Post by April B. on Feb 26, 2003 13:47:09 GMT -6
CREOLE GUMBO
From a friend Name, Lindah
1 cup oil
1 cup flour
2 large onion, med chopped
2 bell pepper,med chopped (one red for color)
3 ribs celery, med chopped
4-5 cloves garlic, miniced fine
4 quarts chicken stock (from your chicken)
2-3 Bay leaves
2 nice tsp. Creole seasoning
1 tsp dried Thyme leaves
1 tsp salt (adjust later)
1 tsp fresh ground black pepper
1 tsp. white pepper
1 tsp. cayanne pepper
1 large chicken
2& 1/2 lbs. of good Andouille sausage (slice into about1/2 inch pieces)
Bunch green onions, sliced
1/2 cup chopped parsley
2 lbs. Shrimp
2 lbs crab meat (or 2 crabs)
File'
Cook chicken in a large stock pot. Clean shrimp and crab. Break crab into pieces. Place seafood in fridg until ready to throw in the gumbo pot. Cook chicken until almost done. Take chicken out of pot and cut it up. Put aside. Save chicken stock in the pot. Cook sausage until lightly browned on each side. Drain & Set aside.Heat oil in a large skillet until almost smoking. Add flour and stir with a whisk or large spoon. Lower heat so you can manage it if you do not know how to make a roux. Stir constantly until it becomes a nice brown color (I like mine med dark) when you have the desired color, add the veggies and seasonings except garlic. Cook
for a few minutes until veggies are almost tender. Add garlic and cook for about minute more. Take off stove. Meanwhile, your chicken stock should be hot and on a med high fire. Add more stock if not enough. When it comes to boiling point, add the roux mixture, stirring as you add it to the boiling stock. Add the sausage, and stir well. Cook over med heat for about an hour or so. By this time your kitchen is smelling so good, all the neighbors will be at your door!
Stir pot a few time while cooking. After an hour or so add the crab (with its crab liquor) Add the chicken pieces, stir. Let cook for about ten minutes. Add the shrimp with its liquor. Just lay them on the top of the Gumbo. They will turn a nice pink.Cook for a few minutes more. Sprinkle with chopped green onions, and about a tsp. File'. Do not add more to the post because it will mke the Gumbo roapy. NOW, taste and adjust the sasonings. Serve File' at the table for those who love it one their Gumbo. Turn off heat and let set, covered about five minutes. Serve in bowls over a mound of long grain rice. Have hot sauce, File' and some fresh Creole Potato Salad, and French Bread.
NOTES:
The ROUX is the most important part of the Gumbo. It is what gives it that wonderful flavor. DO not burn it. If you do, start all over again.
You can use most oils, lard, peanut oil, bacon grease, veggi shortening)
Always add the juice from the seafood to the GUMBO pot. If you by shrimp in their shells, save them and cook over a low heat to make a stock and add that stock to the pot as well.
GUMBO should NOT be thick (you are not making stew)The consistancy should be a bit thicker than water.
You can also throw in some Oysters or diced ham, duck or whatever in your Gumbo pot.
From a friend Name, Lindah
1 cup oil
1 cup flour
2 large onion, med chopped
2 bell pepper,med chopped (one red for color)
3 ribs celery, med chopped
4-5 cloves garlic, miniced fine
4 quarts chicken stock (from your chicken)
2-3 Bay leaves
2 nice tsp. Creole seasoning
1 tsp dried Thyme leaves
1 tsp salt (adjust later)
1 tsp fresh ground black pepper
1 tsp. white pepper
1 tsp. cayanne pepper
1 large chicken
2& 1/2 lbs. of good Andouille sausage (slice into about1/2 inch pieces)
Bunch green onions, sliced
1/2 cup chopped parsley
2 lbs. Shrimp
2 lbs crab meat (or 2 crabs)
File'
Cook chicken in a large stock pot. Clean shrimp and crab. Break crab into pieces. Place seafood in fridg until ready to throw in the gumbo pot. Cook chicken until almost done. Take chicken out of pot and cut it up. Put aside. Save chicken stock in the pot. Cook sausage until lightly browned on each side. Drain & Set aside.Heat oil in a large skillet until almost smoking. Add flour and stir with a whisk or large spoon. Lower heat so you can manage it if you do not know how to make a roux. Stir constantly until it becomes a nice brown color (I like mine med dark) when you have the desired color, add the veggies and seasonings except garlic. Cook
for a few minutes until veggies are almost tender. Add garlic and cook for about minute more. Take off stove. Meanwhile, your chicken stock should be hot and on a med high fire. Add more stock if not enough. When it comes to boiling point, add the roux mixture, stirring as you add it to the boiling stock. Add the sausage, and stir well. Cook over med heat for about an hour or so. By this time your kitchen is smelling so good, all the neighbors will be at your door!
Stir pot a few time while cooking. After an hour or so add the crab (with its crab liquor) Add the chicken pieces, stir. Let cook for about ten minutes. Add the shrimp with its liquor. Just lay them on the top of the Gumbo. They will turn a nice pink.Cook for a few minutes more. Sprinkle with chopped green onions, and about a tsp. File'. Do not add more to the post because it will mke the Gumbo roapy. NOW, taste and adjust the sasonings. Serve File' at the table for those who love it one their Gumbo. Turn off heat and let set, covered about five minutes. Serve in bowls over a mound of long grain rice. Have hot sauce, File' and some fresh Creole Potato Salad, and French Bread.
NOTES:
The ROUX is the most important part of the Gumbo. It is what gives it that wonderful flavor. DO not burn it. If you do, start all over again.
You can use most oils, lard, peanut oil, bacon grease, veggi shortening)
Always add the juice from the seafood to the GUMBO pot. If you by shrimp in their shells, save them and cook over a low heat to make a stock and add that stock to the pot as well.
GUMBO should NOT be thick (you are not making stew)The consistancy should be a bit thicker than water.
You can also throw in some Oysters or diced ham, duck or whatever in your Gumbo pot.
