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Friday, October 14, 2011

Killing Time with Cooking Gumbo

No word, still.

So I'm making gumbo for dinner, sans the shrimp. We've had enough shellfish for a while. Here's my recipe:

1 cup flour
1/2 cup vegetable oil
2 Tablespoons butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 large garlic cloves finely diced
2 bay leaves
1 -10 ounce can chopped tomatoes
1/2 teaspoon cayenne pepper
2 boneless chicken breast halves cut into bite size pieces
1 1/2 c. chopped  lean smoked sausage
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon Tabasco
2 tablespoons chopped parsley
1 1/2 quarts chix stock
1/2 lb. shrimp, peeled and deveined
In a 3-quart pot, melt fats and add flour to make a roux. When roux is the color of milk chocolate add onions, pepper, celery and garlic. Saute' for 8-10 minutes until vegetables are soft.

Add chicken stock, bay leaves, sausage, seasonings, tomatoes, cayenne pepper, Tabasco and parsley. Allow this to simmer uncovered for 1 hour.
Add chicken, cook 1 more hour stirring every 15 minutes. Remove bay leaves.
Turn off heat, add shrimp, stir and leave covered for 10 minutes. Stir before serving.
Serve with a cooked rice.
Feeds 5-6..

This is an adaptable recipe. Add or subtract what you have to use. The only things non-negotiable are the roux, peppers, onions, tomatoes, chicken and sausage. It multiplies and divides well.

Note: Most gumbos include okra. I have to be in the mood for it.


paulg said...

Brattleboro needs a good gumbo - they're trying to wash it away (as Randy Newman once sang about NOLA).

Austan said...

Paul- I'm thinking it'll be on the menu for the holiday party, if I ever get back to Bratt.

CarrieBoo said...

This sounds GOOD. Loads of flavour. I need to get better at preparing food.

P.S. TV Ontario just aired a talk-show with Steve Paikin called 'Beyond Wall Street'. It was great to learn more about how it's working and what their vision entails.