Whats Gumbo?!
Whats Gumbo?
Answers:
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.
Source(s):
cooks.com
Stew made with okra and gumbo file powder.
Gumbo is a spicy, hearty stew or soup
Gumbo
Gumbo is a spicy, hearty stew or soup, found typically on the Gulf of Mexico in the United States, and is very common in Louisiana, Southeast Texas, southern Mississippi and the Lowcountry around Charleston, South Carolina, and down past Brunswick, Georgia. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will lose heat to the surrounding area.
The dish named gumbo usually consists of two components, rice and broth, and is usually made in large batches. Left-over broth is frozen for later use. Rice is made fresh daily. The rice is prepared separately from the broth, and the two are mixed only in the serving bowl.
The gumbo broth can contain seafood (typically crab and shrimp from the Gulf of Mexico or crawfish), fowl (usually duck, quail, chicken), and other meats, used as seasoning; tasso (Cajun smoked pork), Cajun-style andouille (smoked sausage), and other smoked or preserved meats. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists. The one essential ingredient of the dish is okra, as the name gumbo is derived from a West African word for okra.
Rachael Ray knoooowwws!
It's Low Country food. Found in the Southern part of the United States and influenced by Black Americans and the French.
Gumbo is much like a hearty stew, filled with rice, okra, chicken, etc. It can be made in a lot of ways, but is best made from scratch with fresh ingredients and spices. It takes me 2 days to make. The first day I make the soup stock, the 2nd day it cooks for 8hrs.
depp lover has the closest recipe.
its a spicy creole stew made with seafood and okra.