Recipe of the Day Categories:
 Recipe Home
Recipe Index
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Have a heart for
New Orleans
Jazz I
Art Print
Elena
Buy at AllPosters.com
New Orleans - Do it
Lourenco, Didier
Buy this Art Print at AllPosters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Jackson Square New Orleans
Carol Dyer
Buy This Art Print At AllPosters.com
Seafood Gumbo with Okra
 
Commander's Kitchen: Take Home
the True Taste of New Orleans
with More Than
150 Recipes from Commander's Palace Restaurant
By Ti Adelaide Martin and Jamie Shannon,
2000, Broadway
Books/Random House
“ ‘Let me tell you how I make my gumbo.’ That’s how
many conversations begin
in these parts. Although no dish better defines New
Orleans cooking than sea-
food gumbo, there are probably as many gumbos as
there are cooks. Here’s ours.
At the beginning, we add gumbo crabs to impart
a great flavor of the sea. Add
shrimp
and oysters at the end so they don’t become overcooked and rubbery.”
Makes 5 quarts, enough for about
16 entrée servings
3/4 cup vegetable oil
3/4 cup all-purpose flour
3 onions, in medium dice
1 medium bunch celery, in medium dice
6 medium cloves garlic, peeled and minced
1 teaspoon cayenne pepper, or to taste
Pinch of dried oregano
Pinch of dried basil
Pinch of dried thyme
4 bay leaves, preferably fresh
Kosher salt and freshly ground pepper to taste
2 quarts cold water
1 1/2 pounds gumbo crabs or blue crabs
(hard-shell tops off, gill removed,
cut in half,
with claws cracked with back of knife)
1 pound andouille sausage, sliced in
1/4-inch rounds (sausage should be
smoked and
firm; other smoked sausage can be substituted)
1/4 pound okra, tops removed, in 1/8-inch-thick rings
1 pound medium shrimp, peeled and deveined, tails on
1 quart shucked oysters, in their liquor
Hot sauce to taste
Boiled rice
3 green onions, thinly sliced
Pour
the oil into a heavy, dry stockpot with a capacity of at least 8 quarts, and
heat the oil until it is very hot. Make a roux by slowly adding the flour
and stirring constantly with a wooden spoon for about 3 to 5 minutes, until
the mixture is the color of milk chocolate. Scraping the sides of the pot
and stirring constantly are the key to a good roux. Be careful not to burn
the
roux; if black spots appear, it will be unusable and you will need to
start
over.
Once roux is the proper color, add the onions, cook for 1 minute,
add
the celery, and cook for 30 seconds. Add the bell pepper and scrape
the
bottom of the pot. The aroma should be slightly burned and very appealing.
Add the garlic, cayenne, oregano, basil, thyme, bay leaves,
salt, and
pepper.
Add the cold water to the mixture, stirring constantly to prevent lumps.
Add
the crabs and sausage, bring to a boil, then simmer, uncovered, for
45
minutes, skimming constantly and stirring occasionally to avoid stick-
ing.
Add the okra and cook for 15 minutes more, skimming off any fat.
Stir gently
so as not to break up the okra. Add the shrimp, the oysters,
and the oyster
liquor, and bring to a boil. Reduce the heat and simmer
for 10 minutes.
Finish the soup with your favorite Louisiana hot sauce, then adjust the salt
and pepper to taste. Serve over rice, and garnish with the green onions.
Chef Jamie’s Tips: Skimming gumbos is essential to a good, clean shine.
You may want to adjust consistency by adding more water to thin it or
simmering to thicken it.
Duck and Wild Mushroom Gumbo
 
Louisiana Real and Rustic
by Emeril Lagasse and Marcelle Bienvenu,
1996, William Morrow
and Co., Inc.
“By the time winter winds blow through Louisiana,
avid sportsmen have readied their hunting camps, located either in the
lowlands of south Louisiana or on the lakes scattered throughout the state.
When flocks of green-winged teal, mallards, and pintails fly overhead in
loose V formations, passionate hunters can hardly
wait to prepare the first
duck gumbo of the season.
A young friend of mine explained once that there
are several rites of passage that
every young man in south Louisiana must go
through on his way to manhood.
Eating raw oysters, killing a buck, and
mastering the art of frogging are all part
of the experience. One ritual
that many consider to be the most sacred of all is
cooking supper for a
group of men at the camp. When I cooked my first duck
dinner at a camp, I
sweated it out until I was given a nod of approval from my
companions. Here
is my recipe. If a wild duck is unavailable, a domestic duck
will do fine. I
advise baking the duck a day ahead.”
1 large duck (4 1/2 to 5 pounds) or
2 smaller ducks of the
same weight
2 teaspoons plus 3/4 cup vegetable oil
2 teaspoons
Rustic Rub
3/4 cup flour
1 1/2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups sliced assorted wild mushrooms, such as
shiitakes,
oysters,
or chanterelles
1 tablespoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon dried thyme
3 bay leaves
2 quarts chicken
broth [stock]
2 cups water
2 tablespoons chopped green onions
1. Preheat the oven to 400 degrees F.
2. Rub the duck with 2 teaspoons of the oil and season with the Rub.
Bake
in a roasting pan, uncovered, for 45 minutes, or until tender.
Remove and
let cool. Cut the duck into 8 serving pieces. Refrigerate
until ready to
use.
3. Combine the remaining 3/4 cup oil and the flour in a large cast-iron or
enameled cast-iron Dutch oven over medium-high heat. Stirring slowly
and
constantly for 12 to 15 minutes, make a medium brown roux, the
color of
peanut butter.
4.Add the onions, bell peppers, celery, and duck pieces. Reduce the heat
to
medium. Cook, stirring occasionally, for 10 minutes, or until the
vegetables
are wilted and golden. Add the mushrooms, garlic, salt,
cayenne, thyme and
bay leaves. Cook, stirring often, for 5 minutes.
Add the broth [stock] and
water. Bring the mixture to a gentle boil
and simmer, uncovered, for 2
hours.
5. Remove the bay leaves and add the green onions.
6. Serve in soup bowls.
Gumbo Galaxy, Page 1
Featured archive recipes:
Gumbo Ya Ya
Gumbo
Ya Ya Two (More) Ways
Chef John Folse's Chicken, Oyster and Andouille Gumbo
Chef Paul Prudhomme's Chicken and Andouille Gumbo
Chef John Folse's Creole Turtle Soup
New Orleans
Oyster and Artichoke Soup
Chef Paul Prudhomme's Corn and Andouille Soup
Index - Food Features
Index - Soup Recipe
Archives
Do you know what it means
to miss New Orleans?
Daily Recipe
Index
Recipe Archives Index |
Guestbook
