updated11/05/2008
    

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Ancient Egyptian
for
"Cerebrum"

 

 


 

 

 

"There's nothin' like Seafood Gumbo 
to warm ya up on a frosty day!"

 Bon Appetite!

What you need to begin:

1 - large saucepan (this is for the ROUX and it needs to
be large enough to accommodate the contents of the
mixtures of the two bowls.)

2- large bowls (each bowl contains either the mixture
of the green onions or white sweet onions and should
be prepared prior to starting the ROUX and set aside).

1- large covered pot (this contains the stock an should
be prepared and set aside prior to starting the ROUX).

1) Combine the following ingredients into
the large pot and set aside:

1 1/2 cups of chopped Parsley

2 1/2 cups sliced Okra

4 cups Chablis...preferably with ze screw top! (about
1 1/2 750 ml bottles)

4 cans vegetable stock

4 tablespoons Worcester Sauce

1 tablespoon Lemon

2 teaspoons Cayenne Pepper

2 tablespoons Tabasco Sauce

Note: most Gumbo uses Chicken stock...even in a
'shrimp gumbo'...in fact many chefs use chicken
stock in all their soups...however, I don't like fat
and some chefs--in fact-- prefer vegetable stock.

II) Making the ROUX

This is the secret of ze whole thing!

In a very very large saucepan, combine over a low
 flame and stir constantly for roughly 45 minutes over
 a low flame (medium or low medium setting).

5 cups bread flour

3 1/2 cups Oliver oil ( I prefer Bertolli)

Notes: Use a large wooden spoon to stir your ROUX.
 The mixture deepens from a light watery peanut color
to a dark chocolate brown. Mix until you achieve a
cottage cheese like consistency. (Most authentic
ROUX is made with a variety of animal fats,
particularly bacon grease. However, I  prefer
the more 'healthy' alternative.)

 

III) Add to the roux the following mixture and
 continue to stir until the onions become
transparent. This should have been prepared
in advance and set aside until now.

6 cups diced onions (2 Valencia white onions)

3 cups bell peppers (2 large bell peppers)

3 cups celery (1 bunch celery)

 

IV) Pour in the following ingredients
and continue to stir.

1/4 cup crushed garlic (add more if you are adventurous!)

2 cups green onions (about 10 bundles)

1 - 8 oz can of tomato sauce

1 - 15 oz can of diced tomatoes with green chilies

This should have also been prepared ahead of the ROUX
and set aside.

V) Gradually add the mixture of the
 saucepan to the large pot...
stirring constantly. Let simmer for 45 minutes

 

VII) Add shrimp and crab and simmer
for 30 minutes to 2 hours depending
on the texture desired

12 - 6 oz cans of crab meat

2 lbs of cooked and pealed shrimp

ADD : salt and pepper to taste

SPECIAL NOTE: The shrimp and crab are a bit naturally
salty and you may wish to try it out before you add more
salt...however, normally I add two tablespoons of salt
 and 1/2 tablespoon of black (or white) pepper.

NOTE ON RICE: I prefer UNCLE BEN's Converted Rice.
 I recommend either serving plain or you might try either
 a Curry or a Saffron seasoning. The seasoning is not
typical...but adds a hint of color (yellow) and a slight
taste which I enjoy!

VIII) Place a healthy serving of rice
in a bowl or plate and ladle some
of your exquisite GUMBO mixture
 over it...and sprinkle with a little
'file' powder' if desired! Bon Appetite'!

Prepare Gumbo for Someone you Love!

BACK to the RECIPE PAGE!

 

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updated: 11/05/2008

2007,  Laura Freberg , animations 2007, Karla Freberg