Gumbo Potatoes Recipes

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.

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.

Steps:

• Add the onions and garlic to a coated high-sided saute pan over medium heat and saute until golden brown.
• Mix in celery, Swiss chard stems, and bell pepper. Saute until tender.
• Heat the 1/4 cup oil in the same saute pan, stir in flour and bay leaves.
• Stir with a wooden to form a paste. Cook until the flour becomes a nutty brown color.
• Stir in chicken stock, water, and cayenne.
• Add the potatoes and cook on medium heat about 30 minutes until the potatoes are tender and the liquid thickens.
• Add the Swiss chard leaves, season with salt, and pepper, and cook until the leaves are wilted.