Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
I need me some Gumbo
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Bobrob" data-source="post: 1331853" data-attributes="member: 3729"><p>GUMBO DU MONDE (part deaux)</p><p>FOR THE ROUX:</p><p>1-1/4 cups flour 5/8 is half</p><p>1 cup oil 1/2 is half</p><p>Blend thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes.</p><p>New Orleans people tend to like a blond or peanut butter colored roux, so feel free to make it that way if you like. Cajuns tend to like it dark, and so do I -- if you feel comfortable that you won't burn the roux, cook it until it's a dark, reddish-brown, almost but not quite as dark as milk chocolate. The roux, when finished, almost smells like roasted coffee ... yum!</p><p></p><p>If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked.</p><p></p><p>You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (this is the way I like to do it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock.</p><p></p><p>They don't call roux "Cajun napalm" for nothing. Don't let any splatter on you, or you'll get a nasty burn. Stir carefully.</p><p></p><p>If you don't have a heavy enough pan, or if you're nervous about cooking roux at high heat, remember that a dark Cajun-style roux will take about an hour of constant stirring at low heat, so if you're pressed for time, a nice blond Creole-style roux will still do nicely, and will take about half the time. Also remember that the roux can be prepared in advance, and refrigerated or frozen. With a little practice, you'll get good at it.</p><p></p><p></p><p>FOR THE REST:</p><p>1 chicken or guinea hen, without giblets, cut up </p><p>1 to 1-1/2 pounds andouillesausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn't available) and/or fresh Creole hot sausage, browned </p><p>4 pounds shrimp, peeled and deveined </p><p>6 blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 pounds lump white crabmeat, picked over for shells and cartilage) </p><p>3 pounds okra, sliced (leave out if you don't like okra, but be sure to add filé at the end if you leave out the okra) </p><p>2 onions, chopped </p><p>1 bunch green onions with tops, chopped </p><p>2 bell peppers, chopped </p><p>5 ribs celery, chopped </p><p>several cloves garlic, minced </p><p>3 bay leaves </p><p>1 bunch fresh parsley, chopped </p><p>Creole seasoning to taste, OR </p><p>black, white and cayenne peppers, to taste </p><p>Salt to taste </p><p>Few dashes Tabasco, or to taste. </p><p>1 - 2 tablespoons filé powder (ONLY IF YOU DON'T USE OKRA!) </p><p>Steaming hot Louisiana long-grain rice </p><p>Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat (especially if you're using fresh Creole hot sausage).</p><p>Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.</p><p></p><p>Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, add the parsley, crab halves and claws (if you're using them). Cook for another 15 minutes, then add the shrimp (and if you've omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.</p><p></p><p>If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.</p><p></p><p>Serve generous amounts in bowls over about 1/2 cup of hot rice -- claws, shells, bones and all (if you've made the original "rustic" version). Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a riceless gumbo.</p><p></p><p>You may, if you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor; just remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.</p></blockquote><p></p>
[QUOTE="Bobrob, post: 1331853, member: 3729"] GUMBO DU MONDE (part deaux) FOR THE ROUX: 1-1/4 cups flour 5/8 is half 1 cup oil 1/2 is half Blend thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. New Orleans people tend to like a blond or peanut butter colored roux, so feel free to make it that way if you like. Cajuns tend to like it dark, and so do I -- if you feel comfortable that you won't burn the roux, cook it until it's a dark, reddish-brown, almost but not quite as dark as milk chocolate. The roux, when finished, almost smells like roasted coffee ... yum! If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked. You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (this is the way I like to do it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock. They don't call roux "Cajun napalm" for nothing. Don't let any splatter on you, or you'll get a nasty burn. Stir carefully. If you don't have a heavy enough pan, or if you're nervous about cooking roux at high heat, remember that a dark Cajun-style roux will take about an hour of constant stirring at low heat, so if you're pressed for time, a nice blond Creole-style roux will still do nicely, and will take about half the time. Also remember that the roux can be prepared in advance, and refrigerated or frozen. With a little practice, you'll get good at it. FOR THE REST: 1 chicken or guinea hen, without giblets, cut up 1 to 1-1/2 pounds andouillesausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn't available) and/or fresh Creole hot sausage, browned 4 pounds shrimp, peeled and deveined 6 blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 pounds lump white crabmeat, picked over for shells and cartilage) 3 pounds okra, sliced (leave out if you don't like okra, but be sure to add filé at the end if you leave out the okra) 2 onions, chopped 1 bunch green onions with tops, chopped 2 bell peppers, chopped 5 ribs celery, chopped several cloves garlic, minced 3 bay leaves 1 bunch fresh parsley, chopped Creole seasoning to taste, OR black, white and cayenne peppers, to taste Salt to taste Few dashes Tabasco, or to taste. 1 - 2 tablespoons filé powder (ONLY IF YOU DON'T USE OKRA!) Steaming hot Louisiana long-grain rice Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat (especially if you're using fresh Creole hot sausage). Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed. Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, add the parsley, crab halves and claws (if you're using them). Cook for another 15 minutes, then add the shrimp (and if you've omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. Serve generous amounts in bowls over about 1/2 cup of hot rice -- claws, shells, bones and all (if you've made the original "rustic" version). Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a riceless gumbo. You may, if you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor; just remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
I need me some Gumbo
Search titles only
By:
Top
Bottom
