"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

GOOD ENOOUGH FOR CHRISTMAS GUMBO Recipe

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This recipe for GOOD ENOOUGH FOR CHRISTMAS GUMBO, by , is from Jerry Cummings Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DECEMBER

Category:
Category:

Ingredients:  
Ingredients:  
1 FAMILY PACK OF CHICKEN THIGHS
1 QUART OYSTERS (I LIKE MORE)
1 TEASPOON OF THYME
1 TEASPOON ALLSPICE
1 LARGE ONION
5 STALKS CELERY
5 CLOVES GARLIC
1 TEASPOON GINGER
1 BUNCH OF PARSLEY

Directions:
Directions:
THINGS YOU CAN'T MEASURE WATER, HOT SAUCE, FLOUR, OIL, SALT, AND PEPPER.

FIRST BOIL THE CHICKEN UNTIL IT WILL FALL OFF THE BONE, NOT TOO LONG OR IT WILL BE DRY AND STRINGY. LET THE CHICKEN COOL. SKIM OFF THE GUNK FROM THE TOP OF THE BROTH. ADD SPICES, ONION, GARLIC. I LEARNED THIS RECIPE FROM MY GRAND MOTHER AND SHE CAME FROM SAVANNAH SO IT'S A LITTLE DIFFERENT THAN CAJUN STYLE. FOR ONE THING YOU ADD THE ROUX TO THE BROTH INSTEAD OF BUILDING THE GUMBO ON TOP OF THE ROUX, SO PAY ATTENTION. IN A CAST IRON SKILLET POUR IN ABOUT AN INCH AND A LITTLE MORE OLIVE OIL, TO THIS ADD A SCOOP OF FLOUR. THE IDEA IS TO BE ABLE TO DRAG A SPATULA OR LARGE SPOON THROUGH THE ROUX AND LEAVE A TRAIL THAT WILL SLOWLY FILL IN BEHIND THE SPOON. THE THICKER YOU WANT THE GUMBO THE MORE FLOUR AND OIL YOU USE. STIR THIS CONSTANTLY OVER A MEDIUM HEAT, BE PATIENT IT TAKES A WHILE FOR IT TO START TO BROWN. THERE ARE TWO BASIC CAMPS FOR THE COLOR OF THE ROUX,
I LIKE MINE TO BE A CARAMEL COLOR THAT MATCHES THE COLOR OF
THE BROTH, AND SOME PREFER A DARK ROUX. WHICH EVER YOU CHOOSE JUST MAKE SURE YOU DON'T BURN IT. IF YOU DO START OVER! AFTER YOU GOT IT LIKE YOU LIKE IT BRING THE BROTH UP TO A ROLLING BOIL AND ADD THE ROUX. BE CAREFUL WHEN THE ROUX HITS THAT BROTH IT SENDS OUT A LOT, AND I MEAN A LOT, OF STEAM, SO ADD IT CAREFULLY AND FROM THE SIDE OF THE POT!!!!!!!!
NOW ALL YOU HAVE TO DO IS ADD THE CELERY, AND CHICKEN, LET THIS COOK FOR A FEW MINUTES AND THEN ADD THE OYSTERS (IF THERE ARE ANY LEFT) THE OYSTERS WILL COOK VERY QUICKLY SO YOU CAN JUST ABOUT LET THEM COOK WITHOUT ANY HEAT.

Personal Notes:
Personal Notes:
I LIKE TO EAT THIS OVER A LITTLE RICE, BUT YOU DON'T HAVE TO.
TAKE THIS TO THE CHRISTMAS PARTY AND I GUARANTEE YOU WILL BE
INVITED BACK.

 

 

 

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