Best Gumbo Fried Rice Recipe 445 Recipes

GUMBO FRIED RICE RECIPE - (4.4/5)

Steps:

• Heat extra virgin olive oil in a saucepan over medium heat. Add onions, ground turmeric, garlic powder, salt, and pepper then sauté until onions start to become tender, 2 to 3 minutes. Add rice then stir to coat. Add chicken broth then turn heat up to bring to a boil. Place a lid on top, turn heat down to medium-low, and then simmer for 15 minutes. Remove pan from heat then let sit for 10 more minutes with the lid on. Remove lid then set aside - can be done a day ahead of time. Whisk eggs with salt and pepper in a small dish then set aside. Heat 1 tablespoon extra virgin olive oil in a large wok or skillet over medium-high heat then add sausage and sauté until browned, 2 to 3 minutes. Remove to a plate then set aside. Heat another tablespoon extra virgin olive oil in the wok then add shrimp, season with Creole seasoning, and then sauté until pink and cooked through, 1 to 2 minutes. Add shrimp to plate with sausage. Add remaining tablespoon extra virgin olive oil to wok then add bell pepper, celery, onion, and the white parts of green onions. Season with Creole seasoning then sauté until vegetables are tender, 7-9 minutes. Push vegetables to the side of the wok then add seasoned eggs into the center and scramble. Add sausage, shrimp, cooked rice, and more Creole seasoning to the wok then toss to combine. If rice was made ahead of time, add chicken broth to help moisten it back up. Taste then add more Creole seasoning and/or salt if needed, then serve topped with green parts of green onions and hot sauce.

LOUISIANA GUMBO

Steps:

• Louisiana Gumbo is a tasty southern-style favorite. We packed ours with Minute® Instant White Rice, shrimp, smoked turkey sausage, veggies and Cajun seasoning! Step 1
• Prepare rice according to package directions. Keep warm. Step 2
• Heat oil in a large skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until golden brown, about 5 minutes. Step 3
• Add bell peppers, celery, onions, and garlic. Cook for 2 to 3 minutes, or until tender. Step 4
• Stir in tomatoes, sausage, broth, okra, Cajun seasoning, and thyme. Cover and simmer for 5 minutes, stirring occasionally. Step 5
• Add shrimp and cook for 5 minutes, or until shrimp are pink. Season with salt and pepper to taste. Serve with rice.

CHICKEN AND SMOKED SAUSAGE GUMBO WITH WHITE RICE

Steps:

• In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
• Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
• Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
• Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
• Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
• Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
• Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
• In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
• Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

BARB'S GUMBO

Steps:

• Add oil to skillet, heat over medium heat add the flour, to make a roux.
• (It is ready when it's color matches that of a penney).
• This may take about 15 minutes.
• Stir in onion, celery, bell pepper, garlic, and black pepper.
• Cook over medium heat about 3 minutes or till vegetables are crisp tender.
• Gradually stir in chicken broth, tomatoes, salt, Worcestershire sauce, pepper sauce, corn, okra, Basil, thyme, cumin and bay leaf.
• Bring to boiling point; reduce heat.
• Cover and simmer for 20 to 30 minutes.
• Add SHRIMP during the last 5 minutes.
• Serve over Rice.
• This can also be made with chicken, if using chicken.
• Use chicken breast cut in chunks Add during the last 20 to 30 minute cooking time.
• Smoked sausage is also good added with the chicken.
• I have added a can of crabmeat to the shrimp version.