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Cajunandcreole - Gumbo -  Basic Gumbo File Post by :diveman Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1150

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Cajunandcreole - Gumbo - Basic Gumbo File

From River Road Recipes... The Textbook of Louisiana Cuisine

3 quarts water
1 onion, quartered
3 cloves garlic
1/2 bell pepper
3 tablespoons oil or bacon drippings
3 tablespoons flour
1-1/2 teaspoons salt
Oysters (1/2 pint and up)
Shrimp (2/3 pound and up)
1 teaspoon file

Let vegetables simmer in water until they fall apart. Mash on plate, discarding pepper skin. Return pulp to water.
Make dark roux of oil and flour, stirring constantly. Slowly stir in
seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook 15 minutes; then add oysters and simmer 5 more minutes.

File should be added after gumbo is removed from heat, just before serving. Allow to stand 5 minutes after stirring in file.

The roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters.

How to make roux:

Melt the butter, shortening or bacon drippings in a thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the roux and start over. Even a slightly burned roux will ruin a savory dish.

Serves 4

A Word About Gumbos:
Gumbo is an original creation and a cherished possession in South Louisiana kitchens. The word "gumbo" comes from the Congo "quingombo" which means okra. It may be made with okra or with file as a thickening agent. File is the powdered sassafras leaf made long ago by the Choctaw Indians. Whereas okra is cooked with the gumbo, file is added AFTER the gumbo is removed from the heat. Never add file while gumbo is cooking because boiling after the file is added tends to make the gumbo stringy and unfit for use. The thickness of the gumbo depends on the amount of water. Gumbo is best served over mounds of hot rice in a large flat soup bowl.

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.
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Cajunandcreole - Gumbo -  Bayou Gumbo Cajunandcreole - Gumbo - Bayou Gumbo

Cajunandcreole - Gumbo -  Bayou Gumbo
3 tablespoons vegetable oil 3 tablespoons flour 1/2 pound smoked pork sausage, cut into 1/2" slices 2 cups frozen cut okra 1 large onion, chopped (1 cup) 1 large green bell pepper, chopped (1-1/2 cup) 3 cloves garlic, finely chopped 1/4 teaspoon ground red pepper (cayenne) 1/4 teaspoon black pepper 1 can (14-1/2 oz) diced tomatoes, undrained 1-1/2 cups uncooked regular long grained rice 3 cups water 1 package (12 ounces) frozen cooked peeled and deveined medium shrimp, rinsed and drained Heat oil in 1 quart saucepan over medium-high heat. Stir in flour. Cook 5 minutes, stirring constantly, until mixture turns

Cajunandcreole - Gumbo Cajunandcreole - Gumbo

Cajunandcreole - Gumbo
1 cup veggie oil 1 cup flour 1 1/2 cup flour 1 1/2 cup chopped onion 1 cup chopped celery 1/2 cup chopped bell peppers 1 pound andouille sausage cut crosswise into 1/2 inch slices (Can use Hillshire Hot Links Smoked Sausage) 1 1/2 tsp salt 1/4 teaspoon cayenne pepper 3 bay leaves 6 cups water or chicken stock 1 pound boneless skinless chicken (white or dark) cut into 1" cubes) 1 teaspoon CAJUN SPICE