Seafood Gumbo Janin Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | 1 | Servings | |
INGREDIENTS
| 1 | c | Oil |
| 1 | c | Flour |
| Shrimp shells, and heads if | ||
| you've got 'em | ||
| 5 | qt | Water |
| 1 | Chicken, bones backs | |
| necks etc. from | ||
| 1 | Onion, coarsely chopped | |
| 1 | Carrot, chopped | |
| 2 | Stalks celery, chopped | |
| 1 | Head garlic, cut in half | |
| 1 | Bayleaf | |
| 1 | Stem fresh parsley | |
| 1/4 | t | Dried oregano |
| 1/4 | t | Dried thyme |
| 1/4 | t | Dried basil |
| 2 | lb | Okra, sliced |
| 2 | Onions, chopped | |
| 1 | Bell pepper, seeded and | |
| chopped | ||
| 1 | Rib celery, finely chopped | |
| 4 | Cloves garlic, minced | |
| 1 | Fresh parsley, chopped | |
| 2 | Bay leaves, whole | |
| 2 | 16 oz tomatoes | |
| 1 | 8 oz tomato paste | |
| 1 1/2 | lb | Smoked sausage, sliced |
| 3 | lb | Shrimp, raw peeled & |
| cleaned save shells and | ||
| heads for stock | ||
| 1 | lb | Smoked ham, chopped |
| 1 | lb | Crab meat |
| 1 | lb | Boned chicken, save bones |
| for stock | ||
| 1/2 | t | Black pepper |
| 1/2 | t | White pepper |
| 1/2 | t | Cayenne pepper |
| 1/2 | t | Tabasco, use more or less to |
| taste | ||
| 1/2 | t | Worchestershire sauce |
| Salt to taste | ||
| Cooked hot long grain or | ||
| converted rice |
INSTRUCTIONS
NOTE: - This can be dark (cajun) or light (creole) or in between Roux: Blend the oil and the flour in a heavy skillet or dutch oven over medium to medium-high heat. STIR CONSTANTLY. BE EXTREMELY CAREFUL NOT TO LET IT BURN. If it even STARTS to burn, discard it and start over. This should take 15-30 minutes, depending on how daring you were when you set the heat. I personally like a roux that's about the color of peanut butter which is considered a light roux. Note - The roux can be prepared in advance and refrigerated. Stock: Remove the skin from the chicken parts and place into 5 quarts of water. Add the onions, garlic, shrimp shells and heads, celery, carrot, and a small cheesecloth bag containing the spices. Bring to a boil, reduce heat and let simmer for 3 or 4 hours. Skim any scum that may form off the top. Strain thoroughly. Let the fat come to the top and skim off as much as possible. Use immediately or cool in ice water and refrigerate. The Gumbo: Peel and devein shrimp. Refrigerate until ready to use. In a heavy skillet, add 2 Tbsp oil and saute the okra (if fresh), onions, garlic, bell pepper, parsley and celery. If canned or frozen okra is used, it should be added towards the end of this step. In a large dutch oven or heavy pot, add the Stock, the Roux, and the sauted vegetable mixture and spices and start simmering. Stir ocassionally being careful not to let it burn. Add the tomatoes and tomato paste. Add the sausage, chicken pieces, and ham. Continue to simmer for about 30 minutes. Add crab and let cook for another 15 minutes. Add Shrimp and continue cooking for another 15-20 minutes. Add salt to taste. Serve a generous amount over a cup or so of hot cooked rice and enjoy! Posted to EAT-L Digest 17 November 96 Date: Mon, 18 Nov 1996 10:33:37 -0800 From: Pamela Ramsey <risha@EROLS.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 6852
Calories From Fat: 3931
Total Fat: 440.7g
Cholesterol: 2388.2mg
Sodium: 26379.1mg
Potassium: 11421.4mg
Carbohydrates: 315.4g
Fiber: 61.8g
Sugar: 84.5g
Protein: 417.9g