Post your recipes..... CREOLE GUMBO Adapted from ''The Dooky Chase Cookbook'' (Pelican Books, 1990) Time: 2 1/2 hours Advertisement Continue reading the main story 1 pound medium head-on shrimp 4 hard crabs, cleaned and split in two 1/2 pound smoked sausage, diced 1/2 pound hot sausage, diced 1/2 pound beef brisket or lean veal stew meat 1/2 pound chicken gizzards 1/2 cup canola oil 1/2 cup flour 1 large onion, chopped 6 chicken wings, split 1/2 pound smoked ham, cubed 2 teaspoons paprika 3 cloves garlic, minced 1 teaspoon dried thyme 3 bay leaves 1 teaspoon salt 24 shucked oysters with liquor 1 tablespoon file powder 1/2 cup chopped parsley. 1. Peel and devein shrimp. Place heads and shells in stockpot with 12 cups water, and simmer over low heat until needed. 2. In a 6-quart stockpot, combine crabs, sausages, beef or stew meat and gizzards; cook, stirring occasionally to prevent scorching, over low flame for 30 minutes. 3. In a heavy-bottomed saute pan, whisk oil and flour together over low to moderate heat, and cook, whisking constantly until golden brown, about 20 minutes. Add onions, and cook, stirring, until soft. Pour mixture into pot with meats, and stir gently until well combined. Strain shrimp stock. Add to pot with enough water to make 14 cups liquid. Bring to a boil. Add chicken wings, smoked ham, paprika, garlic, thyme, bay leaves and salt, and simmer 30 minutes. Add peeled shrimp, and simmer 10 minutes. Add oysters, and turn off heat. Stir in file. Serve over rice, and garnish with fresh parsley. Yield: 6 to 8 servings.
Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree.
I have never had Gumbo before. The recipe indicates that it is a very spicy dish. It seems like a throw-everything in type of recipe.
The Witch Doctor's Secret recipe for not burning your Roux... Place 2 cups of flour in a flat pan Place in a 425 degree oven wait 40 minutes and check... keep checking cause it will darken fast pull out and let cool... I like to run it through a sieve before I add it to 2 cups of chicken broth and into the gumbo.... Ta...Da... Let the good times roll...
No oil... oil is only used when you are browning it, when you cook your gumbo you skim the top to remove the extra oil... The flor hold all of the flavor not the oil....
