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| | From:  Genie· (Original Message) | Sent: 3/23/2008 8:53 PM |
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| | | From: Genie· | Sent: 7/24/2008 2:25 AM |
| Okra Gumbo
1/3 cup oil
6 cups fresh or frozen okra, sliced 1/2 inch thick
2 onions, diced
2 medium bell peppers, diced
1 cup celery, diced
4 cloves garlic, minced fine
2 fresh tomatoes, diced large
1/4 cup flour
2 8 ounce cans tomato sauce
1 1/2 cups of cooked, cubed chicken
5 hot links, diced
1 teaspoon chicken bouillon
6 cups water
dash of black pepper, paprika, chili powder and salt to taste
Saute fresh okra in oil, stirring frequently. If you use frozen okra place in pan without oil and let cook for approximately 5 minutes and remove any excess water and then add oil and saute until okra is not rubbery. In stockpot add onions, bell pepper, celery and garlic; saute for about 8 to 10 minutes. Add 2 cups water, tomatoes and chicken chunks. Let cook for 5 minutes. Remove from heat and add tomato sauce, links, okra, seasoning and an additional 4 cups of water. Let simmer on low heat for 30 to 45 minutes.
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| | | From: Genie· | Sent: 8/20/2008 3:26 AM |
Chicken and Andouille Gumbo
1/2 pound andouille sausage, cut into 1/4 inch cubes
4 tablespoons vegetable oil, divided
1 2 1/2 to 3 pound chicken, cut into pieces
1 1/2 quarts water
1/3 cup all purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon TABASCO brand Pepper Sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup chopped green onions
Cooked rice
In 3 quart saucepan, over medium high heat, brown sausage in 2 tablespoons oil, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally. Add water, cover and cook until chicken is tender, about 30 minutes. Remove chicken, leaving liquid in pan and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2 inch cubes. In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add vegetables to liquid in saucepan along with bay leaves, thyme, TABASCO® Sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken and sausage and simmer another 15 minutes. Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice. Makes 8 servings.
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| | | From: Genie· | Sent: 8/20/2008 4:02 AM |
Chicken and Oyster Gumbo
1 4 to 5 pound stewing hen, cut into serving pieces
4 dozen freshly shucked oysters, reserve liquid
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
3 quarts chicken stock
24 fresh button mushrooms
2 cups sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste
In a 2 gallon stockpot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Add onions, celery, bell pepper and garlic and cook approximately three to five minutes or until vegetables are wilted. Add hen, blend into vegetable mixture and saute 15 minutes. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour. Add mushrooms, oysters and liquid and cook an additional ten minutes. Blend in green onions and parsley and continue to simmer until oysters begin to curl at the edges. Season to taste using salt and pepper and serve over cooked rice.
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| | | From: Genie· | Sent: 9/2/2008 8:54 PM |
| GUMBO This is another dish that is fun to cook outside. If you have a very large pot, invite a lot of friends for your Cajun feast. Sit around and drink beer, play music and talk while your gumbo is cooking. Serve it with cold beer or cola." ("We normally make a two-gallon gumbo for our family of six. It keeps well in the refrigerator or freezer.") "Let's start with roux. This is available in many stores. My dad used to make his own, but now, because it s easier, he buys Savoie's dark roux in a jar (no relation to our family). Those rare moments I can find the time and patience, I like to make my own. I find there is only a subtle difference in the taste, but some people will disagree. This takes a little practice." - 1 part white flour
- 1 part vegetable oil (Don't use olive oil, though; I tried it with olive oil and it made a pretty bad gumbo.)
Heat the oil in a large skillet (lucky you if that skillet is cast iron!) over medium heat. Add the flour gradually, stirring constantly. You will need to stand over the stove stirring this the whole time. The roux is ready when it is a chocolate-to-coffee shade of brown, depending on your preference. The length of time will vary depending on the type of pot you are using and the level of the heat under your pot. It is important to know that in a heavy skillet, the roux will continue to darken once you have removed it from the flame. Allow the roux to cool almost to room temperature. You can put the cool roux in a jar and keep it in the refrigerator. Now, on to the gumbo! - 2 gallons water
- 4 Tablespoons roux (more if you want it thicker and richer, and vice versa)
- 1 bell pepper, chopped
- 6 cloves garlic, minced
- 1 whole chicken cut up
- 2 large onions, chopped
- 2 pounds sausage (We use garlic pork sausage from LeJeune's Sausage Kitchen in Eunice and all who have tried it are willing to argue that it s the best. I truly recommend you treat yourself and your friends to this. Otherwise use whatever good firm sausage you can find. Many people use deer sausage or andouille when these are available.)
- 1 bunch scallions, chopped, tops only
- 1 bunch parsley, chopped
- salt, black pepper, cayenne
In a very large pot, boil two quarts of water. Once boiling rapidly, add and dilute roux. STIR! STIR! STIR! When the roux is diluted the mixture will begin to foam up rapidly. CONTINUE TO STIR!! Add the rest of the water and stir more. Add the onions, bell pepper, garlic, chicken, sausage, salt, black pepper, and cayenne. Cook over medium-high heat until tender. DO NOT COVER. Boil rice. 5 minutes before serving add scallions and parsley. When the five minutes are up, remove the pot from the heat. "Some people like to add filé powder. We do not use it. If you choose to, use about a half-teaspoon per bowl. If you choose to serve the gumbo with potato salad or baked sweet potatoes, put them in the bowl with the serving of gumbo. Some people also eat gumbo with saltine crackers. It s all a matter of what tastes good to the person eating it. "Also, the meat that goes into a gumbo all depends on what you like. You can make rabbit gumbo, duck gumbo, squirrel gumbo, etc. I've heard of meatball gumbo, also, although I've never tried it. I've also heard of people using nutria, raccoons and opossums. I haven't had these meats, either. Then there is gumbo vert, also known as gumbo des herbes. This is made with mustard greens and other vegetables. You can leave out the sausage. No two families make gumbo alike. Figure out your favorite recipe." | |
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| | | From: Genie· | Sent: 9/3/2008 4:29 AM |
Spicy Seafood Gumbo
1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves garlic, minced
4 15 ounce cans chicken broth
2 28 ounce cans chopped tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 tablespoons Creole seasoning
1 teaspoon pepper
2 pounds shrimp, peeled
1 quart oysters, undrained
1 pound crab meat
1 pound catfish fillets, cut into small cubes
In a large skillet, make a roux by combining oil and flour. Cook over medium heat for 20 minutes, stirring constantly, until roux is golden brown, . Stir in onion, celery, and garlic; cook 10 minutes, stirring occasionally. Transfer mixture to a Dutch oven. Add everything else except the seafood. Simmer 2 hours, stirring occasionally. Add oysters, crab meat, and fish to pot simmer 10 to 15 minutes. While pot is simmering, Peel and devein shrimp. Add shrimp, turn off heat, and simmer for 3 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and sprinkle with file if desired.
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| | | From: Genie· | Sent: 9/3/2008 4:45 AM |
Shrimp And Andouille Gumbo
2 ounces onion, minced
2 ounces scallions, sliced
2 ounces parsley, finely chopped
2 ounces celery, chopped
2 ounces bell pepper, minced
6 ounces Andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 ounce garlic, minced
1/2 ounce fresh thyme, chopped
8 ounces chicken stock
1 tablespoon gumbo filé
2 ounces white wine
dash Worcestershire sauce
dash Tabasco sauce
2 ounces whole butter
4 ounces okra, cut into 1/2 inch thick slices
Creole roux, 1/2 cup flour and 1/2 cup oil, simmer slowly, stirring constantly until golden brown
Heat butter in medium saucepan. Add Andouille sausage, onion, scallions, parsley, celery, pepper, garlic, shrimp and thyme. Sauté until shrimp curls. Deglaze with white wine and add Worcestershire sauce, Tabasco sauce and okra. In small saucepan, make gumbo roux. Add chicken stock, stirring constantly until thickened. Add thickened chicken stock to vegetable and shrimp mixture. Simmer for 20 minutes, covered. If the gumbo is too thick, thin with additional chicken stock. If too thin, thicken with more Creole roux and simmer while stirring constantly. Remove saucepan from heat and add gumbo filé. If you add filé while the gumbo is cooking, the sauce will become gluey. Serve in a large bowl and spoon rice in the middle of the gumbo. Serve immediately. Serves 4.
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| | | From: Genie· | Sent: 9/3/2008 7:26 PM |
Shrimp and Okra Gumbo
1 1/2 pounds fresh okra
6 tablespoons oil -- divided
1 tablespoon vinegar
4 tablespoons flour
2 cups onion -- chopped
2 stalks celery -- chopped
1/2 cup bell pepper -- chopped
1/2 cup lean ham -- diced
6 cloves garlic -- minced
16 ounces tomatoes -- chopped
2 quarts seafood stock -- or water
2 bay leaves
1/2 teaspoon thyme -- crushed
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 teaspoon liquid Crab boil -- optional
2 pounds shrimp
1 pint oysters -- with liquid
1/2 cup parsley -- chopped
1/2 cup green onions -- chopped
zest of 1 lemon
salt and pepper -- to taste
Wash and dry okra, remove stems, and slice in one-inch rounds.
(It is possible to use frozen okra. If do, however, do not thaw and do
not wash.) Heat two tablespoons oil in heavy saucepan other than black
iron. Saute' okra in oil and vinegar, stirring often until ropiness is
gone.
In another pot make a dark roux with four tablespoons each of oil
and flour. Add onion, celery and bell pepper. Saute until limp. Add
diced ham, garlic and tomatoes. Cook 10 minutes, stirring often. Add
okra, stock, and seasonings. Cook 30 minutes.
Peel and devein shrimp, saving shells to boil for stock. Add shrimp
and oysters to the soup. Return to a boil and cook for five minutes.
Add parsley, green onions, lemon zest, and salt and pepper to taste.
Serve over hot rice.
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| | | From: Genie· | Sent: 9/3/2008 7:35 PM |
Gumbo: This thick heavy soup with roux as a base is served hot in a bowl with a healthy portion of rice. Gumbo is eaten as both a soup course in a meal, or as the main dish of a meal. Normally, a gumbo involves a combination of two or more types of meat or seafood. Typical, gumbos include: Chicken and Pork Sausage; Turkey necks and Pork sausage; Duck and Sausage; Venison and Duck; Seafood Gumbo: Crawfish, Crab, Shrimp, Fish or Oysters (Normally, Shrimp and Crawfish would not be in the same gumbo.) Spicy pork sausage often finds a place in gumbo. Additionally, I often hear people suggest that if okra is added a roux is not necessary for gumbo, but I can always taste the difference. My gumbo always starts with a dark brown roux. Chicken and Sausage Gumbo Ingredients: (normally serves 5 to 6 people) - Roux (see recipe above)
- 41/2 lb. Chicken
- 2 onions chopped into small pieces, but not minced
- 3 stalks of celery chopped into small pieces
- 3 or 4 toes of Garlic minced
- 2 Bay leaves
- 2 pieces of parsley chopped
- 1 bell pepper (color does not matter) chopped into small pieces
- 2 cups of sliced and roasted Okra
- 3/4lb. to 1lb. of Spicy pork sausage
- Cayenne Pepper, Salt, Black Pepper, Tabasco Sauce
- 1 heavy 5 quart pot (any pot from 4 to 6 quarts should be fine.)
Preparation: If starting from scratch, I recommend beginning by preparing the chicken. Clean the chicken, then season it to personal taste. Cover the chicken and then bake it. I like to bake a covered chicken at approximately 450 degrees for about an hour because it creates a large quantity of juice which will be used in the gumbo later. After the Chicken is cooked cut the legs, thighs, and wings off; these will be placed whole in the gumbo. Slice the breast into large pieces, and remove the remaining meat from the rest of the Chicken. Melt two or three pats of butter in the Gumbo Pot. Slice the sausage in pieces, which are not particularly thick or thin, and brown the sausage in the large pot being used for the gumbo. Next, add the chopped onions, and allow the sausage and onion to sauté in a covered pot under a medium fire until the onions have begun to clear. Now add the chopped celery, minced garlic, chopped bell pepper, and okra. Allow this combination to cook for approximately 10 minutes with the pot covered. Next, add the chicken meat, legs, wings, and thighs to the pot; and mix everything together. Also, add some salt, cayenne and black pepper. Then, add the roux and mix the whole thing together. Now, with the pot covered allow the mixture to blend together for a few minutes under a low fire. Then, add the juice produced from baking the chicken (or a large quantity of stock) to the gumbo. Add the two bay leaves as well. The more chicken juice or stock the better. Now add water to pot until it is about 80% to 85% full. Place the fire on high and mix the gumbo together. At this point I normally season the gumbo again with salt, pepper, Tabasco or whatever spices or herbs you like. Bring the pot to a boil for approximately ten minutes, turn the fire down, cover, and let it cook for at least 45 minutes. The longer the better. Just before covering the pot I normally sprinkle a little parsley or chopped green onions on top the gumbo. Gumbo is normally served in a bowl with a large spoonful of rice, and some filé (ground sassafras) sprinkled on top. A Large hunk of warm buttered French bread is nice on the side as well. | |
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The gumbo recipe is not complete, it's not finished. I wish I had the whole recipe. Could you fix this problem? Thank you, Stargirl |
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| | | From: Genie· | Sent: 9/16/2008 7:45 PM |
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Chicken and Sausage Gumbo
Serves about 8
2/3 cup of all-purpose flour
1/2cup cooking oil or bacon grease (not olive oil)
1 cup of chopped onion
1 cup chopped celery
1 cup chopped green or red pepper ( or both)
6- 8 cloves of garlic, minced
1/2 teaspoon ground red pepper
1/2 to 1 teaspoon Tony's Chachere's Creole seasoning
Parsley,chopped, dry or fresh
6 cups of chicken both , heated (I've used a chicken soup base
boullion and 6 cups of water)
16 ounces( 1 pound) of andouille or smoked sausage, quartered
lengthwise and cut into 1/2 inch slices
2 bay leaves
3 whole large chicken breast, skinned and boned and cut into
bite size pieces
1 small can of diced tomatoes with chiles (Mild)
Worcestershire sauce
1 1/2 cups of sliced okra or one 10 ounce package frozen okra
4 cups of hot cooked rice
For roux, using a wooden spoon, in a large heavy sauce pan or
dutch oven combine flour and oil til smooth. Cook over
medium-heat for 5 minutes, stirring constantly. Reduce heat
to medium. Cook and stir for about 15 minutes more till roux
is dark and reddish brown.
Stir in onion, celery , green/red pepper, garlic and black
pepper, and ground red pepper. Cook over medium heat for about
3-5 minutes or until vegetables are crisp-tender, stirring
often.
Gradually stir in hot chicken broth, andouille or smoked
sausage, and bay leaves, Worcestershire sauce. Add chicken.
Bring to a boil and simmer 20-30 minutes or till tender.
Discard bay leaves .
Last 10 minutes add okra to cook until it's cooked.
Serve over rice.
*** if adding shrimp or crab you can leave out chicken and add
shrimp or crab the last 5 minutes of the cooking time. Or leave
the chicken in there too.
This can be made in a 10" dutch oven for a 4 serving recipe .
I use a 12" deep dutch oven and double the recipe except for
the okra.
Start with about 20- 25 coals on bottom of dutch oven to make
the roux and then renew coals to cook gumbo.
For 10" use 20 coals = 7 on bottom and 13 on top
For 12" use 24 coals = 9 on bottom and 15 on top.
It all depends on the weather and winds .
Basic recipe is from Better Homes and Gardens, New cook book.
I've made some changes and added some ingredients to the recipe.
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