Happy Mardi Gras
Feb 19, 2012 22:17:10 GMT
Post by rumantic on Feb 19, 2012 22:17:10 GMT
Wishing all of you a very happy Mardi Gras a bit early...I wanted to share my gumbo recipe with anyone who would like it! I apologize in advance that I don't know the proper conversions for non-US measurements....
2 sticks butter (1 cup)
1 cup all purpose flour
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 jalapeno pepper, if desired, chopped fine and seeds removed
1 Tablespoon diced garlic
1 lb anduille sausage (or smoked sausage in a pinch), 1/2 lb sliced into rounds and 1/2 lb diced
Approxomately 50 oz (or 1 large can) chicken broth
1 lb boneless chicken breast, cut into bite sized cubes
28 oz diced tomatoes with juice (or one large can)
12 oz sliced okra, if desired, frozen is fine
rustic rub to taste--see recipe following
1 cup medium grain white rice
1 lb raw shrimp, peeled and without tails
1/4 chopped green onion, including green tops
1/4 fresh parsley, chopped fine
In a large cast iron dutch oven (or very heavy stockpot) melt the butter, then add the flour, whisk to remove any lumps. Over medium high heat, stir the flour and butter mixture constantly as the flour browns; this will take about 20 minutes. The flour mixture should be the color of chocolate but not burned. Add the celery, onion and green pepper and jalapeno (if using) carefully to avoid splashing, stir to coat (the mixture will become very pasty when you add the vegetables) and cook, stirring occasionally until vegetables are wilted, about 5 minutes. Add the garlic and the anduille sausage; cook stirring occasionally another 5 minutes. Add about a cup of the chicken broth and stir to remove lumps. When incorporated, slowly add in the rest of the chicken broth and reduce heat to medium low and let simmer, stirring occasionally about 30 minutes.
After 30 minutes, add the chicken pieces, diced tomato and cut okra, if using. Season with rustic rub to taste (I like it spicy, so I use about 1/4 cup). Allow to cook another 30 minutes, stirring occasionally.
Add the rice to the mixture and stir well...stir more often, scraping the bottom of the pot to keep the rice from sticking. (I know a lot of purists cook the rice seperately...feel free to do so if you want. I add it in to save time and thicken the stew.) After about 20 minutes when the rice is tender, stir in the raw shrimp and cook about 5 minutes, until shrimp turn pink. Stir in the green onion and parsley just before serving.
Serve with crusty hot french bread. Makes about 8-10 large servings.
Rustic rub
8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano]
2 1/2 tablespoons dried thyme (leaves not powder)
Add all ingredients to a jar with a tight fitting lid or air tight container and mix well.
I put this seasoning on everything...hamburgers, steak, stuffed mushrooms, stuffing, potato soup, you name it.
Let me know if anyone tries this and if you like it....it is the thing I am most requested to bring to pot luck dinners!
2 sticks butter (1 cup)
1 cup all purpose flour
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 jalapeno pepper, if desired, chopped fine and seeds removed
1 Tablespoon diced garlic
1 lb anduille sausage (or smoked sausage in a pinch), 1/2 lb sliced into rounds and 1/2 lb diced
Approxomately 50 oz (or 1 large can) chicken broth
1 lb boneless chicken breast, cut into bite sized cubes
28 oz diced tomatoes with juice (or one large can)
12 oz sliced okra, if desired, frozen is fine
rustic rub to taste--see recipe following
1 cup medium grain white rice
1 lb raw shrimp, peeled and without tails
1/4 chopped green onion, including green tops
1/4 fresh parsley, chopped fine
In a large cast iron dutch oven (or very heavy stockpot) melt the butter, then add the flour, whisk to remove any lumps. Over medium high heat, stir the flour and butter mixture constantly as the flour browns; this will take about 20 minutes. The flour mixture should be the color of chocolate but not burned. Add the celery, onion and green pepper and jalapeno (if using) carefully to avoid splashing, stir to coat (the mixture will become very pasty when you add the vegetables) and cook, stirring occasionally until vegetables are wilted, about 5 minutes. Add the garlic and the anduille sausage; cook stirring occasionally another 5 minutes. Add about a cup of the chicken broth and stir to remove lumps. When incorporated, slowly add in the rest of the chicken broth and reduce heat to medium low and let simmer, stirring occasionally about 30 minutes.
After 30 minutes, add the chicken pieces, diced tomato and cut okra, if using. Season with rustic rub to taste (I like it spicy, so I use about 1/4 cup). Allow to cook another 30 minutes, stirring occasionally.
Add the rice to the mixture and stir well...stir more often, scraping the bottom of the pot to keep the rice from sticking. (I know a lot of purists cook the rice seperately...feel free to do so if you want. I add it in to save time and thicken the stew.) After about 20 minutes when the rice is tender, stir in the raw shrimp and cook about 5 minutes, until shrimp turn pink. Stir in the green onion and parsley just before serving.
Serve with crusty hot french bread. Makes about 8-10 large servings.
Rustic rub
8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano]
2 1/2 tablespoons dried thyme (leaves not powder)
Add all ingredients to a jar with a tight fitting lid or air tight container and mix well.
I put this seasoning on everything...hamburgers, steak, stuffed mushrooms, stuffing, potato soup, you name it.
Let me know if anyone tries this and if you like it....it is the thing I am most requested to bring to pot luck dinners!
I knew about the French roots of the Cajuns, but I didn't make the connection 
Rustic Rub too!