How do i make gumbo?!
Answers: Go to cooks.com, that is my favorite website for recipes, they have thousands.
*******SHRIMP GUMBO
1 box Zatarain's gumbo base mix without rice
1 lg. onion, chopped fine
3 bay leaves
1 bunch green shallots, chopped
1 (16 oz.) pkg. cut-up frozen okra
1 lg. can cut tomatoes, drained
Salt and pepper to taste
1 tsp. gumbo file
3 lb. shrimp, peeled and cleaned
In large soup pot, cook gumbo base mix according to directions, add 3 bay leaves. After mix has cooked for 30 minutes, add onions and shallots and cook for 15minutes. Add okra and cook for 15 minutes. Then add tomatoes, salt and pepper and cook for another 15 minutes. Add shrimp and cook over medium heat until shrimp are pink. Stir well. Turn heat low and cook for another 20 minutes. Add gumbo file' before serving. Serve gumbo over rice. Serves 8 to 10.
Here is a better place to go. If you can figure it out in here?
http://www.gumbocity.com/
Go to RealCajunRecipes.com.
4 (3-pound) chickens, cut into small chunks
Vegetable oil
1 cup all purposes flour
1 cup butter
2 red, green, and yellow bell peppers, chopped
1 large yellow onion, chopped
1 1/2 tablespoons minced garlic
3 tablespoons chopped parsley leaves
5 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
5 bay leaves
2 1/2 teaspoons dried thyme
3 1/2 quarts water
2 links andouille sausage, cut into 1/4-inch half circles
3/4 pound ham, cut into 1/4-inch chunks
1 pound small shrimp, cleaned and deveined
1/2 pound okra
5 tablespoons file powder
Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.
Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve!
SEAFOOD LOVER'S GUMBO
Once-a-year expensive but freezes well and makes enough for later. Moderately Low Sodium
You will need a very large heavy pot (at least 2 gallon) for this recipe!!
Quantities and kinds of seafood can be amended to account for taste, availability and pocketbook without damaging the recipe.
SEAFOOD:
1 lb. fresh white fish, cut into 1 inch chunks (any firm white fish will do)
2 lbs. fresh shrimp, heads & shells removed & used for fish stock)
2 lbs. fresh lump crabmeat with shell fagments removed
2 pts. fresh oysters
1 lg. can (approx. 2 cups) baby clams, strained (use juice for fish stock)
8 c. basic fish or seafood stock
VEGGIES:
2 c. onion, chopped
2 lg. cloves garlic, minced
2 c. fresh celery, chopped
2 c. fresh sweet bell pepper, chopped
2 c. sliced fresh okra
1 lg. can (approx. 1 lb.) canned whole tomatoes, crushed & drained
2 c. tomato sauce
6 c. white rice, cooked
1 c. butter
SPICES:
4 tsp. gumbo file powder
2 tsp. ground red (cayenne) pepper
2 tsp. white pepper
2 tsp. ground black pepper
2 tsp. sweet paprika
1 tsp. dried thyme leave
1 tsp. dried oregano leaves
1 bay leaf, crushed
2 tsp. Tabasco sauce
BASIC FISH OR SEAFOOD STOCK: this is best prepared ahead of time. At my house, over the year, whenever we have seafood or fish, fish bones, and shells from crabs, shrimp, and occasionally lobster are boiled for stock and frozen. When making the stock, always boil the discards for 12 to 36 hours, depending on your schedule, etc. then remove and strain the broth to remove the solids. Return the liquid to the pot and boil to reduce until very concentrated. The volume will be determined by the amount of time you have to devote to the task, but I always try to reduce it to about 1/4 the original volume. The resulting stock has concentrated flavor and can be reconstituted with water to meet the need. Freezes well.
GUMBO: Combine the seasonings in a small bowl and set aside. In the large pot melt the butter over medium heat. Add the onion, celery, bell pepper and garlic. Cook these until they start to get soft, stirring constantly. Increase the heat to high and stir in the seasoning mix and okra. Cook 6 minutes stirring constantly. Reduce the heat to medium and add the tomatoes and tomato sauce. Continue cooking for 5 minutes stirring constantly. During this time, the mixture will want to stick to the bottom of the pan. Continually scrape the pan bottom with a spoon. The scrapings will add to the flavor of the gumbo as well as decrease the file powder's ability to thicken. Add the stock and bring the gumbo to a boil. Reduce the heat and simmer for 2 hours, stirring occasionally. When the time is up, add the seafood and cover the pot. Allow to sit covered for about 10 minutes before serving. Serve over the rice. Serves 12.
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CAJUN GUMBO
ROUX:
1 1/2 c. vegetable oil
1 1/2 c. flour
In large skillet, heat oil. Add flour. On medium heat, cook, stirring constantly until the color is dark brown (color of chocolate pudding). Be careful not to burn. Roux may be refrigerated for later use.
GUMBO:
Cayenne pepper
1 lg. onion
1 sm. bell pepper
1/2 c. green onion
2 stalks celery
Salt and black pepper
2 pods garlic
1/2 c. parsley
For a chicken gumbo: Use 1 chicken and about 1 pound smoked sausage.
For a Seafood Gumbo: Use 2 pounds cleaned shrimp, 1 can crabmeat, up to 2 pounds crawfish (if you can find this), 1 pint oysters, 4 quarts water.
In a large stockpot, add chopped vegetables, water, roux, chicken and sausage, and seasonings (if making seafood gumbo, wait to add meat until last hour). Cook on medium heat. Use file to taste if desired. SDR