Anyone have a good recipe for Louisiana Gumbo?!
Answers: I went to a family reunion and had a wonderful gumbo from someone that had lived in Louisiana.. but she would not give me her recipe! We live about 2 hours apart so I hardly ever get to have her make me some... I Have no clue where to even start.... maybe if someone can give me a good recipe I could change it to something similar to hers.... anyone got any good recipe's?
my EX was from louisiana here is her recipe
Sausage & Chicken Gumbo
4 Quarts water
4 Tbsp. Roux
1 Lg. Chicken Cut Up
1 Lb. Sausage
12 Oz. Smoked Tasso
1 Lg Onion Chopped
1 Bell Pepper Chopped
2 Pods Garlic Minced
2 Stalks Celery Chopped
? Cup Green Onions Chopped
? Cup Parsley Chopped
Dissolve roux in water over medium heat and let boil for ? hr. Add chicken, tasso, sausage and vegetables. Bring to a boil, lower to medium heat cook till chicken & vegetables are tender (about 1 ? hrs.) Add green onions & parsley about 15 min be for its done and season to taste. Serve over cooked rice.
How to Make a Roux
Here's How:
1. Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.
2. Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.
3. Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.
4. Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.
5. Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.
Tips:
1. A dark roux will thicken less than light roux.
2. If black specks appear in the roux, it has burned and you'll have to start over.
3. If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.
Or you can buy ROUX already made from http://www.cajungrocer.com/savoies-old-f...
VALERIE BERTINELLI HAS A GREAT LOUISIANA GUMBO!!! SEE BELOW FOR LINK...............................
Making gumbo from scratch takes some practice lol.The roux is whats the toughest part. Here are 2 links. 1 is the easy way the other goes into more detail.
Good Luck!
The biggest thing is the roux.Without a good dark roux you will have bad gumbo.
Use half oil and half butter,and brown it slowly under low heat untill it looks like peanut butter.
Now I need to know what type,chicken,seafood,or what have you..let me know ok
LOUISIANA GUMBO
1 lb. okra, sliced
4 tbsp. shortening
2 tbsp. flour
1 onion, chopped
1 bunch green onions, chopped
1/2 c. celery, chopped
1 can tomatoes
1 can tomato sauce
1 bay leaf
1/4 tsp. thyme
2 qts. water
Salt, pepper and Accent to taste
1 lb. prepared shrimp
1/2 lb. crabmeat
1/2 pt. oysters, optional
1 tsp. file
Fry okra in shortening until it is firm. Make a roux in a heavy skillet by cooking shortening and flour until dark brown. Add onions and celery; cook until soft, about 5 minutes. Add okra. Stir in tomatoes, tomato sauce, bay leaf, thyme and water. Simmer for 30 minutes. Season to taste with salt, pepper and Accent. Add seafood; simmer 30 minutes longer. Remove from heat. Stir in file before serving. (Never cook file!) Serve over steaming hot rice.