TURDUCKEN GUMBO

Turducken Gumbo

1 Rouses Rotisserie chicken deboned
2 lbs. Guidry Fresh Cuts Creole Seasoning Mix
Rouses Cajun Seasoning
1 pound Rouses Green Onion Smoked sausage cut to bite sized
4 32 oz Kitchen Basics No Salt chicken stock
4 tbsp. Cajun Power Garlic Sauce
1 lb. turkey
2 Duck Breasts
10 garlic cloves cut finely or 2 tablespoons of Christopher Ranch Garlic
2 bay leaves
1 bunch green onions chopped
½ bunch Italian parsley chopped
¾ cup Rouses Vegetable Oil
1 cup All Purpose Flour
2 Cups Rice cooked to instructions on bag

In a black iron skillet, bring to temperature on low. Season duck breasts liberally with Rouses Cajun Seasoning. Place duck breasts skin side down and cook on medium low for 10 minutes until fat starts to render. Remove breasts and remove skin from breasts. Place skin in skillet and let simmer for another 10 minutes to render fat turning occasionally. Remove skin, and pour rendered fat into black iron pot. Place duck breasts and cook for 10 minutes on each side. Remove duck breasts, in same skillet place cut sausage, and cook for 10 minutes to render juices from sausage. Remove sausage and place rendered oil into black iron pot; this should be about ¼-cup oil. Now add ¾-cup vegetable oil to duck and sausage oil rendering. When all oil is placed into pot, it should be 1 cup exactly. Make roux. In a black iron pot, pour in 1 cup of flour into 1 cup of oil. When the flour and oil start to sizzle Stirring constantly for about 30 minutes until the dark, rich chocolate color is achieved. Now add Guidry Fresh cuts Creole seasoning and garlic. Stir constantly and brown them together for about 15 minutes. After vegetables are browned, add chicken, cut duck breasts, turkey and sausage and stir for 10 minutes at a simmer, add stock and Cajun Power Garlic Sauce. Let boil for 10 minutes stirring constantly. Reduce to low heat, add bay leafs, add green onions cover and cook on low for 1 hour. Add parsley and season to taste with Rouses Seasoning. Serve over rice.

HOT and SPICY JAMBALAYA

Hot and Spicy Jambalaya

1⁄4 cup butter (1/2 stick)
1 onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 celery ribs, coarsely chopped
5 garlic cloves, minced
1 1⁄2 lbs shrimp, peeled and deveined
1 1⁄2 lbs boneless skinless chicken breast, cut into 1 1/2-inch cubes
3 bay leaves
1 teaspoon dried thyme
1⁄2 teaspoon paprika
2 (28 ounce) cans stewed tomatoes

1 cup chicken broth
1⁄4 cup Worcestershire sauce
1-3 teaspoons hot pepper sauce, to taste
1⁄2 lb precooked spicy andouille sausage, cut into 1/2-inch cubes
1⁄2 lb smoked ham, cut into 1/2-inch cubes

1⁄2 lb. Crawfish, peeled (optional)
1 bunch scallion, coarsely chopped
2 pinches salt (or to taste)
3 cups uncooked long-grain white rice

In a large pot melt butter over medium-high heat.  Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.

Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.

Stir in paprika until thoroughly mixed with other ingredients.  Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.

Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.

Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.

Serve with fresh crusty french bread.

TURKEY BONE GUMBO

Day-After-Thanksgiving Turkey and Sausage Gumbo
Makes 6 to 7 Servings

1 pound andouille or other smoked sausage, such as kielbasa, sliced into 1/4-inch half-moons
vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
3 or 4 cloves garlic, chopped
3 quarts turkey stock, preferably homemade
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon dried thyme
1 tablespoon Creole seasoning
meat picked from leftover smoked or roasted turkey carcass(es)
heaping 1/2 cup chopped green onions
heaping 1/2 cup minced parsley
hot cooked Louisiana rice
filé powder

Place the sausage and 1 tablespoon oil in a large Dutch oven and brown over high heat. When browned, remove the sausage to a paper towel-lined plate. Pour the remaining fat into a measuring cup, then add sufficient vegetable oil to make 1/2 cup. Pour the fat and oil mixture back into the Dutch oven and reduce the heat to low. Reserve the sausage.

Add to the flour and stir constantly over low to medium heat to make a dark roux—preferably a chocolate-colored one, which will take about 40 minutes on low heat or 20 minutes over high heat.

Add the onions, bell pepper, celery, and garlic to the roux and continue stirring until the onions are translucent and have begun to brown.

Heat 3 quarts turkey stock to a boil and slowly add to the roux/vegetable mixture, whisking to incorporate. Add the salt, pepper, Tabasco, thyme, and Creole seasoning. Return to a boil, then reduce to a simmer. Simmer for 1 hour. Add the turkey and the sausage. Simmer for another hour.

Add the green onions and the parsley and heat through, about 5 minutes. Serve with hot rice and filé powder.

CATFISH GUMBO

Catfish Gumbo

1/4 c. vegetable oil
1 c. chopped parsley
1 c. chopped green pepper
1 c. chopped onion
2 cloves chopped garlic
4 c. beef broth
1 can (16oz.) tomatoes
1 pkg. (10oz.) frozen sliced okra
1/2 tsp. thyme
1 bay leaf
1/2 tsp. cayenne pepper
1/2 tsp. oregano
1 tsp. salt
4 catfish fillets, cut into 1-inch cubes

Heat oil in stockpot.
Sauté celery, green pepper, onion and garlic. Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne pepper, oregano and salt. Cover and simmer 30 minutes.Add catfish and continue simmering 15 minutes or until catfish flakes easily. Remove bay leaf. Serve over cooked rice, if desired.
Makes 10 servings.
　

CABBAGE GUMBO

Cabbage Gumbo (Gombo Choux)
Makes about 8 servings

1 large head cabbage (2 or 3 pounds)
1 round steak or brisket (about 1 pound, trimmed)
2 large slices lean ham (about 1 pound, trimmed)
1 tablespoon lard (or oil)
1 large onion, chopped
2 pounds Creole sausage, thinly sliced
1 pod cayenne pepper, without the seeds
1 pint (whole) milk
2 tablespoons flour
Salt, black pepper and cayenne to taste

Wash and shred the cabbage , then chop the entire head very fine, into pieces about half the size of dice.
Cut the steak or brisket and the ham into small squares, and fry in the deepest kettle you have, putting the meat into the pot when the lard (or oil) is very hot. When it begins to brown, add a chopped onion and the sausage, and then add the chopped cabbage, stirring and pouring in enough water to prevent it from burning. Throw in the red pepper pod and a dash of cayenne, and salt to taste. Add a little black pepper
.
Stir often and allow the ingredients to cook well, gradually adding, if necessary, a little water, and stirring frequently to prevent burning. (I added water to just barely cover the ingredients, then covered the pot and turned the heat to low to simmer until the cabbage and onion were well cooked.)

When thoroughly cooked, make a cream sauce as follows: Take one pint of (cold) new milk and two tablespoonfuls of flour and mix thoroughly, so as not to be lumpy. (Shake well in a container.) Stir this into the gumbo while boiling, and continue stirring for five minutes.
Serve with boiled rice.

The gumbo must not be allowed to stand on the fire after the flour has been boiled on it for five minutes.
　

OKRA HAM AND TOMATO GUMBO

Okra, Ham and Tomato Gumbo

¼ cup extra virgin olive oil
4 strips hickory-smoked bacon, chopped
2 packages sliced, frozen okra, 16-ounce size
2 cans chopped tomatoes, 14.5 ounce size
1 -1/2 cups store-bought chopped vegetable seasoning
1 cup frozen yellow corn
2 teaspoons seafood seasoning
¼ teaspoon cayenne pepper
¾ cup vegetable or seafood stock
4 whole bay leaves
½ teaspoon dried thyme
2 pounds 51-60 shrimp, peeled and deveined
1 cup small diced ham
1 pound tiny elbow macaroni, cooked al dente
Flat leaf parsley, finely chopped for garnish
½ cup green onions, thinly sliced for garnish

Put a 5-quart heavy cast iron Dutch oven on the stove top over medium heat. Then fry down the bacon in the vegetable oil until lightly browned and crispy. Remove it from the pot and set it aside for a while.
Now drop into the pot the frozen okra and fry it down, too, until the okra begins to brown and the "rope" starts to disappear (about 8 to 10 minutes, stirring occasionally). Then, with the fire still at medium heat, drop in the chopped tomatoes, the vegetable seasoning mix, the corn, the seafood seasoning, they cayenne pepper, the bay leaves, and the dried thyme.
Next, stir everything together well, making sure it is all totally combined. Now reduce the heat to low, cover the pot, and let the gumbo simmer for about 20-25 minute or until the veggies are tender.
At this point, drop in the shrimp and the ham, stir them into the mixture, cover the pot, and let the pot of gumbo simmer once more for about 10 minutes.
When you’re ready to eat, spoon out a generous helping of elbow macaroni in a large soup bowl, ladle the gumbo over the pasta, and garnish the bowl with a scattering of parsley and green onions and top off the dish with a light sprinkling of bacon.
========
Editor’s Note:
Traditionally, gumbos, regardless of the kind, are served over hot, steamed, white rice. But not this one. The elbow macaroni lends a different dimension and rounds out the depth of flavor.
If you can find really tender, young okra at, say, a farmers’ market, you can substitute it for the frozen stuff. But make certain the pods are young and tender otherwise the okra will turn out tasting tough and "woody."
It is perfectly permissible to use "fresh" tomatoes (preferably Roma) when making this recipe. Just remember to peel and de-seed the tomatoes before dicing them an smothering them down in the Dutch oven.
In lieu of frozen corn on the cob, you may also prefer to use fresh corn. Simply strip off the kernels (along with the corn "milk") and blend them into the other ingredients, allowing them to smother long enough to soften and tenderize the hulls.