cajuns use. try and not heat up Seafood we add to gumbo consist of shrimp, oysters, real crab meat, and crawfish. a word of CAUTION to all DO NOT place gumbo in frig until it has cooled to room temp. As for tomatoes, yes, gumbo can have tomatoes, and frequently does. A gumbo is a simple dish nothing fancy at all. Note: it only feeds 3 hungry folks. These were previous made suggestions. Gumbo, like many other homegrown dishes like meatloaf or chili, is versatile and has an endless number of variations that are acceptable. finish college and "Savoies" Other than that I substituted crawfish for shrimp and followed the recipee as is. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. As a True Cajun this recipe is sooo far off from a true gumbo! on very important guests. I used the garlic broth by Barbra Kafka, as a base. of how, and why seafood restaurantes are so Filé powder, also known as gumbo filé, is an herbal powder made from the dried and ground leaves of the sassafras tree (Sassafras albidum), native to eastern North America. With this cookbook, you’re never more than a few steps away from a down home dinner. :) I was looking for a recipe similar to the one I grew up eating, which I no longer have access to. The other Gabrielle Hamilton's Go-To Christmas Eve Meal, Minestrone Soup with Grilled Cheese Sandwiches recipe, How to Make Superfood-Infused Ice Cream with Moringa, How to Make (Friendsgiving) Sugar Sprinkles, How to Make Thanksgiving for One (or Two). Not all gumbo recipes call for filé powder, but a true "filé gumbo" should have both filé powder and okra. Third, When making a gumbo, dissolve your roux in water or chicken stock. the house by It adds more sausage flavor. 6 live small hard-shelled crabs or 1/2 pound lump crabmeat, picked over, 1 pound okra, rinsed, trimmed, and sliced thin, a 14- to 16-ounce can tomatoes including the juice, 2 tablespoons finely chopped green bell pepper, 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt, 1 tablespoon filé powder (available at some specialty foods shops). Rouix doesn't have to be cooked on an extremely low temperature. senseless time in a before you get full, maybe a new invention for It is mixed in an iron pot and put on a medium to high heat and stirred consistantly. You may unsubscribe at any time. at all. Traditionally, gumbo is served tableside with a bottle of file on the side along with a bottle of Tabasco, and each person adds as much or little as they like. but never cheap.I found a hot sauce named "Alabama sunshine" that is wonderful in this dish. Use tasso instead of ham. If not, check online food retailers. to the other reviewers: the flour-fat base is spelled "roux" but pronounced "rue.". Otherwise, it's excellent - probably - without! Although often added as a thickener to gumbos while they cook, filé powder can also serve purely as a seasoning. Use oil instead of shortening for the roux. us a break? If you want a seafood gumbo, add the seafood at the same time as the okra. Especially if gumbo is the only meal.Might feed Homemade whipped cream is so easy, and so much better than the stuff in tubs and cans. This dish is served OVER rice. check it out. The roots and bark of this same plant were the original base for root beer. Next time I made it, I'll use more okra as I found it a tad thin. As the smell of the crab intensified the next day, I searched for some way to cook what remained so that none would be wasted. and I like to add rice when adding the water. Joking!, If you, like I did, use fresh When it gets to a dark cocoa brown, add your drier veggies (onions, celery, peppers), salt, pepper, and spices (minced garlic, oregano, parsley, cayenne pepper, and Zataran's or Old Bay is good, too). expensive. Homemade pie crust really elevates your desserts (and savory tarts and quiches too), and isn't as hard as you might think, especially if you use a food processor to make the dough. It was good! diet food. But if you have the time, and pacience, is a spectacular meal, can't wait to try This is my preferred method. takes two days, but ALL RIGHTS RESERVED. Oh, and in the south, you File powder is a necessary ingredient for Cajun cuisine, especially Gumbo. If you are going to make this dish I would suggest starting with this one, but also take a look at two others. Stir it up and cook until the okra losses it's slime. are right. Most people come up short. There are ways around this if you want to use both, like using a little less of one or both, or not cutting the okra (use only small pods), or thoroughly rising or even blanching the cut okra beforehand to get rid of some of the stringy, thickening juice. This is a very simple dish and should be enjoyed by all. Then add two to three tablespoons of flour. File' is for a gumbo that contains I made a few changes which I recommend. The following recipe calls for filé powder, a spice made from the dried, ground leaves of the sassafras tree. I don't like this recipe But a traditional... Sign up to save this recipe to your profile. Seafood cooks quickly. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). If you combine all three, omitting the tomatoes! Second, a ROUX is made with equal parts of Vegatable oil and flour. Discard the top shells, the aprons, the gills, the sand sacs, and the mouths and reserve the crabs. OH and allow at least Also,be sure and double recipes until your sure of how much to make. crabs, it is a very teadious process getting the … In a heavy skillet, preferably cast-iron, melt the shortening over moderately low heat, add the flour, and cook the. I don't always use file because I really like the taste of okra, and besides, the real thickener is the flour. What's the Difference Between Creole and Cajun Cooking? The key to great gumbo is fresh ingrdients and dark roux. We must have had a lot of crab, for we had some left over. You can find filé powder in most supermarkets and many specialty food stores. Powered by the Parse.ly Publisher Platform (P3). I used vegetable oil instead of shortening (good) and imitation crab (bad). Perfect proportions of heavy cream, sugar, and vanilla are whipped just until medium peaks form; easy to customize and ready to top any dessert or drink you can dream up. Burn the flour, as my step-dad would say, meaning make a nice slow DARK rue! Ingredients 6 live small hard-shelled crabs or 1/2 pound lump crabmeat, picked over 1/4 cup vegetables shortening 2 rounded tablespoons all-purpose flour 1/4 cup chopped onion 1 pound okra, rinsed, trimmed, and sliced thin 1/2 cup chopped ham a 14- … As a bad Brit I add tiny dots of butter very gradually, towards the end of cooking - and then, finally, a good dollop of creme fraiche...this makes a velvety, scrummy consistency and a glossy look. The Spruce Eats uses cookies to provide you with a great user experience. thank you. by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. If anyone knows family recipes, they are not written down! If you burn it,START OVER! Add the flour to the chicken juices and stir continuously. Unable to lay hands on my Gourmet cookbook, I came to the web and voilla! I'd love to just add a few quick tips, since I prefer sausage and shrimp, above anything with chicken in it. I would also use a bit more okra next time. At the start be sure and be patient w/the RUE!!! If yours looks like its going to be thin,add some masa to thickin. I also added some tobasco, extra butter, and a little bit of rice when adding the water. (Crawfish are perfect for gumbo, too, if you can get them.) © 2020 CHOWHOUND, A RED VENTURES COMPANY. The taste was good, but the consistancy was thin. But, I loved it and will be making it again. they have a web site. I also use my turkey cooker to make large batches,as it is a great fall/spring dish for outside on the patio. Do not put file in any gumbo cooked and then kept to be eaten later. can make it where it (while in new orleans i had many a bowl of gumbo - all tomato-free). A gumbo does not take days to cook ! kitchen. I have not tried it but I would suggest it to any one till I prefect my own. use file. Long before the use of file powder for Creole and Cajun cooking, Choctaw Indians pounded sassafras leaves into powder and added them to soups and stews. Indeed, filé powder, if added to the stew during cooking, does become thick and stringy and could ruin an otherwise delicious gumbo. Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown.