Does anyone have the recipe for Gumbo that is made at Heaven on Seven in Chicago. If not , do you have a good ?!


Question: Does anyone have the recipe for Gumbo that is made at Heaven on Seven in Chicago!. If not , do you have a good !?
Gumbo recipe to share!. I like it with shrimp and a good sausage!.Www@FoodAQ@Com


Answers:
SEAFOOD GUMBO

Shrimp, Okra and Andouille Sausage Gumbo

Makes 8 servings

Ingredients:
1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained

freshly cooked long-grain rice
2 tomatoes, seeded and diced

Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking!. Add flour and stir until dark brown and fragrant, about 8 minutes!. Immediately add celery, onions and bell peppers!. Cook 5 minutes, stirring and scraping bottom of pan often!.

Mix in bay leaves, salt, oregano and cayenne!. Add clam juice, canned tomatoes and sausage!. Boil 15 minutes!. Add okra, reduce heat and simmer until okra is tender, about 15 minutes

Add shrimp to gumbo and simmer until just cooked through, about 3 minutes!. Mound rice in soup bowls!. Ladle gumbo over!. Garnish with tomatoes!.

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Ingredients
oil for frying
275g/10oz onions, chopped
225g/8oz green peppers, chopped
2 sticks celery, chopped
25g/1oz andouille or other spicy sausage, sliced
25g/1oz smoked pork or bacon, cubed
1 tsp crushed garlic
? tsp dried oregano
? tsp dried thyme
1 bay leaf, crumbled
1 tsp salt
1? tsp cayenne pepper
1? tsp paprika
? tsp freshly ground black pepper
? tsp freshly ground white pepper
3 tbsp filé powder (optional)
1 tbsp Tabasco sauce
300ml/10fl oz puréed fresh tomatoes, strained
crab shells to flavour (optional)
450g/1lb large prawns (reserve the shells and heads for the stock)
1 dozen oysters
225g/8oz crab meat
6 freshwater crayfish
2 boudins (fish sausage) (optional)
200g/8oz cooked rice to serve
For the fish stock:
fish heads, tails and trimmings
1 onion
2 carrots
1 stick celery
1 leek
1 bay leaf
2 sprigs parsley
black peppercorns
prawn shells and heads



Method
1!. Place all the ingredients for the stock in a large saucepan and cover with about 1!.7 litres/3 pints cold water!. Simmer for as long as possible - 4 hours if you can manage it - and strain!. Set aside!.
2!. Heat the oil in a large pan, add the onions, green peppers and celery and let them sweat for a few minutes!. Add the spicy sausage and smoked pork!.
3!. Stir in the garlic, herbs, salt, spices and finally the filé powder, if using!. (Some people like to add filé at the end, but to my European way of thinking it should go at the beginning!.)
4!. Add the Tabasco sauce, puréed tomatoes and 1!.1 litres/2 pints of the fish stock!. Simmer for at least 45 minutes!.
5!. Add crab shells, if you have them, to give a little extra flavour and colour, the prawns, oysters, crab meat, crayfish and finally the boudins!. Simmer for another 10 minutes!.
6!. To serve as a main course, place a quarter of the rice in each bowl and top up with Gumbo
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