What is a good tasting, easy to prepare, gumbo recipe?
I’ve made this recipe several times and I’ve always been happy with the results. Here’s the link, I strongly recommend reading the comments: http://www.epicurious.com/recipes/recipe_views/views/2662 Here’s how I prepare it: ingredients 1/2 cup vegetable oil 1/2 cup all purpose flour 4 celery stalks, coarsely chopped 2 medium onions, coarsely chopped 2 green bell peppers, chopped 2 bay leaves 2 teaspoons salt 2 teaspoons dried oregano, crumbled 1/2 teaspoon cayenne pepper 3 8-ounce bottles clam juice 1 28-ounce can plum tomatoes, drained, chopped 1 pound smoked andouille or kielbasa sausage, halved lengthwise, sliced 1/4 inch thick (I use the Turkey Andouille sausage from Trader Joes) 1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices (I usually buy frozen okra) 3 pounds uncooked medium shrimp, peeled, deveined Freshly cooked long-grain rice 2 tomatoes, seeded, diced preparation Heat oi
This one is easy, but you still have to make a roux. It isn’t hard to do. You just have to make sure that you stand by the stove and stir, stir, stir. 1 cup vegetable oil 1 cup flour 1 1/2 cups chopped onion 1 cup chopped celery 1 cup chopped bell peppers 1 pound smoked sausage (I use Andouille) cut into 1/2-inch slices ½ pound peeled de-veined shrimp 1 1/2 teaspoons salt 1/4 teaspoon cayenne 3 bay leaves 6 cups water 1 pound boneless chicken meat, cut into 1-inch chunks 1 teaspoon Rustic Rub 2 tablespoons chopped parsley 1/2 cup chopped green onions 3 tablespoons file powder To make the roux, combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly and constantly for 20 to 25 minutes. This will make a dark brown roux which should be close to the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add
I’ve made this recipe several times and I’ve always been happy with the results. Here’s the link, I strongly recommend reading the comments: http://www.epicurious.com/recipes/recipe_views/views/2662 Here’s how I prepare it: ingredients 1/2 cup vegetable oil 1/2 cup all purpose flour 4 celery stalks, coarsely chopped 2 medium onions, coarsely chopped 2 green bell peppers, chopped 2 bay leaves 2 teaspoons salt 2 teaspoons dried oregano, crumbled 1/2 teaspoon cayenne pepper 3 8-ounce bottles clam juice 1 28-ounce can plum tomatoes, drained, chopped 1 pound smoked andouille or kielbasa sausage, halved lengthwise, sliced 1/4 inch thick (I use the Turkey Andouille sausage from Trader Joes) 1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices (I usually buy frozen okra) 3 pounds uncooked medium shrimp, peeled, deveined Freshly cooked long-grain rice 2 tomatoes, seeded, diced preparation Heat oi
This one is easy, but you still have to make a roux. It isn’t hard to do. You just have to make sure that you stand by the stove and stir, stir, stir. 1 cup vegetable oil 1 cup flour 1 1/2 cups chopped onion 1 cup chopped celery 1 cup chopped bell peppers 1 pound smoked sausage (I use Andouille) cut into 1/2-inch slices ½ pound peeled de-veined shrimp 1 1/2 teaspoons salt 1/4 teaspoon cayenne 3 bay leaves 6 cups water 1 pound boneless chicken meat, cut into 1-inch chunks 1 teaspoon Rustic Rub 2 tablespoons chopped parsley 1/2 cup chopped green onions 3 tablespoons file powder To make the roux, combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly and constantly for 20 to 25 minutes. This will make a dark brown roux which should be close to the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add
