REAL CAJUN GUMBO
1 onion chopped
1 green bell pepper seeds removed and chopped
1 cup of chopped celery
Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside.
1 cup cooking oil or shortening
1 cup flour
2 quarts warm water
2 teaspoons Tabasco brand pepper sauce
1 tablespoon Zatarain's Creole seasoning or Tony Chachere's
2 cups okra, cleaned and sliced
3 to 4 cups rice
An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. In a 6 or 8 quart stew pot (black iron is preferred but whatever you have will suffice) mix 1 cup of oil and 1 cup of flour. Place over medium heat and stir continuously.
NOTE: If you stop stirring it will stick and you will have to start over. Be sure to go over the entire bottom of the pot while stirring. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown, then finally to black.
For this recipe, medium to dark brown is what is needed. This takes 10 to 15 minutes.
At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Add the meat at this time, but not your seafood.
Cook until meat starts to brown, then stir in warm water and seasonings. You are looking for a thicker-than-soup consistency but not as thick as stew. Add more or less water to achieve this. Bring to a simmering boil.
Add the okra and seafood of your choice. Cook for one hour.
Prepare rice and serve over rice in a bowl. Salt and pepper to taste and the Cajuns would add a little dash of File' (Ground sassafras) or you can use thyme, finely ground (but not as good).
For a Creole Gumbo add tomatoes.
CHICKEN AND SAUSAGE GUMBO
3/4 cup all-purpose flour
1/2 pound smoked sausage -- sliced
3/4 pound chicken breasts -- cook and shred
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
8 cups water
2 cloves garlic -- minced
1 bay leaf
1 1/2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
dash hot sauce
3/4 cup sliced green onions
4 cups hot cooked rice
Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions. Serves 8 to 10
1-2 lbs pounds of crawfish tails
1 large onion, cut into large pieces
1 1/2 to 2 lbs cooked whole mushrooms
1 1/2 to 2 lbs cooked potatoes (sm red ones work best)
6-8 cobs of corn (shave kernels off cob)
1-2 bay leaves
1 teaspoon file
1 can stewed tomatoes
Make a good rich brown roux, being careful not to burn roux, as a burned roux is bitter and will ruin the dish.
Add tomatoes and onions, cooking until onions are translucent. Stir in potatoes and corn, adding enough water to cover (about 2 inches).
Bring to a boil, add crawfish and file (about 1 teaspoon). Reduce to a low heat and simmer for about 1/2 hour.
Serve over hot rice with cornbread.
There will be no more leftovers of this recipe.
BAYOU SEAFOOD GUMBO
2 qts. water plus 2 beef bouillon cubes
1 dried red hot pepper
3 tsp. salt
4 tbsp. all purpose flour
2 1/2 c. chopped okra, thawed
3 cloves garlic, minced
2 celery ribs, chopped
1/2 tsp. dried thyme leaves
1/2 tsp. hot pepper sauce
1 lb. fresh shrimp, peeled, cut in half
1 bunch green onions, chopped
1 (12 oz.) jar oysters, drained
2 bay leaves
1 c. chopped ham
4 tbsp. bacon drippings
2 tbsp. vegetable oil
2 med. onions, chopped
1/2 green pepper, chopped
1 (16 oz.) can tomatoes
4 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 lb. crab meat, cleaned
1 tbsp. gumbo file
1 c. rice, cooked
Combine stock, bay leaves, red pepper, ham and 2 teaspoons of the salt in large kettle. Bring to a boil over high heat. Reduce to medium. Cover and simmer 45 minutes.
Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Cook over low heat, about 25 minutes, stirring constantly, until flour is browned (do not let it burn or it will ruin roux). Add oil, followed by okra, onions, garlic, green pepper and celery. Saute until tender. Add tomatoes. Cook 5 minutes longer. Add sauteed vegetables to hot beef stock along with remaining 1 teaspoon salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook slowly for 1 hour. Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Add oysters, during last 15 minutes. Serve gumbo over cooked rice.
· 1 decade ago