Bob's new orleans green gumbo beaucoup
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Bob's new orleans green gumbo beaucoup
  Gumbo    Cajun    Seafood    Chicken    Soups    Greens  
Last updated 6/12/2012 1:09:34 AM. Recipe ID 36554. Report a problem with this recipe.
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      Title: Bob's new orleans green gumbo beaucoup
 Categories: Cajun, Seafood, Chicken, Soups, Main dish
      Yield: 10 Servings
      1 lg Green Pepper, chopped
      1 lg Spanish Onion, chopped
      3    Stalks celery, sliced
      2 lb Okra, 1/2" slices
      1 bn Green Onions, chopped
      1 lg Tomato, chopped, peeled &
           - seeded
  1 1/2 lb Shrimp (20ct), save shells
      1 pt Oysters, small, save juice
      1 lb Scallops
      2    Chicken breasts, boned
      1 lb Andouille or smoked sausage
      1 ts Tabasco sauce
      1 tb Worcestershire sauce
      6    Cloves garlic, minced
      8 oz Butter (two sticks)
      8 oz Flour (one cup)
    1/2 ts Dried Thyme leaves
      1    Bottle Doxee's Clam Juice
      2 c  Uncooked parboilled rice
           - use Uncle Ben's converted
    1/2 ts Dried Oregano leaves
      2    Bay leaves
           Salt and pepper to taste
           A little MSG
      4 c  Chicken stock (about)
           Fry pan or deep pot, IRON
  This is an authentic family recipe that my mother taught me in 1950
  in New Orleans.  It makes a great dinner party main dish. Like
  chinese food, it is long on chopping and assembling, but goes
  together and cooks rather quickly.
  Shrimp - First peel shrimp, keep chilled, save shells. Put shells in
  small pot, cover with water, bring to a boil, then reduce to a simmer
  for 15 minutes.  When water has been reduced by about half, remove
  from heat, cool, and strain out shells.  Reserve water.
  Chicken and sausage - Chop sausage and chicken into medium bite-sized
  pieces, brown in fry pan, drain, set aside.
  Okra - Cut off stems and tips, slice into 1/2" pieces. Set aside.
  Prepare garlic, Spanish onions, green onions, celery, set aside
  Roux - Melt butter in a large IRON pan or deep pot, add flour. Stir
  constantly over low heat until flour is cooked, starting to lightly
  brown. Care is needed here because from cooked to burned is a short
  but tragic step, but you can start over.  After light brown, the
  color is all politics, it tastes good.
  Once the roux is cooked, stir in garlic and celery. Turn up heat a
  bit, say about medium, but stir constantially to prevent roux from
  burning. After about 1-2 minutes, dump in chopped Spanish onions and
  green pepper, continue stirring.  After another minute or so of
  cooking and stiring, dump in the okra.  By this time the roux appears
  to have disappeared, but is still there, clinging to the vegetables.
  Continue cooking for another 2-3 minutes till the okra starts to wilt
  and become shiny. (If you are using an iron fry pan, rather than a
  pot, you will now be running out of space and will need to now
  transfer the ingredients to a larger pot to continue.)
  Stir in the chicken and sausage pieces.  After another minute, mix in
  shrimp water, the oyster juice, the bottle of Doxee's Clam Juice
  (THIS IS THE SECRET TO THE NOLA FLAVOR!), and enough chicken stock to
  cover the ingredients by an inch or so.  Add bay leaves, Tabasco and
  Worcestershire sauces, spices, salt and pepper. Slowly bring to a
  boil (over a period of five minutes or more), stirring frequently. As
  soon as the mixture boils, immediately remove from heat and cover.
  After five minutes, remove cover, add tomato, oysters, scallops and
  shrimp. Give a few more stirs, re-cover, and wait for 20 minutes. The
  declining heat from the mixture will cook, but not overcook, the
  seafood. From this point, this mixture should never be brought to the
  boil again. Now is a good time to make the rice.
  Check for thickness.  If too thick, thin out with additional chicken
  stock. If too thin, add file' in a separate serving bowl before
  adding to rice. Once file' is added to gumbo, do not re-heat, as this
  will cause stringiness.  Just before serving, mix in the chopped
  green onions. They should be only slightly cooked, a little wilted
  but also a little crunchy.
  Serve in soup platter, with an island of white rice surrounded by a
  green moat of gumbo, meat and seafood. Serve with split buttered and
  broiled French bread, and white wine or beer.
  This is an expensive dish to fix, and there should be no left-overs.
  If there are, then use up promptly, because of the seafood content. *

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Recipe ID 36554 (Apr 03, 2005)

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