Gumbo...

[Coconuts]

One of my coworkers makes the best gumbo I've ever tried (it was leftover from a pitch in, over a week old, and I knew I would get food poisoning if I ate it- I did, and I did, and it was worth it!!), but unfortunately, she doesn't have a recipe and has never paused to even write down the ingredients.

[tikitatas]

Coco, I was fine till you got to the food poisoning part . . .! To paraphrase Buffettbride . . . "SPEW"!

I live in Nova Scotia where the Cajuns (Acadiens) were expelled from in 1755. Around here, they make a version of gumbo that has great body but not the "fire" from the Creole influences of the south. Do I like 'em both? Hell, YEAH!

[Coconuts]

It wasn't really bad food poisoning, if that makes it any better.

[Buffettgroom]

So what are you cooking for dinner tonight, 'cause now I'm hungry!

BB,

It sounds like you hubby cooks like mine. And that is a good thing.

When we actually want to eat it he cooks. When we want to have a good laugh and then order pizza (or chinese food) I cook.

That's not true you make a mean Cornbread Ham Pot Pie. Now Mashed Potatos from a box that's a different story, LOL. JK sweetie.

[NorCal]

I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

CHICKEN GUMBO

Gumbo is a traditional soup/stew that defines Louisiana cooking. The name comes from the West African word n’gombo and the dish reflects the African-American influence in Creole and Cajun cuisine. The key to a great gumbo is a spicy roux flavored with aromatic vegetables and Cajun Style Andouille.



1 cup peanut oil

1 cup all purpose flour

3 medium onions, chopped

4 stocks celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

¼ pound Andouille Sausage, chopped

1 teaspoon dried thyme

½ teaspoon dried sage

1 teaspoon freshly ground black pepper

2 cloves garlic, finely chopped

6 cups chicken stock or broth

1 pound okra, sliced

1 pound Andouille Sausage, cut into ¼ inch slices

2 pounds cooked chicken, cut into ¾ inch pieces

1 bunch green onions, thinly sliced

salt, pepper and hot sauce, to taste

3 cups cooked white rice

¼ cup chopped parsley, for garnish



In a large soup pot over medium heat, add the oil and heat for 5 minutes, until the oil is very hot. Remove from heat and stir in the flour. Return to the heat and continue to stir. As it cooks, the roux will turn golden brown then slowly deepen to a rich reddish brown. This takes about 30-45 minutes. If the roux darkens too quickly, remove the pan from heat as you continue to stir and lower the heat and return the pot to the heat.

Once the roux reaches the desired color, remove the pan from heat and add the onions and celery. Cook, stirring constantly, about 5 minutes, until the vegetables are soft. Then add the peppers and chopped Andouille and cook for 5 minutes. Add the thyme, sage, cayenne, pepper, garlic, chicken stock and okra. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the sliced Andouille and simmer for 10 minutes, then add the chicken and green onions and cook for 5 minutes more. Season to taste with salt, pepper and hot sauce.

To serve, divide the rice between 6 bowls. Spoon the gumbo over the rice and garnish with chopped parsley.

Serves 6

Enjoy!

[NorCal]

I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

CHICKEN GUMBO

Gumbo is a traditional soup/stew that defines Louisiana cooking. The name comes from the West African word n’gombo and the dish reflects the African-American influence in Creole and Cajun cuisine. The key to a great gumbo is a spicy roux flavored with aromatic vegetables and Cajun Style Andouille.



1 cup peanut oil

1 cup all purpose flour

3 medium onions, chopped

4 stocks celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

¼ pound Andouille Sausage, chopped

1 teaspoon dried thyme

½ teaspoon dried sage

1 teaspoon freshly ground black pepper

2 cloves garlic, finely chopped

6 cups chicken stock or broth

1 pound okra, sliced

1 pound Andouille Sausage, cut into ¼ inch slices

2 pounds cooked chicken, cut into ¾ inch pieces

1 bunch green onions, thinly sliced

salt, pepper and hot sauce, to taste

3 cups cooked white rice

¼ cup chopped parsley, for garnish



In a large soup pot over medium heat, add the oil and heat for 5 minutes, until the oil is very hot. Remove from heat and stir in the flour. Return to the heat and continue to stir. As it cooks, the roux will turn golden brown then slowly deepen to a rich reddish brown. This takes about 30-45 minutes. If the roux darkens too quickly, remove the pan from heat as you continue to stir and lower the heat and return the pot to the heat.

Once the roux reaches the desired color, remove the pan from heat and add the onions and celery. Cook, stirring constantly, about 5 minutes, until the vegetables are soft. Then add the peppers and chopped Andouille and cook for 5 minutes. Add the thyme, sage, cayenne, pepper, garlic, chicken stock and okra. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the sliced Andouille and simmer for 10 minutes, then add the chicken and green onions and cook for 5 minutes more. Season to taste with salt, pepper and hot sauce.

To serve, divide the rice between 6 bowls. Spoon the gumbo over the rice and garnish with chopped parsley.

Serves 6

Enjoy!

I forgot to mention that if you desire shrimp or prawns just cook'em up in some garlic olive oil and add to the gumbo just before serving.

All this gumbo talk has got me hungry!

[NanaWind]

All this gumbo talk has got me hungry!

ME TOO! Thanks a ton for the receipe NorCal! I'm going to cook up a batch using your receipe this long weekend and see how it turns out.

[CaptainP]

I make a killer Jambalaya, but don't have a good recipe for gumbo, yet.

Captain P, if you handle the jambalaya, Capt Cougie will make the gumbo. His was a big hit in Cincinnati, but you have to talk to him about recipes.

We'll see you at Alpine next year, right? We can set up a kitchen!

[big hat carmen]

I make a killer Jambalaya, but don't have a good recipe for gumbo, yet.

Captain P, if you handle the jambalaya, Capt Cougie will make the gumbo. His was a big hit in Cincinnati, but you have to talk to him about recipes.

We'll see you at Alpine next year, right? We can set up a kitchen!

Miss Alpine, no way. Have food, will travel.

[ragtopW]

I love gumbo but it needs to be cold
outside to eat it.

[J.LeP]

What about the Gumbo File' ? I'll dig out the disc with my recipe if I can find it. JOHN

[RhumChum]

I like my gumbo with chicken, sausage, crawfish and oysters!

My favorite day to eat gumbo is on New Year's Day.

[ragtopW]

I like my gumbo with chicken, sausage, crawfish and oysters!

My favorite day to eat gumbo is on New Year's Day.

Linda I love you but New Years is for Menudo!!!!

[ph4ever]

One of my friends makes his roux in the microwave. I haven't tried it, but here's his recipe:

It's much easier to make a roux in the microwave than it is in a cast iron pot on the stove... but it's also more dangerous. You can really burn yourself.

You'll need a heavy glass Pyrex measuring cup. Preferably 4 cup to give you some room to work. Never fill it more than half full. Make sure it's not cracked or chipped in any way. You'll also need a good heavy oven mitt and a wooden spoon.

Mix half flour and oil in the mixing cup. I use vegetable oil, maybe peanut oil. Stir the mix up pretty well and stick in the microwave on high for about 3 minutes.

Using the oven mitt, pull it out and stir it up with the wooden spoon. Don't use metal or plastic. Plastic's gonna melt and you run the risk of breaking the glass with metal once it gets hot. This is gonna get quite hot. Somewhere between 500 and 600 degrees. Let me stress this part again... you can really burn yourself!

Stir the mix up and stick it back in the microwave for a minute. Stir and stick back in again for a minute. Continue until the color is about where you like it. For Cajun I use a roux that's about the color of dark chocolate. You'll notice the nutty smell. That will tell you you're getting close.

Don't get any water on the wooden spoon you are stirring with. It will splatter and burn you.

You can make a large batch of roux at a time and refrigerate or freeze for a later date. It will stay in the fridge for about 6 months or indefinitely in a frozen state.

I was raised on cajun food as my grandparents lived in New Orleans and have made roux in the cast iron skillet standing FOREVER over the stove as some have stated and then I was given this same recipe and it's TONS better!!! The only difference in the recipe I had said to use a pyrex bowl instead of a measuring cup. Unfortunately I lost all my recipies a few years ago and have been wondering if anyone knew how to make it in a microwave!! Thanks so much Coconuts!!! You have made my night!!!!

[ph4ever]

I like my gumbo with chicken, sausage, crawfish and oysters!

My favorite day to eat gumbo is on New Year's Day.

Linda I love you but New Years is for Menudo!!!!

New years day is for black eyed peas, greens, cornbread and MORE LIKKER!!!!

[ragtopW]

I like my gumbo with chicken, sausage, crawfish and oysters!

My favorite day to eat gumbo is on New Year's Day.

Linda I love you but New Years is for Menudo!!!!

New years day is for black eyed peas, greens, cornbread and MORE LIKKER!!!!

I make KILLER BEPs but I grew up In Cali!

[ph4ever]

What about the Gumbo File' ? I'll dig out the disc with my recipe if I can find it. JOHN

File is a seasoning that the cajuns use. It's basically ground up sasafrass. Sometimes ground up bay leaves are also included in file. Most "cajun seasonings" have file in them.

[ragtopW]

What about the Gumbo File' ? I'll dig out the disc with my recipe if I can find it. JOHN

File is a seasoning that the cajuns use. It's basically ground up sasafrass. Sometimes ground up bay leaves are also included in file. Most "cajun seasonings" have file in them.

Note to self connie is smart

[12 lb. nestle crunch]

a file' gumbo is different than a roux gumbo. roux gumbos usually have chicken and sausage, file gumbo's are better with shrimp and okra. a roux gumbo with shrimp is pretty much a stew.

i sort of know what im talking about (not to toot my own horn), heres where i live - Houma, Louisiana


btw, dont ever be fooled by letting someone tell you that new orleans can make a gumbo. those ppl have obviously never been down-the-bayou.

[Coconuts]

Connie, glad I could help!!

And I'll eat gumbo anytime! I would bathe in the stuff if it wouldn't be a waste of good gumbo!!!

But I love to add file to my chicken soup- it gives it a nice texture and just a hint of extra flavor!