where to find gumbo recipies?

Question

I would like to have recipies for shrimp gumbo

Answer 1

I WOULD GO TO THE FOOD NETWORK SITE, AND LOOK UP EMERIL LAGASSE , HE IS AN EXPERT ON GUMBOS/CAJUN CUISINE. HE'S FROM LOUSIANA. HE HAS LOTS OF SEAFOOD RECIPES.

Answer 2

Here Ya go.....I add some more heat with peppers.............but you do it your way......everything to be cooked to everyones liking!!!!!! Good Luck!!! XOXO Lissa

Non-liquid:
1/3 cup diced celery
1/3 cup diced onion
1/3 cup diced bell pepper
1/2 pound peeled shrimp
1 1/2 cup diced pork sausage
5 cloves garlic
chopped scallions for garnish
Liquid:
1 cup chicken stock
1/2 cup clam juice
1/4 cup white wine
1/4 cup tomato sauce
Spices:
1/2 tsp each salt, white pepper, leaf thyme, oregano, and cayenne
one whole bay leaf
Start by getting all of the ingredients laid out and ready to go. I try to cut large chunks of sausage and dice the veggies very small. I have more garlic in the picture than I call for in the ingredients, but I just like garlic that much. The extra green stuff in the picture is fresh thyme, but dried is actually better. I just didn't happen to have any.
The first thing to cook is the roux which will thicken the gumbo. If you haven't made a dark roux before I'll warn you that this can be very frightening, but it's really not that hard. Some pointers: 1)The smoke alarm will usually go off if you don't use enough ventilation. 2)If the roux actually burns it will taste icky, so start over. 3)Use a whisk, take the pan off the heat frequently, and stir constantly. Don't let it ever sit. 4)Don't let this stuff get on you. If it splashes on you, you'll be very unhappy. Don't have it splash.
Heat 3 Tsp vegetable oil (not olive oil) over medium high heat and have a half cup of flour at hand (you won't use all the flour). When the oil is hot add about two tablespoons of flour and mix it in quickly. When it's incorporated add a third tablespoon and mix that in. The idea is to quickly brown the flour without burning it. You want the roux rather thick so add small amounts of flour to thicken during the mixing process if it thins out a lot. Continue cooking until it's very dark, maybe a little darker than the picture above. When you think it's dark enough, take off the heat, toss in the veggies and mix to slow the cooking process. Add all the spices and mix a bit more. Set aside.
In a sauce pan, heat all of the liquid ingredients to a slow boil and then spoon in the roux/veggie mix, stirring to completely dissolve between each addition. Press in the garlic. Add the sausage and simmer the whole thing for about ten minutes. Taste and adjust the seasoning.
Add the shrimp and stir a few times as they cook in three or four minutes. Spoon over rice and garnish with green onions.

Answer 3

Bea Ann's Gumbo

Gumbo, oh my goodness there are a million recipes for Gumbo. The only thing most of the recipes agree upon is the roux (thickening; a dark melange of flour and oil), celery, onions, garlic, bell peppers.

Some Gumbos have okra. Some Gumbos have tomato. Some people like thick Gumbo. Some people swear by thin Gumbo. I try to stay in between.

Seafood Gumbo is a slightly different animal than chicken...but I will tell you I do use a chicken base for my seafood gumbos sometimes and I throw in shells of shrimps, fish ends, etc. to make a good flavor. You can use clam broth is you wish.

File: it is the powdered leaf tips of the Sassafras tree. It is not to be added to the Gumbo at all but it can be put on top of the Gumbo when it is served. I have seen people claim File' is a thickener - no it is not. It becomes very bitter when cooked.


Simmer boil one chicken with a stalk of celery,a couple of dried red peppers, half and onion, 4 cloves garlic, and a couple of teaspoons chicken stock base (I use this stuff called Veggie you can buy it on line) - salt pepper

When the chicken is falling off the bones. Take out the chicken cool. Take off the meat and put aside. Strain the broth and put in a clean 1 or two gallon pot.

Chop fine: 2 onions, 2 bunches scallions all parts, 8 cloves chopped garlic, 2 green peppers, 1 cup parsley, 1 cup chopped celery, can add 1/2 cup chopped peppers red sweet, 2 fresh chopped seeded jalapenos,

Two Cans diced tomatoes.


Roux: Combine 1 1/2 cup corn oil or Crisco and 1 1/2 cup all purpose flour

It is important to know that a roux is not like the flour butter thickening combination you make for bechamel to thicken the sauce. Roux will thicken the sauce but it considering the amount of roux you make, it does not have the thickening properties of the white flour. I think this is because you cook away the gluten or something when you brown it so much. You will get some thickening but you will get more the color.

I used to make the roux by the cast iron skillet and stir it.This could take hours. NOW I make the roux in the oven in the cast iron skillet. cup all purpose flour stir until mixed well no lumps put in hot oven about 450. Watch for it to start changing color I would check in 15 mins the first time and more frequently after. Stir with wooden spoon. Not sure how long this will take but the roux needs to be dark - not the color of coffee but the color of a coffee with a couple of drops of of cream in it a deep dark caramel color but beyond caramel almost black. Emeril says color of chocolate milk but it needs to be darker.

If you are scared of Roux you can buy it in a jar. I never used it but some people say it is okay. Also you can get the idea of the color from the Jar roux. Ragin' Cajun makes Roux in a jar.

My former Mother-in-Law, Bea Pratt, taught me this trick. She had owned a lot of restaurants and was the best cook I ever knew:
When roux is dark take skillet out of oven and put the vegetables into the roux - they will sizzle. Stir them around so they are coated and set aside.

Make a large pan of steamed white rice. 2 cups rice 3.5 cups water salt. Bring to a boil cover turn heat down as low as it will go and cook for 25 mins turn off leave top on pot until you sever with Gumbo.

Stock broth should be heated back up to boiling add two cans of tomatoes cook about half an hour. Add the vegetables coated with the roux also add sausage if you are going to add sausage. Cook for about 20 minutes. Stir add the chicken meat, heat serve.
For shrimp and seafood Gumbo toss the seafood in and cook for 5 minutes and serve.

Put a big scoop of rice in a bowl top with Gumbo serve with some hot sauce, crackers, and the bottle of File', most people do not put file anyway.

Answer 4

i know a recipe!!!! Yield: 1 Servings

Ingredients:

1 lg Bell pepper -- diced
3 Green onions -- diced
3 Celery stalks -- diced
1 lg Can tomatoes
1 cn Tomato paste
1/8 ts Garlic salt
1 ts Red pepper
4 c Okra -- cut up
1 Chicken

Instructions:

Gumbo file' Boil fowl until tender. Debone and cut into small pieces. Reserve broth. Add bell pepper onions celery tomatoes tomato paste garlic salt red pepper and okra to broth. Boil until vegetables are tender. Add chicken. Make 3 cups of thick brown gravy and add this to above cooked mixture. Salt to taste. Just prior to serving add enough file' until mixture is slightly ropy. Serve hot on rice or corn bread.

Answer 5

Martha Stewart

Answer 6

melisa L. Briefly, in the public library, You can find any information. Just go to the reference desk and ask for the section of recipies.

J, Aispuro.

Answer 7

attempt breading w them. :) In meatloaf or meatballs, stuffing. :) weigh down and use. case in point, rooster, egg wash, mayo, ketchup or dressing, garlic, paprika, oregano, parsley or thyme, dried, s and p, crumbs. Bake in oven. :)

Answer 8

ugh find paula deans recipe itssssssssss gooooooood .hell hang on i'll find it lol

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24040,00.html?rsrc=search

Answer 9

try google, if you have already mabey one of your family members has cookbooks? i know we do!

Answer 10

here on the net.