Gumbo

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.

Quote:

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Gumbo:
[img width=240 height=320]http://i1206.photobucket.com/albums/bb447/ladiver5/36c2270e.jpg[/img]
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.

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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.