- saucy_girl Mar 8, 2007 02:19 PM
Hello fellow hounds! Do any of you have a good recipe for Gumbo?
I made the one after of the commander's palce cookbook.. they have several and I morphed them into what I was looking for, but the flavor was very good.
Here's mine -- it's not much, but we like it.
-- 4 cups total of the above, diced. I use roughly equal amounts of celery and bell pepper, and slightly more onion.
some garlic, minced
-- I use between 1-10 cloves, depending on size and how garlicky I feel.
-- about a tsp each of thyme, oregano and cayenne, salt and pepper as tasting demands.
-- 1-2 lbs of what ever you like. I like sausage and boneless skinless chicken thighs, chopped. I like sausage and crawdads too.
--2-4 cups, depending on if you want a thick or a thin gumbo.
file, 1 tsp, sprinkled on after the gumbo is done
-- I make my roux with 1 cup ap flour, and 1/2 a cup of oil, and cook it until just browner then hersheys milk chocolate bars.
Make your roux. Throw the chopped vegetables and garlic into the roux when it is dark enough for you and stir all around really well -- this will send up an amazing smell, stop the roux from burning, and cook the veggies a little. Let it cook like this for a few minutes, then add the meat if it is sausage and chicken -- I brown them ahead of time, then make the roux on top of that, but you don't have too. Add the stock and spices except salt and pepper, give it a good stir, then turn the heat down low, cover it up, and leave it alone for a while. 30 minutes is good. Taste for salt and pepper, season as needed, cover it up and leave it alone again. 30 minutes is still good. At this point, I put in the crawdads or shrimp if I used them -- they don't stand up to long cooking so well, and I start my rice. When the rice is done, we eat. file powder is stirred in just before serving
i like the vegetarian recipe from curtis aikens. you can find it here:
also, i learned a really good trick for making roux easily. i usually make the roux while i'm doing all the prep work so the bowl has time to cool. also, use a bowl you don't care about much, as the roux gets really hot and can affect the glaze on your ceramics.
Mix your flour and oil together in a microwave-safe bowl. Put in the microwave for 1 minute (or 45 seconds if you have a powerful microwave). Mix. Repeat once more. Mix. Keep repeating, but reduce the time to 30 seconds the next few times and as the roux gets darker reduce down to 15 or 20 seconds, stirring between each interval.
It sounds like a pain, but I like it because I can get a really nicely colored roux without worrying I'll burn it. Don't get me wrong - you can still burn it if you heat it too much at once, but it's much less likely and you are able to do your prep work in between, so you're not really wasting any time.
Edited to add: Oooh - I just looked up microwave roux on epicurious and they have the method listed there, too (with longer intervals since their microwave was 800-watt). Anyway, in the comments someone said: "Unless I needed dark roux FAST, I'd just do it in the oven. An hour or so at 300, stirring every twenty minutes or whenever I think of it, is not that big a deal." Whenever I get my oven repaired, I'll have to try that!