Let's Make Chicken Gumbo Sloppy Joes | Cooking at the Lake House
2 lb Lean ground beef
10.5 oz Campbell's condensed chicken gumbo soup (1 Can per Pound)
1 tbsp Yellow mustard (To Taste)
1 tbsp Ketchup (To Taste)
1/2 tsp Salt (To Taste)
1/2 tsp Pepper (To Taste)
Hamburger Buns
Place the ground beef into a large pan over medium-high heat. Crumble the ground beef well as it cooks.
Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
Add the chicken gumbo soup, yellow mustard, ketchup, salt and pepper to the ground beef in the large pan.
Stir all of the ingredients together well.
Leave the mixture to simmer until the liquid in the pan thickens. About 4 minutes.
Reduce the heat to low.
You can heat up the hamburger buns in oven at 400 degrees for about 4-6 minuets and then take out and place them face up on plate or heat in the microwave for 15 seconds.
Scoop the sloppy joe mixture onto the toasted buns.
You can add any kind of cheese you would like onto top of the sloppy joes.
Serve and enjoy!
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This 1700s Gumbo has ALL THE THINGS | Ancient Recipes With Sohla
Sohla is cooking up an old school Creole favorite - a gumbo recipe from the 1700s that contains 4 types of protein in one pot. This delicious stew combines West African and Native American cultural traditions with French and Spanish ingredients, plus it’s the official cuisine of Louisiana. Learn more about it’s history in this episode of Ancient Recipes With Sohla!
THE RECIPES
- kosher salt
- 1 pound boneless beef short rib, cut into 1-inch pieces
- 1 ham knuckle, deboned & cut into 1-inch pieces
- ½ cup lard
- ½ cup all-purpose flour
- 2 large crabs, cut into quarters
- 4 dozen okra pods, sliced into ½-inch rounds
- 1 large yellow onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 3 celery stalks, chopped
- 1 pound peeled shrimp
- cooked Carolina gold rice for serving
1. Generously season the beef all over with kosher salt.
2. In a large pot, heat the lard over medium-high heat. Sear the beef and pork knuckle in batches until deeply browned on all sides. 3. Transfer to a plate and set aside.
4. Reduce heat to medium. Add the flour and cook, stirring constantly, until it’s a peanut butter brown color.
5. Add the okra, onion, pepper, celery, and big pinch of kosher salt. 6. Cook, stirring constantly until tender, about 5 minutes.
7. Add the crab, beef, and ham and cook, stirring frequently, for about 15 minutes.
8. Add enough water to cover the contents 2 inches deep. Bring to a boil then reduce to a simmer.
9. Add salt to taste and cook until the beef is tender, about 2 hours.
10. Add the shrimp and simmer until cooked, about 3 minutes. Serve over rice.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Guest
Lolis Eric Elie
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Jordan Podos
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Forget the Others, THIS is How you Make Gumbo
You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.
Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.
This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.
I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼ thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste
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Turning stew into gumbo!!!!
#thankfulfor #bestie #vibing #yum #friendsgiving #homemade #louisiana #cajuncooking #comfortfood #gumbo #foodyoutube
Ground Beef Gumbo
Ground Beef, Corn, Diced Tomatoes, Lawry Seasoned Salt, Cajun Seasoning, Adobo Seasoning, Accent,Black Pepper, Garlic Powder, Onion Powder , Sugar