Post by April B. on Mar 12, 2003 12:25:54 GMT -6
Chitterlings Site Forum
Re: Gumbo
Posted By: Lee
Date: Thursday, 6 March 2003, at 2:39 p.m.
In Response To: Gumbo (Babs)
This one is right out of the bayous of South Louisiana
Gumbo
3/4 cup bacon fat
3/4 cup flour
2 packages (10 oz. each) frozen chopped okra
1 green bell pepper, chopped
4 stalks celery, chopped
4 green onions, chopped Plus 1 small yellow onion chopped
2 cloves garlic, mashed
8 cups chicken or beef stock
1 can (8 oz) tomato paste
2 teaspoons Cajun Spice seasoning.
1 teaspoon paprika
1/2 teaspoon pepper
2 teaspoons salt
4 beef bouillon cubes
File' powder
2-3 quarts cooked chicken and Andouille sausage, in chunks, and or
raw peeled shrimp or cubed leftover turkey meat.
Tabasco to taste
FIRST YA MAKE THE ROUX: Melt bacon fat. Add flour, and stir
constantly over medium heat until dark brown, like thick rich
chocolate, taking care not to burn. This takes 30 minutes. If
mixture smells liked burned bacon, throw away and begin again.
Lower heat and add okra, green pepper, celery, onions, and garlic.
Sauté until onions are soft. Add stock, tomato paste, seasonings,
and bouillon cubes. Correct seasonings to taste. Simmer for 2
hours.
Add chicken or turkey, Andouille and or crawfish tails or shrimp
15 minutes before serving. Add Tabasco to taste. Freezes well.
Yields 5-6 quarts.
NOTE: If ya can't get Andouille sausage, use bite sized pieces of
smoked sausage, substitute shrimp for Crawfish tails.
ALSO ABOUT FILE': Serve your Gumbo over a scoope of cooked rice,
with file' powder to be added at the table. DO NOT cook the file'
Enjoy
God Bless and Good Eatin'
Lee
Re: Gumbo
Posted By: Lee
Date: Thursday, 6 March 2003, at 2:39 p.m.
In Response To: Gumbo (Babs)
This one is right out of the bayous of South Louisiana
Gumbo
3/4 cup bacon fat
3/4 cup flour
2 packages (10 oz. each) frozen chopped okra
1 green bell pepper, chopped
4 stalks celery, chopped
4 green onions, chopped Plus 1 small yellow onion chopped
2 cloves garlic, mashed
8 cups chicken or beef stock
1 can (8 oz) tomato paste
2 teaspoons Cajun Spice seasoning.
1 teaspoon paprika
1/2 teaspoon pepper
2 teaspoons salt
4 beef bouillon cubes
File' powder
2-3 quarts cooked chicken and Andouille sausage, in chunks, and or
raw peeled shrimp or cubed leftover turkey meat.
Tabasco to taste
FIRST YA MAKE THE ROUX: Melt bacon fat. Add flour, and stir
constantly over medium heat until dark brown, like thick rich
chocolate, taking care not to burn. This takes 30 minutes. If
mixture smells liked burned bacon, throw away and begin again.
Lower heat and add okra, green pepper, celery, onions, and garlic.
Sauté until onions are soft. Add stock, tomato paste, seasonings,
and bouillon cubes. Correct seasonings to taste. Simmer for 2
hours.
Add chicken or turkey, Andouille and or crawfish tails or shrimp
15 minutes before serving. Add Tabasco to taste. Freezes well.
Yields 5-6 quarts.
NOTE: If ya can't get Andouille sausage, use bite sized pieces of
smoked sausage, substitute shrimp for Crawfish tails.
ALSO ABOUT FILE': Serve your Gumbo over a scoope of cooked rice,
with file' powder to be added at the table. DO NOT cook the file'
Enjoy
God Bless and Good Eatin'
Lee