*If using okra, it should be cooked long enough to loses its slimy texture.
**If using Filé powder, on the other hand, should not be added until the very end of cooking. I add the filé to each individual bowl of gumbo about ¼ teaspoon stirred into each bowl.
Wednesday, March 18, 2009
WHAT'S COOKIN' GUMBO
My flavor is my dad’s ultimate Gumbo, he would said “ it contains everything that runs, swims, or crawls!” It’s the ultimate gumbo, it combine meat, seafood and Ya Ya…….
ULTIMATE GUMBO
INGREDIENTS:
3 to 4 pounds chicken parts
2 to 3 pounds seafood (shrimp, crabmeat (not imitation) and fresh oysters, etc.
salt and pepper to taste
1 tablespoon Creole seasoning
1 teaspoons cayenne pepper
1 teaspoons garlic powder
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
2 c. sliced fresh or frozen okra
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage diced, or another smoked sausage such as Kielbasa
5 cups hot cooked rice
Filé powder**
PREPARATION:
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes.
In small skillet fry okra* in a little oil until it loses its slimy texture, sit aside.
Measure flour into a large paper bag, Add chicken pieces and shake until well-coated. Remove chicken and set remaining flour aside for the roux. In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside
Roux
Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Combine fat with an equal amount of flour, sprinkle the flour in a little at a time, stirring. Stir constantly until brown this may take 20 to 30
minutes immediately remove from heat continue stirring until it has cooled down a bit and there's no risk of burning, if it burns at all, even just a little you'll have to throw it out and start over again.
Add onions, celery and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender.
Transfer roux and vegetables to a large heavy saucepan.
Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Add the seafood cook for 5 to 10 minutes or until seafood is done.
Cover the pot, allow to sit covered for about 10 minutes before serving adjust seasonings and serve in bowls over the rice.
ULTIMATE GUMBO
INGREDIENTS:
3 to 4 pounds chicken parts
2 to 3 pounds seafood (shrimp, crabmeat (not imitation) and fresh oysters, etc.
salt and pepper to taste
1 tablespoon Creole seasoning
1 teaspoons cayenne pepper
1 teaspoons garlic powder
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
2 c. sliced fresh or frozen okra
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage diced, or another smoked sausage such as Kielbasa
5 cups hot cooked rice
Filé powder**
PREPARATION:
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes.
In small skillet fry okra* in a little oil until it loses its slimy texture, sit aside.
Measure flour into a large paper bag, Add chicken pieces and shake until well-coated. Remove chicken and set remaining flour aside for the roux. In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside
Roux
Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Combine fat with an equal amount of flour, sprinkle the flour in a little at a time, stirring. Stir constantly until brown this may take 20 to 30
minutes immediately remove from heat continue stirring until it has cooled down a bit and there's no risk of burning, if it burns at all, even just a little you'll have to throw it out and start over again.
Add onions, celery and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender.
Transfer roux and vegetables to a large heavy saucepan.
Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Add the seafood cook for 5 to 10 minutes or until seafood is done.
Cover the pot, allow to sit covered for about 10 minutes before serving adjust seasonings and serve in bowls over the rice.
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