Recipe

Gourmet Gumbo Recipe

Add Step-by-Step Photos	Fungoir / All my dishes 1 year, 2 months ago This dish is best prepared over two days, that way you can make a proper stock to give this gumbo an amazing flavour Prep:120m Cook:8m Servings:8	Fungoir
	cajun gumbo spicy delicous

some of the ingredie

the finished product

and for everyone els

Add Photos

Does this look good? Yeah! / Nope

Fans

greekgirrr

itsjustjuw

Ingredients

Stock Ingredients:

Fish bones

Prawn heads and tails

Hock of ham or bacon

Carrots, Onions, Parsnip

Herbs and Pepper to taste

Roux:

2 tablespoons of flour

2 tablespoons of Oil

Gumbo:

500g Okra

2 medium Onions

4-5 small red chillies (seeds and all)

1 red and 1 green Capsicum

800g of crushed Tomatoes

500g Chicken (diced and seasoned with salt and pepper overnight)

3 spicy sausages

500g prawns (deviened, heads in stock)

2 crabs (you can just use crab meat, but I like the effect of whole crab legs)

500g mussels

Meat from hock.

Directions

Stock:

Combine all ingredients, cover with water and cook for 90 minutes or untill meat on hock is tender

Remove hock, take skin off and put back into the stock.

Take off as much meat as possible from the bone, put aside and place the bone back into the stock.

I tend to cook the stock for about 6 hours, continually checking the water level and adding more as necessary. You want enough liquid for approx 4 to 5 litres of stock

After cooking, pass stock through sieve, chill stock and remove layer of oil that forms on the surface, a good method is to lay a paper towel across the top, this will suck up a fair amount of the oil. You may have to repeat this step a few times to get all the oil off.

Gumbo:

Roux (Cajun napalm!)

Make sure you have somewhere comfortable to stand and your beers ready, or at least someone to get your beers for you as once this puppy starts cooking you cannot leave it. And be careful, this stuff burns instantly if it comes into contact with your skin

Combine oil and flour in heavy based saucepan

heat until it starts to bubble, continually stirring. It should be a light cream colour.

Turn heat to lowest setting and continue to stir.

The goal is to get the roux as dark as you can without burning it. If you see dark flecks in your roux you have to start again.

It changes from white coffee colour to milk chocolate to a very dark chocolate. This usually takes about 30 minutes

Remove from heat and transfer to cool container instantly, toherwise the roux will continue to cook and may burn.

The trick is to to stir constantly, cook on low heat and use a good heavy based saucepan, I use Le Crueset. saucepans. Also

I usually do all of this the day before.

Gumbo:

I usually cook the gumbo in at least a 10 litre stockpot.

Saute diced onions, garlic and diced capsicums untill onion softens.

At the same time, slice and fry sausages in separate pan and drain of oil and put aside. Then fry up chicken and drain and set aside