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"There's nothin' like Seafood
Gumbo
to warm ya up on a frosty day!"
Bon Appetite!
What you need to
begin:
1 -
large saucepan
(this is for the ROUX and it needs to
be large enough to accommodate the
contents of the
mixtures of the two bowls.)
2- large bowls
(each bowl contains either the mixture
of the green onions or white sweet
onions and should
be prepared prior to starting the ROUX and set aside).
1- large covered pot
(this contains the stock an
should
be prepared and set aside prior to starting the ROUX).
1) Combine the following
ingredients into
the large pot and set aside:
1 1/2 cups of chopped Parsley
2 1/2 cups sliced Okra
4 cups Chablis...preferably with ze
screw top! (about
1 1/2 750 ml bottles)
4 cans vegetable stock
4 tablespoons Worcester Sauce
1 tablespoon Lemon
2 teaspoons Cayenne Pepper
2 tablespoons Tabasco Sauce
Note: most Gumbo uses Chicken
stock...even in a
'shrimp gumbo'...in fact many chefs use chicken
stock in
all their soups...however, I don't like fat
and some chefs--in fact-- prefer
vegetable stock.
II) Making the ROUX
This is the secret of ze whole thing!
In a very very large saucepan, combine over
a low
flame and stir constantly for roughly 45 minutes over
a low flame
(medium or low medium setting).
5 cups bread flour
3 1/2 cups Oliver oil ( I prefer
Bertolli)
Notes: Use a large wooden
spoon to stir your ROUX.
The mixture deepens from a light watery peanut
color
to a dark chocolate brown. Mix until you achieve a
cottage cheese like
consistency. (Most authentic
ROUX is made with a variety of animal fats,
particularly bacon grease. However, I prefer
the more 'healthy'
alternative.)
III) Add to the roux the
following mixture and
continue to stir until the onions become
transparent.
This should have been prepared
in advance and set aside until now.
6 cups diced onions (2 Valencia white
onions)
3 cups bell peppers (2
large bell peppers)
3 cups celery (1 bunch celery)
IV) Pour in the following
ingredients
and continue to stir.
1/4 cup crushed garlic (add more if you are
adventurous!)
2 cups green
onions (about 10 bundles)
1 - 8 oz can of tomato sauce
1 - 15 oz can of diced tomatoes with
green chilies
This should have also been prepared
ahead of the ROUX
and set aside.
V) Gradually add the mixture
of the
saucepan to the large pot...
stirring constantly. Let simmer for 45
minutes
VII) Add shrimp and crab and
simmer
for 30 minutes to 2 hours depending
on the texture desired
12 - 6 oz cans of crab meat
2 lbs of cooked and pealed shrimp
ADD : salt and pepper to taste
SPECIAL NOTE:
The shrimp and crab are a bit naturally
salty and you may wish to try it out before you add more
salt...however,
normally I add two tablespoons of salt
and 1/2 tablespoon of black (or
white) pepper.
NOTE ON RICE:
I prefer UNCLE BEN's Converted Rice.
I recommend either serving plain
or you might try either
a Curry or a Saffron seasoning. The seasoning is not
typical...but adds a hint of color (yellow) and a slight
taste which I
enjoy!
VIII) Place a healthy
serving of rice
in a bowl or plate and ladle some
of your exquisite GUMBO
mixture
over it...and sprinkle with a little
'file' powder' if desired! Bon
Appetite'!
Prepare
Gumbo for Someone you Love!
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