blend

·      1 cup holy trinity (green bell pepper, onion and celery mix) diced small

·      1 fennel, sliced

·      1 leek, (white part only)

·      3 roasted garlic, minced

·      ½ teaspoon file powder

·      4 cups chicken stock

·      1 bay leaf

·      ½  jalapeño, sliced

·      Salt and pepper to taste

·      1 tablespoon olive oil

·      4 okra, sliced

·      1 tablespoon parsley, chopped

·      1 Creole tomato, chopped

Method

-      Heat a skillet over medium heat with 1 tablespoon olive oil      

-      Slice the okra lengthwise and place cut side down into the pan

-      Cook the okra for no more than 2 to 3 minutes until caramelized and set aside

-      In a large Dutch oven place the olive oil butter blend and melt

-      Add the chicken Andouille and sauté for about 5 to 7 minutes

-      Add the holy trinity, fennel, leeks, roasted garlic, file powder, bay leaf, and jalapeño

-      Cook until caramelized, about 7 minutes 

-      Pour in the chicken stock and reduce the liquid for about 25 minutes under low heat

-      Add the remaining seafood 10 minutes before serving as to not overcook

-      Chop the tomatoes and toss with 1 tablespoon of parsley and set aside

-      Season the gumbo and serve with the sautéed okra and fresh tomato topping

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Chicken Andouille Gumbo

Recipe provided by Josh McBride

Method

- Watch the segment for the method CLICK HERE 

Ingredients
  • ¼ pound of butter
  • 1 pound of Andouille sausage
  • ½ to 1 cup of flour
  • 12 chicken thighs
  • 3 onions
  • 3 bell peppers
  • 3 to 4 ribs of celery
  • 1 pound okra
  • Minced garlic to taste
  • Fresh thyme to taste
  • 2 to 3 bay leaves
  • 1 teaspoon red pepper flakes
  • 5 to 8 cups Chicken broth
  • 1 can diced tomatoes
  • Cider vinegar to taste
  • Green onions for garnish
  • Fresh parsley for garnish

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