Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: (Amount of each varies depending on how much you want to make, what you like and what you have on hand).
Peanut Oil
White All-purpose Flour (equal to the amount of oil you use)
Meat (anything that walks, crawls, swims, flies, hops or slithers is considered fair game for gumbo)
The Cajun Trinity (onions, green peppers and celery)
Okra (buttons removed) or File' powder
Stock (chicken, beef or vegetable)
Jalapeņos (Not traditional, but I like them so I add them)
Garlic
Cayenne Pepper
Tabasco Sauce
Worcestershire Sauce
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Directions: |
Directions:"First you make a roux (Traditional beginning to a Cajun recipe)"
It is best to brown all of the meat you will be using in the gumbo. Do this before hand in the same Dutch oven you will be using to make the roux so that all of the fat (and flavor) from the meat will be captured and used in the gumbo.
Roux:
Add peanut oil and an equal quantity of white all-purpose flour to the Dutch oven used for browning the meat over medium heat, stirring constantly. The amount of roux you make depends on how large your batch of gumbo is, and how thick you want it to be (more roux equals thicker gumbo).
As the roux heats, it will change color from white to tan, to red and finally black. In Louisiana, tan and light red rouxs are used for gumbos made with seafood and meat from domesticated creatures, while dark red and black rouxs are normally used for gumbo that contains wild game. Darker rouxs thicken less than lighter rouxs, but provide more flavor to cover the "gaminess" of wild critters.
Gumbo:
Once the roux is ready, add the onions, green peppers and celery and stir, heating until they begin to soften.
Then add the stock slowly, stirring continuously. Add the jalapeņos, garlic, cayenne, Tabasco, Worcestershire and bring to a boil.
Reduce heat and allow to simmer uncovered. It typically takes 2-4 hours for the flavors to fully develop, but gumbo continues to get better the longer it cooks. You may need to add more liquid (water, stock, beer, etc.) during the simmer.
If using okra, add it about 2 hours before serving. If you do not add okra, you can add File' powder (ground up sassafras leaves) when you serve to help thicken the gumbo.
The meat should be added during the simmering phase. Seafood or sausage (preferably andouille) should be added about 15 minutes before serving, other meats should be added further in advance. If using ham or tasso, include it as soon as the gumbo starts boiling. |
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Number Of
Servings: |
Number Of
Servings:Lots |
Preparation
Time: |
Preparation
Time:1/2 day....or 4 hours |
Personal
Notes: |
Personal
Notes: Rod's Favorite. A tradition on New Year's Day and Fat Tuesday. Also, must be made while drinking a beer.
Gumbo is traditionally served on freshly cooked white rice, but can also be served over brown rice, noodles, mashed potatoes, or eaten alone as a stew (preferably with crusty French bread). There is no wrong way to eat gumbo!
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