Viewing post #452168 by Debbie
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You are viewing a single post made by Debbie in the thread called Louisiana Seafood Gumbo.
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| 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. Ça c'est bon  |
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