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Recipe is too lengthy to post but hit me up and I'll scan and email it.
PS: I'm a Louisiana native. This is the real deal. Been working on this for years.
:headbang:
Yep, I see brown rue and okra in there! :P :eat:Quote:
This is the real deal.
Home made roux - yes. Okra - no. I use file' for thickening. Don't like the slime that okra puts in it. Personal preference back home. Probably 50/50. What you see is andouille sausage.
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DiveDeep, scan the recipe to your computer as a word document. Then you can copy and paste it into a post on the forum.
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http://i1206.photobucket.com/albums/...ver5/gumbo.jpg
Right click the image and chose "print picture". If you can't make out what something says or have questions, pm me.
Obviously adjust all ingredients for personal taste. This is fairly mild heat wise. Not everyone likes it like I do - sweaty forehead and runny nose. Cayenne or extra hot sauce added when cooked or served will take care of it. Personally recommend "Louisiana" brand hot sauce. Tobasco is too vinegary and to me is a ruin ingredient. Depending on the texture you prefer, you can saute the mirepoix as chopped/diced or, as I prefer, puree in blender. To me, the meat provides all the texture you need.
BE VERY CAREFUL when browning the roux - stir constantly or you'll ruin it before you get started.. When you smell it turning brown add the water and mirepoix (also watch the smoke). This is where the science gives way to art. EXTREME CAUTION as scalding steam will rise when you pour the cup of water in to stop the browning.
Serve over rice with garlic bread and enjoy. Let me know how you like it.
Greg
Oh my gosh, brother, I'd like to "divedeep" into a swimming pool of that concoction.
Nothing better than a frothing pot of spicy gumbo.
That recipe is a sweet deal too, thank you for posting! I will add ports, and 3 colors of bell, and will be pitch perfect for my buds.
My pleasure. Forgot one ingredient no true Louisianian would be without--ice chest full of cold beer to hose down the burn.
I cant wait for some one to type that out. I am hungry just looking at that!
You can print it. Right click on the image and select "print picture"
[quote author=Bubba link=topic=522.msg4765#msg4765 date=1327412928]
I cant wait for some one to type that out. I am hungry just looking at that!
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Thanks DD, looking forward to giving it a whirl. I cropped and adjusted the photo to make it a little more printer friendly.
Bubba, I know you are new to this computer stuff, but like DD said, right click the picture and then click “Print picture” :poke1:
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LOL. I am still learning the computer stuff.
thanks for the gumbo recipe, sounds good, it is past time we made some gumbo,
Note: if you make the seafood variation, do no put the shimp etc in until the very end - no longer than it would take for them to cook from raw. Limp, soggy shrimp will ruin it. Also, if you use crawfish tails, I HIGHLY recommend using Americn tails. To put a point on it--Chinese tails are nasty. If American are not available, I'd skip using them.
Awesome recipe, that's hardcore cooking for sure. I typed it up, see if managed to read everything right and please correct if needed.
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Gumbo:
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Ingredients:
Roux: 2 C. of Flour, 1 C. of oil or drippings & veggies (made to taste)
1 C. yellow sweet onion finely chopped, 3 lg cloves of garlic smashed & minced, ½ Cup celery diced, ½ bell pepper diced, 1/8 cup parsley finely chopped. & Other stuff: 3 whole bay leaves, salt to taste, 2 tablespoons spoons of hot sauce, 1 tablespoon of Worcestershire, 8oz of tomato sauce, 1 teaspoon Gumbo File, 1 C. cold water, 1 ½ qt chicken stock &1 qt of water (all hot) 1 C. good red wine
Seafood: 2 ½ lbs medium (25-35 ct) shrimp peeled and deveined, 8 oz crawfish tails rinsed well, 2- 6 oz Cans of Crabmeat rinsed well, 4oz of salad shrimp, crabelows if you want them
OR Chicken and Sausage: ½ lb shredded chicken, ½ lb andouille sausage, 4 ¼ C. lump crab
Instructions:
Mix flour and oil well, spread on nonstick baking pan & bake at 275 for 2 ½ hours stirring every 30 min tilt pan and blot excess oil. Can Freeze or refrig. When ready to cook, put roux in cast iron gumbo pot (7qt is just right) over medium heat, stir constantly. Roux will darken to “paper bag brown” shortly and begin to smoke. Add 1 C.of cold water and veggie mix to stop browning. (Beware of Steam when adding water.) Turn heat to med low & stir until veggies are wilted & mixture is mushy. Stir in everything else except meat.
Add hot water and chicken stock &bring to low boil. Taste & add extras for your taste. (hint of black pepper & garlic salt) Keep covered and cook at very low boil for 2 ¼ hours. Add meat & cook for another 10 min at higher heat. Right at finish, slowly add ½ teaspoon gumbo file – sprinkle over center & stir from edge. Cook for another 10 min. Serve over rice w/garlic bread & cold beer
Note: Andouille Sausage is salty, better to salt lightly and taste & adjust at end.
tofer, looks like you're calling for too much Gumbo file. 1/2 teaspoon should be plenty.
Yes, 1/2 tsp file'. Can not imagine what 1 cup would do.
Also, should add qt hot water AND 1.5 qt chicken stock at same time. My bad on the recipie. Looks good otherwise. Thanks.
Thanks for the recipe for the chicken/sausage. I'm shellfish allergic, and mom used to make her amazing gumbo like this. Of course, she only had a recipe in her head.
I'm a little unclear on the "roux," and file' is a complete mystery to me though. I'm not sure that such things exist anywhere north of Shongaloo. :)
I personally prefer to add my "file" to my serving and not to cook with it. It changes the taste of "file" when cooked, giving a stale taste. Just my 2 cents though.
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Sam, how do you know about Louisiana Cajun style cookin’? :poke1:
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Thank you Tofer. Man, I am lazy! If we still had JuJu, I would be passing some around like crazy in this topic.
X2 here, I use about 4 good green heads,instead of the seafood, Duck gumbo, is hard to beat. :banana:
I made the mistake of reading this thread while I'm hungry haha :wall:. I want to make this now!
Fixed it, I can't wait to try this out. You know we better start planning another pier picnic here soon. Eating someone elses secret recipe is always the best. :)
I'd recommend not buying those Bchit Chinese crawfish at all. You can defiantly tell the difference in taste.
Pay attention to the package, it'll say processed "somewhere" in the US, but in small print it will say product of China.
[quote author=PurpleNGold link=topic=522.msg4874#msg4874 date=1327586307]
I'd recommend not buying those Bchit Chinese crawfish at all. You can defiantly tell the difference in taste.
Pay attention to the package, it'll say processed "somewhere" in the US, but in small print it will say product of China.
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Chinese mudbugs feels like you're eating spiced rubber. Most tails are straight too--indicating they were dead when cooked. When I lived in louisiana back in the 70s, we caught our own live from the many creeks in 'Nawlens.
^^^ We catch them in the ditches around the Bay down toward Mullet Point and use them for trot lines. Catch hundreds of them... Used to anyway.
Today's offering: Seafood
Just starting to brown the roux
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Finished browning - just as I started to smell it
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Flash steam as I pour the cup of cold water in to stop the browning
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After 1.5 hrs
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After 3 hrs
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NomNom
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I made gumbo last night using this recipe. It is so good!!!
Update
Made a batch today with four different meat/seafood/fowl and changed the amount of roux. I must profess that I have gotten it as good as I can get it. Daaammmmn. :moon: