RECIPE TITLE "Gumbo"
30 min. difficult
- 2 Tbs oil;
- 2 Tbs flour; roux;
- one diced onion,
- one green pepper,
- 2/3 stalks of celery;
- 2 cloves of garlic, minced;
- mix of thyme, oregano, basil, red (cayenne)
pepper, black pepper, and white pepper;
- fresh chopped parsley;
- chopped green
- 1 Tbs of Worcestershire sauce;
- Start with oil and
flour. Heat the oil in the bottom of your soup pot, then add the flour.
Stir the flour briskly and brown the roux. It's faster to do over high
heat BUT it's easier to mess it up.
- Take it off the
heat if it gets too hot until it cools down. As soon as the roux is medium
to dark brown , throw in your diced onion, green pepper, and celery. These
should stop the roux from cooking. Stir around. Garlic can go in now,
too. Let cook till the vegetables get soft, a couple of minutes.
- The heat can go to
medium now. The seasoning mix of thyme, oregano, basil, red (cayenne)
pepper, black pepper, and white pepper can be thrown in when the vegetables
get soft. About 2tsp to a 1Tbs each of the herbs, 1/4 to 1/2 tsp each
of the peppers.
- This is also the
time to add some fresh chopped parsley and some chopped green onion.
- You should also add
the Worcestershire sauce (sp?) and Tabasco to taste.
- Break: Gumbo can
be based on any number of things. Seafood is classic, with shrimp, oysters,
crab, or fish in any combination. Chicken can also serve as a base. Sausage
is almost mandatory,a good smoked sausage will do. (Turkey) Ham can go
in. I've even made a seven-steak gumbo. If you're gonna add chicken, you
should have browned the diced chicken in the oil, then removed it before
you made the roux. The diced chicken, sausage, and/or ham should go in
now. The seafood goes in after the stock.
- Back to the gumbo,
now that you've added any meat you want, you should let it get warm and
lightly browned in the roux mixture, then it's time to add the stock.
If this is a seafood gumbo, you should use a seafood stock. If you've
crab, shrimp, or fish to add, the shells and/or bones should have been
used to make a rich stock earlier.
- Oyster liquor is
added if available. You'll want like four cups or so. If you're using
sausage, ham, and/or chicken, the bones of the chicken that you diced
should have been subjected to the same procedure to make a stock. The
richer, the better.
- You can always use
some beer or wine to add more flavor. Avoid, if at all possible, the store
bought stock. Anyways, add the four cups of stock. Or, if you want, make
the roux/vegetable mixture in a skillet and add to the already heated
stock in the soup pot. Now, if you've got them, add shrimp, crab, fish,
oysters, clams, whatever. Simmer for an hour or so.
- Serve some rice in
a bowl, ladle gumbo over it. Voila'.
|Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans
One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table.
Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.
Inside you’ll find :
• More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted
• Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes
• Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough
There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook. More info
|Chef Paul Prudhomme's Louisiana Kitchen
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.
Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.
So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.
Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. More info
|The Encyclopedia of Cajun & Creole Cuisine
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.