Tuesday, December 1, 2015

Good Gumbo Recipe

Good Gumbo Recipe:

Yes!!!You do not need to make a roux if you don't want too...

Seafood Gumbo Recipe Without A Roux


Ingredients

1 teaspoon ground cayenne pepper

1 teaspoon ground black pepper

1 1/2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf, crushed

1 teaspoon salt

3/4 cup vegetable oil

2 cups chopped celery

2 cups chopped onion

2 cups chopped green bell pepper

1 teaspoon minced garlic

3 tablespoons file powder

1 1/2 cups dice tomatoes

7 cups fish stock

2 cups shucked oysters

1 cup crab meat

2 pound large shrimp - peeled and deveined, shells reserved for stock

1 Small bottle clam juice

Directions

Combine the cayenne and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.

In a heavy pot, 5 quart or larger, heat oil over medium heat. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently adding garlic last.

Now add file powder the pepper-herb mixture that was set a side. Cook for 5 minutes, stirring constantly.

Add dice tomatoes , and stir as it reduces over high heat. Add fish stock and clam juice bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

When ready to serve, add shrimp, oysters, and crab meat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

Gumbo History

For those who may not know what a Gumbo recipe is,It is a stew that originated in southern Louisiana during the 18th century.


It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.

Since the 19th century, gumbo has often been served at social gatherings.Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions center around gumbo and it is a central feature of many local festivals.



"Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival.The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter.

Gumbo is cooked for a minimum of three hours, and often simmers all day.Because seafood cooks fairly quickly, it is not added to the pot until the end of the process.

Gumbo is serve from the pot on the stove.


A serious gumbo with shrimp, crab meat, and andouille sausage and what ever you put inside that pot make it your recipe.It will be called Gumbo.Gumbo is an easy {doing yourself recipe mix} just add and add.

Just dance to zydrco



Gumbo is often categorized by the type of thickener used. African vegetable okra is traditional African cooking for thicker a gumbo is a reinterpretation of  West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings.

The Choctaw spice filé powder as a thicker (dried and ground sassafras leaves),


Or roux, the French base made of flour and fat


 or orka from the African.


In Louisiana let me point out Cajun and Creole Gumbo are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.


Only One thing,Creole cuisine uses tomatoes and proper Cajun food does not.

Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with rice to make a meal.


Creole and Cajun gumbos are served over hot rice.