Post by Arrianna on May 28, 2006 11:13:36 GMT -5
My favorite Gumbo Recipe! (Sort of.)
Start by making a roux. I use about 1 cup of flour to the same amount of Olive Oil. If that sounds like alot it's because I like it dark (the color of dark chocolate) and the darker your roux the less thickening power it has the more you need. I also make about a gallon of Gumbo at a time. If you're making less or useing a lighter roux cut the amount down, probably in half.
Once the roux is right where you want it add your trinity (Onions, Celery and Bell Pepper) and any bacon or sausage it you want it. That's also when I start seasoning. A sprinkle of salt on the trinity, a pinch of paprika or red peppers, it's all to taste just realize that peppers become hotter the longer you cook them so go easy to begin with.
Once the trinity has given it's all and the bacon is rendered I add the broth (5 cups), dark meats, and any additional seasoning like bay leaf. After that I simmer the pot, covered, for 1 1/2 hours. Any white meats or vegetables (like okra) I add in the last 20 minutes of cooking. Seafood takes even less time, between 5-10 minutes. For one pot of Gumbo I use 1 lb of Okra sliced into chunks or rounds.
Really though what meats or vegetables you use depends entierly on what you like and what's in season. If somehow your Gumbo isn't thick enough File' powder can be whisked in the last few minutes or at the table to thicken it further.
Serve on rice and enjoy!
Alright! Now if anyone else has a Gumbo recipe they use please post it here!
Start by making a roux. I use about 1 cup of flour to the same amount of Olive Oil. If that sounds like alot it's because I like it dark (the color of dark chocolate) and the darker your roux the less thickening power it has the more you need. I also make about a gallon of Gumbo at a time. If you're making less or useing a lighter roux cut the amount down, probably in half.
Once the roux is right where you want it add your trinity (Onions, Celery and Bell Pepper) and any bacon or sausage it you want it. That's also when I start seasoning. A sprinkle of salt on the trinity, a pinch of paprika or red peppers, it's all to taste just realize that peppers become hotter the longer you cook them so go easy to begin with.
Once the trinity has given it's all and the bacon is rendered I add the broth (5 cups), dark meats, and any additional seasoning like bay leaf. After that I simmer the pot, covered, for 1 1/2 hours. Any white meats or vegetables (like okra) I add in the last 20 minutes of cooking. Seafood takes even less time, between 5-10 minutes. For one pot of Gumbo I use 1 lb of Okra sliced into chunks or rounds.
Really though what meats or vegetables you use depends entierly on what you like and what's in season. If somehow your Gumbo isn't thick enough File' powder can be whisked in the last few minutes or at the table to thicken it further.
Serve on rice and enjoy!
Alright! Now if anyone else has a Gumbo recipe they use please post it here!
