↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
1/4 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 celery stalks, chopped
1/2 lg. green bell pepper, chopped
1/4 cup minced parsley
2 garlic cloves, minced
1 lb cooked medium shrimp, shelled
3 1/2 cup (2 cans) chicken stock
3/4 lb spicy sausage, cut into 1/2 inch rounds
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1/4 cup ketchup
1 lg. tomato, chopped
1/4 tsp hot pepper sauce
1 tsp salt
1 tsp thyme
1/2 tsp dried red pepper flakes
2 bay leaves
2 cup coarsely chopped cooked chicken
2 cup zucchini, peeled and diced in 1/2 inch cubes
1/4 cup light brown sugar
Freshly cooked white rice
Saute sausage quickly on both sides. Heat oil in large pot over very low heat. Gradually add flour and stir with wooden spoon until roux is nicely browned, about 15 to 20 minutes.
Increase heat to medium. Add onions, celery, bell pepper, parsley and garlic and cook, stirring often, about 15 minutes until vegetables are softened. Add chicken stock, sausage, Worcestershire sauce, ketchup, tomato, hot sauce, salt, thyme, pepper flakes and bay leaves and simmer uncovered, stirring occasionally, about 3 1/2 hours. (Can be prepared a day ahead, and refrigerated. Bring to simmer before continuing.)
Increase heat to moderate. Add zucchini and cook 5 minutes. Add shrimp and chicken to gumbo and cook about 5 minutes, stirring often until zucchini is just tender. Stir in brown sugar and lemon juice. To serve, spoon rice into bowls, ladle gumbo over. Serves 6 to 8
view more member recipes
MIDWEST GUMBO
view my recipes
print
save
Category: Stews
Prep Time: Cook Time: Total Time:
1/4 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 celery stalks, chopped
1/2 lg. green bell pepper, chopped
1/4 cup minced parsley
2 garlic cloves, minced
1 lb cooked medium shrimp, shelled
3 1/2 cup (2 cans) chicken stock
3/4 lb spicy sausage, cut into 1/2 inch rounds
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1/4 cup ketchup
1 lg. tomato, chopped
1/4 tsp hot pepper sauce
1 tsp salt
1 tsp thyme
1/2 tsp dried red pepper flakes
2 bay leaves
2 cup coarsely chopped cooked chicken
2 cup zucchini, peeled and diced in 1/2 inch cubes
1/4 cup light brown sugar
Freshly cooked white rice
Saute sausage quickly on both sides. Heat oil in large pot over very low heat. Gradually add flour and stir with wooden spoon until roux is nicely browned, about 15 to 20 minutes.
Increase heat to medium. Add onions, celery, bell pepper, parsley and garlic and cook, stirring often, about 15 minutes until vegetables are softened. Add chicken stock, sausage, Worcestershire sauce, ketchup, tomato, hot sauce, salt, thyme, pepper flakes and bay leaves and simmer uncovered, stirring occasionally, about 3 1/2 hours. (Can be prepared a day ahead, and refrigerated. Bring to simmer before continuing.)
Increase heat to moderate. Add zucchini and cook 5 minutes. Add shrimp and chicken to gumbo and cook about 5 minutes, stirring often until zucchini is just tender. Stir in brown sugar and lemon juice. To serve, spoon rice into bowls, ladle gumbo over. Serves 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Midwest Salisbury Steak
by sgre52160
1 pound ground sirloin 1/2 cup panko bread crumbs 1 egg, beaten 2 tablespoons milk 1/2 (1 ounce) package dry onion soup mix 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper Gr
by sgre52160
1 pound ground sirloin 1/2 cup panko bread crumbs 1 egg, beaten 2 tablespoons milk 1/2 (1 ounce) package dry onion soup mix 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper Gr
Midwest Cheddar Chowder
by HappyCook80
Midwest Cheddar Chowder 2 cups boiling water 2 cups diced white potatoes 1/2 cup sliced carrots 1/2 cup sliced celery 1/4 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup margar
by HappyCook80
Midwest Cheddar Chowder 2 cups boiling water 2 cups diced white potatoes 1/2 cup sliced carrots 1/2 cup sliced celery 1/4 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup margar
Broiled - Midwest Loosemeat
by KitchenMagician
Makes 8 servings. 2 lb. lean ground beef 1 1/2 c. chicken broth 1 tsp. Worcestershire sauce 1/2 tsp. paprika salt and pepper 8 hamburger buns 1 onion, minced 24 dill pickle slices prepared
by KitchenMagician
Makes 8 servings. 2 lb. lean ground beef 1 1/2 c. chicken broth 1 tsp. Worcestershire sauce 1/2 tsp. paprika salt and pepper 8 hamburger buns 1 onion, minced 24 dill pickle slices prepared
Midwest- Sauce For Enchiladas
by kathiecooks
1 stick margarine 1/4 + 1/8 cup flour water to make thick gravy 2 T. chili powder 1 large can tomato sauce 1 small can tomato sauce water 1 can taco sauce if desired. Layer w
by kathiecooks
1 stick margarine 1/4 + 1/8 cup flour water to make thick gravy 2 T. chili powder 1 large can tomato sauce 1 small can tomato sauce water 1 can taco sauce if desired. Layer w
Midwest - Grilled Ham And Corn Kebabs
by kathiecooks
2 ears of fresh corn 1 5-1/2-ounce can (2/3 cup) apricot nectar 2 tablespoons honey 1 tablespoon lemon juice 2 teaspoons prepared mustard 1-1/2 pounds fully cooked ham, cut into 1-in
by kathiecooks
2 ears of fresh corn 1 5-1/2-ounce can (2/3 cup) apricot nectar 2 tablespoons honey 1 tablespoon lemon juice 2 teaspoons prepared mustard 1-1/2 pounds fully cooked ham, cut into 1-in
view more member recipes