Florida Gumbo Recipes

FLORIDA GUMBO

Steps:

• Make the stock.
• In a large stock pot, add all of the ingredients and bring to a low boii. Turn the heat to low, cover and simmer for an hour. Using a slotted spoon, remove the chicken to a bowl. Set aside to cool. When cool enough to handle, remove the chicken from the bones. Add the bones back to the stock pot and continue to simmer the stock for another 2 - 3 hours. This will allow all the flavors from the bones to flavor the water and wine and provide a depth of flavor and richness to the stock. Chop the chicken into bite sized pieces and set aside.
• When the stock is complete, strain and discard the bones and vegetables. Reserve the stock until you are ready to make the gumbo.
• Next, we are going to make the roux. In a large heavy bottomed pot, mix the oil and flour. Stir well to fully incorporate the flour into the oil. Cook on high, stirring constantly. You will begin to see little bubbles start to form. At this point, reduce the heat to medium and continue to cook and stir until your roux reaches a peanut butter color.
• At this point, turn the heat to low and continue to stir. Keep stirring. If you stop, your roux will scorch. The roux will need to cook and be stirred for about 45 minutes to 1 hour your roux to reach the perfect milk chocolate color.
• Now add the chopped onions, celery, bell pepper, and garlic. Saute for 8 - 10 minutes. When vegetables are soft add the sausage and continue to cook, stirring for another 5 - 7 minutes. Stir in the Cajun seasoning and Old Bay seasoning. Stir to incorporate into the roux mixture.
• Carefully add the stock one cup at a time, stirring well between each addition. Toss in the bay leaves, white wine, and hot sauce. Simmer on low heat for one hour.
• Next, add the chopped chicken and shrimp. Stir and simmer for another half hour.
• Finally, stir in the chopped green onion. Turn off the heat and allow the pot to sit for 20 minutes.
• In the meantime, make a large pot of white rice to serve with the gumbo. The correct ratio to serve is 1/3 cup rice to 1 cup gumbo.

GULF COAST GUMBO

Steps:

• Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.
• While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.
• While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps.
• To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley.

FLORIDA GUMBO

Steps:

• Make the stock. In a large stock pot, add all of the ingredients and bring to a low boii. Turn the heat to low, cover and simmer for an hour. Using a slotted spoon, remove the chicken to a bowl. Set...

FLORIDA GUMBO

Steps:

• make Dark roux-med heat to boil ,whip till med. brown shade .Set to the side. Sear/saute Fresh veggies and Andouille deglaze with chicken stock and add the canned/frozen veggies Bring to a boil.Add Seasonings mix and fish mix. bring back to boil add roux a little at a time to the thickness you want. (use alot great taste) Can use a little cornstarch slurry to make smooth thickener=cold water and cornstarch simmer half hour, Serve!

HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO

Steps:

• Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
• Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
• In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
• When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

SEAFOOD GUMBO

Steps:

• Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
• In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
• Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
• When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.