ANNYONE KNOW THE RECIPE FOR GUMBo?
Please my mother used to make it alll the time
Every new yrs THAT WAS ouR dish now she passed and I been craving it since. I need all the ingredients I Just KNOW BASICS Like THERE'S CRAB, SHRIMP AND SAUSAGE. PPL MAKE IT DIFF WAYS JUST TELL ME URS AND I CAN MEasuRe up WITH IT :)
- GamerpcLv 69 years agoFavorite Answer
Authentic New Orleans Gumbo
For the roux: Blend flour and oil 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.
# 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.
# 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.
I'm hungry now :)
Cheers from DOWNUNDER
- Anonymous9 years ago
This is one I like that's lower-calorie than most.
Shrimp and Okra Gumbo
Ingredients: (Makes six 3/4-cup servings)
3 tablespoons canola oil, divided
3 tablespoons all-purpose flour
10 tablespoon fat-free, less-sodium chicken broth
1 cup chopped onion
4 ounces smoked ham, chopped
1 cup chopped green bell pepper
2/3 cup diced celery
1/2 teaspoon dried thyme
3 garlic cloves, minced
1/2 pound fresh okra pods, sliced
1/4 cup water
1/4 teaspoon ground red pepper
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 (28-ounce) can diced tomatoes, drained
1.5 pound peeled and deveined large shrimp
2 tablespoons chopped fresh flat-leaf parsley
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until richly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.
Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Sprinkle with parsley.
¾ cup: with 1 cup rice:
Calories: 204 409
Fat: 5.3 g 5.8
Carbs: 13.3 g 57.9
Protein: 22.2 g 26.5
Hope you like it!
- EmmaLv 79 years ago
Here are a bunch of Gumbo recipes that are easy to cook - http://www.gourmet-living.com/category.html?catego...