Post by addiction_to_spurs on May 5, 2005 9:37:57 GMT -5
I don't know what kind of seafood you can get where you are, but you can put just about anything.
Here is a seafood gumbo.........shrimp is a MUST
IF you get head on shrimp, peel and keep the heads and shells to boil and make a stock with 1 1/2 quarts of water. If you don't do this, chicken broth makes a good stock as well.
1 cup oil or butter 1 cup flour 2 pounds shrimp 1 pound crawfish gumbo crabs (still in bottom shell, cleaned) crab meat, canned will work 1 pint oysters 1 lb fish (catfish and tilapia work great) 1lb andouille sausage - sliced into 1/4 inch rounds 1 large onion, diced 1 green bell pepper, diced 1/2 cup celery, diced 1/2 cup fresh chopped parsley 1 lb frozen okra salt, black pepper, garlic powder, maybe some hot sauce gumo file` - on never in
Heat oil or butter in large stock pot over medium heat and stir in your flour. This will make your roux. You will need to stir it constantly until you get a good golden brown color, maybe slightly darker.........DO NOT ALLOW TO BURN, STIR CONSTANTLY. If you get black specks in your roux, throw it out and start over. Once your roux achieves the desired color, add your diced onions, peppers, celery, and a few dashes of garlic powder and sautee for 5 minutes. Slowly start stirring in your stock or water. If you add it too fast your roux will cool and not mix with the water properly. I find the best method for this is to actually scoop the roux to the sides of the pot and pour half a cup of stock into the "bowl" you just created, allow it to heat for 30 seconds or so then start to stir it in with the roux. Keep repeating until you have a nice gravy going then you can start adding your stock and water a little faster, as it will mix easier at this point. You're going to want to add about 2 quarts of stock and water and bring to a boil. Add salt and pepper......maybe even a little cayenne pepper, dash or two of hot sauce, but you don't want your gumbo hot, and okra. Bring back to a boil and then bring down to a slow boil/simmer for 15 minutes. Add your sausage, crabmeat and gumbo crabs, this will start to give it more of a seafood taste and simmer/slow boil for another 20 - 30 minutes. Add your parsley, crawfish and fish and cook for another 5 minutes. Your fish can be added in whole filets and will chunk apart while stirring once its cooked down a little. Add your shrimp, and oysters and stir in well, and you'll probably need to add more water..........I never measure so you'll just have to figure out how you want it. Return your gumbo to a low boil and boil for 6-7 minutes and remove from heat. You don't want your shrimp and oysters to overcook, as they will become rubbery. Check the taste and adjust seasonings accordingly. Add you file` and serve over rice with some good french bread and enjoy.
Post by addiction_to_spurs on May 5, 2005 9:39:06 GMT -5
Now that right there is on HECK of a seafood gumbo, but you don't have to have all that seafood. You can make a really good gumbo with just the shrimp, sausage and okra. The rest is just icing on the cake, so to speak.
Post by addiction_to_spurs on May 5, 2005 10:11:27 GMT -5
1 large whole chicken 1 pound smoked sausage, cut into 1/2 inch rounds 1 cup oil 1 1/2 cups flour 2 cups onion chopped 2 cups chopped bell pepper 1/2 cup chopped celery 3 quarts chicken stock, plus more water as needed 1 can whole tomatoes 3 bay leaves 1/2 cup chopped green onions a couple pinches of thyme 1 pinch of basil salt, black pepper, a dash or two of hot sauce.
Boil chicken down for a couple hours, save water for stock, cut chicken into 8 serving pieces and debone meat and save for gumbo, removing skin and fat. In large stockpot make roux as in the above recipe and when desired color is achieved stir in your vegetables and sautee for 5 minutes, add your chicken and sausage to the mixture and sautee another 10 minutes. Start adding your stock a little at the time, as in the above recipe until its all mixed in well. Bring to a rolling boil, reduce heat and simmer for 45 minutes. Stir in green onions, bay leaf, thyme and basil. Season with salt, pepper and hot sauce and tomatoes. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart. Serve over rice.
This is pretty close to a recipe that was handed down to me from my Grandmother. I say pretty close because she doesn't measure anything either unless she's making cakes or pies!
Even though this is a gumbo recipe, I don't really consider it a true gumbo without okra, which you can also add.
Post by addiction_to_spurs on May 5, 2005 11:02:45 GMT -5
Etouffee is SOOO easy to make and hard to mess up. Very simple dish, that you can whip up in a short time if you make your roux pretty fast - med high heat. But thats risky, you gotta KEEP that roux moving constantly for it not to burn. The more you do it the easier it gets though.
Simple shrimp or crawfish etoufee
1 lb shrimp or crawfish shrimp stock or chicken broth 1 medium onion chopped 1/2 green bell pepper, diced a little diced garlic (or garlic powder) 1/2 cup butter 1/2 cup flour celery salt black pepper cayenne pepper hot sauce
Start your roux, you don't need to get it quite as dark as your gumbo roux a nice light caramel color is about right. When desired color is achieved add your veggies and sautee for 5 minutes. Slowly stir in your shrimp stock or chicken broth until a thick gravy is achieved. Add seasonings to taste and simmer for 10 minutes to let the sauce season well. Add your shrimp and simmer for 6-7 minutes, or until shrimp is cooked.........BUT NOT overcooked. Serve over rice. enjoy.
You want to add a little a little presentation to your etouffee or gumbo? Take a tea cup and dip it in water just to wet the sides, scoop your rice with that and dump it right into the middle of a bowl, so you have a round lump of rice. Serve your etouffe around the rice.
A very good touch to add, if you can get a hold of it is a pinch of Louisiana brand or Zatarains brand crab boil (powder).
Want a good creole? use the same recipe, only add a can of tomato sauce and a can of diced tomatos to the recipe and simmer for 45 minutes before adding your seafood.
A quicker, non-roux shrimp creole type dish that tastes great but is definitely not traditional is to just take your veggies and sautee them in a little butter and garlic until wilted, add a little water or chicken broth, a can of cream of mushroom soup, a can of rotel tomatoes, and seasonings. Simmer for 15 minutes, add your seafood and simmer until cooked.
Want a REAL treat, make a traditiona crawfish or shrimp etouffee, I recommend crawfish, and serve over fried fish instead of rice. Get ready to slap yo momma.
ATS can I please take this and post it on my forum culinary area? Or not? I have to print it out as well.
Also I can get just about everyhting including LA crwafish 'cept not in shells. Okra is a bit hard to find here but will check the African stores, but the sausage is that LA sausage? There is one similar from Portugal that they also make some dish similar to the gumbo so I may sub the portuguese sausage. I didnt see you mention cayenne pepper in the gumbo, is that left out cuz you dont like it hot or it is not part of the dish?
DO YOU REALLY COOK ALL THIS?
Also, can the ingredients be lessened or they must stay that amound for example to make this for two, or is it a good left over meal?
Last Edit: May 6, 2005 3:36:03 GMT -5 by MissAmerica
Post by addiction_to_spurs on May 6, 2005 8:02:12 GMT -5
Wow thats a lot of questions:
yes you can post it
Andouille is a louisiana sausage, but you can used any good smoked link sausage, especially with the chicken gumbos. I'd be careful what sausage I'd use with a seafood gumbo
I usually throw a pinch of cayenne in, but its certainly not necessary. There is a big misconception that all cajun food is hot, and I think that came from the big blackened craze of the mid 80's. Authentic cajun and creole dishes are not hot, they are spicy and flavorful but not hot.............unless you are talking about boiled seafood of course. Use cayenne to your taste.
yes I really cook all this, as a matter of fact this thread made me pull out a couple bags of gumbo I had frozen and thats what I ate last night.
Definitely the ingredients can be lessened. Like I said, I never measure them myself anyway. Those are approximations at best. Gumbo freezes very well and usually has a little fuller, richer flavor after it has been frozen and reheated. I usually make as much as my pot can hold then freeze whats left over. Reason being is that it will take just as long to cook either one (aside from prep work) so I figure I may as well make as much as I can so the next two times I want gumbo I don't have to cook it, just reheat!!
I told you guys I have a big mouth and to have a big mouth means I ask plenty questions
well since it freezes well then I wont lessen the ingredients. And yes we get some awesome sausages over here in europe so I can make my pickin. I am going to make it this weekend my mouth is watering for this, I miss that good ole food from LA I used to hop over the to Lafeyette all the time but now my ass is all the way here I dont get any of that great food.
I know not all cajun is hot, but I had some that was. Cajun food is some of the best food I have eaten in the the USA, matter of fact just talking about it makes me hungry.
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