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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
10-14-2011, 03:46 PM
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Gumbo time!
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#3
10-14-2011, 04:14 PM
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I can make a "yankee" gumbo seeing as I dont know how to cook cajun style.
My gumbo is green
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#5
10-14-2011, 06:46 PM
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One of the wierdest best tasting ,most flavorful gumbos is this one by dooky chase
Gumbo z herbs. 1 large or two small ham shanks or hocks At least seven varieties of the following greens: 1 bunch greens, either mustard, collard or turnip or a combination of all three 1 bag fresh spinach or a box of frozen 1 small head cabbage 1 bunch carrot tops 1 bunch beet tops 1 bunch Arugula 1 bunch parsley 1 bunch green onions 1 bunch watercress 1 head romaine or other lettuce 1 head curly endive 1 bunch kale 1 bunch radish tops 3 medium yellow onions, roughly chopped 1/2 head garlic, peeled, cloves kept whole 2 lbs. fresh hot sausage (a local sausage called chaurice is best, but Italian without fennel works well) 1 lb. andouille sausage 1 lb. smoked pork sausage ½ lb. ham 1 lb. beef stew meat 1 cup flour Vegetable oil as needed 3 teaspoons dried thyme 2 teaspoons cayenne pepper 3 bay leaves Salt to taste 2 cups cooked white rice ½ teaspoon filé powder (optional) Directions: 1. Place ham shanks or hocks in a large, heavy stock pot. Fill the pot with water and bring to a boil; reduce heat and simmer while you prepare the other ingredients. 2. Wash all greens thoroughly in salt water, making sure to remove any grit, discolored outer leaves, and tough stems. Rinse in a bath of unsalted water (a clean double sink works well for this). 3. Place half the greens, half the onions, and half the garlic in a heavy-bottomed stockpot or 3–4 gallon saucepan. Cover greens and vegetables with water and bring to a boil over high heat; reduce heat to a simmer and cook for 20–30 minutes, until greens are very tender. When they finish cooking, transfer them to a large bowl, using a slotted spoon, to cool. Repeat the process with the remaining greens, onions and garlic, doing it in two or three batches if necessary. 4. When all the greens have finished cooking, reserve the cooking liquid. 5. Place the fresh hot sausage in a skillet or medium-size saucepan and set over medium heat. Cook until rendered of fat and moisture. Remove the hot sausage with a slotted spoon and set aside. Reserve the fat. 6. While the fresh hot sausage is cooking, cut the smoked sausage and andouille into 1/2-inch rounds and set aside. Cut the ham and the beef stew meat into 1/2-inch pieces and set aside. 7. In a meat grinder or a food processor, grind the greens, onion and garlic into a puree, adding cooking liquid to prevent the greens from getting too thick. Do this in batches. 8. Remove the ham shanks from their cooking liquid, reserving the liquid for stock. Once the shanks cool, pick and chop the meat and set it aside; discard the bones and the fat. 9. Pour the greens cooking liquid and ham stock into separate bowls. Using your largest pot, or the two stockpots in which you simmered the greens and the ham, mix everything together. (Divide the pureed greens, the sausages, the beef and the chopped ham equally between the two pots, if using two pots.) 10. Fill the pot or pots with equal parts ham stock and greens cooking liquid and bring to a simmer over medium-high heat. 11. Heat the skillet containing the hot sausage drippings over medium-high heat. With a wooden spoon, slowly but intently stir in the flour until well combined. If the mixture is very dry, add vegetable oil until it loosens some, making a tight paste that’s still able to be stirred. 12. Continue to cook until the flour mixture begins to darken, stirring constantly. As Sara notes, you aren’t going for a dark roux, but you do want the flour to cook. Courage is the key here. Don’t be afraid to let it get dark. 13. When darkened and cooked, divide the roux between the two stockpots or put it into the single pot, dropping it in by spoonfuls and whisking to make sure that each is well incorporated. 14. Add thyme, cayenne, bay leaves and salt to taste. 15. Simmer for about an hour, or until the stew meat is tender, stirring quite often. Add more stock or water if it appears too thick. Serve over white rice
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#6
10-15-2011, 06:25 AM
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As far as meat all i can say is 2 words pool doo with the hearts and gizzards of course.
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#7
10-15-2011, 08:38 AM
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Quote:
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#9
10-15-2011, 11:11 AM
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Quote:
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#10
10-18-2011, 03:45 PM
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What is Gumbo?
A lot of the food we eat is very similar in how it is made and how it tastes. Is Gumbo a type of Soup? Yes. Is it a Stew? Maybe! Is it made with Tomato products? Sometimes! Well, what is the “defining” difference between Gumbo and all the other similar foods? Is it the File that is sometimes put in Gumbo? Maybe! File is a seasoning.... Finely ground up leaves from Sassafras trees. Is this seasoning the “defining” ingredient of a Gumbo....? IMO, No. I believe there are two ingredient of a Gumbo that distingue it from the other dishes. One is the Roux. The Roux should be a little darker than what is typically put in other similar dishes and it is used to make the Gumbo a little thicker or I would consider it a soup. The second ingredient, and the most important IMO, is a Gumbo must contain Okra. Besides the unique flavor of Okra, it also gives body to the Gumbo. I am sure some people may disagree on this and that is ok. I grew up as a child eating Turkey Gumbo made from the leftover Thanksgiving bird
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#11
10-18-2011, 03:47 PM
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Turkey and Okra Gumbo
· One left over Turkey carcass with some meat (and dressing?) still on the bones. Two would be even better. · Break up the carcass bones so that they will fit into a fairly large pot. · Add about 3” water to the pot, cover and boil until meat falls off the bones. This will take 1 to 2 hours. You will need to add a little more water after about 1 hour to replace what has boiled off. · Remove all bones, skin, etc., leaving only the meat. This can best be done by scooping out the meat onto a large baking pan for easier access. There will be a lot of small bones to remove. · In separate pot, smother 1 or 2 lbs. of cut Okra until very tender. Add 2 tablespoons of oil if using fresh Okra. The amount of Okra depends on the amount of meat on the carcass. Add 1 or 2 cups water to start with and more later to keep from burning. Stir frequently to keep Okra from sticking to the bottom. This should be done on medium-low heat and will take about 1 hour. Other Ingredients · 3 to 5 large onions, chopped. · 1 bunch of celery, chopped. · 1 cup fresh parsley, finely chopped. · 5 to 10 cloves of garlic, finely chopped. Cooking · Add 1 or 2 tablespoons of oil to large skillet and sauté onions and celery. Add to Turkey stock. · Add 2 cups boiling water to pot and start simmering. · Make a dark Roux using ½ to ¾ cup oil. Add ½ of Roux to pot. · Add smothered Okra. · Add garlic. · Add about 3 tablespoons of salt. · Add about 2 tablespoons of black pepper. · Add about 1 teaspoon red pepper. · Add more water, as needed. Remember that the Gumbo should be a little thick. · Add more Roux, as needed. This depends on size batch of Gumbo. · Taste and add seasonings, as needed. · Skim off any excess grease. · Cook at least 30 minutes........Longer the better. Serve hot with cooked rice.
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#16
10-19-2011, 07:18 AM
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Quote:
man that's all i need to see this morning after not eating last night. I'm licking my screen at work.
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#17
10-21-2011, 12:08 PM
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Chicken and Sausage Gumbo
Ingredients 3 lb. fryer-8 cut 2 lb sausage-fresh or smoked 2 tbsp. oil 4 tbsp flour 1 c onion diced 1/2 c. bell pepper diced 1/2 c. celery diced 2 cloves garlic minced 3 tomatoes diced 2 bay leaves 1/4 c. onion tops diced 1/4 c. fresh parsley chopped 1 c. chicken stock red, white and black peppers hot sauce to taste 2 tsp basil 2 tsp thyme 3 dashes Worcestershire sauce 2 cups cooked rice If the sausage is fresh, brown sausage first, then the chicken in oil. If the sausage is smoked, brown just the chicken, remove from pot. Boil grease until the water evaporates (clarify the fat), then add flour and make a medium dark roux. Add celery, onion, bell pepper, and garlic. Simmer, 4 minutes, add tomato, basil and thyme, ground peppers, Worcestershire sauce, hot sauce, and bay leaves. Put chicken and sausage back in and simmer at least 30 minutes, or until chicken is done. Add cooked rice, onion tops and parsley, adjust seasoning with peppers, bring back to a simmer and serve.Serves 6
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