Getting to be the soup/stew season. Yesterday I bought all the ingredients and started this morning at 9:30 and it should be ready by 4:00. I used beef sausage, a whole chicken, crawfish, and shrimp. I also used 1/2 cup bacon fat to make the roux. Anyone have a recipe they'd like to share? This is my first shot at gumbo but the house sure smells great.
"Government is not reason; it is not eloquent; it is force. Like fire, it is a dangerous servant and a fearful master." George Washington
Posts: 4424 | Location: Ohio | Registered: July 20, 2007
i was hoping you had a recipe on here, gumbo is my next dish to tackle...I have a base etouffee recipe if you would like that, let me know
"Baseball? It's just a game. As simple as a ball and a bat, yet as complex as the American spirit it symbolizes. It's a sport, a business, and sometimes even a religion." -Ernie Harwell
Originally posted by tooomanycolors: i was hoping you had a recipe on here, gumbo is my next dish to tackle...I have a base etouffee recipe if you would like that, let me know
Sure.
Here you go.
You need the following...
Three pound whole chicken Crawfish-whatever amount you desire Shrimp- 1 Pound 1/2 Cup all-purpose flour 1/2 bacon grease 1 chopped onion 1 green pepper, chopped 5 stalks celery, chopped 1 Tablespoon Tony Chachere's Seasoning 2 Bay Leaves 1 28 Ounce can diced tomatoes 1 Pound andouille sausage 1 10 OZ Package of Okra
First, fill large pot with lightly salted water, place whole chicken, cleaned, in pot. Bring to a boil, reduce heat to simmer and cook about one hour. While you are doing this, begin the roux in a sturdy skillet by whisking together the flour and bacon grease over medium-low heat. You must stir constantly for about 25-30 minutes until it is a nice chocolate brown color. Then, add the celery, onion, peppers, seasoning and bay leaves to the roux and simmer for 45 minutes.
By now, the chicken will be done, take it out of the pot and let it cool. Save the broth. After the time has passed and the roux has simmered 45 minutes, add the broth, diced tomatoes, okra, sausage and let simmer.
Here is where I deviate a bit from the standard recipe. I have a crock pot and pour the entire mixture in on low. I cut up the entire chicken, toss out the carcass and add the meat to the mixture. Then, I add Crawfish and Shrimp.
I let this sit in the crockpot on low for the entire day. I started this morning at 9:30 and let it stew until 5:00. The smell throughout the house is worth the effort. I feel like I'm in a cajun restaurant right now.
"Government is not reason; it is not eloquent; it is force. Like fire, it is a dangerous servant and a fearful master." George Washington
Posts: 4424 | Location: Ohio | Registered: July 20, 2007
Looks like you're all set Presley, the only thing missing is sassafras or "gumbo file" as we call it. Some people use it others don't. It gives the gumbo a greenish color and adds another level of spice. It is actually a tree leaf that is ground into a powder. In any case, your recipe is authentic. I can send you some for next time and you can try it. Let us know how it came out.
"Laissez les bon temps rouler"
Posts: 841 | Location: Tiger Country USA | Registered: August 06, 2008
When I say "it adds another level of spice" Pres, I really don't mean "heat", but rather flavor. It is considered a spice though. I'll check your email and look you up, so I can hook you up. I think you'll like what it does to the flavor of the gumbo and the kids can eat it as well, no problem.
While I have the chance let me say that there are several kinds of gumbo. There's simply chicken gumbo which was my grandmother's specialty, including the file. BTW, it's pronounced (fee-lay). Then there's seafood gumbo with shrimp, crabs, snd oysters. And, also okra gumbo which usually is added to the seafood. But hey, there's also ANY combination of the above. It is what you make it, that's why it's such a versatile dish, you can make it any way you want. Personally, I love all of them, but I'm partial to just chicken and sausage and broth, with the file added. And, you can do it either way. You can add it to the pot while cooking or you can sprinkle a little into your bowl of rice and gumbo when serving. In any case, it is THE signature Louisiana dish. I just love the stuff, could eat it every week.
"Laissez les bon temps rouler"
Posts: 841 | Location: Tiger Country USA | Registered: August 06, 2008
lets see how does this guy I know put it....theres as many recipes for (insert cajun dish here) as there are coonasses
"Baseball? It's just a game. As simple as a ball and a bat, yet as complex as the American spirit it symbolizes. It's a sport, a business, and sometimes even a religion." -Ernie Harwell
I sent you an email today Presley, letting you know that your "Cajun/Creole Care Package" is going out no later than Friday. I hope you and your family enjoy the goodies.
"Laissez les bon temps rouler"
Posts: 841 | Location: Tiger Country USA | Registered: August 06, 2008
Man it sound good.I have Gumbo once a month in our house, and other coonass (cajun) great foods, my wife is from Eunis La..You have two types of Gumbo, one which is Creole w/o okra and the Cajun w/okra.The okra cooks down and really only thickens the pot. Cajun used everthing they could put in the pot and called it cajun stew. The word Gumbo is deived from Angolan word for orka,"Kin-gum-bo"ie gumbo.Duck,rabbit also make a very good gumbo. Enjoy it all wish I had some now. Laissez les Bon Temps Rouler.
Posts: 90 | Location: Houston,Texas | Registered: September 29, 2008
