Does anyone have a great recipe for GUMBO? New Orleans FLAVA!?!


Question:

Does anyone have a great recipe for GUMBO? New Orleans FLAVA!?


Answers:
gumbo

INGREDIENTS
2 tablespoons butter
2 cloves garlic
2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound okra, chopped
1/4 cup canola oil
1/4 cup all-purpose flour
1 pound chicken thighs
1 pound andouille sausage links
2 cups water
6 cups chicken broth
2 pounds fresh shrimp, peeled and deveined
1 sprig fresh thyme
3 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce (e.g. Tabasco?)
1/2 teaspoon file powder (optional)

DIRECTIONS
Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until golden brown. Remove from the skillet, and set aside.
Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.
Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.
Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.
Meanwhile, combine rice and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, and simmer for 20 minutes, or until rice is tender.
Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder

http://whatscookingamerica.net/soup/gumb...

there you go

I don't have a recipe, BUT I find the best recipes at www.allrecipes.com. I would give them a try!

use 2 cup of flour and 2 cup of peanut oil
and put that in a large fry pan on medium heat
and slowly stir that mixture till it turns dark like peanut butta
dont burn it though, when that roux get dark add some stock of strained boiled shrimp or crab or both to that cajun napalm , till it make a good gravy and put that into a stockpot and add some okra and some tomatoes and a little corn and chopped onion and bellpepper , anything you want, if you dont like an item leave that off, Dont add the seafood yet, let that come together awhile and add some kitchen bouquet, a little liquid smoke, some woo sauce, some tobasco,bay leaf, and file' powder.then toss in some sausage, and some shrimp,and some oyster water and all, and let it kick a while, add a pund of crab claws and some crab meat
serve over rice Note: not all these seafoods needs be in there, just what you can afford. I peel my shrimp and keep them in a bowl in the fridge untill about the last 30 mins of cooking , and I boil the heads and shells in water with zatarains crab powder and use that for the stock.
you can use chicken also instead of seafood ,cut the sausage into little pieces. some say sprinkle them file' powder on at the last, which is good, but I put 2 tablespoons IN the roux,like them nice folk in Lake Charles do. Bon appetite mon ami.

GUMBO
(by Marc Savoy of Eunice, LA)



This is another dish that is fun to cook outside. If you have a very large pot, invite a lot of friends for your Cajun feast. Sit around and drink beer, play music and talk while your gumbo is cooking. Serve it with cold beer or cola."

("We normally make a two-gallon gumbo for our family of six. It keeps well in the refrigerator or freezer.")

"Let's start with roux. This is available in many stores. My dad used to make his own, but now, because it s easier, he buys Savoie's dark roux in a jar (no relation to our family). Those rare moments I can find the time and patience, I like to make my own. I find there is only a subtle difference in the taste, but some people will disagree. This takes a little practice."


1 part white flour
1 part vegetable oil (Don't use olive oil, though; I tried it with olive oil and it made a pretty bad gumbo.)
Heat the oil in a large skillet (lucky you if that skillet is cast iron!) over medium heat. Add the flour gradually, stirring constantly. You will need to stand over the stove stirring this the whole time. The roux is ready when it is a chocolate-to-coffee shade of brown, depending on your preference. The length of time will vary depending on the type of pot you are using and the level of the heat under your pot. It is important to know that in a heavy skillet, the roux will continue to darken once you have removed it from the flame. Allow the roux to cool almost to room temperature. You can put the cool roux in a jar and keep it in the refrigerator.
Now, on to the gumbo!


2 gallons water
4 Tablespoons roux (more if you want it thicker and richer, and vice versa)
1 bell pepper, chopped
6 cloves garlic, minced
1 whole chicken cut up
2 large onions, chopped
2 pounds sausage (We use garlic pork sausage from LeJeune's Sausage Kitchen in Eunice and all who have tried it are willing to argue that it s the best. I truly recommend you treat yourself and your friends to this. Otherwise use whatever good firm sausage you can find. Many people use deer sausage or andouille when these are available.)
1 bunch scallions, chopped, tops only
1 bunch parsley, chopped
salt, black pepper, cayenne
In a very large pot, boil two quarts of water. Once boiling rapidly, add and dilute roux. STIR! STIR! STIR! When the roux is diluted the mixture will begin to foam up rapidly. CONTINUE TO STIR!! Add the rest of the water and stir more. Add the onions, bell pepper, garlic, chicken, sausage, salt, black pepper, and cayenne.
Cook over medium-high heat until tender. DO NOT COVER.

Boil rice.

5 minutes before serving add scallions and parsley. When the five minutes are up, remove the pot from the heat.

"Some people like to add filé powder. We do not use it. If you choose to, use about a half-teaspoon per bowl. If you choose to serve the gumbo with potato salad or baked sweet potatoes, put them in the bowl with the serving of gumbo. Some people also eat gumbo with saltine crackers. It s all a matter of what tastes good to the person eating it.

"Also, the meat that goes into a gumbo all depends on what you like. You can make rabbit gumbo, duck gumbo, squirrel gumbo, etc. I've heard of meatball gumbo, also, although I've never tried it. I've also heard of people using nutria, raccoons and opossums. I haven't had these meats, either. Then there is gumbo vert, also known as gumbo des herbes. This is made with mustard greens and other vegetables. You can leave out the sausage. No two families make gumbo alike. Figure out your favorite recipe."




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources