Gumbo receipt?!

Gumbo receipt?

REAL CAJUN GUMBO

1 onion chopped
1 green bell pepper seeds removed and chopped
1 cup of chopped celery


Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside.

1 cup cooking oil or shortening
1 cup flour
2 quarts warm water
2 teaspoons Tabasco brand pepper sauce
1 tablespoon Zatarain's Creole seasoning or Tony Chachere's
2 cups okra, cleaned and sliced
3 to 4 cups rice

An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. In a 6 or 8 quart stew pot (black iron is preferred but whatever you have will suffice) mix 1 cup of oil and 1 cup of flour. Place over medium heat and stir continuously.
NOTE: If you stop stirring it will stick and you will have to start over. Be sure to go over the entire bottom of the pot while stirring. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown, then finally to black.

For this recipe, medium to dark brown is what is needed. This takes 10 to 15 minutes.

At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Add the meat at this time, but not your seafood.

Cook until meat starts to brown, then stir in warm water and seasonings. You are looking for a thicker-than-soup consistency but not as thick as stew. Add more or less water to achieve this. Bring to a simmering boil.

Add the okra and seafood of your choice. Cook for one hour.

Prepare rice and serve over rice in a bowl. Salt and pepper to taste and the Cajuns would add a little dash of File' (Ground sassafras) or you can use thyme, finely ground (but not as good).

For a Creole Gumbo add tomatoes

or

CHICKEN AND SAUSAGE GUMBO

3/4 cup all-purpose flour
1/2 pound smoked sausage -- sliced
3/4 pound chicken breasts -- cook and shred
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
8 cups water
2 cloves garlic -- minced
1 bay leaf
1 1/2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
dash hot sauce
3/4 cup sliced green onions
4 cups hot cooked rice

Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions. Serves 8 to 10

or

CHICKEN & SHRIMP GUMBO-LAYA

2 whole chicken breasts - boiled and pulled
1/2 pound shrimp, boiled and peeled
1 piece of celery, chopped to 1/2 inch pieces
1 can cream of chicken soup
1/2 can diced tomatoes
1/2 cup onion, diced
3 cups water
10-12 green olives
1 bay leaf
1/2 teaspoon real bacon bits
1/2 cup broccolli, fresh, uncooked
pinch cayenene pepper
splash Worstershire sauce
1/2 teaspoon Tabasco or Texas Pete
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Chef Paul Prudhomes all-spice seasoning

This recipe is a quick way to prepare a great meal with a few leftovers. Add all ingredients into 4 quart pot. Place on medium high and cook for approximately 1 hour.
WARNING - This will be hot.


or

BAYOU SEAFOOD GUMBO

2 qts. water plus 2 beef bouillon cubes
1 dried red hot pepper
3 tsp. salt
4 tbsp. all purpose flour
2 1/2 c. chopped okra, thawed
3 cloves garlic, minced
2 celery ribs, chopped
1/2 tsp. dried thyme leaves
1/2 tsp. hot pepper sauce
1 lb. fresh shrimp, peeled, cut in half
1 bunch green onions, chopped
1 (12 oz.) jar oysters, drained
2 bay leaves
1 c. chopped ham
4 tbsp. bacon drippings
2 tbsp. vegetable oil
2 med. onions, chopped
1/2 green pepper, chopped
1 (16 oz.) can tomatoes
4 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 lb. crab meat, cleaned
1 tbsp. gumbo file
1 c. rice, cooked

Combine stock, bay leaves, red pepper, ham and 2 teaspoons of the salt in large kettle. Bring to a boil over high heat. Reduce to medium. Cover and simmer 45 minutes.
Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Cook over low heat, about 25 minutes, stirring constantly, until flour is browned (do not let it burn or it will ruin roux). Add oil, followed by okra, onions, garlic, green pepper and celery. Saute until tender. Add tomatoes. Cook 5 minutes longer. Add sauteed vegetables to hot beef stock along with remaining 1 teaspoon salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook slowly for 1 hour. Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Add oysters, during last 15 minutes. Serve gumbo over cooked rice.


or

CATFISH GUMBO

1 lb. catfish fillets
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, minced
2 tbsp. vegetable oil
2 c. chicken broth
1 (14 1/2 oz.) can whole tomatoes, undrained
1 (10 oz.) pkg. frozen okra
1/4 tsp. crushed red pepper
1 tsp. gumbo file' (seasoning mix)
Salt and pepper to taste
1 1/2 c. hot cooked rice

Cut catfish into 1-inch pieces. In a large Dutch oven, saute celery, green pepper, onion and garlic in the oil until tender, about 7 minutes. Add broth, tomatoes, okra, red peppers, salt and pepper and gumbo file'. Cover and simmer 20 minutes. Add fish, cover and simmer 15 minutes or until fish flakes easily. Serve over rice. Makes 6 servings.

or

SHRIMP, CRAB AND OKRA GUMBO

5 onions, quartered
2 bell peppers, chopped
6 cloves garlic, chopped
1 bunch green onions, chopped
6 qt. water
6 tbsp. flour
6 tbsp. oil
2 1/2 lbs. cut okra
Salt, pepper, onion salt, garlic salt and cayenne pepper to taste
6 lbs. headless shrimp
6 lbs. gumbo crabs
Gumbo file

In large pot boil vegetables in water until the vegetables settle to the bottom. In another pot make a dark brown roux with flour and oil, stirring constantly. Fry okra with a small amount of grease and salt until okra is soft (avoid sticking).
Stir okra into gumbo. Season to taste. Allow this to cook for 3 hours. Seasoning will weaken during prolonged cooking, so season periodically. Peel and devein shrimp. Discard feelers from crabs and use claws and body (cut body in half). Add shrimp and sectioned crabs to gumbo and cook for an additional 30 minutes. Serve over rice. Add a small amount of file to each serving. Serves approximately 20.


or

GUMBO LOUISIANA STYLE

2 stewing chickens
3 lb. smoked sausage (seasoned with salt, pepper, accent, garlic powder), sliced in thin pieces
2 lb. crab legs
2 or 3 cans oysters
1 c. diced green pepper
1 c. diced celery
3 tbsp. garlic powder
2 tbsp. black pepper
1 tsp. red pepper
2 tbsp. salt
2 tbsp. basil
2 tbsp. rosemary
2 tbsp. accent

ROUX MIX:

2 1/2 c. flour
1 c. cooking oil

Heat oil in heavy skillet until very hot. Add flour a little at a time stirring constantly until it forms a paste like consistency. Lower heat and continue to stir until dark brown. Do not burn. Turn heat off and continue to stir until mixture stops bubbling.
In large gumbo pot fill to 1/2 full with water. Add seasoned chicken, basil, rosemary, green pepper, onion, sausage, crab legs and roux. Bring to full boil stirring to keep roux from sticking to bottom of pot. Reduce heat and simmer until chicken is tender about 2 1/2 hours. Then add shrimp, simmer about 1/2 hour longer. Add oysters cook 5 minutes more. Serve with cooked rice or crackers. Serves 12 to 15. See directions for Roux above.

ENJOY!