I'll give you my recipe for gumbo. I learned from my mother and my grandmother, born and raised in New Orleans to cook and knew how to cook. Most of the time, you could not get them to write down her recipes, because they have a "pinch" this and "just enough, that" used and "two fingers of water" and so on. This recipe is a combination of both of his recipes that have joined over the years. My brother cooks gumbo a little 'different from mine, and like allgood cooks, says that it is better.
You need a large pot. I like Magna Lite brand cookware, what my mother always used to use for everyone. I cooked in other types of pots and gumbo tastes still good. The magic of a good dish of Creole, the "roux" is. This is flour that has a rich mahogany brown. A lot of people try to make the roux, and cook the vegetables in bacon fat. My mother taught me, brown flour, and then you can addPrepare the gumbo. The advantage is that we do not have to worry about burning all your spices and not take everything too closely.
It would be a £ 5 bag of flour and fry in a pan in low oven. This is only good for people who cook a lot and I do not cook much. I take a large frying pan with teflon, and one or two cups of flour and a medium-high heat, slowly brown the flour. I stir constantly with a spoon or spatula, and fouris quite brown in a matter of 10 minutes or less. You can use it as brown as you like and if it burns, it has not lost all your wort. In fact, there are a lot of roux sauce and mix on the market today, and they work very well, like a roux, so you can replace, if you want. A brand named Tony Chacherie this is a good choice. Buy a large container of sauce mix to Sam, when I'm lazy. This would not have to meet with the approval, however, my mother or grandmother.
HereBon Apetit is the recipe. Creole Gumbo
Recipe from Edgar M. Jr Dapremont together
1c. Chopped celery 1 large onion, chopped 1 large green pepper, chopped 4 tsp. Files (unless you can get, is still a very good gumbo) are finely chopped 2 cloves of minced garlic and 1 cup flour 3 / 4 cup lard £ andouille sausage 1 (Cajun sausage) - if you can not to this application of good sausage 1 tbsp. Sugar 1 / 8 cc of Tabasco 1 / 2 teaspoon seasoning Tony Chace Qt 3. Water 6Beef bouillon cubes 4 tsp bay leaves 1 / 2. Thyme leaves of 1 (14 1/2-oz.) Can stewed tomatoes 1 small can tomato sauce 2 (10 ounces) frozen okra, thawed 2 tbsp. White vinegar 1 pound or 2. pounds of crab meat lump sums 3 2 tablespoons of shrimp. Worcestershire sauce
Roux: Add the flour to 3 / 4 cup of melted lard in large heavy pot and stir well to mix. Cook over medium heat it over low heat, stirring constantly, until it assumed a mahogany-rich dark brown color. This process takes 20 or 30 minutes and mustYou must stir constantly watched and continue to burn until completion or flour.
Alternative methods for the production of Roux: I take the flour and brown it over high heat, stirring constantly until it is a rich brown. I make the roux with subsequent addition of brown flour, lard and then I'm just processed vegetables. I use a lot of brown flour in soups and sauces, so I need a large container with the flour browns always available. (My mother Brown 5 lbs. Early in his bakery flourand then keep in the freezer for whenever you need it. Both methods of working to make a roux, but you just have to make sure that is good and rich brown color.
VEGETABLES: the process, onion, celery, peppers and garlic in a food processor. Add the sausage and brown the roux and cook processed ingredients for 10 to 15 minutes, stirring the vegetables. Set aside.
Boil the water: While preparing the roux and vegetables to 3 liters of water to start boiling in a largeGumbo pot or Dutch oven for at least 6 Qt. Size. Add the beef broth with boiling water to create a broth. Combine roux mixture Stir in hot broth. Reduce heat and add the bay leaves, thyme, tomatoes, tomato sauce, sugar, salt, seasoning and Tabasco are Tony during cooking. Simmer over low heat for 1 hour. In a sign of 45 minutes, add 2 tablespoons of gumbo file and mix.
OKRA: While the cook gumbo, cook the okra in a large pan with 2 tablespoons of vinegar for about 15 or 20Minutes. Let the fat from the okra and reserve.
Crabmeat, shrimp, okra: After the gumbo cook for about 1 hour, add crab meat, shrimp, okra and Worcestershire sauce. Bake for about 45 minutes after adding the last ingredients. At the end add 2 teaspoons of multiple files.
Serve over rice.
Comments by Edgar: Gumbo can be frozen or refrigerated, and many people like best the next day. Bon Apetit!
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