Go Healthy~Eating N Living!! forum: Louisiana Seafood Gumbo

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ImageDebbie
Oct 21, 2010 11:12 AM CST
Name: Debbie
Denham Springs, La zone 8b
Menu:
Louisiana Seafood Gumbo
Hot rice
Potato Salad
Iced Tea

Seafood Gumbo:
Ingredients:
Roux
3/4 cup vegetable oil (I do not use butter, because I burn it too quickly)
3/4 cup all-purpose flour
Combine the oil and flour in a large cast-iron or stainless steel pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
(this roux will be very very hot, so I cool it down a tad, before I add my onions and stuff, by turning the fire down and adding about 1/4 cup water first) be careful so it doesn't pop on you.
Then:
Add the onions, bell peppers, celery,green onions and parsley, salt, cayenne pepper and bay leaves.(optional)
Cook, stirring occasionally, for about 10 minutes, or until very soft. (sauteed)
Amounts:
2 cups chopped onions
1 cup chopped bell peppers (slightly par boil whole pepper first to remove skins, if you can't eat the skin) then chop it up.
1 cup chopped celery
1/4 cup chopped green onions (shallots)
1/4 cup chopped parsley
1 tablespoon salt
1 teaspoon cayenne pepper
5 bay leaves (optional)
Add the water or shrimp stock and stir to blend. .
8 cups water or shrimp stock
Add the crabs (6 gumbo crabs, broken in half)
and simmer, uncovered, stirring occasionally, for 1 1/2 hours.
*****(After it has been cooking for about an hour,)
*** I check for seasoning. Stir the ingredients in the pot well before tasting.
I may add Season All, or Garlic Powder, or Tony Chachere's Seafood seasoning,or more salt., etc.
Just season to your liking)
** If you want okra and tomatoes, add them at this time. ( See below for smothered okra and tomato recipe)
** Also, it is time to put your rice on to cook. (In a separate pot, of course) Make sure it is fluffy :)
After your gumbo has simmered for an hour and a half, total time
Then:
Add the shrimp and crabmeat and cook for 15 more minutes.
Amounts:
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, "picked over" for shells and cartilage
(IF you want oysters)( I do not use oysters so this is optional)
2 dozen oysters, shucked with their liquor
Add the oysters, and cook for 2 to 3 minutes, or until the edges of the oysters curl.
Remove from heat.
Remove the bay leaves if you used them.
File' powder (I don't use File') pronounced FE' LAY' . But if you want it, just add it to your bowl at the table.
_______________
Recipe for Smothered okra and tomatoes:
The best way to have them prepped for gumbo is this:
When in season , purchase
Fresh okra. Cut it into 1/8 to 1/4" slices. Throw top and ends away. Put to the side.
***you can substitute with bagged frozen okra, but it's not as good.
Fresh tomatoes: cut off any hard parts of the fresh tomato and remove the skin(if you drop them in hot water for a minute or so, the skin comes right off) and chop into pieces. Put to the side
***you can substitute with a can of whole tomatoes, drained and chopped. check for hard pieces and throw them away.
Fresh yellow Onions: Chopped
Season to taste
In a pot, add vegetable oil, and onions.
Cooking on medium heat, allow the onions to start getting soft.
Add:
okra, (fresh or frozen)
tomatoes ( fresh or canned)
Cook on a medium fire ,stirring slowly and constantly until all is tender. (like smothering potatoes)
For gumbo , you need about a pint of this cooked mixture.
If you have cooked it using fresh okra and tomatoes and you have cooked a lot, just
Let it cool completely and freeze them in one pint freezer bags.
When it's time to cook your gumbo, just add one bag to the pot.
This is also a wonderful side dish anytime.

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