| 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 |
lg |
Onion, coarsely chopped |
| 1 |
|
Carrot, chopped |
| 2 |
|
Stalks celery, chopped |
| 1 |
|
Head garlic, cut in half |
| 1 |
|
Bayleaf |
| 1 |
|
Stem fresh parsley |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried basil |
| 2 |
lb |
Okra, sliced |
| 2 |
lg |
Onions, chopped |
| 1 |
|
Bell pepper, seeded and chopped |
| 1 |
|
Rib celery, finely chopped |
| 4 |
|
Cloves garlic, minced |
| 1 |
bn |
Fresh parsley, chopped |
| 2 |
|
Bay leaves, whole |
| 2 |
cn |
(16 oz) tomatoes |
| 1 |
cn |
(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 |
ts |
Black pepper |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Tabasco (use more or less to taste) |
| 1/2 |
ts |
Worchestershire sauce |
|
|
Salt to taste |
|
|
Cooked hot long grain or converted rice |
INSTRUCTIONS
ROUX (SEE NOTE
STOCK
GUMBO
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>
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”