How about gumbo???

Discussion in 'Food Forum' started by Walter45Auto, Oct 22, 2004.

  1. Walter45Auto


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    May 26, 2004
    Dallas, TX
    Y'all know any good cajun style gumbo recipes????


    ;8 ;I
  2. Mild Bill

    Mild Bill Millennium Member

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    Oct 18, 1999
    Tampa, Florida
    A Gumbo is just a thickened, spicy, chunky, soup/stew...

    I don't cook rice in mine, I like to serve the Gumbo over nice rice...
    If you cook rice in the Gumbo and you don't eat it all that night, the next day you'll often have
    a yucky thick paste in the fridge that you'll need to add liquid to, and the rice will be mooshy...

    Recently I had some leftover tender cooked rib beef, Italian sausage, and most of a rotisserie chicken
    in the fridge...

    I added it all together and simmered it with chicken broth, stewed tomatoes, sautéed chopped onion,
    chopped celery and diced carrot...
    (Actually I added the chicken in big chunks near the end so they wouldn't fall apart...)

    I took 4 tablespoons of butter and 4 tablespoons of flour and cooked it in a saucepan till it was pretty dark,
    stirring with a silicone spatchula to keep the browning even...
    That's a roux... roo... the authentic thickening component...
    It adds a great toasty depth and background flavor...
    Add cayenne peppa to taste...

    For me it should be half chunkies and half liquid...

    This combo of meats was fun and great all mixed together...

    Stewed tomatoes are a GREAT cooking ingredient...
    Better than just canned tomatoes...

    With cold weather on the way, now's Gumbo time...

    I coulda stirred a bunch of shelled big shrimp in there too at the end and turned off the heat...

    Remember that the darker the roux the less thickening power it has...
    So you can do a dark one for flavor and a lighter one for added thickening "if necessary"...
    You just want the gumbo liquid to coat the back of a spoon, not the back of your throat...

    Here's a secret to making many soups and stews shoot off into the stratosphere in flavor...

    While the thing is "simmering" on the stove for 2 hours, (or 3 if the meat wasn't tender first)
    wrap 2 whole garlic heads with the top point cut off in tinfoil, pre-drizzled with olive oil,
    salt and pepper, and bake for an hour at 350...
    Let them cool... Squeeze out the sweet/soft/creamy garlic paste from the heads into a bowl...
    Whip with a fork till smooth and stir/dissolve spoonfuls into the stew or Gumbo...
    Stop when the taste is insanely delicious... You don't necessarily have to use it all...
    (make garlic bread if any's left)

    Add more salt to taste if necessary...
    Sometimes a lil' Worcestershire...

    Chopped Italian Parsley on top right before serving...
    Great fresh herbal dimension...

    That's Gumbo baby!


  3. lethal tupperwa

    lethal tupperwa

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    Aug 20, 2002
    Put 1/2 cup olive oil in a pot (med heat) stir in 3/4 cup flour.

    Keep stiring till the mix turns tan to brown.

    Add 2cups of chopped onions,1cup chopped green pepper and 1/2cup of chopped celery.

    Stir til the veggies look clear.

    Add a box of frozen okra.

    Add 3chopped cloves of garlic.

    Add salt and pepper both red and black to taste.

    Add Worcestershire sauce about 1/4cup.

    Add 3cans chicken stock.

    Bring to a boil stiring.

    Add 1pound chopped smoked pork sausage (kielbasa).

    Add 1/2 pound chopped smoked ham.

    Add the critters. (any kind of meat)

    Bring back to a boil. Cover loosley boil for 1/2 hour.

    Turn down the heat and simmer for 1 hour.

    Skim off the fat.

    After about 45 min stir in 1cup chopped onion,1/2cup chopped green pepper,1/4 cup cellery and Franks hot sauce to taste.

    Add 1cup chopped parsley, and 1/2 cup chopped green onions.

    Cook about 5 min more.

    Serve over cooked rice.
  4. Tennessee Slim

    Tennessee Slim Señor Member CLM

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    Apr 14, 2004
    Mucus City, USA
    I put up a dozen quarts of this every autumn, then feast on it once a week through the winter.

    Seafood Gumbo a la Justin Wilson

    2 C olive oil
    5 C flour
    6 C onion
    3 C chopped bell pepper
    2 C chopped green onion
    16 ozs tomato sauce
    1/2 C garlic
    1 1/2 C parsley, chopped fine
    2 C sauterne wine
    2 doz. crabs (or 8 ozs crab meat)
    3 lbs. shrimp, peeled & deveined
    4 Tbsp Lea & Perrins Worcestershire
    3 Tbsp salt
    2 tsp cayenne pepper
    3 Q water

    Make a very dark roux. Add onions & bell pepper. Stir until onions clear. Add tomato sauce & green onion. Cook until roux returns to original color. Add garlic, parsley, water, Lea & Perrins, salt, cayenne and wine. Cook for 1 more hour. Add crab and shrimp. Cook two more hours or longer. Put filé on rice and cover all with hot gumbo.

    NOTE: Messr. Zhestang deliberately left the okra out of this gumbo. However, since the word gumbo itself is derived from an African word meaning okra, I put it back in. I would not deign to call anything gumbo that didn't contain okra. ;)