12 slices bacon, fried and drained on paper
Bacon grease
10 Tbsp. flour
12 c. water
5 lb. raw cleaned shrimp
2 lb. lump crabmeat
5 chopped onions
2 bell peppers, chopped
5 pkg. cut frozen okra
10 bay leaves
4 (no. 303) cans tomatoes
10 Tbsp. Worcestershire
5 Tbsp. salt
1 Tbsp. black pepper
2 cans tomato paste
4 shakes of Tabasco
1 Tbsp. parsley flakes
1 tsp. celery seed
2 tsp. soy sauce
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. savory
Mix bacon grease with flour to make brown roux. Cook everything, except shrimp and crabmeat,
for 3 hours. Add shrimp and crabmeat. When shrimp turns pink, they are done.
Crumble in the crisp bacon. Freezes well. Yields 1 dozen (22 oz) freezer jars. Can cut recipe down.
Serve over rice.
This is a great gumbo but you have to be brave to try it.
Turkey Neck and Tasso Gumbo
I pk of turkey necks.
I pk of chicken gizzards cleaned and soaked overnight in the fridge in milk.
I or two packs of fresh pork sausage.
1 pack of Tasso
2 large yellow onions(can somebody yell Texas!)
1 bunch of celery(its okay if its a skinny bunch) chop it up leaves and all just cut off the thickest part of the root.
1 large bunch of parsley.
1 cup plain flour
1 cup cooking oil
Tony Chacheres seasoning(to all cajuns just do what maw maw did.)
long grain white rice(Toro Brand is the best Louisiana produces.)
I fix rice by putting it into a pot and for every cup of rice I add a cup and a half of water.Salt it before you cook it.Bring to a rolling bowl and then
cover it with a lid and put the burner on the lowest setting...simmer and leave it alone.If it scorches or makes a crust save the crust to eat with milk and sugar later.
heat up a large dutch oven or pan and place two tablespoons oil in it.Brown all your meat.Don't add these dripping to the gumbo use them later to make dirty rice if you want or free them.
Fill a large stock pot with water half or three forths of the way and put on high to boil.
Begin making your roux by placing the cup of oil in a skillet and adding the flour a bit at a time.Put an old penny by the stove.When the flour is the color of the penny its done.Add this to the boiling water.Be careful as it can really cause deep burns.Let the roux cook for thirty minutes in the boiling water before adding anything else.When its done add the meat but omit the drippings.Then add the veggies and make sure the water is three forths way to the top.I can't remember what size my gumbo pot is but its larger than the largest stock pot I have.That is how much liquid I am talking about.
To season don't measure.Do what the Italians do.Start at one side of the pot and lightly cover the whole top with seasoning and then stir it in.
Cook this for about two hours on medium heat adding water as needed to keep the water level up to three forths.
This is soup.Scoop the rice into soup bowls with an icecream scoop and then fill it with gumbo.
It goes great with potato salad or baked sweet potatos and apple pie.
Note I did not get this recipe off the web but I grew up eating this in South Louisiana.My grandmother did not speak a word of english.We used to be
pointed to the front porch with our bowls.lol...Most people in La don't eat the french bread but make bisquits.We buy french bread at the store.lol.
oh yeah don't forget to put the ac on high and get your pillow because this will knock you out for the afternoon.
btw Gumbo file is mostly used in the Lake Charles/East Texas area (Groves,Port Arther by our cousins)
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…
Bump for the Evangelist BC
__________________ If I do something stupid blame the Lortab!
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