Homefront Cooking by Tracey Wood; Mary Riffle; Carol Drie

Author:Tracey Wood; Mary Riffle; Carol Drie
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2018-04-25T04:00:00+00:00

Gumbo

Serves about 12 (Since I only know how to make a large gumbo)

Ingredients:

Roux:

2–4 c. flour

1–2 c. butter

1–2 c. peanut oil

Veggies:

3–5 large onions, coarsely chopped

1 bunch celery

2–4 large green bell peppers, medium diced

1–3 large red bell peppers, medium diced

1–3 large yellow bell peppers, medium diced

4–6 garlic cloves, finely chopped

Seasoning: to taste

Ground pepper

Parsley

1–1½ tsp. oregano

Now what type of gumbo are you going to make?

Seafood:

2–4 lbs shrimp (peel it before or spend all your time peeling instead of eating)

2–4 lbs crab cut into 1-inch cubes (wow, that is a tough call because you need a lot, so just sell your first-born and get some crab, halibut, or any firm white fish)

2–4 lbs chicken boneless thighs or breasts, cut into 1- to 2-inch pieces

Sausage:

Chicken sausage: 3–5 pounds, cut into 1-inch pieces

(You can try some other chicken sausage but it ain’t the same)

Mixed sausage pork and beef 3–5 pounds cut into 1-inch pieces

Chicken stock, preferably homemade, about 2 qts.

Directions:

Make the roux: (see recipe for étouffée). This roux should be much darker than a roux for étouffée. It should be darker than peanut butter. Care must be taken as the roux will burn very quickly at this point. Cool the roux down quickly to stop it from burning or continuing to cook.

Make the base: (see recipe for étouffée)

Once all the veggies are in the base, add oregano and hot sauce. Add the chicken and sausage. Cook until chicken is done.

Continue to cook until you have had 2 beers (remember not to guzzle), 20–30 minutes.

Once the base is complete, add the roux. Stir continuously.

Now add the secret ingredient, homemade chicken stock.

Serve over rice and with a beer.

Note: When making the base, you can make it lower-calorie by using chicken stock instead of butter. By using chicken stock, it is also easier to stop it from sticking.

—Greg Carmouche

Fairbanks, AK

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.