Culinary--Recipes
return to
Recipes list
Aunt Annie's Gumbo
from Dead Wreckoning by Sylvia Dickey Smith
from Dead Wreckoning by Sylvia Dickey Smith
(Good Roux is the secret to good gumbo.)
In a large black cast iron skillet pour cooking oil and add flour. The amount will vary based on how much you want to make. A good “rule of thumb” is to start out with approximately one cup of cooking oil then gauge the amount of flour by the consistency as you are adding. The consistency should be very stiff, but easy to stir while browning over medium to high heat. Just remember that once the browning begins it is easy to burn and you do not want a burned taste. You must stir constantly until the browning process is complete. When the roux is the color of a dark old copper penny, it is ready. (Another hint: you can turn off the fire a little before it is almost brown enough and it will continue to brown in the hot iron skillet. Also if it is dark enough and you do not want it any browner, add some water slowly and stir to make it smooth. (Store-bought roux can be substituted for the homemade if preferred.)
Sauté:
1 whole chopped onion
1 whole chopped bell pepper
Chopped celery (about the same amount as onion and bell pepper)
3 – 4 cloves garlic, chopped
Add sautéed vegetables to roux and water and bring to a boil. At this point you will know how much more water to add for desired consistency. Cook until vegetables are very tender.
CHICKEN GUMBO: Boil chicken, remove from broth, debone and add to gumbo. Use the chicken stock in place of part of the water in the gumbo. If desired, sausage can be added for additional flavor. When adding sausage, cook some of the grease out before adding to gumbo mixture.
SHRIMP, CRAB OR OTHER SEAFOOD: Add shrimp, crab or other desired seafood to gumbo and cook approximately 30 min.
The rest of the seasonings are added to taste: Salt, black pepper, red pepper, Nature’s Seasoning, Creole or Cajun Seasoning. Some of these can be pretty spicy so taste often to check for flavor.
CHOPPED GREEN ONIONS: Can be added during the last 15 minutes. I also like to finely chop green onion tops and have in small bowl to sprinkle on gumbo at the table.
SERVE WITH RICE, POTATO SALAD AND CRACKERS, AND GUMBO FILE.
In a large black cast iron skillet pour cooking oil and add flour. The amount will vary based on how much you want to make. A good “rule of thumb” is to start out with approximately one cup of cooking oil then gauge the amount of flour by the consistency as you are adding. The consistency should be very stiff, but easy to stir while browning over medium to high heat. Just remember that once the browning begins it is easy to burn and you do not want a burned taste. You must stir constantly until the browning process is complete. When the roux is the color of a dark old copper penny, it is ready. (Another hint: you can turn off the fire a little before it is almost brown enough and it will continue to brown in the hot iron skillet. Also if it is dark enough and you do not want it any browner, add some water slowly and stir to make it smooth. (Store-bought roux can be substituted for the homemade if preferred.)
Sauté:
1 whole chopped onion
1 whole chopped bell pepper
Chopped celery (about the same amount as onion and bell pepper)
3 – 4 cloves garlic, chopped
Add sautéed vegetables to roux and water and bring to a boil. At this point you will know how much more water to add for desired consistency. Cook until vegetables are very tender.
CHICKEN GUMBO: Boil chicken, remove from broth, debone and add to gumbo. Use the chicken stock in place of part of the water in the gumbo. If desired, sausage can be added for additional flavor. When adding sausage, cook some of the grease out before adding to gumbo mixture.
SHRIMP, CRAB OR OTHER SEAFOOD: Add shrimp, crab or other desired seafood to gumbo and cook approximately 30 min.
The rest of the seasonings are added to taste: Salt, black pepper, red pepper, Nature’s Seasoning, Creole or Cajun Seasoning. Some of these can be pretty spicy so taste often to check for flavor.
CHOPPED GREEN ONIONS: Can be added during the last 15 minutes. I also like to finely chop green onion tops and have in small bowl to sprinkle on gumbo at the table.
SERVE WITH RICE, POTATO SALAD AND CRACKERS, AND GUMBO FILE.