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Old 12-21-2008, 06:02 PM   #1
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Default Gumbo Recipe Mystery

Here is the gumbo recipe I got from a chef. I would like to make it, but he did not give me enough details. Hoping you all will help...

1 onion (diced)

1 bell pepper (diced)

3 stalks of celery (diced)

1/2 cup of flour

1/2 cup of bacon grease or cooking oil

Sautee all of the above until onion starts to brown then add flour to make roux

Add 4 cups broth (chicken?) I would be using canned broth I guess.

Add spices of your choice- his suggestions- oregano (1/2 t), basil (1 t), parsley (4 T), chilli powder (1 T), garlic powder (couple shakes), black pepper (to taste), Tony's (1 t), salt to taste, bay leaf, kitchen bouquet (to darken)

He says it serves 8-10 people- I thought I would add shrimp and crab meat.

My questions- should I use bacon grease or cooking oil and if cooking oil what kind? Vegetable? Bacon grease seems like it would be unhealthy, but good. What kind of broth should I use? How long shouldI cook it and at what temp? How long to cook the crab meat and shrimp in the mix? I understand it should not take long for the seafood to cook- like maybe 2 minutes. My abbreviations- t (teaspoon), T (tablespoon). I am guessing based on what he wrote down for me. Thanks for the help and I made this once before and it was good but not as good as the chef's. Lastly- what kind of onion? Yellow?
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Old 12-21-2008, 06:13 PM   #2
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Default RE: Gumbo Recipe Mystery

Anycooking oil will make a reux,but the bacon grease adds a little to the flavor and you can scoop it off the top at the end as it simmers.I put okra in early on and add chicken oysters crab meat shrimp and triggerfish at the last so it cooks just enough to flake up. They also have premade reux in the stores now but thats cheatin'.
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Old 12-21-2008, 06:24 PM   #3
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Default RE: Gumbo Recipe Mystery

Thanks for the reply Breeze Fabricators. I will be posting once I try the gumbo- it was not bad last time when I winged it. I did not expect it to be as good as the chef's anyway.
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Old 12-21-2008, 06:26 PM   #4
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Default RE: Gumbo Recipe Mystery

come over here mike and get dale's recipe...her gumbo is the bomb!...
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Old 12-21-2008, 06:56 PM   #5
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Default RE: Gumbo Recipe Mystery

Ultralite- You know I have tried Dale's gumbo and it is awesome, but she is a chef and I am a recipe follower. Plus,I thought I had to be blood family to be privy to that kind of info!
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Old 12-21-2008, 07:06 PM   #6
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Default RE: Gumbo Recipe Mystery

I figured Tabasco was a given. Thanks for the help everybody.
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Old 12-22-2008, 02:29 PM   #7
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Default RE: Gumbo Recipe Mystery

I always add some Paprika and a few Red pepper flakes to kick it up a notch. Put your Sausages in early and seafood right before you are ready to take it off the stove.
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Old 12-22-2008, 03:41 PM   #8
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Default RE: Gumbo Recipe Mystery

Thanks bamasam. I did not think about paprika- don't cook with it much but I thinkI have some. The red pepper would be good- it does have some heat to it.
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Old 12-22-2008, 04:12 PM   #9
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Default RE: Gumbo Recipe Mystery

I always make the roux first. Take it to a dark copper penny color then add the trinity. (Bell pepper, onion and celery) Sweat the vegies till tender than add the stock. For stock I just boil the heads and shells from the shrimp I use in the gumbo. Make sure you use Andouille for you sausage.
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Old 12-22-2008, 04:22 PM   #10
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Default RE: Gumbo Recipe Mystery

I always wondered how to make a shrimp stock- is that all you have to do is boil the heads and shells? For how long? I think that would be tastier than canned chicken broth. Also, you guys all mix your sausage with your seafood? I was told that was a no no. I agree sausage in a gumbo should be andouille, but I thought it was either chicken or sausage or seafood gumbo but not both. Hope I am not starting a big debate here! Thanks very much everybody for the help. I can't wait to make the gumbo- it's for Christmas. I'm off to Google shrimp stock recipes.
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