Best Docs Recipes

Doc's Seafood Gumbo image

Provided by ratherbeswimmin

Time 1h55m

Yield 22 serving(s)

Number Of Ingredients 24

3 tablespoons canola oil
1 lb skinned boneless chicken thighs, cut into bite-size pieces
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 (7/8 ounce) package brown gravy mix
3 tablespoons dried parsley
3 tablespoons browning sauce
2 tablespoons Worcestershire sauce, suace
2 tablespoons Old Bay Seasoning
1 tablespoon garlic salt, plus
1 teaspoon garlic salt
1 tablespoon seasoning salt, plus
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 1/2 teaspoons liquid crab boil
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen sliced okra
1 3/4 lbs unpeeled medium raw shrimp (31/40 count)
1 lb white fish fillet, cut into bite size pieces
1 lb fresh crabmeat
1/4 cup file powder
hot cooked rice

Steps:

Heat oil in a large stockpot or Dutch oven over med-high heat.
Add in chicken; saute 5 minutes or until browned.
Remove chicken, reserving drippings in stockpot.
Add onion, bell pepper, and celery; saute 4 minutes or until tender.
Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.
Return chicken to stockpot.
Combine gravy mix and 1 cup water, stirring well.
Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.
Cover and bring to a boil.
Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
Peel shrimp and devein.
Add fish to gumbo mixture; cook 5 minutes.
Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.
Add file powder; cook 2 minutes, stirring occasionally or until thickened.
Remove and discard bay leaves.
Remove gumbo from heat; serve over hot rice.

Doc's Best Beef Jerky Recipe - (3.9/5) image

Provided by á-26084

Number Of Ingredients 11

2 • 2 pounds beef round steak, cut into thin strips
1/4 • 1/4 cup soy sauce
2 • 2 tablespoons Worcestershire sauce
2 • 2 tablespoons liquid smoke
2 • 2 tablespoons brown sugar
2 • 2 teaspoons salt
1 • 1 teaspoon ground black pepper
1 • 1 teaspoon meat tenderizer
1 • 1 teaspoon garlic powder
1 • 1 teaspoon onion powder
1 • 1 teaspoon paprika

Steps:

1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight. 2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness. 3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.