Text 5105, 100 rader
Skriven 2010-12-20 00:39:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Gumbo???
================
 -=> On 12-19-10  17:40,  Michael Loo <=-
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 ML> Title: Chicken Celery Gumbo
 ML> Categories: Soups
 ML> Yield: 4 servings

 ML> 1 T vegetable oil
 ML> 3 c celery, thinly sliced
 ML> 1 c onion, chopped
 ML> 1 t garlic, crushed
 ML> 8 oz boneless, skinless
 ML> -chicken breast
 ML> 28 oz chicken broth
 ML> 1/2 c uncooked long grain rice
 ML> 16 oz can tomatoes in juice, crushed

 ML> Cut chicken in 1/2-inch cubes. Heat oil in a large pan until hot.
 ML> Add celery, onion, garlic; cook, stirring occasionally, until
 ML> vegetables are crisp-tender, about 5 min. Add chicken; cook,
 ML> stirring occasionally, until chicken turns white, about 2 min.
 ML> Stir in broth, tomatoes and rice. Bring to boil; reduce heat and
 ML> simmer, covered, until rice is tender, 10 - 12 min. Salt and
 ML> pepper to taste.

We just spent a week in New Orleans.  We had lots of gumbo.  Gumbo can
be a lot of things, but that is not gumbo.  No roux and no spices.

Now here is one gumbo we had down there.  It is a bit different, and it
was very good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackeye Pea And Pork Gumbo
 Categories: Cajun, Gumbo, Pork
      Yield: 4 servings
 
  1 1/2 c  Flour
  1 1/2 c  Oil
      2 c  Diced onion
      1 c  Diced green pepper
      1 c  Diced celery
      3 tb Chopped garlic
  1 1/2 ga Pork or chicken stock
  1 1/2 lb Okra
      2 c  Cooked blackeyed peas
      2 c  Bacon braised greens
      2 lb Pork butt (raw weight) fully
           -smoked and chopped
      2 tb File
      1 tb Thyme
      1 tb Chile powder
      1 tb Paprika
      1 tb White pepper
      2 tb Black pepper
      1 tb Cayenne pepper
      3    Bay leaves
 
  Slice okra crosswise 1/2 inch wide and sear in lard until lightly
  browned.
  
  Cook blackeyed peas in chicken stock with large pieces of mirepoix
  that can be removed after cooking.
  
  Cook collards or mustards in bacon and onions with sugar, vinegar, hot
  sauce and salt and pepper.
  
  Make a dark roux using the oil and flour. (Paul Prudhomme’s Louisiana
  Kitchen has some good roux techniques, advice and gumbo recipes)
  
  As soon roux is the right color (just past red and turning back to
  brown but not scorched or smelling really burnt) add the diced
  vegetables and garlic
  
  Add the stock and stirring very frequently bring up to a simmer.
  Simmer for about 1 hour stirring lots.  Skim all of the fat that
  separates out.
  
  Taste the gumbo.  It should not taste pasty and like the roux anymore.
  If it does you may need to add more stock up to 1/2 gallon.  This is
  different every time depending on the exact measurement of flour,
  strength of starch in the flour, degree of cooking of the roux among
  other things so add the stock in stages and let it cook and come
  together before adding more.
  
  When the gumbo is the right consistency add the okra, blackeyed peas,
  greens, pork and seasoning.  Allow to return to a simmer and adjust
  the seasoning.  Serve with steamed rice or potato salad
  
  Recipe from http://www.cochonrestaurant.com/html/recipes.html
 
MMMMM
 


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