re: Give a Yankee some gumbo feedback (long post with pics)

quote:

---

Stadium Rat

---

Seafood Okra Gumbo

Ingredients
Vegetable Oil, as needed
All-Purpose Flour, as needed
1 Large Onion, chopped
1 Large Bell Pepper, chopped
3 Stalks Celery, halved and chopped
1 lb. (or more) Okra, pre-smothered (directions below)
12 Cups Homemade Shrimp Stock (hot)
1-1/2 lb. 150-200 ct. Shrimp
1-1/2 lb. Lump Crabmeat
2 Bay Leaves
Seasoning: Kosher Salt, Black Pepper, Garlic Powder, Cayenne, to taste
1 Bunch Onion Tops, chopped

Directions
In a cast iron or magnalite pot, add about 1/4 inch of vegetable oil and heat to medium-low. Whisk in the flour. Stir the roux until a dark caramel color has been reached, about 45 minutes to 1 hour.

Add the onions, bell peppers and celery and raise temperature to medium, cooking until soft (about 20 minutes). Add the shrimp stock, okra, and bay leaves and bring to a simmer for another 30 minutes to an hour, leaving a crack in the lid.

Add the shrimp and crabmeat. Bring back to a simmer and add seasoning to taste. Simmer for 5-10 minutes, shut the fire off and add onion tops. Serve over rice.

Smothered Okra
In a good size heavy bottom pot, bring a little oil to medium-high. Add chopped onion and sliced okra and sautee for about 10 minutes. Next, Add about an inch of water and a small amount of vinegar and back the fire down to low. If you want diced tomatoes now is the time to add them.

Cover the pot and smother for a few hours, periodically adding small amounts of water. Never let the pot dry out. When you are done the okra should be completly broken down into a pourable texture. Also make sure there's no standing water in the pot when you are finished....let any water cook out towards the end.

quote:

---

I'm curious as to why you use such small shrimp.

---

Because when you from Chauvin that's gumbo shrimp. Also...... They taste better.

quote:

---

Because when you from Chauvin that's gumbo shrimp. Also...... They taste better.

---

That's really interesting. I tend to like the gumbo spoon size or a tad bigger. I've used those small ones for making a stock when I didn't have enough shells. I just throw them in shells, meat and all. I toss them after that because they overcook in a heartbeat. Might have to make a small pot of gumbo and try those with the smothered okra even though okra in gumbo is not my thing. Do y'all ever you claw meat or crab fingers in your Chauvin gumbo?

quote:

---

claw meat

---

I prefer it.


Back to the shrimp, Rouses use to lable their small shrimp "gumbo shrimp". Not they put a size count on them.

quote:

---

2) Skim the fat off the top. Either use a spoon, or if you aren't eating immediately, place in fridge after it's cooked and cooled. The next day you can easily seperate the fat off the top of the gumbo.

---

I did refrigerate it overnight and skimmed off the fat the next day.

quote:

---

If you can manage to get a hold of some, try and get some legit cajun sausage. Not the prepackaged stuff. I know in Minnesota, you're not left with many choices so you have to make do. But if you have a relative down south, get him to mail you some sausage from a local cajun meats store. A good smoked sausage will add some depth to your gumbo.

---

I did buy homemade Andouille from our local butcher shop and it's a lot better than the prepackaged Johnsonville sausage. I would like to get some shipped from Louisiana to compare the taste. Thanks for the tips!

Try 1/2 cup of each for @ every 7 to 8 cups of liquid.

Awesome, thanks. I wasn't too far off then. For six quarts, that's 24 cups or 1 1/2 cups of roux. I did a little more than a cup. I'll post pics next time I make it!
I just thought of one more question. Jambalaya should be spicier than gumbo, correct? On a scale of 1-10, how much spicier? Let's say white rice is a 1, and blazing hot, make your forehead sweat chicken wings are a 10. What would jambalaya and gumbo rank?

I think I mentioned in an earlier post that there's no requirement that gumbo (or jambalaya) be spicy hot. That's not what makes it good. It's a myth. Flavor is what makes it good.

If you overdo the heat, you'll ruin it. It just needs to taste good. I don't use a lot of heat spice in mine. I put put hot sauces and even a little cayenne out for folks who may want more of a kick. That way, I can handle all palates. If it burns or makes you sweat, you've overpowered the flavor with heat. I like a little hot sauce, but mainly the vinegar element of it.

Nix the Tony's. It's too salty and can overheat the dish. The sausage adds salt. Taste the gumbo after you add it and then adjust seasoning. I adjust the following day, usually.