Just because I am sooooo nice, here is the official gumbo recipe of the WORLD
Real Gumbo, not that disgusting stuff that gets passed off as gumbo by people who don’t know better.
This is the OFFICIAL GUMBO OF THE WORLD! All other variants are just that: Variants. Why would you want a variant when you can have the real thing?
Ingredients:
2 Cups Flour
2 ½ cups Canola Oil
1 Chicken cut up.
2 Bay leaves
1 Onion quartered
2 Stalks Celery cut in large chunks
1 large Carrot
1 Lbs. Sausage
1 Onion diced
3 Cloves Garlic crushed
1 Green Bell Pepper diced
4 Stalks Celery diced
Tony Chachere's seasoning.
Green Onion
Roux:
Pre Heat Oven to 400
Mix the Flour and Canola Oil in a Dutch Oven (if you don’t have one go buy one). Place in oven. Check and stir every 15 minutes until the color is chocolate. If the roux starts to look gritty, add some more oil. (This is the hard part. You need to get the consistency of the uncooked roux right. It should be pretty loose but not overly so. Kind of like a milk shake that is about half melted. )
When the color is a chocolate brown remove from oven and stir to cool. If it smells burnt it is toss it and start over.
Cook the Chicken in a large stockpot with the Bay leaves, quartered onion, 2 stalks celery and large carrot for 1 hour. When the Chicken is done, take it out of the sock and de-bone
Remove all the ingredients from the stock. Reserve the Bay leaves. Allow the Stock to cool enough to degrease.
Cook the Sausage in a skillet and set aside.
Sauté the Diced Veggies and Garlic in the drippings from the sausage. Add butter or Olive Oil if needed.
Bring the Stock to boil and then start adding the Roux. When about half the Roux is added, start adding the Tony Chachere’s. When the saltiness is right the spice will be right. If you can’t take the spiciness don’t make gumbo. Add more Roux to desired taste and consistency. I add it all.
Add the veggies, sausage and deboned chicken. Bring to a boil and simmer for about an hour. Adjust the flavor. Degrease as much as possible. Just before serving slice the green onions and put on top of the Gumbo. Serve over Rice.
LONG GRAIN RICE! NEVER, NEVER, NEVER USE PAR-BOILED OR MINUTE RICE WITH GUMBO! THAT WILL KEEP YOU OUT OF HEAVEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
A good Cajun will Serve Gumbo over potato salad. It is very good that way….
If you want, get some Gumbo File Powder. ***VERY IMPORTANT*** don’t add the File to the Pot. NEVER allow gumbo with File to come to a boil it gets stringy this is one of the things that people do that makes me nuts…. Almost as bad as serving with Par-Boiled rice (something that God and I hate by the way). If you cant cook real rice, invest in a rice cooker they are great!
Sprinkle your Gumbo (in your bowl) with the File and enjoy!
Tabasco is also appropriate but don’t add to the pot, it might offend the weak tongued…
__________________ If I do something stupid blame the Lortab!
Thanks so much, Ferd. That sounds like alot of work, but delicious. I need to find a source for Tony Charere's seasoning. I'll do a search online to see if it's available. I know I've never seen it around here. Is there anything else that would work if I can't find it?
__________________
Be kinder than necessary because everyone you meet is fighting some kind of a battle ! ! ! !
Thanks so much, Ferd. That sounds like alot of work, but delicious. I need to find a source for Tony Charere's seasoning. I'll do a search online to see if it's available. I know I've never seen it around here. Is there anything else that would work if I can't find it?
yes, just salt and pepper and a little red pepper....all to taste
__________________ If I do something stupid blame the Lortab!
Just because I am sooooo nice, here is the official gumbo recipe of the WORLD
Real Gumbo, not that disgusting stuff that gets passed off as gumbo by people who don’t know better.
This is the OFFICIAL GUMBO OF THE WORLD! All other variants are just that: Variants. Why would you want a variant when you can have the real thing?
Ingredients:
2 Cups Flour
2 ½ cups Canola Oil
1 Chicken cut up.
2 Bay leaves
1 Onion quartered
2 Stalks Celery cut in large chunks
1 large Carrot
1 Lbs. Sausage
1 Onion diced
3 Cloves Garlic crushed
1 Green Bell Pepper diced
4 Stalks Celery diced
Tony Chachere's seasoning.
Green Onion
Roux:
Pre Heat Oven to 400
Mix the Flour and Canola Oil in a Dutch Oven (if you don’t have one go buy one). Place in oven. Check and stir every 15 minutes until the color is chocolate. If the roux starts to look gritty, add some more oil. (This is the hard part. You need to get the consistency of the uncooked roux right. It should be pretty loose but not overly so. Kind of like a milk shake that is about half melted. )
When the color is a chocolate brown remove from oven and stir to cool. If it smells burnt it is toss it and start over.
Cook the Chicken in a large stockpot with the Bay leaves, quartered onion, 2 stalks celery and large carrot for 1 hour. When the Chicken is done, take it out of the sock and de-bone
Remove all the ingredients from the stock. Reserve the Bay leaves. Allow the Stock to cool enough to degrease.
Cook the Sausage in a skillet and set aside.
Sauté the Diced Veggies and Garlic in the drippings from the sausage. Add butter or Olive Oil if needed.
Bring the Stock to boil and then start adding the Roux. When about half the Roux is added, start adding the Tony Chachere’s. When the saltiness is right the spice will be right. If you can’t take the spiciness don’t make gumbo. Add more Roux to desired taste and consistency. I add it all.
Add the veggies, sausage and deboned chicken. Bring to a boil and simmer for about an hour. Adjust the flavor. Degrease as much as possible. Just before serving slice the green onions and put on top of the Gumbo. Serve over Rice.
LONG GRAIN RICE! NEVER, NEVER, NEVER USE PAR-BOILED OR MINUTE RICE WITH GUMBO! THAT WILL KEEP YOU OUT OF HEAVEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
A good Cajun will Serve Gumbo over potato salad. It is very good that way….
If you want, get some Gumbo File Powder. ***VERY IMPORTANT*** don’t add the File to the Pot. NEVER allow gumbo with File to come to a boil it gets stringy this is one of the things that people do that makes me nuts…. Almost as bad as serving with Par-Boiled rice (something that God and I hate by the way). If you cant cook real rice, invest in a rice cooker they are great!
Sprinkle your Gumbo (in your bowl) with the File and enjoy!
Tabasco is also appropriate but don’t add to the pot, it might offend the weak tongued…
GREAT recipe, Ferd.
I LOVE gumbo with potato salad...people who've never tried it before turn their nose up--until they TRY it!!!! LOL!!!!
Abi's Potato Salad
Potatoes, 5 lbs, peeled and cubed
5 boiled eggs, peeled, cooled & chopped
Dill pickles, 1 cup finely chopped
Green olives, 3/4 cups, finely chopped
Red Onions, 1-2 large, finely chopped
Mayo...probably about 3/4 - 1 c. (Real mayo, please--no Miracle Whip--HATE that stuff)
Mustard (Maybe 3 Tbs or so?) I just do it till it looks right....
Kosher salt
Coarsely ground pepper
1/2 lb. bacon, fried crisp, crumbled.
Boil potatoes until just tender, but not mushy. Drain & cool. Fold in eggs, pickles, olives and red onion; add all other ingredients to taste. Add bacon just before serving to preserve crispness.
I've also been known to toss in a handful of toasted, slivered almonds. (But not for a gumbo batch.)
My sister makes gumbo from one of those mixes (is it Zatarain's?)...anyway, my husband likes it. LOL!!! I recently made a pot of Shrimp/andouille gumbo, and when we sat down to eat, my husband said, "I hope this is as good as _________'s." Then an ornery grin when I shot him a look. He about had the whole pot on his head.
__________________
"God, send me anywhere, only go with me. Lay any burden on me, only sustain me. And sever any tie in my heart except the tie that binds my heart to Yours."
--David Livingstone
"To see no being, not God’s or any, but you also go thither,
To see no possession but you may possess it—enjoying all without labor or purchase—
abstracting the feast, yet not abstracting one particle of it;…."
--Walt Whitman, Leaves of Grass, Song of the Open Road
Last edited by MissBrattified; 09-14-2009 at 06:42 PM.
I LOVE gumbo with potato salad...people who've never tried it before turn their nose up--until they TRY it!!!! LOL!!!!
Abi's Potato Salad
Potatoes, 5 lbs, peeled and cubed
5 boiled eggs, peeled, cooled & chopped
Dill pickles, 1 cup finely chopped
Green olives, 3/4 cups, finely chopped
Red Onions, 1-2 large, finely chopped
Mayo...probably about 3/4 - 1 c. (Real mayo, please--no Miracle Whip--HATE that stuff)
Mustard (Maybe 3 Tbs or so?) I just do it till it looks right....
Kosher salt
Coarsely ground pepper
1/2 lb. bacon, fried crisp, crumbled.
Boil potatoes until just tender, but not mushy. Drain & cool. Fold in eggs, pickles, olives and red onion; add all other ingredients to taste. Add bacon just before serving to preserve crispness.
I've also been known to toss in a handful of toasted, slivered almonds. (But not for a gumbo batch.)
My sister makes gumbo from one of those mixes (is it Zatarain's?)...anyway, my husband likes it. LOL!!! I recently made a pot of Shrimp/andouille gumbo, and when we sat down to eat, my husband said, "I hope this is as good as _________'s." Then an ornery grin when I shot him a look. He about had the whole pot on his head.
That sounds great, and y'all are making me HUNGRY.
!!!!!
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