Gumbo

Beachbum · January 2007

fishlessman,[p]Thanks! I'm going to have many, many variations to choose from!

Unknown · January 2007

BOBF,
Where at in MO? I am in the SW corner... Springfield.

bobbyb · January 2007

Lisa,
Here's one from Paul Prudhomme.
Bob
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Seafood File Gumbo Serves 4 by Paul Prudhomme

Notes: Fish can be substituted for any or all of seafood. Be sure to use
margarine - not butter. If made in advance, do not add seafood. When
ready to serve bring to rapid boil, lower heat to a simmer and add
seafood. Immediately cover and turn off heat. Let stand covered up to
10 mins.

1 lb medium shrimp with heads and shells, peeled, rinsed, drained
(use heads and shells to make seafood stock)
5 cups of seafood stock

Seasoning Mix:
1 1 / 2 teasp ground red pepper (cayenne preferred)
1 1 / 2 teasp sweet paprika
1 teasp salt
1/ 2 teasp white pepper
1 / 2 teasp black pepper
1 / 2 teasp dried thyme leaves
1 / 2 teasp dried oregano leaves
1 bay leaf crumbled

3 / 4 cup margarine
2 cups chopped onions
2 cups chopped celery
2 cups chopped green bell pepper
3 tabsp gumbo file powder
1 tabsp Tabasco sauce
1 teasp minced garlic
1 1 / 4 cups canned tomato sauce
1 1 / 2 cups (1 / 2 lb) picked over crabmeat
1 dozen oysters
1 1 / 3 cups hot rice

Refrigerate shrimp until ready to use after peeling and rinsing.

Combine seasoning mix ingredients in a small bowl and set aside.

In a 4 qt heavy soup pot, melt the margarine over med. heat. Add onins,
celery and bell peppers. Turn heat to high and stir in the gumbo file,
Tabasco, garlic and seasoning mix. Cook 6 mins, stirring constantly.
Reduce heat to medium and stir in tomato sauce; cook 5 mins more
stirring constantly scrapping bottom of pan. Add the stock and bring to
boil, reduce heat and simmer 45-60 mins, stirring occasionally. Add the
seafood, cover and turn off heat. Leave pot covered until seafood is
poached (6-10 mins) and serve immediately.

bobbyb · January 2007

Lisa,
Here's another:
Bob
***************************************
Date: Fri, 10 Jun 2005 12:36:20 -0400
Reply-To: Discussion List for Food and Wine <FOODWINE@LISTSERV.CMICH.EDU>
Sender: Discussion List for Food and Wine <FOODWINE@LISTSERV.CMICH.EDU>
From: Terry Pogue <tpogue@COMCAST.NET>
Subject: Paul Prudhomme's Chicken Sausage Gumbo recipe enclosed
Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed[p]Here is one of Paul Prudhomme's recipes for Gumbo. His technique for making roux is to do it over high heat.
I've done it this way and you have to be very careful not to burn it or get any on your hands or arms
because it's hotter than hades. Prudhomme refers to it a Cajun Napalm. You can do the roux on lower
heat but be sure and get the color. That makes all the difference and is really what gives the gumbo
it's unique and wonderful flavor. After you have the dish totally assembled you might want to take
of any extra fat that might float to the top. [p]This uses the Cajun holy trinity of onion, bell pepper, and celery. I toss that into my hot roux which
cooks the vegetables and cools down the roux (that's using the Prudhomme method). It does not use okra
or file. [p]Terry Prudhomme's Chicken Sausage Gumbo [p]Ingredients [p]1 chicken, cut into 10 pieces.
salt
garlic powder
cayenne pepper
1 cup onions, finely chopped.
1 cup green bell pepper, finely chopped.
3/4 cup celery, finely chopped.
1 1/4 cups flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper
vegetable oil for deep frying
7 cups chicken stock, homemade or canned
1/2 lb Andouille smoked sausage, cut into 1/4-inch cubes. (See note about this ingredient)
1 tsp garlic [p]Instructions [p]Cut extra fat from the chicken pieces. Sprinkle each generously on both sides with salt,
garlic powder and cayenne, rubbing the spices in after all three have been applied. Let stand at
room temperature while you chop the vegetables and heat the oil. Chop the onions, bell pepper
and celery, combine in a bowl, and set aside. In a large, heavy skillet, heat 1 to 1 1/2 inches
of oil until very hot 375F to 400F Leave about 1/2 inch of space below the top of the pan,
so it won't overflow when you add the chicken pieces later. Use a deep fry thermometer if
you have one. While the oil is heating, combine the flour, 1/2 tsp salt, 1/2 tsp garlic
powder and 1/2 tsp cayenne in a paper bag. When the oil is almost hot enough, add the
chicken pieces one or two at a time and shake until they are well coated. Save 1/2 cup of
the leftover flour. Put the stock in a large kettle or Dutch oven, and begin heating it to a boil.
Fry the chicken until the crust is brown on both sides and the meat is cooked. This takes
about 6 minutes a side for light meat, a bit longer for dark. Drain on paper towels. You may
have to fry the chicken in two batches. Pour the hot oil into a glass measuring cup, being
very careful to leave as many of the browned particles as possible in the pan. Pour 1/2 cup of the
oil back into the pan and discard the rest. Place the pan over high heat. Using a whisk,
gradually stir in the leftover flour. Cook, whisking constantly, until this roux is dark red-brown
about 4 minutes). Be very careful not to scorch the mixture, or to splash any onto your skin as you stir.
Remove from the heat, add the vegetable mixture all at once and stir until the vegetables are all coated.
Return the pan to low heat, and cook, stirring constantly, for about 5 minutes. Check that the stock has
reached a boil. Add the vegetable mixture to the stock in spoonfuls, stirring with the whisk after each
addition. Return to a boil and stir in the andouille and the minced garlic. Simmer uncovered for about
45 minutes. While the gumbo is cooking, remove the skin from the chicken pieces, and cut off as much
meat as you can. Cut the meat into small pieces (about 1/2 inch cubes). When the gumbo is cooked, add
the chicken meat. To serve as a main course, mound 1/2 cup of cooked gumbo-style rice in a soup bowl,
and ladle about 1 1/4 cups gumbo around the rice. For an appetizer, use 1 Tbsp of 3/4 cup of gumbo. [p]Recipe Notes NOTES Note about Andouille (pronounced an-DOO-ee) sausage: this is a uniquely spiced,
smoked sausage made mostly in Louisiana. If you can get some, then use it; it makes a substantial
difference to the recipe to use it. If you can't, then try the Polish sausage kielbasa as a substitute.
Do not substitute the sausage called "Louisiana Sausage" or "Louisiana Hot Sausage.'' It's not the same
thing. Printed from A Cook's Books -- Recipe management for Macintosh

Beachbum · January 2007

Dang... I'm going to have to pick one out of all these??? [p]Thanks, guys! You came through like always![p]Lisa

gman · January 2007

There's a useful trick for avoiding slimy okra that Emeril has in one of his cookbooks. In fact, he calls it a roux-less gumbo. You start your recipe with the hot oil in the pot and adding the cut okra (and nothing else). Cook until the slime is largely gone. And then continue your recipe from there.

BOBF · January 2007

Beachbum (Lisa)[p]Couple of hours east of you. West Plains & Willow Springs. Going to retire up there in the next year.

Gumbo

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