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ChatteParfaitt -> RE: The Eating Habits of Dominant Females (4/26/2011 11:33:56 AM)
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Cajun Seasonings
1/2 c. paprika
4 tsp. garlic powder
4 tsp. onion powder or granules or flakes
4 tsp. Cayenne pepper
1 tbsp. white pepper
1 tbsp. black pepper
1 tbsp. basil leaves, crushed
1 tbsp. oregano leaves, crushed
1 tbsp. thyme leaves, crushed
1 tbsp. cumin
1 tsp. dry mustard
1 tsp. Sugar
½ tsp nutmeg
½ tsp ground cloves
½ tsp allspice
Mix together well and store in tightly sealed jar
How to make chicken stock for gumbo
1 (3 to 4 lb) chicken, rinsed and giblets removed
2 large onions, quartered
2 large carrots, sliced thick
3 ribs celery, sliced thick
10 black peppercorns
2 tsp. sea salt
3 sprigs fresh parsley or 6 tsp dried
4 quarts cold water
In a tall stock pot, add all ingredients and bring to a rolling boil. Cover pot, reduce the heat to a simmer, and simmer for 15 minutes. Turn off heat and let chicken and stock cool to room temperature (will take a few hours). Remove chicken from stock. Discard skin and bones and refrigerate.
Strain the liquid, cover and refrigerate overnight. Before using stock, skim hardened fat and bring to a rolling boil.
The Gumbo
1 lb Cajun sausage, browned (you can substitute Italian)
½ cup (approx) olive oil, peanut oil, grapeseed oil, whatever floats your boat
the chicken you used to make the stock, above, cut up
½ cup flour
1 lg yellow onion, chopped
1 bunch scallions, chopped
1 sweet green bell pepper, cored and chopped
1sweet red pepper, cored and chopped
2 stalks celery, chopped
4 lg cloves garlic, peeled and chopped or pressed
2 ½ quarts chicken stock
2 whole bay leaves
1 lg can whole tomatoes, crushed with your hands
2 cups frozen or fresh okra, sliced
2 TBS Cajun seasoning (as above)
salt to taste
2 TBS file Gumbo powder
2-3 lbs crab, shrimp, crawfish tails, or other seafood
In a heavy pot or frying pan, brown sausage in small amount of oil until brown, remove & set aside. Brown chicken in small amount of oil until brown, remove & set aside. Add remaining oil to pan, the flour, and brown until your have a rich brown roux. (Do not burn or blacken.) Add the vegetables (first 5) and garlic, and saute until limp, scraping pan constantly. Transfer this to your stock pot (or crock pot). Add the chicken stock and stir over medium high heat until mixture thickens (this can take much longer if you are using a crock pot, so stir as needed).
Once thickened, lower heat (if using stock pot) and add all ingredients except file gumbo powder and seafood. Simmer, stirring as needed. 1 hour for stock pot, 4 hours for crock pot on high, 6 hours for crock pot on low.
Add the file gumbo powder and seafood and simmer, stirring as needed, for about 15 minutes more or until seafood is done. (This will take less time using a stock pot, more time using the crock pot).
Serve over rice. This is a great recipe for use with brown rice, as the gumbo is so flavorful, you won’t even know you are eating brown rice.
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