Every Little Birdie: A Crowd Pleaser

Thursday, March 22, 2012

A Crowd Pleaser

My sweet hubby made Gumbo

for our Spring Break Crowd

(See my 3/14 post- Spring Break in Victoria)

I mentioned at that time that

I would share this recipe

and here it is!!

Seafood Gumbo

Before we get to the gumbo recipe
let's talk a little about making a roux.
If you are new to making a gumbo this info
will be very important, as your roux can
make or break your gumbo.

How to make a roux-

First get out your flour, then your oil. You can use bacon drippings, olive oil, cooking oil, or lard (or a combination of these). Hubby used 2 parts flour to 1 part olive oil for his gumbo. Mix your flour and oil in a heavy pan. Cook over medium/med high heat. Here is the important part- You've got to stir the roux the entire time you are cooking it and believe me it takes a while. You will cook slowly, continuing to stir until the roux changes color, from cream, to peanut butter color and finally to the color of a Hershey chocolate bar. This could very well take anywhere from 30 to 45 minutes so it's best done as a team. When you think your arm is about to fall off turn it over to the next person and let them stir a while. Also it's best to use a spatula, so you can stir and lift a larger area of the roux around your pot.

Here is another important fact -

if your roux starts to show little dark flecks before it turns dark it probably means it is scorched. It will also have a burnt smell and taste. If this happens throw it out and start over!!!! It may mean that your fire was too high or that you weren't stirring vigorously enough. This happens to the best so take it in stride and try again.

Seafood Gumbo

1 cup olive oil

2 cups flour

3 cups onions, chopped

1 cup bell pepper, chopped

1 cup green onions, chopped

1 cup parsley, chopped

1 TBS. garlic, chopped

1-1/2 lbs lump crab meat

1 lb fillet of fish, cut up

2 lbs peeled shrimp

(hubby also used 1/2 rotisserie chicken, shredded

& 1 lb. andouille sausage, sliced)

3 tsp. Lea & Perrins Worchestershire sauce

2 tsp. Louisiana hot sauce

3 or 4 quarts water

2 cups dry white wine

salt, to taste

File' (optional)

Cooked white rice

First, pre-chop and measure all your ingredients before you start your roux. Next make your roux (see above). Now add your onions and bell pepper, stirring constantly until the onions become clear. Add green onions, parsley, garlic, cold water, Lea & Perrins, salt, Louisiana hot sauce, and wine. Cook the mixture for 45 minutes, then drop in the sausage, chicken and seafood. Let it cook on a low simmer for about two hours. File' does not go in the pot. When you're ready to eat, sprinkle the file' over the rice and cover with steaming hot gumbo. Serve with crusty bread.

Serves 12-15 people

I recommend you make this a day ahead of your company arriving. Then you can be relaxed and enjoy your company and all their wonderful compliments on your excellent meal!!