Sausage Gumbo

1 1/2 pounds smoked country-style link sausage
1/4 cup all-purpose flour
2 cloves garlic, crushed
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 cup chopped green bell pepper
1 (14 1/2 to 16 ounce) can tomatoes (2 cup)
2 cups chicken broth
2 teaspoons salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper
1 (10 ounce) package frozen okra
1 teaspoon gumbo file
6 cups hot cooked rice

Place sausage in large skillet or Dutch oven. Add 1/4 cup water. Cover. Simmer for 5 minutes.

Drain off water. Continue to cook sausage about 10 minutes, turning to brown evenly.

Remove sausage to absorbent paper, cool and slice. Pour off sausage fat and return 3 tablespoons to skillet. Stir in flour and cook until a deep brown. Add garlic, onions, celery and green peppers. Cook until vegetables are tender. Add tomatoes, broth, seasonings, okra and reserved sausage. Simmer, covered, for 25 to 30 minutes.

Stir in gumbo file. Serve over hot, cooked rice.

Yields 8 servings.

Salmon Gumbo

1 medium chopped green bell pepper
3/4 cup finely chopped onion
1 tablespoon butter
1 (24 ounce) bottle prepared Bloody Mary mix
1 (15 ounce) can tomato sauce
1 tablespoon instant chicken flavor bouillon
2 tablespoons parsley flakes
1 (10 ounce) package frozen cut okra
1 (12 1/2 ounce) can pink salmon, drained
4 cups cooked rice

In large saucepan, cook green pepper and onion in butter for 5 minutes or until tender.

Add Bloody Mary mix, tomato sauce, bouillon and parsley. Bring to boil. Stir in okra. Bring to second boil. Fold in salmon. Reduce heat and simmer for 10 minutes.

Serve over hot, cooked rice.

Salmon Gumbo

1 medium green bell pepper, chopped
3/4 cup finely chopped onion
1 tablespoon butter or margarine
1 (15 ounce) can tomato sauce
1 tablespoon instant chicken flavor bouillon
2 tablespoons parsley flakes
1 (10 ounce) package frozen cut okra
1 (12 1/2 ounce) can pink salmon, drained
4 cups cooked rice

In a large saucepan, cook green pepper and onion in butter for 5 minutes or until tender.

Add tomato sauce, bouillon and parsley. Bring to a boil and stir in okra. Bring to a second boil and fold in salmon. Reduce heat and simmer for 10 minutes.

Serve over hot, cooked rice.

Quick ‘n’ Dirty Gumbo

1 tablespoon butter or margarine
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
2 cans chicken gumbo soup
1 can crab meat or fresh crab meat
1 can shrimp or fresh shrimp
1 can tomatoes, if desired

Saut? pepper and onion in butter. Add soup, crab meat and shrimp. Water may be added to thin mixture if desired. Simmer until flavors are blended.

Serve over hot, cooked rice.

New Orleans Gumbo

2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalape?o pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut-up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 ounce) can stewed tomatoes, chopped
1 pound crabmeat
1 pound shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)

In a 10-inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.

Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.

Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.

Mojo’s Gumbo

Source: Mojo & the Bayou Gypsies

1 (4- to 6-pound chicken
1 to 2 pounds smoked sausage (hotter the better)
1 or 2 smoked turkey legs or wings
1/8 pound tasso (optional)
1 big onion, sliced or chopped
1 green bell pepper (optional)
1/2 cup green onion tops (bottoms ok, too)
1/4 cup chopped parsley
4 1/2 quarts water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pickled cayenne pepper (optional)
1 tablespoon pepper vinegar (optional)
1 to 3 tablespoons Louisiana hot sauce
1 cup Roux

Boil the water, then slowly add and dissolve the Roux (take your time to make sure it dissolves). Add remaining ingredients. Boil slowly with pot cover open slightly for 2 hours. Taste and season during the last hour of boiling. You may add 1 pound sliced okra during last 30 minutes (optional).

Serve over fresh rice in a big bowl. Serves about 15 to 20 average people, or 4 to 5 Cajuns, Creoles or musicians.

Roux
1/4 cup oil
1 cup all-purpose flour

Heat oil in cast iron skillet over medium flame. Slowly add flour, stirring constantly. Brown flour slowly (allow 20 minutes) until the color of caramel. Scoop all into a jar or cup.

Lazy Shrimp Gumbo

1 (10 1/2 ounce) can condensed cream of chicken soup
1 1/2 soup cans water or milk
1 (10 1/2 ounce) can condensed chicken gumbo soup
1/2 cup chopped cooked shrimp

Blend cream of chicken soup with water; add chicken gumbo soup and shrimp. Heat, stirring occasionally.

Yields 4 servings.