meg4340
08-22-2005, 08:14 AM
Okay, here goes nothing....(YOU CAN ALSO SUSBSITUTE THE MEAT FOR SEAFOOD)- Louisiana Gumbo DOES NOT have tomatoes or okra! It's not hard to do at all, just takes alot to explain!
LOUISIANA GUMBO
BUTTER
FLOUR
SALT, PEPPER
CAJUN SEASONING (I USE TONY'S)
ONE LARGE ONION, CHOPPED
ONE LARGE GREEN PEPPER, CHOPPED
TWO STALKS CELERY, CHOPPED
ONE HEAD GARLIC
3 OR MORE CANS CHICKEN BROTH
WATER
BONELESS CHICKEN BREASTS - LARGE PACKAGE - CUT UP
BONELESS CHICKEN THIGHS - LARGE PACKAGE - CUT UP
LINK SAUSAGE - AS MUCH AS YOU WANT
1) PUT A LITTLE BUTTER IN YOUR PAN AND SLIGHTLY BROWN YOUR CHICKEN, REMOVE AND SET ASIDE
2) ROUX IS NEXT...ORDER AT THESE WEBSITES OR FOLLOW DIRECTIONS BELOW:
ROUX:
http://www.cajungrocer.com/product_info.ph...products_id=933
http://shopping.nosoc.com/index.asp?PageAc...PROD&ProdID=315
OR
3/4 CUP OF FLOUR
3/4 CUP OF BUTTER (OR OIL, BUT THE OIL WILL CHANGE THE FLAVOR)
THIS MAKES WHAT WE CALL A SUNDAY POT OF GUMBO (ALOT), SO YOU MAY WANT TO HALF THIS.....
PUT YOUR FLOUR AND BUTTER IN A SEASONED POT AND BROWN SLOWLY, STIRRING CONSTANTLY ON MEDIUM HEAT (ABOUT 15 MIN)
WHEN THE FLOUR LOOKS "CHOCOLATE" ADD THE "HOLY TRINITY" - ONION, BELL PEPPER AND CELERY
3) ADD SALT, PEPPER AND GARLIC AND SAUTEE THE VEGGIES FOR AWHILE (JUST DON'T LET IT BURN!)
4) ADD YOUR CHICKEN BACK INTO THE POT
5) START ADDING YOUR LIQUID...BROTH AND WATER...YOU'LL KNOW HOW MUCH WHEN YOU HAVE THE RIGHT CONSISTENCY (ADD BROTH FIRST AND FILL IN WITH WATER)
6) MORE SEASONING...LOTS.....THE GUMBO WON'T TASTE "RIGHT" RIGHT AWAY...THE MEAT HAS TO COOK INTO IT
7) ADD SAUSAGE
8) BRING TO BOIL, REDUCE HEAT TO SIMMER AND LET COOK FOR A COUPLE HOURS - THE LONGER THE BETTER
9) SERVE OVER HOT RICE
LOUISIANA GUMBO
BUTTER
FLOUR
SALT, PEPPER
CAJUN SEASONING (I USE TONY'S)
ONE LARGE ONION, CHOPPED
ONE LARGE GREEN PEPPER, CHOPPED
TWO STALKS CELERY, CHOPPED
ONE HEAD GARLIC
3 OR MORE CANS CHICKEN BROTH
WATER
BONELESS CHICKEN BREASTS - LARGE PACKAGE - CUT UP
BONELESS CHICKEN THIGHS - LARGE PACKAGE - CUT UP
LINK SAUSAGE - AS MUCH AS YOU WANT
1) PUT A LITTLE BUTTER IN YOUR PAN AND SLIGHTLY BROWN YOUR CHICKEN, REMOVE AND SET ASIDE
2) ROUX IS NEXT...ORDER AT THESE WEBSITES OR FOLLOW DIRECTIONS BELOW:
ROUX:
http://www.cajungrocer.com/product_info.ph...products_id=933
http://shopping.nosoc.com/index.asp?PageAc...PROD&ProdID=315
OR
3/4 CUP OF FLOUR
3/4 CUP OF BUTTER (OR OIL, BUT THE OIL WILL CHANGE THE FLAVOR)
THIS MAKES WHAT WE CALL A SUNDAY POT OF GUMBO (ALOT), SO YOU MAY WANT TO HALF THIS.....
PUT YOUR FLOUR AND BUTTER IN A SEASONED POT AND BROWN SLOWLY, STIRRING CONSTANTLY ON MEDIUM HEAT (ABOUT 15 MIN)
WHEN THE FLOUR LOOKS "CHOCOLATE" ADD THE "HOLY TRINITY" - ONION, BELL PEPPER AND CELERY
3) ADD SALT, PEPPER AND GARLIC AND SAUTEE THE VEGGIES FOR AWHILE (JUST DON'T LET IT BURN!)
4) ADD YOUR CHICKEN BACK INTO THE POT
5) START ADDING YOUR LIQUID...BROTH AND WATER...YOU'LL KNOW HOW MUCH WHEN YOU HAVE THE RIGHT CONSISTENCY (ADD BROTH FIRST AND FILL IN WITH WATER)
6) MORE SEASONING...LOTS.....THE GUMBO WON'T TASTE "RIGHT" RIGHT AWAY...THE MEAT HAS TO COOK INTO IT
7) ADD SAUSAGE
8) BRING TO BOIL, REDUCE HEAT TO SIMMER AND LET COOK FOR A COUPLE HOURS - THE LONGER THE BETTER
9) SERVE OVER HOT RICE