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Louisiana Seafood Gumbo
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.
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)
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
Add the shrimp and crabmeat and cook for 15 more minutes.
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.
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.
Ã‡a c'est bon
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