| | Carolyn's Sassy White Bean GumboPage 1 of 1 | Ingredients
2 lbs White Navy Beans
1 1/2 lbs Smoke Turkey Necks
1 lb. Andouille or Smoked Sausage
1-2 beef or veal shanks
3 Large Chicken Skinless & Boneless Breast
1 lbs. Gulf shrimp 30-40 count (peeled & deveined)
1/2 Doz Blue crabs or 2 pks. of Gumbo crabs (cleaned)
and cut in half.
3/4 lb. Smoked Ham Steak or Ham Seasoning (trim the
fat).
Vegetables
2 32 oz. cartons of Seafood Stock/chicken broth
2 medium onions chopped
2 stalks celery chopped
1 Large bell pepper chopped
2 1/2 Tbsp garlic minced
1 Tbsp Toney Cachery's Creole Seasoning
1/2 Tbsp Garlic Powder
1/2 Tbsp each Kosher Salt & Black Pepper
2 Tbsp Zatarans's Gumbo File
1 pkg. Cut okra
2 medium Bay leaves
2 Tbsp Lee & Perrin Worstershire sauce
1 Tbsp. Coligin's Liquid Smoke
Roux'
1/2 lb. cooked white navy beans
1/2 c. Olive oil/canola cooking oil (divided)
Directions
1. In a bowl clean and soak your beans for about 2-3 hrs.
2. Add beans and smoked meats to a 5 or 6 qt. pot cover with Stock/broth, then add water to cover all the meat thoroughly. Bring to a rolling boil on medium high heat for about 35-45 minutes, you want your shanks and smoked turkey neck to get as tender as possible. Next Add 1/4 c. olive/canola oil and let cook until meat and beans are tender.
3. Next add chicken and smoke sausage. When beans are fork tender, remove at least 1 cup to make roux.
4. In a large skillet heat 1/4 c. olive/canola oil on medium high heat. Add vegetables and cook until transparent. Add white navy beans that have been mashed, stirring so that it doesn't stick for approx. 5-6 minutes. You may add more oil should you need it. Add roux to pot and stir making sure everything has been incorporated.
5. Add Seasonings; Toney, garlic powder, Salt Pepper, bay leaf and continue to cook for 10 minutes.
6. Add orkra, Lea & Perrin, Coligins' Liquid Smoke and cook for an addiitonal fifteen minutes, then add shrimp and crabs let cook for 15 more minutes then,
7. Taste and make adjustments if needed. Remove from heat and let stand for 15 minutes, then add the gumbo file, stirring to make sure all the file goes through the entire pot. Serve over rice or just as is with corn bread.
8. BTW you can make this recipe more simple by using 3 16 oz cans of Blue Runner White Navy Beans, just make sure that you use at least 1 can for roux, you still need to mash them and cook as above. | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/20/2012 5:28:44 PM | Are you Carolyn? Will you adopt me? I feel like I was just transported back home...sigh...ahhhhh
SS :-) | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/20/2012 6:42:34 PM | | This is just everyday food for me...Although I must admit when it gets a little, my menu oftens changes a much lighter foods, more salads...crab cakes, simply etouffe's. Actually a lot of Korean foods...cold noodle soups, cool cucumber soups, a little lite tandori...I love to grill, salmon, lamb..briani...I making my own mouth water...thank you so much for the complements...I hope u try all of them and share with friends and family. | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/20/2012 7:18:57 PM | Yes, when I lived on the gulf coast, this kind of cookin was everyday cookin, but today I live alone and watch what I eat and invite friends over a lot so I can cook for them and also I often attend a private Epicurean Dinner Club that I co-founded.
I love Korean, Vietnamese and Japanese food. I cook a lot of Middle Eastern. I am a foodie from way back, as most gulf coasters are, because there is so much fresh high quality food in the area and so much diversity.
After BP I cried and my heart mourned for a long time because I didn't think I would ever be able to go back home and find good seafood again. I hear good things, but I am not sure. The coastal wetlands are changing. BUT, you know how there is some food you love to cook and some food that you love for others to cook for you so you can just soak up the love, instead of always giving it? That is how I am about your style of Bayou Cooking. I just want to soak up the love and be sated.
I hope you share your dishes often
SS :-) | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/20/2012 7:56:55 PM | Okay, Peach!! You came on here to post a recipe and NOW you need to open a boarding house! Sign me up! I want to move in!!! :)
I'm the one outside your home with the sign, "Will scrub veggies for room and board". :) | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/20/2012 9:05:39 PM | | thank you sweetie..and the best thing is that it so easy...once you do the prep it flies by so fast..you'd been amazed. When you have kids at this is so filling and meal to last a few days, depending on how to dish it up...and like I said you can always use the blue runner brand of white beans to make it more simple. Enjoy! | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/21/2012 1:35:00 AM | anyone up for a road trip?..i'll drive
peachez.....your food sounds amazing......welcome to the forum | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/21/2012 7:00:22 AM | | I love food I been cooking since I was a child. At 10 years old I won a ribbon for making an apple cake from Basque Spain. My whole family cooks. I cook a lot of Mediterranean foods . I love paella a seafood and rice dish . I make paella a lot. I have to watch what I eat so I am eating a lot of seafood now of all kinds. My family taught me to eat well and try different foods from different countries and to make dishes from other countries. | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/21/2012 7:42:51 AM | Mr. Rax will drive but I am claiming "shotgun"! lol
This reciped sounds awesome! I need to expand my food horizons for sure. Miss Peach if you have any others to share I am sure I speak for the lot of us in that we would love to see them!
VVVV: Sorry Ms Addicted but I called it first! You can do shot gun on way back. Deal? lol...sheesh, sounds just like when I was a kid! lol | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/21/2012 7:47:45 AM | | Hey moon since I am paying for some of the gas I will be riding shotgun LOL This recipe does sound awesome. | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/21/2012 9:52:52 AM | *jaw drops* I am so living in the wrong part of the world. I never knew you could combine those meats and seafood!
I'll be the "passenger" road rager telling all the stupid drivers to get out of our way! | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/21/2012 4:01:32 PM | | I will be sending a couple more to you all..but hey! I actually posted six and only (3) showed up...What's up with that? Is there a limit on how many to post per person? Let me know | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/24/2012 7:35:05 AM | | Carolyn > Have you post any of your Cold Noodle & Cucumber soups? If not, please do. Love your recipes. Thank you for sharing them too! :o) | |
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| Carolyn's Sassy White Bean Gumbo
Posted: 6/24/2012 11:43:30 AM | | For those recipes you can easily to to Maangchi.com...there is a very simple and easy recipe for cold cucumber soup that is so refreshing...on hot days like today...it's 96 here in New Orleans..this is just the thing to cool you down..simple ingredients and delicious...You can also find cold noodle soup there as well..and you can go to Aeri's Kitchen for other dishes that are Korean in nature. Good healthy foods, inexpensive and most of all delicious. I love Korean, heck asian food. I keep away from the exotic stuff though. | |
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