A Cooking Fool

Gumbo

Posted By: The Fool
Date: Sunday, November 15 2009, at 10:17 a.m.

In Response To: Creole and Cajun Cooking (The Fool)

Next to Mexican food, Cajun food is a favorite. There are a lot of recipes for Gumbo. This is mine..It's all about the roux and the holy trinity of Celery, Onion and Green Pepper. Okra is a traditionl ingredient but I rarely use it because I just don't like the stuff, you can add it to the veggies if you like. You can use any combination of fish and shellfish or whatever you like. I once saw a recipe for Veggie Gumbo, carrots, potatoes, broccoli and other stuff, HORRIBLE, A TRAVESTY TO THE CAJUN TRADITION. Don't even think about a veggie Gumbo. If you do I may have to send the Gumbo police to your house.. you don't want a visit from a disgruntled cajun gumbo cop! This recipe makes 6 quarts or so, a big ole potful..:o) Ingredients: 2 celery stalks diced 1 green pepper diced 1 large white onion diced 2-3 cloves Garlic, minced 1 catfish fillet or any other firm fish cut into bite size pieces 1/2 lb Shrimp 1/2 lb Crawfish, heads and all (Mudbugs)(when you buy them in the supermarket they are already cooked) 1 pint of Clams, or Oysters or both (I prefer Clams but, that's just me) Louisiana Hot sauce to taste, (I like lots) 2 tbsp cajun/creole seasoning.(see post in this thread for recipe) 1 cup white wine and/or a bottle of dark beer Shrimp stock (see instructions below) 2-3 Andouille or Tasso saugages (or smoked Kielbasa in a pinch). Andouille is easy to find. Hot sauce Cayenne Pepper, if you really want to kick it up a notch. Green onions/scallions File' powder One stir person (a 20ish cute blonde works well) SHRIMP STOCK: After shelling the Shrimp place the shrimp shells in a pot of boiling water with 2-3 bay leaves, diced onion and any veggie scraps you may have and some salt and simmer for 20 minutes. Strain. The first thing you MUST do is make a roux. It's uncomplicated but takes some time and careful watching. Place a 1/2 cup of oil (I use canola) in a pot over medium low heat. Add 1/2 cup of flour and get your stir person. I use a neighbors10 year old but any responsible stir person will work, an old person usually does well, the cutesy 20 yr old blonde is perfect. Stir constantly or at least a lot, until the roux is the color of chocolate. Be careful to not let it burn. If it does throw it out, fire the stir person and start over. The darker the roux the more flavor it will impart but less dark makes a thicker bumbo. The roux adds a lot of flavor. Once the roux is right add the celery, onion, green pepper and garlic. cook until the veggies are just becoming translucent. Add the sausage, shrimp stock, wine, water if you need more liquid, it should be kinda thick when it's done, hot sauce, cayenne, if you're not a sissy and spices. Simmer about 1 hour or until everything is kinda done.. Now, add the Catfish, cook for 5 minutes, add the clams or oysters (I leave them in the shell for additional flavor, but you can buy shucked oysters or clams in the seafood department of your supermarket) until they open, discard any that don't open, add the Shrimp and Crawfish. A few more minutes and you got it! Serve over Rice with a sprinkling of File' powder and chopped scallions/green onions. A glass of wine or beer, some good bread, some good friends and a swamp if you're lucky and you have arrived in cajun heaven!!! HOOOOEEE!! The Fool

Messages In This Thread

Creole and Cajun Cooking
The Fool -- Saturday, January 28 2006, at 9:30 a.m.

Creole Chicken Stew
The Fool -- Saturday, January 28 2006, at 9:42 a.m.

Grilled Chicken Paillard
The Fool -- Saturday, January 28 2006, at 9:48 a.m.

Creole Shrimp Cocktail Sauce
The Fool -- Saturday, January 28 2006, at 9:59 a.m.

Creole Shrimp
The Fool -- Saturday, January 28 2006, at 10:07 a.m.

Creole Tacos
The Fool -- Saturday, January 28 2006, at 10:25 a.m.

Creole Steak
The Fool -- Saturday, January 28 2006, at 10:34 a.m.

Creole/ Cajun Seasoning
The Fool -- Saturday, January 28 2006, at 10:42 a.m.

Creole Rice
The Fool -- Saturday, January 28 2006, at 10:50 a.m.

Re: Creole Shrimp
The Fool -- Friday, February 17 2006, at 10:08 a.m.

Gumbo
The Fool -- Sunday, November 15 2009, at 10:17 a.m.

Etoufee
The Fool -- Sunday, November 15 2009, at 10:19 a.m.

Shrimp Etoufee
The Fool -- Sunday, November 15 2009, at 10:22 a.m.

Shrimp Jambalaya
The Fool -- Sunday, November 15 2009, at 10:28 a.m.

Jambalaya
The Fool -- Sunday, November 15 2009, at 10:33 a.m.

Creole Andouille and Chicken Pasta
The Fool -- Tuesday, December 29 2009, at 2:04 p.m.

 

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Message: > Next to Mexican food, Cajun food is a favorite. There > are a lot of recipes for Gumbo. This is mine..It's all > about the roux and the holy trinity of Celery, Onion > and Green Pepper. Okra is a traditionl ingredient but > I rarely use it because I just don't like the stuff, > you can add it to the veggies if you like. You can use > any combination of fish and shellfish or whatever you > like. I once saw a recipe for Veggie Gumbo, carrots, > potatoes, broccoli and other stuff, HORRIBLE, A > TRAVESTY TO THE CAJUN TRADITION. Don't even think > about a veggie Gumbo. If you do I may have to send the > Gumbo police to your house.. you don't want a visit > from a disgruntled cajun gumbo cop! > This recipe makes 6 quarts or so, a big ole > potful..:o) > Ingredients: > 2 celery stalks diced > 1 green pepper diced > 1 large white onion diced > 2-3 cloves Garlic, minced > 1 catfish fillet or any other firm fish cut into bite > size pieces > 1/2 lb Shrimp > 1/2 lb Crawfish, heads and all (Mudbugs)(when you buy > them in the supermarket they are already cooked) > 1 pint of Clams, or Oysters or both (I prefer Clams > but, that's just me) > Louisiana Hot sauce to taste, (I like lots) > 2 tbsp cajun/creole seasoning.(see post in this thread > for recipe) > 1 cup white wine and/or a bottle of dark beer > Shrimp stock (see instructions below) > 2-3 Andouille or Tasso saugages (or smoked Kielbasa in > a pinch). Andouille is easy to find. > Hot sauce > Cayenne Pepper, if you really want to kick it up a > notch. > Green onions/scallions > File' powder > One stir person (a 20ish cute blonde works well) > SHRIMP STOCK: After shelling the Shrimp place the > shrimp shells in a pot of boiling water with 2-3 bay > leaves, diced onion and any veggie scraps you may have > and some salt and simmer for 20 minutes. Strain. > The first thing you MUST do is make a roux. It's > uncomplicated but takes some time and careful > watching. > Place a 1/2 cup of oil (I use canola) in a pot over > medium low heat. Add 1/2 cup of flour and get your > stir person. I use a neighbors10 year old but any > responsible stir person will work, an old person > usually does well, the cutesy 20 yr old blonde is > perfect. Stir constantly or at least a lot, until the > roux is the color of chocolate. Be careful to not let > it burn. If it does throw it out, fire the stir person > and start over. The darker the roux the more flavor it > will impart but less dark makes a thicker bumbo. The > roux adds a lot of flavor. > Once the roux is right add the celery, onion, green > pepper and garlic. cook until the veggies are just > becoming translucent. > Add the sausage, shrimp stock, wine, water if you need > more liquid, it should be kinda thick when it's done, > hot sauce, cayenne, if you're not a sissy and spices. > Simmer about 1 hour or until everything is kinda > done.. > Now, add the Catfish, cook for 5 minutes, add the > clams or oysters (I leave them in the shell for > additional flavor, but you can buy shucked oysters or > clams in the seafood department of your supermarket) > until they open, discard any that don't open, add the > Shrimp and Crawfish. A few more minutes and you got > it! > Serve over Rice with a sprinkling of File' powder and > chopped scallions/green onions. > A glass of wine or beer, some good bread, some good > friends and a swamp if you're lucky and you have > arrived in cajun heaven!!! HOOOOEEE!! > The Fool
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