GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
TONY GARNIER'S GUMBO
Here is a remarkable gumbo recipe that Eric Asimov scored off Tony Garnier, the bassist who plays behind Bob Dylan and is sometimes called his musical director, in 1998. It calls for all kinds of interesting meats, most of which can be substituted if you can't find them at the store, though the duck is tough to live without. Mr. Garnier picked up the recipe in the 1970s at Jay's Lounge and Cockpit in Cankton, Louisiana, a dive deep in Cajun country where the proprietor would keep a pot of gumbo simmering for when the music and the cockfighting were done for the night. ''I became interested in how to cook it, so I'd sneak back to the kitchen and ask questions,'' Mr. Garnier said. He refined the recipe for years. It is now at its apex.
Provided by Eric Asimov
Categories dinner, project, main course
Time 7h30m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees. Season duck with salt, black pepper and cayenne to taste. Place in a deep roasting pan, and roast until the meat releases most of the fat, about an hour. Reserve the duck meat (cool, cover, and refrigerate) and allow the pan juices to settle. Carefully pour 1 1/2 cups clear duck fat from the pan into a large measuring cup. If there is less than a cup of duck fat, add enough vegetable oil to make 1 cup. Discard fat and juices remaining in pan. Duck meat and fat may be prepared a day ahead, and stored, covered, in the refrigerator.
- Prepare a roux: In a heavy 4-quart saucepan over medium-low heat, warm the duck fat. Slowly add flour, stirring constantly. After about 10 minutes, mixture will have the consistency of thick gravy. If it is too thick, add a small amount of vegetable oil. Continue to stir, adjusting heat (or removing pan from stove, if necessary) to prevent flour from burning. Continue to stir constantly as the mixture gradually darkens to the color of milk chocolate, about 30 minutes. Remove from flame, and let mixture settle for about 10 minutes. Pour off and discard oil that has separated from roux. Roux may be prepared a day ahead, and stored, covered, in the refrigerator.
- Place pan with roux over medium heat. Add onions, celery, 1 tablespoon garlic, and half the bell pepper. Cook about 15 minutes, stirring occasionally. Add okra. Cook, stirring, an additional 15 minutes.
- In a large stockpot, bring chicken or vegetable stock to a full boil. Pour about 4 cups of stock into roux mixture, and stir well. Pour all of roux mixture into stockpot. Bring to a boil, and add celery salt, cloves, allspice, bay leaves and Worcestershire. Boil uncovered for 15 minutes. Reduce heat to low, cover and simmer for 1 1/2 hours. Add duck to stockpot, and return to a simmer.
- Slice sausage into rounds. In a small skillet over medium heat, brown sausage until the fat is cooked out. Remove sausage from fat, and add to stockpot. Continue simmering for an additional 1 1/2 hours.
- Preheat oven to 350 degrees. Season chicken with salt, black pepper and cayenne. Place in a roasting pan, and bake until juices run clear when meat is pierced, about 40 minutes. Add chicken to stockpot. Simmer an additional 45 minutes.
- About 15 minutes before serving time, place a large skillet over medium heat. Add the olive oil, remaining garlic, remaining bell peppers and shrimp. Saute briefly, about 2 minutes. Add to stockpot. Add scallions and parsley, and adjust seasonings if necessary. To serve, ladle over bowls of rice. Sprinkle about 1/4 teaspoon file powder in each bowl, and stir. Serve immediately.
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