Best ever Gumbo

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Rag1

Executive Chef
Joined
Jun 24, 2007
Messages
3,022
Location
Berks Cty, Pa.
If I have a signature dish out of my kitchen, it would be gumbo. I had 2 pounds of frozen crawfish in the freezer that needed to be used up, so I decided to make a gumbo.
I have worked gumbo recipes for 20 years which filtered down to two; Chicken & kielbasa, and shrimp & okra. Looking at these two, I made a third (slight changes) for a third, crawfish & andouelli.
It turned out perfect. No grainy flour texture, too salty, or too heavy on anything. One of those times where everything lines up perfect.
 
Uhmmm, lets see, ................ no picture, .......................... no recipe, ........................ are you "F"ing kidding me?
 
Did any of you mopes ever see a bowl of gumbo? It looks like a bowl of runny poop. You really need a picture of that?
 
I think we would all be willing to give you a break if you were to give up the recipes.

Post details, just don't try to desribe anything.
 
I doubt I'll be given any breaks here........
Enjoy


* Exported for MasterCook 4 by Living Cookbook *

Crawfish, Andouille & File' Gumbo


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup veg oil
3/4 cup flour
2 cups green pepper, chopped
2 cups onion, chopped
1/2 cup scallion tops chopped
2 Tbs parsley, chopped
5 cloves garlic , minced
2 cups okra, sliced
3/4 pound andouille sausages
1/2 pound ham, diced
10 dashes Chipolte Tabasco
1 1/2 tps Worcestershire sauce
1 tps crystal hot sauce
1/2 tps salt
3/4 tps black pepper
1 tps file powder (add more if needed)
1/4 tps cayenne
1/8 tps ground bay leaf
1/2 tps garlic powder
1 tps thyme
1/2 tps basil, dried
3 cans chicken broth
2 pound crawfish tails
brown rice
arrowroot

1. Make dark tan roux with oil and flour.
Add to the roux the
onion, green pepper, scallions, parsley, garlic and okra.
Cook for 15
minutes and then add the chicken broth slowly while stirring.
Add
andouille and ham, bring back up to temp. Add Tabasco, salt, black pepper,
cayenne, bay leaf, file' and garlic powder.
Simmer for 1 1/2 hours.
Add
crawfish, thyme and basil for the last 30 minutes.
Thicken with arrowroot.
Serve over brown rice.


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Rag said:
Did any of you mopes ever see a bowl of gumbo? It looks like a bowl of runny poop. You really need a picture of that?

Sometimes the bowl throws your camera off...just get it while it's still in the pot :LOL:




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