- EmmaLv 76 years agoBest Answer
GUMBO DU MONDE
FOR THE ROUX:
1-1/4 cups flour
1 cup oil
Blend 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 pot 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.
New Orleans people tend to like a blond or peanut butter colored
roux, so feel free to make it that way if you like. Cajuns tend to like
it dark, and so do I -- if you feel comfortable that you won't burn the
roux, cook it until it's a dark, reddish-brown, almost but not quite as
dark as milk chocolate. The roux, when finished, almost smells like
roasted coffee ... yum!
If you prefer a blond or medium roux, cut down on the amount of
roux you use; dark roux does not have as much thickening effect since
the starch is so thoroughy cooked.
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. KEEP STIRRING until the roux is relatively cool. Add the
roux to the stock.
They don't call roux "Cajun napalm" for nothing. Don't let any
splatter on you.
FOR THE REST:
5 qts rich chicken broth
1 chicken or guinea hen, without giblets
1 pound smoked sausage and/or fresh Creole hot sausage, browned
4 pounds shrimp
6 blue crabs, cleaned, broken in half and claws pulled off
3 pounds okra, sliced
2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped
5 ribs celery, chopped
Several cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
Creole seasoning to taste, OR
Black, white and cayenne peppers, to taste
Salt to taste
Few dashes Tabasco, or to taste.
Steaming hot Louisiana long-grain rice
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).
Saute the onions, green onions, bell pepper and celery add them to the roux, and stir that into the broth 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. Cook for another 15 minutes, then add the shrimp. 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.
Serve in a bowl over a scoop of hot rice.
- SonyaLv 56 years ago
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced scallion
6 cloves minced garlic
4 cups chicken broth
1 teaspoon salt
1 teaspoon creole seasoning (Tony Chachere's)
2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)
1 In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
2 You will have to stir almost constantly.
3 This is called the roux.
4 Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
5 Add broth, salt, and creole seasoning.
6 (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
7 Cover pot and simmer 15 minutes stirring occasionally.
8 Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
9 Ladle over steamed white rice.
- KimberlyLv 56 years ago
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
SERVES 8; Calories: 330; Total Fat 17 grams; Saturated Fat: 3 grams; Protein: 27 grams; Total carbohydrates: 18 grams; Sugar: 6 grams Fiber 3 grams; Cholesterol: 89 milligrams; Sodium: 1,486 milligrams
- 6 years ago
Here is the best gumbo recipe in the world
you will never find a better gumbo recipe anywhere
find full recipe and written instructions here:
Also watch this video demonstrates how to make that same gumbo.