Things to add to gumbo..?!
Answers: I am planning to cook gumbo any suggestions, and about how much should I look to spend thanxz...
Inexpensive and Simple Gumbo,,,,,,,,,,,,ENJOY!! :--)
6 ounces cookedfrozen salad shrimp, thawed
8 ounces chunkscrabmeat
1 small red bell pepper, chopped
1 medium jalapeno pepper, finely chopped and seeded
2 small celery ribs, chopped
1 small onion, chopped
1 freshminced garlic clove
1 cup cutfrozen okra, thawed
1/2 cup cooked white rice
1(16ounce)can diced tomatoes with juice, undrained
1(8ounce)can tomato sauce
2 teaspoons Smart Balance butter spreador regular regularbutter
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cajun seasoning
1/4 teaspoon Frank's red hot sauceor 1/4 Tabasco sauce
Put some rice, crab seasoning(seafood seasoning), shrimp, crab(artificial will do), and plenty of sausage.
gumbo stuff
You'll need the trinity(onion,celery, green peppers), you'll also need to make a rue. Then you can add smoked sausage, chicken, and shrimp. You might also use premixed cajun seasoning, and a little old bay seasoning. If I were you I would go to WWW.Foodnetwork.com for recipes. Good luck!!
I LOVE gumbos. And there are many ways to make it. Here are gobs of recipes for you to choose from:
http://www.cooks.com/rec/search?q=gumbo
Kind of a long recipe but well worth it.....might get some good ideas from it.
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices
Creole seasoning
2 1/2 quarts shrimp stock, (chicken stock or water can be used)
1 dozen frozen gumbo crabs, thawed
2 pounds medium shrimp, peeled and deveined
2 pounds Louisiana Crawfish tails
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons chopped fresh parsley leaves
6 cups cooked long grain white rice, warm
Louisiana File Powder
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice.
This has already garnered me a best answer! I love to share it with folks who want to try good Cajun food...the recipe was handed down to me by a girl from Lake Charles almost 305 yrs ago. Spend about 25=3- $ depending on how much you have on hand and how high your grocery store is.
GUMBO FOR A CROWD
MAKE A ROUX (rue)
Pour about 1/2 cup flour into a heavy pot. Use enough
cooking oil to make a thin slurry. Stirring
constantly, cook on medium high heat until mixture is
thickend and very dark brown. This takes about 10
minutes. DO NOT burn! There is a difference.
After roux is done, remove from heat and add all at
once, two large chopped onions, 4 stalks celery
chopped fine. Return to heat and stir quickly until
sauteed in the roux. Add chicken pieces (a family pack
of boneless skinless thighs cut in rough chunks)and
3-4 large bay leaves. Cover with water and put on to
simmer, covered, on medium heat until tender. I
usually remove chicken to keep from sticking, add
later with shrimp. Add 2 large cans petite diced
tomatos, 2 large cans crushed tomatos 1 t garlic
powder, black pepper 1/8 t maybe more, one shake red
pepper flakes, 1 t chili powder, shake cayenne. Simmer
about 30-40 minutes.
Add cut up okra about 2-3 #s, Simmer 15-20 minutes
until okra is almost done. If desired, you can at
this point add any white fish filets 1-2#s, that is
cut into 2x2" chunks, (I used a can of boned
salmon)allowing them to cook about 2-3 minutes before
adding shrimp. At this point add sausage cut up into
1" slices, (I ususally pre-boil in a little water to
remove some of the grease), the chicken, 2-2# bagged
shrimp from HEB, tailess, cooked or raw and deveined.
You can at this point add any white fish that is cut
into 2x2" chunks, allowing them to cook about 2-3
minutes before adding shrimp. Bring to boil after
shrimp added, allow 2-3 minuses before serving for
shrimp to cook through or heat if pre cooked. I like
to add a # of lump crab, too, or if it is too
expensive, add a tuna size can of white shredded crab.
It adds good flavor. Before serving you should taste
for seasoning, the different seafoods could add plenty
saltiness or not. Put file gumbo on table in shaker
bottle, (it is in spice section) and encourage them to
shake some on top. It adds that gumbo flavor and helps
thicken it.
Serve on hot cooked rice. You can cook it simply...2
cups water for each cup raw rice, with salt and little
oil (1 t) for 15 minutes, covered, DO NOT REMOVE LID
until service. Let it sit 5 minutes after removing
from heat. Spoon into bowls and cover with the gumbo.
Call me if you have any questions. Hope you enjoy!
sausage, rice, dumplings. Chicken and Okra is good, a bit of curry.
depends on the kind of gumbo you want to make...and as to the young man claiming to be the son of a coonass believe me..no coonasses i know would ever use imitation crab meat for anything!!!
chicken sausage gumbo.... you'd need
chicken...sausage....the trinity.....okra...a roux and tony chachere's seasoning...4 qts water....so it would run you roughly 12-15 bucks and feed about 6....the seafood gumbo would be a little more expensive depending on where you are...and the prices of seafood....i use crabs...shrimp...and oysters....usually about 20-25 bucks....feed about 6-8....thats if you're feeding Yankees...if your feeding cajuns....you'd need alot more!!! And then there's Gumbo Ya Ya...which has all the above in it.....anyway i hope i helped....thanks!!!
i recently made it w/ alligator , chicken , shrimp + andoullie sausage , it was great , even the kids loved it { they did not know about the alligator til later } . money wise it was not that bad , i would have spent more if needed , cost about 16 dollars for the meats