Gumbo is one of those pretty liberal dishes as far as what goes in it. I was
taught gumbo by authentic Cajun folks and I agree that roux is made with oil and flour, period. And to my way of thinking no gumbo can be gumbo without okra, and to a lesser extent gumbo file', which is nothing more than ground sassafras leaves. Good luck and enjoy.
Jeff
Fish_detective...thank you..but the credit goes to the Junior Charity League...the cookbook is a MUST have..and can be found at alot of sources for purchase...get you one..you'll love it.
__________________
" I believe in compulsory cannibalism. If people were forced to eat what they killed, there would be no more war. " Abbie Hoffman
Gumbo is one of my favorite things to cook on a cold day. I started out with a recipe from an internet sight that I have changes so much since then that it wouldn't look anything like it any more. The good thing about gumbo is that their are so many different kinds so your always changing it. I had my buddy from outside Lake Charles and his cajun wife give me their blessing on it so I think you'll like it. Anyhow, here it is.
Ingredients:
Flour
Olive Oil ( I use extra virgin Bertoli)
3-4 Large Yellow Onions
4 Large Green Peppers
1 full celery package
1-1/2-2 lbs of Okra
1 full head of Cilantro
5-6 Thyme stems
5-6 Bay Leaves
Cayenne Pepper
Dry Thyme
1 Stick real butter
2 Large cans Gold brand whole peeled tomatoes (You know, the ones in the big yellow and red cans.)
3 cans of vegetable stock
Andoullie Sausage (3-4 large strands)
Process
1. Start by making your roux with the flour and Olive Oil. Done when you get the nutty smell and carmel looking color out of it.
2. Add all of you onions, gr.peppers, and celery along with the stick of butter and some more olive oil to soften them up while stirring them all up to get teh roux well distributed. (Usuall takes around 15 minutes).
3. Add your cut okra at this point into the sauteed onions etc. and mix around repeatedly until the okra starts to release its gell and seeds. This doesn't take very long.
4. Add your whole peeled tomatoes and your finely chopped cilantro. Keep this heating until you get it nice an dmixed up at which point you can take your spatula and mush apart the tomatoes.
5. Add your vegatable stock and all of you spices. I use alot of the dry thyme and cayenne. (Your going to have to try this on your own since I never use any measuring devices.)
6. Take your sausage and lightly brown it in a side skillet and then add it to your pot.
7. Bring all to a boil for 10-15 minutes and then reduce heat to a simmer for 2-1/2 to 3 hours.
8. Now some people will eat this right away with some rice. I like to let it cool down overnight and then heat it up the next day. For some reason I just think it tastes better this way. (It would have nothing to do with the amount of beer consumed while preparing!)
If you are going to make it from scratch then use the other recipes if you want a good quick gumbo try this.
Get a box or 2 of zaratains gumbo mix, a bottle of clam juice, chicken, dungeonous crap, hot links, shrimp, bay leaf, and can of clams.
I getting hungry for a gumbo myself now.
Gumbo and crappie this weekend at Joe's place.
Anyway
With the zaratains mix, only use the powder NOT THE RICE, so you have to separate the rice.
This has all the other ingredients from the other receipes. I do not measure out my meats and seafoods because its really about how much I can afford when I want a gumbo can be $30 -100.
The crap is expensive.
I have tried it with other type of crab but dugeonous is the best to me.
If you want HOT gumbo brown your chicken in red pepper.
Brown chicken and links.
Combine the zaratains mix with amount of water on back of box.
Add clam juice
Add two cups of water
add chicken, links, seafood
Vegetables are optional
boil for about 30min.
Season to taste
Add water as needed
Remeber this is my quick gumbo. I have been making this for the pase 8yrs and have not had one complaint.
Basically follow the directions on the back of the zaratains box, add the clam juice, and other ingredients and there you go.
There are as many Gumbo recipes is there are kitchens in Louisians and they are all good. Basicly you start with a rue, celery, bell peppers and onions and go from there.
There are as many Gumbo recipes is there are kitchens in Louisians and they are all good. Basicly you start with a rue, celery, bell peppers and onions and go from there.
True dat. Those are some good lookin recipes however. I agree with 2 cast iron skillets and drinking atleast a 6 pack of Frostie Root Beer while making the roux. The beauty of gumbo is that there really are no rules. If you like a light roux or dark roux, make it. If you happen to have some sweet corn or lima beans or like tomatoes-toss em in. Find a cpl cayenne peppers or a jalapeno sneakin around the house, toss em in.
I had my first up-close encounter with real Cajuns in the form of new clients back in TX. I had a cpl horses to trim on a 4 P.M. appointment. The ol lady rode with. After meeting the entire 25-30 Thibideauxs clanned up and carryin on, I was invited to go check their mudbug pots with them. Yep, piroques in the back of pick-ups. Then the cookin commenced-they had yesterdays crawdads already purged & ready. Holy crap, it was 11 PM before we got outta there and I had met 25-30 new friends. I decided right then to learn Cajun cooking and for a Yankee white boy, I have done my best to honor what I have been shown.
Lassaiz bon temps rouler!
Fish_detective...thank you..but the credit goes to the Junior Charity League...the cookbook is a MUST have..and can be found at alot of sources for purchase...get you one..you'll love it.
Mack,
Can you hook me up with contact to purchase a cookbook? If I missed it in the thread I am sorry, I kinda scanned over but mighta missed it.
1967/68
Linear Mode
