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Cajan Gumbo

Posted By: The Fool
Date: Saturday, January 21 2006, at 10:53 a.m.

Next to Mexcan food, Cajan 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 Cajun food, (Celery, Onion and Green Pepper). Okra is a traditionl ingredient but I don't 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 that!
Ingredients:
2 celery stalks diced
1 large green pepper diced
1 large white onion diced
2-3 cloves Garlic, minced
1 catfish fillet cut into bite size pieces
1 lb Shrimp
1/2 to 1 lb Crawfish, heads and all (Mudbugs)(when you buy them in the supermarket they are already cooked)
1 dozen Littleneck Clams, or Oysters or both (I prefer Clams but, that's just me)
Hot sauce to taste, (I like lots)
Spices, I like Oregano, Marjoram, Cumin and Rosemary but it's your choice. Maybe a tsp of each.
1/2 to 3/4 cup white wine
Shrimp stock (see instructions below)
2-3 Andouille or Tasso saugage (or smoked Kielbasa in a pinch). Andouille is easy to find.
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 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 6 qt pot until hot. Add 1/2 cup of flour, reduce heat to medium low and stir using your stir person, I use an 8 year old but any responsible stir person will work, an old person usually does well. 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 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 soft.
Add the sausage, shrimp stock, wine, it should be kinda thick when it's done, hot sauce, cayenne, if you're not a sissy, and spices.
Simmer 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, turn off heat, add the Shrimp and Crawfish. Cover for few more minutes until shrimp is pink 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 you have arrived in Cajun heaven!!! HOOOOEEE!!
The Fool

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Cajan Gumbo
The Fool -- Saturday, January 21 2006, at 10:53 a.m.

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Message: > Next to Mexcan food, Cajan 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 Cajun food, > (Celery, Onion and Green Pepper). Okra is a traditionl > ingredient but I don't 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 that! > Ingredients: > 2 celery stalks diced > 1 large green pepper diced > 1 large white onion diced > 2-3 cloves Garlic, minced > 1 catfish fillet cut into bite size pieces > 1 lb Shrimp > 1/2 to 1 lb Crawfish, heads and all (Mudbugs)(when you > buy them in the supermarket they are already cooked) > 1 dozen Littleneck Clams, or Oysters or both (I prefer > Clams but, that's just me) > Hot sauce to taste, (I like lots) > Spices, I like Oregano, Marjoram, Cumin and Rosemary > but it's your choice. Maybe a tsp of each. > 1/2 to 3/4 cup white wine > Shrimp stock (see instructions below) > 2-3 Andouille or Tasso saugage (or smoked Kielbasa in > a pinch). Andouille is easy to find. > 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 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 6 qt pot > until hot. Add 1/2 cup of flour, reduce heat to medium > low and stir using your stir person, I use an 8 year > old but any responsible stir person will work, an old > person usually does well. 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 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 soft. > Add the sausage, shrimp stock, wine, it should be > kinda thick when it's done, hot sauce, cayenne, if > you're not a sissy, and spices. > Simmer 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, turn off > heat, add the Shrimp and Crawfish. Cover for few more > minutes until shrimp is pink 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 you have arrived in Cajun heaven!!! > HOOOOEEE!! > The Fool
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